Outback Steakhouse, 261 University Boulevard, Harrisonburg, VA 22801 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Outback Steakhouse
Address: 261 University Boulevard, Harrisonburg, VA 22801
Type: Full Service Restaurant
Phone: 540 438-0190
Total inspections: 4
Last inspection: 02/04/2016
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Inspection findings

Inspection date

Type
  • Cooling Methods (corrected on site)
    Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
    Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate. Portioned Pasta was stacked in covered containers before being cooled completely.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Temperature control for safety foods in cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The food-contact surfaces of some equipment were observed soiled to sight and touch.
    Correction: Clean and sanitize these surfaces for food contact.
  • Prohibitions (corrected on site)
    Observation: Clean equipment was found stored in standing water.
    Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
02/04/2016Routine
Visit solely to follow up on the dish machine. Now is working properly. Thermolabel indicated proper temperatures being reached. Small repair, rinse nozzles needed maintenance.
No violation noted during this evaluation.		05/05/2014Other
Person in charge knowledgeable about food safety and answered questions correctly about cook temperatures, employee health, and sanitizer concentration levels. Excellent date marking practices on all ready to eat foods. Proper storage of raw meats with chicken being below all other foods. Person in charge will contact me after repair service evaluates the ware wash machine. Clean and well organized, and observed thermometers in use and employee handwashing prior to donning gloves. Provided food contact surfaces sanitizing log.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 170.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Person in charge immediately contacted repair service, until it is corrected dish operations will run through machine, then be sanitized in the 3-compartment sink.
04/29/2014Routine
Recently conducted a standardization inspection for training purposes and decided to conduct a follow-up inspection to get a better understanding of their food safety program. Met with manager to discuss the preparation of several food products. The manager took time to explain the corporate policies and procedures in place. Food preparation/recipes are developed for each product, has a specific set procedure and time/temperature limit for all foods being prepared on site. Each employee takes responsibility by initialing the products they prepare during their shift. Temperature monitoring logs have been developed and being implemented as part of the process. Followed process of the baked potato soup and found all food safety parameters to be in compliance with current food safety laws and regulations. Food safety program in place is being met
No violation noted during this evaluation.		05/29/2013Risk Factor

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