Jefferson County Department of Health

OUTBACK STEAKHOUSE

1725 FULTON RD FULTONDALE 35068

12/16/202412/4/202411/25/20244/23/2024

95 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	12/16/2024

Deducted	Remarks
1	3-304.14. 4-501.114 Provide lactic acid solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// One sanitizer bucket did not register any sanitizer with test strips and another was very diluted.
1	7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee phone on make table cutting board- COS- employee moved phone.
1	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Exteriors of equipment near grill soiled with residue.
2	6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// Walk-in freezer door damaged. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dusty vent covers, stained ceiling tiles, residue accumulation on walls.

84 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	12/4/2024

Deducted	Critical	Remarks
5	Yes	3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Bloom sauce sitting on top of ice at 60F. COS- PIC removed and put in cooler. -extended existing NOV#2057
1	No	3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth stored next to sink, not in sanitizer solution.
2	No	6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Broken, hanging ceiling tiles. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling. 6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// Door to walk-in freezer damaged.
1	No	7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee jacket hanging on shelf with clean dishes. COS- employee removed.
4	Yes	420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// No documentation of manager food safety training readily available.- extended existing NOV#2060
1	No	3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// ROP packaged ahi tuna thawed in walk-in cooler.
1	No	4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// To-go containers stored at bar not inverted or covered.
1	No	6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood filters above fryer covered in dust; grease accumulation on ventilation hood filters on right side of make line.

73 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	11/25/2024

Deducted

Remarks

3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Ribs in top of make table on back of make line at 50F; chicken and cooked onions in bottom of make table on back of make line at 50F; rice and pasta in drawers underneath make line at 49-55F. COS- kitchen manager removed all foods to cool in walk-in.

4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Dicer in storage with dried food debris on blade; residue accumulation on food scissors in storage next to make line

3-304.14. 4-501.114 Provide lactic acid solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Incorrect dilution for lactic acid sanitizer solution in bucket on front of make line.

5-205.11 Cease using hand sinks for any purpose other than handwashing.// Coffee pot in sink by drink area. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at hand sink by make line.

6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Broken tiles, falling ceiling tiles 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Stained ceiling tiles; residue on walls; dust accumulation on wall fixtures and vent covers; dust and residue accumulation on walls and ceiling of beer cooler 6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// Damaged door to walk-in freezer (causing excessive condensation build up).

7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).// Spray bottles throughout facility without labels.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.// The last report posted is not current inspection report, but old one with higher score.

3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// Salmon in walk-in cooler thawing in ROP packaging. 3-501.13 Cease thawing TCS food at room temperature.// Beef thawing at room temperature. 3-501.15 (B) Loosely cover or uncover food until cooled.// Pasta cooling in walk-in cooler with lid covering container.

4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue/debris accumulation on exteriors of equipment and other non-food contact surfaces throughout kitchen (corners of drawers, etc)

4-901.11 Allow utensils to air dry before stacking.// Pans and plastic containers stacked wet on shelving unit in hallway by dish area.

85 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	4/23/2024

Deducted	Remarks
5	3-501.16 (A)(2) Maintain TCS food at 41 F or below.// In-house prepared bloom sauce 50F, chili 47F. COS- PIC put in freezer to cool to 41F or below.
4	4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Slicer in storage soiled with food residue.
1	5-501.113 Keep dumpster doors and lids closed.// One dumpster lid was propped open and the other had door left open.
1	6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// Two blown bulbs under hood on make line.
1	3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Single use tray being used as scoop for flour in dry storage.
1	4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Inside of oven heavily soiled with food residue and debris.
2	6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Ceiling tiles throughout kitchen are soiled with residue and some starting to fall.