Outback Steakhouse #3359, 200 Colonial Drive, Horseheads, NY 14845 - Restaurant/Catering Operation inspection findings and violations

Business Info

Restaurant name: OUTBACK STEAKHOUSE #3359
Address: 200 Colonial Drive, Horseheads, NY 14845
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant/Catering Operation
Total inspections: 13
Last inspection: 02/26/2016

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Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	02/26/2016	Re-Inspection	Violation 15A corrected from previous inspection--wall covering and ceiling in rear kitchen which was in disrepair after fire has been replaced. No other items evaluated during reinspection.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.	02/02/2016	Inspection	Facility utilizing time as a public health control for select items only at present time (State-wide waiver include all phf/tcs foods). PHF/TCS foods may be held without regard for temperature for up to 4 hours after removal from cold-holding. Items must be labeled with the discard time, and must be thrown away after 4 hours. Hot water dipper wells to be marked with 4 hour changeover time, as per waiver conditions.
No violation noted during this evaluation.	05/15/2015	Re-Inspection	Re-inspection conducted after three or more critical violations observed during inspection. All critical violations cited during previous inspection have been corrected, including the following: #2E-probe thermometer observed at cook line accurate; 5A & 5E-cold-holding of phf/tcs food items in make units, ice baths at cook line observed to be adequate (45F or less); 5C-no phf/tcs foods observed being stored outside of hot or cold-holding (room temperature storage) during re-inspection. No other items evaluated.
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.	03/02/2015	Inspection	Discussed phf/tcs status of whipped butter, sour cream, and ranch salad dressing prepared at establishment. Several phf/tcs foods stored in ice bath. Recommended containers of phf/tcs foods be stored such that the entire container is in contact with ice bath, not just bottom of container. Received application for waiver to use time as a public health control for cold-holding of several food items. (Facility SOPs to use time as a public health control for several tcs/phf foods not previously approved by CCHD or NYSDOH via state-wide waiver.) PHF/TCS food items are to be held at or below 45F or 140F or greater unless under approved waiver to use time as a public health control.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Non food contact surfaces of equipment not clean	01/21/2014	Inspection	High-temperature sanitizing dish machine reaches temperature adequate for sanitizing. Per manager, Outback restaurants removing dipper well units in favor of utilizing 140+ degrees F standing water to store in-use utensils. I advised manager to store utensils in the food, on a clean and dry surface, washing every 2-4 hours, or to wash after each use. Discussed cooling procedures, specifically potato soup, in which a HACCP was conducted in 2013. Facility to utilize ice bath to cool to 45 F or less prior to placing in refrigerator for all soups.
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Water/ice: unsafe, unapproved sources, cross connections Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	05/16/2013	Inspection	Provided additional handwash stickers to manager.
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	01/11/2012	Inspection
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Improper storage of cleaning equipment, linens, laundry unacceptable In use food dispensing utensils improperly stored	04/28/2011	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	08/31/2010	Inspection
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	09/14/2009	Inspection
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing In use food dispensing utensils improperly stored Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	09/29/2008	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Improper use and storage of clean, sanitized equipment and utensils Non food contact surfaces of equipment not clean Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	11/09/2007	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	10/12/2006	Inspection

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