OUTBACK STEAKHOUSE

Proper Cold Holding temperature (41F/45F) (-3pts); Approved thawing method used (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Proper Cold Holding temperature (41F/45F) (-3pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Environmental contamination (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Non-Food Contact surfaces clean (-1pts)

Time as a Public Health Control; procedures & records (-3pts); Food contact surfaces cleaned and sanitized (-3pts); Toxic substances properly identified, stored and used (-3pts); Food Handler; no unauthorized persons/personnel (-2pts); Consumer Advisory provided for raw/undercooked foods (-2pts); Thermometers provided, accurate, and calibrated (-2pts); Food and Non-food Contact surfaces cleanable, properly designed (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Other Violations (-1pts)

Proper Cold Holding temperature(41°F/ 45°F) - 3; Food and ice obtained from approved source; Food in good condition, safe - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Wiping Cloths; properly used and stored - 1

Wiping Cloths; properly used and stored - 1

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2

Warewashing Facilities; installed, maintained, used - 2; Proper Cold Holding temperature(41°F/ 45°F) - 3; Time as a Public Health Control; procedures & records - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

No Evidence of Insect contamination, rodent/other animals - 1

No Evidence of Insect contamination, rodent/other animals; Proper Cold Holding temperature(41°F/ 45°F)

Adequate handwashing facilities: Accessible and properly supplied, used - 2

Toilet Facilities; properly constructed, supplied, and clean; Food Handler/ no unauthorized persons/ personnel; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips; Proper Cold Holding temperature(41°F/ 45°F); Hands cleaned and properly washed/ Gloves used properly; Adequate handwashing facilities: Accessible and properly supplied, used; Other Violations

Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; No Evidence of Insect contamination, rodent/other animals - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; Environmental contamination - 1

Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; No Evidence of Insect contamination, rodent/other animals - 1

Adequate handwashing facilities: Accessible and properly supplied, used - 2; Proper Hot Holding temperature(135°F) - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Personal Cleanliness/eating, drinking or tobacco use - 1

Toxic Items improperly Labeled/Stored/Used 3; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3

Cross-Contamination of Raw/Cooked Foods/Other 4; Lack of Good Hygienic Practices 4; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3

Food Contact Surfaces of Equip and Utensils Not 3; Evidence of Insect Contamination 3; Lack of Good Hygienic Practices 4

Toxic Items improperly Labeled/Stored/Used 3; Cold Hold Temperature Violation(s) (41 F/45 F) 5

21 Improper Manual/Mechanical Warewashing and Sanitizing; 20 Toxic Items improperly Labeled/Stored/Used; 25 Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Rep