OUTBACK STEAKHOUSE #1030
9773 SAN JOSE BLVD
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 10/23/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep area. Moved by manager.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs at 55° in make table. (Overstacked) placed about 45 mins ago. Moved by manager to reach in cooler. **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device for high temperature sanitizing.
Food safety inspection conducted on 10/23/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 7/10/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Minor condensation drip by walkway of kitchen. Per Person In Charge , Work in progress. for ac service.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Minor leak at prep sink. Rear kitchen.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 tiny fly at bar.
Food safety inspection conducted on 7/10/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 1/16/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Soiled floors I. Walk in cooler. And walk in freezer.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler shelves rusty. Prep line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single Service plates In dry goods not inverted. Moved by manager
Food safety inspection conducted on 1/16/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 8/9/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/9/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/8/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over restaurant equipment. Moved by manager.
- 08B-12-5:Basic - Stored food not covered. Uncovered ice cream in freezer. Covered by manager. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly on kitchen area. Swatted by manager. 3 tiny flies at bar. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overstacked ribs 55°, 50° in make table oiled next to grill. Moved by manager. Cut tomato at 48° 47°. Make table next to fry line. Moved by manager. Raw shrimp 60°, raw fish 55° prep cooler other end of fry line. Iced down by manager. Butter blend 60° sour creme 55°. In chill box. Wait station. Moved by manager Whipped butters 70° on tray by wait station. Moved by manager per Person In Charge. All items placed about 2hrs before. **Corrective Action Taken** Warning
Food safety inspection conducted on 8/8/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).