Outback Steakhouse #3432
Restaurant Information
| Facility ID | 2060018955 |
|---|---|
| Restaurant Name | Outback Steakhouse #3432 |
| Phone Number | +17045987727 |
| Last Inspection Date | 2018-12-31 |
| Last Inspection Score | 99 |
Inspection Results
Inspections
| Inspection Date | Score | Type |
|---|---|---|
| 2018-12-31 | 99 | routine |
| 2018-05-11 | followup | |
| 2018-05-03 | 96 | routine |
| 2017-11-02 | 98 | routine |
Violations
| Violation Date | Code | Description |
|---|---|---|
| 2018-12-31 | 21 | general comment. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf -in prep cooler, observed two bowls of cooked shrimp not date marked. cdi- pic knew when shrimp was cooked and bowls were d |
| 2018-12-31 | 20 | general comment. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - in prep cooler, observed raw chicken and raw crab stuffing above 45f. pic stated items were in prep cooler for about 30 minutes. cdi- items were taken to walk in freez |
| 2018-12-31 | 13 | 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. - asparagus, and pico de gallo were inside prep coolers not covered. cdi- items were covered.3-304.15(a) discard gloves after a task is complete or any time |
| 2018-05-03 | 45 | 4-501.11 maintain equipment in good repair.breading station cooler top observed to be 53f.repair.dish machine at bar is not reaching hot water sanitizing temperature. repair. |
| 2018-05-03 | 42 | 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked containers on the drying rack. |
| 2018-05-03 | 20 | 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved chicken, shrimp, and egg wash at breading station cooler > 45f.cdi- voluntary discard by pic. proteins will be stored on ice bath temporarily. pic will have cooler checked.verifi |
| 2018-05-03 | 14 | 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris/residue, date stickers stored on utensils and containers on the drying rack.cdi by sending items to warewashing.4-501.112 mechanical warewa |
| 2018-05-03 | 8 | 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved utensils being stored in back prep area handsink. cdi items removed and sent to warewashing. |
| 2017-11-02 | 41 | 3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed 2 ice scoop handles touching the ice at the bar. ice scoops washed and |
| 2017-11-02 | 39 | 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. obserevd red sanitizer bucket on the floor at the end of the cook line. bucket put on bottom shelf. |
| 2017-11-02 | 20 | 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp and chicken in the top of the prep cooler breading station above 45f. cdi (corrected during inspection) shrimp was discarded and overfilled 1/6 pan of chicken was split |
Data Source
This data was provided by Mecklenburg County, Environmental Health inspections and last updated on Jan 17, 2019. Dataset contains 2631 restaurants inspected in Mecklenburg County.
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