Outback Steakhouse #4716, 7917 West Broad Street, Richmond, VA 23294 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Outback Steakhouse #4716
Address: 7917 West Broad Street, Richmond, VA 23294
Type: Full Service Restaurant
Phone: 804 527-0583
Total inspections: 15
Last inspection: 09/15/2015

Restaurant representatives - add corrected or new information about Outback Steakhouse #4716, 7917 West Broad Street, Richmond, VA 23294 »

Inspection findings	Inspection date	Type
Bar dish machine is not in operation at this time (scheduled to be replaced). Line reach in defrost cycle is set to early afternoon (in defrost mode upon arrival), recommend changing defrost cycle time to non-peak time. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed food in cold unit by fryers above 41F: tomato 48F, cheese 50F, shrimp 45F. Correction: Adjust unit to maintain food at <41F. Critical: Time as a Public Health Control* (corrected on site) Observation: No time marks on hot holding unit at end of prep line (garlic herb butter at 110F). Correction: Mark all items for which time is used as a control with discard time.	09/15/2015	Risk Factor
Notes: Mark all items for which time is used as a control with discard time. Watch unit at line with alfredo and cheese sauce (elevated temperatures). Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Observed line employee eating (with gloves on) at cook line. Correction: Employees may not eat in kitchen.	11/04/2014	Risk Factor
RIC repaired - Temps <41°F. Mushroom temps OK on grill and on time control in steam table. Training has been done on handwash after handling raw animal foods. No violation noted during this evaluation.	07/07/2014	Follow-up
Critical: Hands - When to Wash* (corrected on site) Observation: Employee handled raw meat then changed gloves and did not wash hands before putting on clean gloves. Correction: Hands must be washed when there is a change in task such as handling raw meat then clean wares or ready to eat food. PIC will review handwash requirements with employees. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation) Observation: Mushrooms in the steam table 113°F. Correction: PIC discarded. Keep TCS food >134°F or use time control. When using time control you must have a written policy and monitor the time the food is removed from temperature control. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: TCS food in RIC at expo is 60°F. Whipped butter in unit 49°F. Correction: PIC discarded whipped butter and will not use the unit until it is repaired.	06/25/2014	Risk Factor
Bar dishmachine wasn't in use during the inspection but we could not get it to reach sanitizing temperatures - temp tape would not turn black and temp gauges read 150 (wash) and 194(rinse). Data plate states required temps are 165 and 180. There was not a distinct rinse cycle. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Cooked mushrooms at 118°F in holding unit. Correction: PIC will discard mushrooms 4 hours after they were placed in the unit. Keep TCS food 135°F or above or use time as a control. If you use time as a control you must have a written policy and record the time the TCS food is removed from temperature control. Food held on time control must be served, cooked or discarded at the end of the time specified.	03/26/2014	Routine
Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) Observation: Cook served burger ordered "medium/155 F" before it reached 155 F. Temp was 142 F. Correction: Cook returned burger to grill and cooked to >155 F.	12/16/2013	Risk Factor
Fire call. Some smoke from breaker box - fire department responded. Very little smoke - in order to isolate breaker box power cut off to dishroom area. Hot water booster heater would not restart. 3 compartment sink being used to wash dishes. Power estimated to be restored today. Do not use dishmachine until power is restored and gauges meet minimum temperatures. No violation noted during this evaluation.	12/15/2013	Other
Provided walk-through training for 6 managers (at the request of the facility Managing Partner). Discussed risk factors as they relate to food safety risks as we walked through the facility. Covered employee health requirements No violation noted during this evaluation.	09/03/2013	Training
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Found TCS food >41 degrees in salad and fry RIR units. Feta, cut tomatoes and hard boiled eggs were 43-48 degrees F in salad prep unit. Crab was 45 degrees in fry prep unit. Correction: Corrected by moving foods to colder unit and calling a service tech to repair unit. Handwashing Signage/Handwashing Facilities Observation: No handwash sign at handsink by dishmachine. Correction: Provide sign.	09/03/2013	Risk Factor
Salmon offered undercooked is from farm raised source. Discussed cooling bagged/sealed soups to 41 degrees below before sealing bag - use thermometer. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: TCS foods in salad reach-in refrigerator/prep unit were >41 degrees: hard boiled eggs 50 degrees, ranch and blue cheese dressings 46 degrees, air temperature of unit is 46 degrees. Correction: PIC discarded TCS foods >41 degrees, set up ice bath to hold foods 41 degrees or less until service tech repairs unit.	06/25/2013	Risk Factor
Kitchen and bar dishmachines both functioning properly. Annual permit issued. No violation noted during this evaluation.	04/18/2013	Follow-up
#1890 - checked dishmachine - new booster heater ordered. Switched machine to chemical sanitizer until repaired - 50 ppm chlorine. #2350-faucet repaired. #3170-damaged tiles repaired. #850-time control processes followed - ok. Picked up log tag #11 - will email results. No violation noted during this evaluation.	03/18/2013	Follow-up
Discussed consumer advisory on menu - reminder statement on bottom of menu is . Salmon, tilapia, mahi, steaks and burgers are indicating they will be served under cooked upon request. PIC states fish is not served undercooked. Either remove asterisk from these items or provide parasite destruction documentation for the fish. Also, if steaks are whole muscle beef a consumer advisory is not needed as they can be safely served if the outer surfaces are heated to cause color to change.Log tag #11 in reach-in refrigerator over drawers. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Cold TCS foods found >41 degrees and not on TPHC: sliced tomatoes 67 degrees, Alfredo sauce 49 degrees, pasta 48 degrees, sour cream 46 degrees. Correction: PIC discarded foods and added ice to ice baths. Critical: Time as a Public Health Control* (corrected on site) Observation: TCS foods held using TPHC found not discarded at 2:30 as marked (at 3:30 pm). Correction: PIC corrected by discarding. Equipment - Cutting Surfaces Observation: Green cutting board damaged. Correction: Replace it. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation) Observation: Dishmachine final rinse not hot enough to sanitize wares - temperature tape did not turn black. Correction: Service tech called. Wares sanitized in 3rd sink until machine repaired. Plumbing System Maintained in Good Repair Observation: Mop sink faucet leaks. Correction: Repair it. Physical Facilities in Good Repair Observation: Floor tile damaged. Correction: Repair.	03/15/2013	Routine
Investigation of complaint alleging that on 1/6/13 at 6:15 p.m. complainant saw cockroach jump onto his hand No violation noted during this evaluation.	01/08/2013	Complaint
Note: PIC states fish is served fully cooked but menu has advisory statement. If fish is served undercooked you must also prove parasite destruction. Critical: Cooling* (corrected on site) Observation: Rice at 82 degrees in portion bags stacked in lexan container in walk-in refrigerator. This rice was cooked this morning. Correction: PIC spread rice on sheet pans and placed in walk-in freezer. Temperature dropped to 38-40 degrees in <30 minutes. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: TCS foods in reach-in refrigerator and prep unit found >41 degrees: ribs 62 degrees, pasta 54 degrees in reach-in refrigerator Correction: cut tomatoes 52 degrees in prep unit. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: Bar dishmachine isn't reaching sanitizing temperatures. Wash temperature reads 119 degrees (minimum required 165 degrees - data plate), rinse temperature reads 197 degrees (supposed to be 180-195 degrees). Temperature tape did not turn black. Correction: PIC agreed to take bar glasses to kitchen dishmachine to wash/sanitize until this machine is fixed. Hand Drying Provision Observation: No paper towels at bar handsink. Correction: Provide towels.	12/10/2012	Risk Factor

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