Jefferson County Department of Health

OUTBACK STEAKHOUSE

1725 FULTON RD FULTONDALE 35068

6/18/20256/16/202512/16/202412/4/202411/25/2024

92 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	6/18/2025

Deducted	Remarks
1	3-501.15 (B) Loosely cover or uncover food until cooled.// Pasta in walk-in cooler cooling with lid.
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue and debris accumulation underneath equipment along make line; stains on walls and ceiling tiles; dust on ceiling in kitchen.
1	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Excessive debris accumulation on interior of oven; dust accumulation on screens above make area.
1	3-304.14. 4-501.114 Provide lactic acid solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Lactic acid solution in sanitizer bucket too diluted.
1	4-903.11 Store clean equipment and utensils covered or inverted.// Clean forks stored with food contact surface facing upwards.
1	4-301.14 Repair or replace ventilation hood systems and devices (including filters).// Ventilation hood filters above grill dripping with grease less than 48 hours after cleaning.
1	5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Sink behind bar dripping at faucet.

60 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	6/16/2025

Deducted

Critical

Remarks

3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)// Raw shell eggs stored above produce in walk-in cooler.

Yes

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Mashed potatoes in hot holding at 117F. COS- PIC heated to 165F.

3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Lactic acid sanitizer buckets storing wet wiping cloths are too diluted; wet wiping cloth left on line, not stored in solution.

3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.// Ice scoop stored directly against bottles, not on sanitized surface. 3-304.12 Store between-use utensils in a container of water at 135 F or above.// Scoop for butter stored in room temperature water.

4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Bottom interior of reach-in cooler in front of kitchen soiled with residue.

4-903.11 Store clean equipment and utensils covered or inverted.// Clean spoons stored in container, not inverted.

Yes

5-205.11 Cease using hand sinks for any purpose other than handwashing.// Container in hand washing sink by make line.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Hand washing sink behind bar, hand washing sink by make line, and three compartment sink all leaking at faucet. 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Outdoor drain near dumpster not draining. 5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in walk-in freezer.

6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Hood ventilation filters above grill area dripping with grease; dust accumulation on hood ventilation filters above fry area

Yes

2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Several employees seen donning gloves without washing hands prior.

95 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	12/16/2024

Deducted	Remarks
1	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Exteriors of equipment near grill soiled with residue.
1	3-304.14. 4-501.114 Provide lactic acid solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// One sanitizer bucket did not register any sanitizer with test strips and another was very diluted.
1	7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee phone on make table cutting board- COS- employee moved phone.
2	6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// Walk-in freezer door damaged. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dusty vent covers, stained ceiling tiles, residue accumulation on walls.

84 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	12/4/2024

Deducted	Remarks
4	420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// No documentation of manager food safety training readily available.- extended existing NOV#2060
1	3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// ROP packaged ahi tuna thawed in walk-in cooler.
1	4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// To-go containers stored at bar not inverted or covered.
5	3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Bloom sauce sitting on top of ice at 60F. COS- PIC removed and put in cooler. -extended existing NOV#2057
1	6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood filters above fryer covered in dust; grease accumulation on ventilation hood filters on right side of make line.
2	6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Broken, hanging ceiling tiles. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling. 6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// Door to walk-in freezer damaged.
1	3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth stored next to sink, not in sanitizer solution.
1	7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee jacket hanging on shelf with clean dishes. COS- employee removed.

73 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	11/25/2024

Deducted

Remarks

3-304.14. 4-501.114 Provide lactic acid solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Incorrect dilution for lactic acid sanitizer solution in bucket on front of make line.

4-901.11 Allow utensils to air dry before stacking.// Pans and plastic containers stacked wet on shelving unit in hallway by dish area.

5-205.11 Cease using hand sinks for any purpose other than handwashing.// Coffee pot in sink by drink area. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at hand sink by make line.

5-501.113 Keep the waste-grease receptacle closed.// Lids open on grease receptacles. 5-501.113 Keep dumpster doors and lids closed.// Dumpster lid propped open with box.

6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood on the right side of make line dripping with grease residue.

7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).// Spray bottles throughout facility without labels.

6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Broken tiles, falling ceiling tiles 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Stained ceiling tiles; residue on walls; dust accumulation on wall fixtures and vent covers; dust and residue accumulation on walls and ceiling of beer cooler 6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// Damaged door to walk-in freezer (causing excessive condensation build up).

4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue/debris accumulation on exteriors of equipment and other non-food contact surfaces throughout kitchen (corners of drawers, etc)

4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Dicer in storage with dried food debris on blade; residue accumulation on food scissors in storage next to make line

3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// Salmon in walk-in cooler thawing in ROP packaging. 3-501.13 Cease thawing TCS food at room temperature.// Beef thawing at room temperature. 3-501.15 (B) Loosely cover or uncover food until cooled.// Pasta cooling in walk-in cooler with lid covering container.