OUTBACK STEAKHOUSE #3433

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed numerous plastic containers stored as clean with food debris and sticker residue. PIC removed items to dish pit for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in hot water with accumulated residue. PIC had containers refreshed.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed numerous metal containers wet stacked. PIC moved containers to self-draining position to air dry.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed plastic containers with heavy pitting on interior surfaces. Observed plastic container cracked on the side with a broken corner. CDI - PIC voluntarily discarded damaged containers.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken frame around ceiling light by dish pit. Repair or replace broken frame.

6-303.11 Provide required lighting intensity. Observed to burnt-out bulbs in hood over breading station. Replace out bulbs.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed dented can of tomato paste not segregated from items in good condition. CDI - PIC moved can to office.

-REPEAT- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of sweet potatoes stored on the floor. PIC stacked box up off of floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can of tomato paste not segregated from food in good condition. PIC moved item to office.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service cups and clam shells stored in small outdoor storage shed with missing wall. Per PIC, shed was damaged in a recent storm. A replacement storage container is on order. Move all single-use/single-service items into a protected area until new storage unit arrives.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed numerous scoops, ladles and other utensils stored as clean with build-up food debris. PIC removed items to dish pit for cleaning. EHS will return within 10 days (by 12/5/25) to verify improvement to dishwashing procedures. If no improvement is noted, a RCP for ware washing will be implemented. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor of WIC. PIC moved onions off of floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster with side door open. PIC closed door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several meat trays, baking trays and scoops soiled with old food debris. CDI- Washed. EHS put RCP in place. Facility will need to complete a cleaning SOP and cleaning logs. Logs will be sent to EHS. Send logs next Friday. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pans of chicken, shrimp and pasta in prep top and cold drawers holding above 41F. CDI- Items placed in the walk in freezer to quickly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sacks of potaotes stored on the floor. CDI-Removed from floor.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in between units. CDI- Removed

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- *Observed - PIC lacked knowledge of foodborne illnesses through questioning from EHS. PIC is working on obtaining food protection managers certification. *CDI - PIC was trained on Foodborne illnesses using New employee health policy provided by EHS.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Shredded cheese on shelf stored below raw beef. *CDI - PIC relocated shredded cheese to proper location. Employee walked in and placed item there while EHS was in WIC, PIC corrected issue quickly. No point deduction due to severity. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 4 metal containers and 3 tongs with dried food debris build up stored clean. *CDI - PIC placed items into dish area to be re-washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- *Observed - Chicken Thawing in standing water in prep sink. *CDI - PIC turned on faucet to thaw chicken under running cold water.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Parasite destruction letter for salmon was over 5 years old. Parasite destruction information must be updated yearly. Ensure supplier of salmon provides parasite destruction information each calendar year. CDI - PIC acquired parasite destruction information from supplier during inspection. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw steak was stored on shelf above butter in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Employee moved raw steak to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 10 pans and containers found with food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - PIC washed pans and containers in dish machine during inspection. Reduced to half credit because today the dish machine was working unlike last inspection. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Prime rib was observed reheating in warmer. PIC states that prime rib is cooked to 120F. Since the prime rib is not fully cooked, it may not be reheating or heated again after cooling. Prime rib may only be served cold to avoid non-continuous cooking, which requires pre-approval from the health department with written procedures. CDI - Prime rib sliced during inspection and cooled to be used for sandwiches.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chili and french onion soup measured 43-45F in walk-in cooler. Items were directly beside the door and establishment had door open for delivery. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to sheet pans to cool down. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC labels for TCS foods held using TPHC were from Monday and Tuesday. Ensure TPHC labels are accurate. CDI - PIC printed new TPHC labels that had proper start times. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Au jus cooling in deep container in walk-in cooler at 73F. Mushrooms cooling at 48-50F in thick portions in deep containers with lids on. TCS foods must be cooled in shallow pans while loosely covered or uncovered, or in ice bath. CDI - PIC moved au jus to ice bath and moved mushrooms to sheet pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. *Observed - Employee drinking from lidded cup with a straw while engaged in food prep and storing cup on shelf above prep table. *CDI - PIC had food employee move cup to designated area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Front hand sink without paper towels during inspection. *CDI - PIC provided paper towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. *Observed - Hand sink on the cook line out of order during time of inspection. Hand sink shall be repaired to allow proper hand washing. EHS will conduct verification visit within 10 days to verify sink has been repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - multiple ladles with food debris build up. *CDI - PIC placed items on 3 comp sink to washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . *REPEAT* 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P- *Observed - Dish machine unable to reach the required 160F. Rinse temperature recorded at 152F. Facility is unable to switch to single service containers due to insufficient supply of items. Facility is able to operate through lunch rush with clean dishes they have remaining. After lunch rush facility must voluntarily close until repairs are made. EHS will conduct verification visit within 72hours to verify repairs have been completed and equipment is working sufficiently. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored on the floor. *CDI - PIC placed sanitizer bucket off of floor.

*REPEAT* 5-205.15 Maintain a plumbing system in good repair. *Observed - Heavy Leak under dish machine, however, leak is draining properly out of facility and does not create a health hazard. Facility shall have this repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lobster stored over lettuce in the tall reach in unit. CDI- Lobster removed and placed under the lettuce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed several dishes being washed in dish machine in 150F water. CDI- Dishes sanitized at 3 comp sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer without a label. CDI- Labeled. Pts not escalated based on severity.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen area.

4-501.11 Maintain equipment in good repair. Observed dish machine not reaching temp for sanitizing dishes. Facility will use 3 comp sink to sanitize only after washing in the dish machine for the duration of the time that they wait for maintenance to come TODAY. Facility may not continue to use this method of dish washing beyond today due to capacity and volume of weekend customers. If facility cannot get dish machine fixed to day facility may switch to single service only. If this option is not feasible, facility MUST CLOSE until the dish machine is fixed to be able to properly wash, rinse and sanitize dishes.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed potato drawers and cold drawers in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leaks at dish pit spray are and under the dish machine. Get leaks repairs

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened employee drinks stored in standing reach in “jewelry box” unit, mixed in with retail foods and stored on shelves directly over retail products. EHS observed facility has designated drink holders on walls in proper areas, ensure employees are properly trained on employee drink placement/storage. CDI- drinks removed from unit.

6-301.14 Post a handwash sign at each handsink. Observed multiple handsinks with no handwash signs. Manager Bevin Miller discussed with EHS, stated dispensers were recently changed out, signs were taken off dispensers and had not been put back up. CDI- EHS provided MCHD handwash signs, in both English and Spanish.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed baked potato soup in cooling process, stored in deep volume lexan pans with lids covering before product had fully cooled. CDI- cooling methods adjusted, product moved to sheet trays to finish cooling properly. EHS discussed cooling procedure in detail with PIC during inspection wrap up. Facility is new and still training employees on procedure and attempting to find best practices for cooling with storage/space constraints. CDI- product finished cooling properly once methods were adjusted. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few products with no date labels in prep units during inspection, including portioned/cooked racks of ribs, portioned/cooked rice and steamed asparagus. CDI- PIC able to identify dates of prep for all products, all cooked/prepped yesterday. EHS discussed maintaining date labels on these products with PIC. EHS observed overall consistency in date marking for rest of products, just missing a couple of labels. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x bottle of chemical cleaner stored at mop sink with no label. PIC identified this chemical as window cleaner. CDI- label placed on product during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed baked potato soup in cooling process, employee stated that soup was cooked and began cooling process about an hour ago. Cooling process is to cool in ice baths at prep sinks until product reaches 41F or below (this is cooling process according to employee when asked by EHS). EHS found a few metal lexan pans of baked potato soup in walk in, portioned and covered with metal lids, holding at 89F in walk in. PIC stated this is not SOP for cooling, should not of been portioned and covered with lids in walk in cooler until down to 41F or below. CDI- soup removed from Lexan pans, put onto sheet trays and properly cooled. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of employees with wrist bands/watches during inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed red sanitizer bucket stored on the floor underneath prep line area, across from walk in cooler.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils for ice cream scoops stored in water that was below 135F, around 110F, PIC stated that the warmer was just turned on so that is why utensil water was not 135F or above. EHS observed an additional container of water with tongs stored inside at center of cook line. EHS discussed that these utensils shall be stored in water 135F or above, or stored dry and cleaned at least every 4 hours.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go boxes stored on the floor in back kitchen prep area. These items had just come off truck and been delivered today.