High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken 54° F, cooked steak 53° F, guacamole 53° F in RIC across from steam table voluntarily discarded **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes 83° F Ice bath melted out for undetermined time voluntarily discarded **Warning**
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed cooked chicken 54° F, cooked steak 53° F, guacamole 53° F in RIC across from steam table voluntarily discarded **Warning**
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