OUTBACK STEAKHOUSE Inspection – March 4, 2024

High Priority 2

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cheese. **Corrected On-Site**

Corrected On-Site

#8High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. -Multiple chemicals over paper towels in dry storage.

Intermediate 1

#9Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic 6

#1Basic36-36-4

Basic – Ceiling tile missing. -Over walk in cooler. **Corrected On-Site**

Corrected On-Site

#2Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Plates at restaurant entrance by server station. **Corrected On-Site**

Corrected On-Site

#3Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Ahi tuna.

#4Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation. -Prep cook.

#5Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. -Potato warmer.

#6Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. -Plate cooler by salad station.

Florida Food Watch