Food establishment inspections

OUTBACK STEAKHOUSE #3432

Source
Mecklenburg County Health Department
Updated
Daily

More about this section…

Summary: This is a food establishment inspection with a inspection date of August 4, 2009.

Food establishment inspection details

Location 1015 Chancellor Park Dr
Inspection date August 4, 2009
Name OUTBACK STEAKHOUSE #3432
Facility type Restaurant

A food service establishment that prepares or serves food and that provides seating.
Result Pass
Facility status A: Open for business

Establishment open for business.
Action type Inspection
Raw score 94.5
Final score 96.5
Violations
ViolationPointsComments
Food-contact surfaces cleaned and sanitized; approved methods and sanitizers 1.5 Properly wash, rinse and sanitize all food contact surfaces by an approved method as required. [.2617 (a), .2618 (c)(d)(i)] Observed remaining food debris on chopper stored clean. Maintain ice machines and ice storage bins clean. [.2622 (b)(e)] Observed some mold buildup on guard and wall of ice machine - RVR.
Proper cold-holding temperatures for potentially hazardous food 2 Always store/transport potentially hazardous foods (PHF) at safe temperatures, cold foods at 45F or below. [.2609 (a)(m)] Observed sliced tomatoes stored at room temperature within time parameters - placed in cooler. Observed sliced cherry tomatoes at 50F, shredded cheese at 48F, and butter at 52F. All products on ice bath. Tomatoes returned to cooler to chill prior to returning to ice bath. More ice and water added to cheese and butter to submerge product. Ensure ice bath is at level of food to ensure holding of temperature. Recommend chilling freshly shredded cheese or sliced tomatoes prior to placing on ice bath or storing in make table. Facility uses a blend of margerine and butter. Place small amounts of vegetable/butter bags on ice at a time to maintain temperature. Refresh all ice baths frequently to hold temperature. RVR to monitor practices.
Utensils and equipment properly stored, air-dried and handled 1 Air-dry all utensils before tight stacking to prevent growth of bacteria and mold. [.2620 (a)] Observed wet stacked utensils in dishwashing area..
Food and non-food contact services easily cleanable and in good repair 0.5 Maintain all utensils and equipment in good repair. [.2617 (a)] Observed degrading caulk seal behind 3 compartment sink and mold on wall. Seal to make easily cleanable. Service outdoor can wash to remove clog. Observed 1 of 2 can washes to have clog.
Floors, walls and ceilings properly constructed, clean and in good repair 0.5 Provide floors/walls/ceiling that are constructed to prevent cleaning problems and pest harborages as required by the rules. [.2627, .2628] Observed missing tiles in canwash and baseline of storage room. Repair gaps in grout to make floor easily cleanable.

Added to EveryBlock on August 6, 2009.

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