OUTBACK STEAKHOUSE health score and inspection history

5-205.15(B) Repair condensate leak in refrigeration units.// Condensate build up in WI freezer.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

Store single service and single-use articles at least 6 inches above the floor.// Single service boxes stored on floor.

Allow utensils to air dry before stacking.// Wet stacking of metal hotel pans.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored on storage counters.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// Above 200ppm.

(A)(2) Maintain TCS food at 41 F or below.// The following TCS items were out of temperature. Salmon 51F, shrimp 48F, steak 48F, and lobster 48F. COS, All moved to WI freezer for rapid chill.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee bag in bar area.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth stored in bar area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// Hood light out.

Prevent the contact of food with non-food contact surfaces or with food contact surfaces that are not properly cleaned and sanitized.// Ice machine with heavy grime accumulation.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// No sanitizer bucket in bar area.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// Hood light out over grill.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles, vent covers and WI cooler fans

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee keys and bag in storage and food prep areas.