OUTBACK STEAKHOUSE Inspection – January 24, 2025

High Priority 3

#8High Priority22-49-4

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Strip did not turn black **Warning**

Warning

#9High Priority22-42-4

High Priority – Lactic Acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar

#10High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Improperly placed. Operator will correct **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#11Intermediate16-62-1

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

#12Intermediate31B-06-4

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser not mounted at bar

Basic 7

#1Basic14-11-5

Basic – Equipment in poor repair. Handles missing from microwave, Handle broken on ice cream freezer. Door on bottom of make table not attached at fry station

#2Basic36-22-4

Basic – Floor area(s) covered with standing water. At bar

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of table in prep area. Along cookline

#4Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. Cups at server station at water dispenser **Corrected On-Site**

Corrected On-Site

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Near hand sink at cookline

#6Basic29-11-4

Basic – Water leaking from faucet near dish washer

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On cookline **Corrected On-Site**

Corrected On-Site

Florida Food Watch