| No violation noted during this evaluation. | 12/15/2015 | Regular |
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thaw food submerged under cold running water, not just under running water. Corrected
- Handwashing cleanser, availability
Observation Soap is needed at the employee restroom handsink. Corrected
|
11/19/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean the labels off of the pans, large mixer, sheet pan rack, french fry cutter.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken shall not be stored over kegs and boiled eggs in the walk-in. Do not store raw beef over cooked ribs.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Do not store partially cooked chicken over raw beef.
- Hand drying provided
Observation: Paper towels are needed in the employees restroom and do not put them on the floor.
- Storage of clean equipment and utensils
Observation: Do not store steak knives in dirty knife rack.
|
05/22/2014 | Routine |
- Roasts held at a temperature of 130°F or above
Sautee reach-in holding pasta at 47F, alfredo 48F - food was transferred to another unit. Butter 49F, honey butter 56F, sour cream and butter in another unit- all nested on ice - nest deeper into ice with water. Corrected at time of inspection
|
12/18/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
06/18/2013 | Routine |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
LOBSTER AND SCALLOPS STORED BELOW RAW BEEF. WHIPPED CREAM STORED BELOW RAW CHICKEN. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
SEVRAL SPRAY BOTTLES OF TOXICS WERE SEEN THROUGHOUT THE KITCHEN
- Plumbing system repaired according to law
DRAIN NEAR FRYERS HAS STANDING WATER.
- Pre-cleaning equipment and utensils and loading soiled items into warewashing machines
NUMEROUS DISHES WERE PUT AWAY WITH FOOD DEBRIS AND DATE LABELS.
- Cleanability of floors, walls, and ceilings
CLEAN FLOOR AROUND PERIMETER OF KITCHEN AND UNDER EQUIPMENT
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN ROLLING CARTS USED FOR TRASH CANS, DO NOT STORE FLOOR MATS ON TOP OF TRAY HOLDERS, CLEAN SHELVING IN DRY STORAGE. --SEVERAL LEXAN CONTAINERS ARE MELTED AND OR BROKEN, THE CONTAINERS USED TO TRANSPORT ICE ARE BROKEN AND HAVE HOLES. DO NOT STORE CONTAINER OF OREOS IN DIRECT CONTACT WITH ICE CREAM. CLEAN POP WAND HOLDERS AT BAR, STORE SCOOPS HANDLE UP IN BREADING CONTAINERS.
- Frozen PHF/TCS foods are properly slacked and thawed
DO NOT THAW FOOD AT ROOM TEMPERATURE. Corrected at time of inspection
|
06/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Outback Steakhouse, 1235 E Kimberly Rd, Davenport, IA 52807 »