Outback Steakhouse, 1260 S Moorland Rd, Brookfield, WI 53005 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 08/07/2015 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not removing gloves and washing hands after eating and before beginning food prep.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 07-Aug-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Egg wash in ice bath was 47 degrees F. Egg wash was voluntarily discarded by management and replaced during the inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 07-Aug-2015
|
07/30/2015 | Routine | |
| No violation noted during this evaluation. | 03/06/2015 | Re-inspection | |
- Critical: COOLING
Observation: -Soup in walk-in cooler was not cooled properly from the night before and was measured at 52, 48°F. Soup was voluntarily discarded.
-Lobster batter (76F) and beer batter (52F) in the fryer prep cooler and cut tomatoes (44F) in the salad prep cooler were not cooled properly after preparation. These items were placed on ice immediately. Cool prepared potentially hazardous foods completely before placing in prep cooler. Prep coolers shall be used to maintain temperatures and not for rapidly cooling.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The quat sanitizer (Oasis 146) measured 0 PPM at the bar. Sanitizer was replaced and measured 200 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Cutting boards located in bar area are deeply grooved and discolored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Clean the following items and areas:
-Dicer
-Mop sink area
-Mop sink drain
Correction: Clean food and non-food contact surfaces.
- GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES
Observation: Clean dumpster pad.
Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: Evidence of fruit flies observed in several areas throughout the facility.
Correction: Routinely inspect facilities for insects and rodents.
|
07/28/2014 | Routine | |
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