Outback Steak House, 6419 Lee Hwy, Warrenton, VA 20187 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food worker wearing gloves handled sandwich bread after handling raw meat. Did not change gloves before handling the bread.
Correction: Wash hands and change gloves when changing tasks from handling raw meat and tehn handling ready to eat food.
- Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
Observation: No food temperature measuring device on the ccok and prep line.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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: Cream cheese box placed on cutting board.
Correction: Clean and sanitize these surfaces for food contact. Do not place boxes on cutting board.
- Non-Food Contact Surfaces
Observation: Mold like substance on caulking and ceiling at dishmachine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the spray hose at dishmachine is not identified as meeting standards set by the American Society of Sanitary Engineering. Vacuum breaker not designed for backpressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
|
11/30/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface inside the deep fryer and storage container for bagged coconut have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Urinals in the mens room noted in need of cleaning.
Correction: A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facility in the dishmachine room has no hot water. The hot water valve not maintained
Correction: Keep handwashing maintained to encourage proper handwashing.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter.
|
11/20/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: several foods cold holding at improper temperatures in the 2 door traulsen cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager discarded foods that had been in cooler overnight, relocated items that had placed in the cooler this morning.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of two scoops-handles are broken/melted and in bad repair and are no longer easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor tiles in the kitchen especially around drains and in dishwashing area are broken or missing and in need of repair.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Correct within 6 months
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas in need of detail cleaning 1. Floors in walk in freezer 2. Floors/walls near dishmachine 3. Floors under equipment in bar area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Correct within one week.
|
11/06/2013 | Routine | |
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