OUTBACK STEAKHOUSE

Chicken, shrimp, rice, sliced tomatoes, and various house-made sauces measured between 56F and 60F while maintained in the prep cooler directly to the right of the fryer line. Per staff, sliced tomatoes and buffalo sauce (containing house-made ranch) had been maintained in the unit overnight. Staff stated that all other potentially hazardous foods had been relocated from the walk-in cooler to the prep cooler approximately 3 hours prior. Ambient of the unit measured 60F via probe. Unit observed to be unplugged. Per the manager, the unit may have been unplugged last night for cleaning and staff had forgotten to plug it back in. Rice measured 60F while maintained in a container on a prep table across from the cook-line. Per the manager, rice had been left out in ambient overnight, and staff had forgotten to throw it away. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Sliced tomatoes, buffalo sauce, and rice voluntarily discarded. Staff relocated some PHF's to the walk-in cooler, and placed ice on top of all others maintained in the unit.

Raw, frozen beef observed thawing in ambient in the prep sink at the back kitchen. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Handwash sink next to the dishwashing area lacked paper towels. *Additional, available hand sink located nearby [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Cleaned, wet containers observed stacked up on drying racks. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Hot water measured at 115F maximum from the faucet at the three compartment dishwashing sink at the bar. Per the manager, the sink is used for dishwashing. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Lack of handwashing sign in the men's restroom. [Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees. [Corrected on Site] Person in charge posted a handwashing sticker on the mirror.

Pressurized cylinder at the bar was observed not secured to a rigid structure. [Corrective Action] Secure the pressurized cylinder to a rigid structure. [Corrected on Site] Person in charge secured it.