Outback Steakhouse

Inspector's notes

Observed pink-organic matter buildup on interior ice panels. Informed PIC that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Ware washing Machine unable to dispense Sanitizer at time of inspection. Maintenance was called by PIC and were able to fix the machine during the time of inspection. All dishes cleaned using the machine were sent to the 3-compartment sink to be recleaned/sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee plating chicken after directly removing from the grill with an internal temperature between 150*F-163*F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Employee discarded food on plate and finished cooking chicken to reach an internal temperature of 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pans of partially cooked steak and tuna stored above cooked shrimp in walk-in refrigerator. Per person-in-charge (PIC), the salmon and steak reach an internal temperature between 120*F-135*F. Partially cooked animal proteins are still considered raw and must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pans of partially cooked steak and tuna stored above cooked shrimp. Per person-in-charge (PIC), the tuna and steak reach an internal temperature between 120*F-135*F, are cooled to 41*F within the cooling parameters, with the steak being fully cooked to reach 145*F before service. The tuna is seared below 145*F, cooled, and then served cold. Partially cooked animal proteins are still considered raw and must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Written procedures for non-continuous cooking shall: have obtained prior approval from the regulatory authority; Be maintained in the food establishment and are available to the regulatory authority upon request; Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked prior to being offered for sale or service; and Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. Additionally, foods that have undergone a non-continuous cooking process CANNOT be offered as undercooked with a consumer advisory. PIC states tuna will be seared and then used for immediate service. Must provide a written procedure regarding non-continuous cooking procedure meeting the above requirements prior to re-inspection. Corrective Action: Correct prior to re-inspection on 7/18/2025.

Inspector's notes

Observed the following time/temperature controlled for safety food items in the lower three-door reach-in refrigerator on server expo with an internal temperature between 49*F-54*F: various dairy butters, housemade ranch dressing made with buttermilk, shredded cheese, sour cream, and milk. Minimum ambient air temperature of unit was at 50*F, via min/max thermometer. Per PIC, ambient air temperature of unit was approximately 40*F this morning via internal thermometer, but did not verify internal temperatures of food items. Per PIC and datemarks, most food items were prepped yesterday or the day before, and some items were prepped/placed in unit 2-3 hours prior. All items placed in unit beyond 4 hours were discarded, and items prepped within 4 hours were placed in walk-in to rapidly cool to 41*F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Establishment has adequate refrigeration on-site. PIC closed off unit to TCS food products and placed a work order for unit to be repaired at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various containers of dairy butter and a container of sour cream throughout establishment with the following internal temperatures with no time stamp: in front of flat top (90*F-100*F) and on server expo (49*F-55*F). Per PIC, these items are under time as a control and are replaced every 4 hours. PIC provided written time as a control policy at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.