OUTBACK STEAKHOUSE

2 findings recorded on Jul 23, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Various TCS (Time/temperature control for safety) foods stored inside prep top cooler cold held at temperatures above 41 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in charge) discarded TCS foods cold held out of compliance.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Various TCS (Time/temperature control for safety) foods stored inside prep top cooler cold held at temperatures above 41 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in charge) discarded TCS foods cold held out of compliance.

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 15A ↗

   Equipment design and condition

   Prep top cooler unable to maintain 41 deg F or below ambient air temp. Ensure cooler is repaired by 7/30/26. Do not store TCS foods inside unit for cold holding until unit is repaired and able to maintain 41 deg F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(6)(a)

   Prep top cooler unable to maintain 41 deg F or below ambient air temp. Ensure cooler is repaired by 7/30/26. Do not store TCS foods inside unit for cold holding until unit is repaired and able to maintain 41 deg F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.