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2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Outback Steakhouse
Address: 1260 S. Moorland Road, Brookfield, WI 53005
Phone: (262) 796-9580
Total inspections: 2
Last inspection: May 13, 2010

Score
(the higher the better)
85

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Violation descriptions and comments

• A wooden placard at the hostess station has the consumer advisory. It does not disclose which foods may be ordered under cooked. Foods,
(i.e. Hamburgers, Ahi Tuna) which may be ordered under cooked should be identified with an asterisk that directs the customer to the
advisory.
WFC 3-603.11 If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without
otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit
holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in
(B) and (C), using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
(B) DISCLOSURE shall include:
(1) A description of the animal-derived foods, such as “oysters on the half shell
(raw oysters)”, and “raw-egg Caesar salad”;
(2) Identification of the animal-derived foods by asterisking them to a footnote that
states that the items are served raw or undercooked, or contain (or may contain)
raw or undercooked ingredients, such as “animal foods that are ordered rare or
medium rare may be undercooked and will only be served on consumers request”;
or
(3) Identification of the specific animal derived foods in question, (i.e. steaks, hamburgers,
eggs, Caesar salad dressing, etc.) in the footnote that states that the
items are served raw or undercooked, or contain raw or undercooked ingredients,
such as “rare or medium rare hamburgers may be undercooked and only served
on consumer’s request”.
(C) REMINDER shall include asterisking the animal-derived foods requiring disclosure to a
footnote that states:
(1) Regarding the consumption of raw or undercooked animal products, written
information is available upon request;
(2) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne
illness; or
(3) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.

The Restaurant has a written health policy.
Gloves are available and used.
Hand wash signs were left with this report.
4-compartment bar sink, Ster-Bac Blu sanitizer, n.s.u.
Recorded 165f at the plate during the final rinse of the dish machine.
Temperatures recorded during the inspection:
Walk-in Beverage cooler - 35f Walk-in cooler - 34f
Walk-in freezer - [-] 6f Wait staff reach-in - 41f
COOKS LINE
Hobart reach-in - 35f 2-door under counter reach-in - 39f
Hobart over/under- 37f & [-]2f Ice cream freezer - [-] 1f

**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
One handwash sink did not have any soap.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
One handwash sink did not have any towels. Towels were made available during the inspection.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
The hot water was turned off at the sink near the dishwasher. The hot water was turned on during inspection.
• A wooden placard at the hostess station has the consumer advisory. It does not disclose which foods may be ordered under cooked. Foods,
(i.e. Hamburgers, Ahi Tuna) which may be ordered under cooked should be identified with an asterisk that directs the customer to the
advisory.

**Critical Violation 23 A**: WFC 3-603.11 If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw,
undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-
eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and
reminder, as specified in (B) and (C), using brochures, deli case or menu advisories, label statements, table tents, placards, or other
effective written means.
(B) DISCLOSURE shall include:
(1) A description of the animal-derived foods, such as “oysters on the half shell
(raw oysters)”, and “raw-egg Caesar salad”;
(2) Identification of the animal-derived foods by asterisking them to a footnote that
states that the items are served raw or undercooked, or contain (or may contain)
raw or undercooked ingredients, such as “animal foods that are ordered rare or
medium rare may be undercooked and will only be served on consumers request”;
or
(3) Identification of the specific animal derived foods in question, (i.e. steaks, hamburgers,
eggs, Caesar salad dressing, etc.) in the footnote that states that the
items are served raw or undercooked, or contain raw or undercooked ingredients,
such as “rare or medium rare hamburgers may be undercooked and only served
on consumer’s request”.
(C) REMINDER shall include asterisking the animal-derived foods requiring disclosure to a
footnote that states:
(1) Regarding the consumption of raw or undercooked animal products, written
information is available upon request;
(2) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne
illness; or
(3) Whether dining out or preparing food at home, consuming raw or undercooked
meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,
especially if you have certain medical conditions.
**Critical Violation 26 B** : 7-102.11 Common Name.
Several sanitizer spray bottles were not labeled. Labels were found and added during the inspection.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
name of the material.
Violation 45 R: 4-301.16 Food Preparation Sinks.
Potatoes and shrimp were located in sink that did not have a proper air gap for the waste piping.
(A) Except as specified in ¶ (B), in NEW FOOD ESTABLISHMENTS and at the time of change in OPERATOR of an EXISTING FOOD ESTABLISHMENT that has
FOOD items that require washing or thawing a separate sink for FOOD PREPARATION that meets the requirements specified in §§ 4-205.11, 5-202.13
and 5-402.11 shall be provided.
(B) EXISTING FOOD ESTABLISHMENTS needing a sink to PREPARE, wash or thaw FOOD as specified in § 3-302.15 and ¶ 3-501.13(B), may use a SANITIZING
compartment of a WAREWASH sink provided the following conditions are met:
(1) The installation of a separate FOOD PREPARATION sink would not be possible
because adequate space is not available;
(2) The SANITIZER sink compartment is discharged via air gap as specified in §
5-402.11;
(3) APPROVAL is obtained from the REGULATORY AUTHORITY to use the SANITIZER sink
compartment for FOOD PREPARATION; and
(4) Cleaned and SANITIZED as specified in 4-501.16(B).
NOTE: When a FOOD PREPARATION compartment is an integral part of a multi-compartment scullery sink, a suitable insert or UTENSIL shall be used
in the FOOD PREPARATION sink compartment to prevent cross contamination from adjacent compartments. A suitable insert or UTENSIL is one that
terminates above the rim of the compartment preventing contamination caused by overflow from adjacent sink compartments.

Two food prep sinks (1 2-comp. and 1 3-comp.) Four handwash sinks available throughout kitchen. Hobart high-temp dishwasher temperature was
171 f on plate. Four compartment sink with sanitizer at bar area with hand wash sink.
There is a written employee health policy
Gloves available and being used.
The following temperatures were recorded:
Beans (cook): 149 f
Grill line chest refrigerator: 38 f
Sauce refrigerator: 40 f
Hobart over/under refrigerator/freezer: 40 f / 5 f
Hobart meat refrigerator: 34 f
French frie freezer: 10f
Ice cream freezer: 10f
American walk-in refrigerator: 38 f
American walk-in freezer: 4 f
Bar beverage coolers: 42f, 41f, 39f, 37f
Walk-in beer refrigerator: 38f

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Wisconsin small cities
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4. Waukesha County, WI Restaurants