Restaurant: Outback Steakhouse
Address: 3168 Linden Drive, Bristol, VA 24202
Type: Full Service Restaurant
Total inspections: 4
Last inspection: 10/21/2015
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced tomatoes cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
10/21/2015
Routine
Person in Charge Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
Equipment - Cutting Surfaces Observation: The cutting board(s) along the salad preparation table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
03/20/2015
Routine
Person in Charge Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Diced chicken cold holding at improper temperatures on the preparation table. Observed a temperature of 50°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
Handwashing - Using a Handwashing Lavatory (corrected on site) Observation: The handwashing facility located in the dishwashing area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
03/12/2014
Risk Factor
Critical: Hands and Arms - Clean condition* (corrected on site) Observation: Food employees observed with soiled hands and arms.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
Records - Creation and Retention Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Food preparation tables.
Correction: Clean and sanitize these surfaces for food contact.
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