OUTBACK STEAKHOUSE #3359 (Health Operation# 265627) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 2, 2018.
| NYS Health Operation ID | 265627 |
| Operation Name | OUTBACK STEAKHOUSE #3359 |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
200 Colonial Drive Horseheads NY 14845 |
| Municipality | BIG FLATS |
| County | CHEMUNG |
| Permitted Corporation Name | OUTBACK STEAKHOUSE OF FLORIDA, LLC |
| Permitted Operator Name | JOSEPH KADOW |
| Permit Expiration Date | 03/15/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 075200 |
| Date: 2019-02-08 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Comments: Observed facility properly utilizing their waiver for storing utensils in hot-holding wells for 4 hour periods and marking with 4 hour end time sticker. Observed properly cooled items at temperatures of 38F that were cooked early in the day including pieces of chicken under 1 pound per piece and grilled vegetables, both at less than 1 inch depth and spread out on sheet trays. Observed steak cooked on flat top grill to temperature of 178F. Observed cooked chicken tenders at temperature of 167F. Discussed cold-holding potentially hazardous food or time/temperature control for safety (PHF/TCS) shredded cheese and sliced tomatoes at low depths and under insert fill line to help keep items at 45F or less as these items are difficult to cold-hold. Observed staff using gloves to prepare ready-to-eat food and discussed proper hand washing between glove use and when hands become soiled. Observed facility's temperature logs and discussed monitoring temperatures of difficult to hot/cold-hold PHF/TCS items frequently, recording temperatures, and recording times at which temperatures are taken. Discussed previous HACCP conducted at facility involving cheese sauce and manager stated corporate office will be contacting Chemung County Health Department regarding temperatures of ingredients during production of cheese sauce. Discussed requirement to contact health department within 24 hours of a customer complaint of illness caused by food served at the facility. |
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| Date: 2018-08-02 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection conducted for off-premise catering at CC Fairgrounds. Facility has obtained 2 new refrigerators. Temperature of chicken being cold held in top refrigerator- 44F. Temperature of sliced cheese in bottom refrigerator- 40F. Observed cooked bacon stored in a clean container (no standing water). Cooked peppers and onions being stored in cold holding. | ||
| Date: 2018-07-31 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 5E (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 45°F as required. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 8A: 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) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Inspection conducted for off-premise catering at CC Fairgrounds. Observed accurate probe thermometer. Observed temporary hand wash sink. |
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| Date: 2018-02-09 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8B: In use food dispensing utensils improperly stored Comments: Facility has several functioning thermocouples. Tomatoes observed in cold hold make unit drawers with a temperature of 38F. Mashed potatoes observed in hot holding unit at a temperature of 158F. Observed cooked and cooled roast in walk-in cooler at a temperature of 43F throughout. Actively cooling ribs were found in walk-in cooler at a temperature of 160F. Ribs were uncovered in shallow pan less than 4 inches in depth in a single layer with pieces no larger than 6 pounds. Ribs had digital thermometer inserted in thickest part to actively monitor temperature and make sure it meets approved cooling schedule of 140F to 70F in 2 hours and 70F to 45F in an additional 4 hours. Observed sanitizer (quaternary ammonia) in 3-bay sink with a concentration of 300ppm found using facility's test strips. Items from previous inspection including Item 12E, hand wash sink in employee toilet room not properly functioning, and Item 15A, gap in ceiling of walk-in cooler, observed corrected. |
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| Date: 2017-10-17 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection conducted to follow up on reoccurring issue of cold held sliced tomatoes with temperatures above the required cold holding temperature of 45F. Staff has relocated sliced tomatoes to commercial refrigeration unit across from burger make station and ice bath unit. Temperature of commercial refrigeration unit containing sliced tomatoes was 36F. No potentially hazardous items observed in ice bath unit. No other items evaluated during time of inspection. | ||
| Date: 2017-07-25 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Comments: Reinspection conducted to follow up on previously sited items from 5/16/17 inspection. No other items evaluated during time of inspection. Facility has statewide waiver that allows holding all time/temperature control for safety (TCS) food items at room temperature for no more than 4 hours, however, facility does not utilize waiver as they have enough equipment to hot and cold hold all TCS food items within required temperature range. Discussed proper method for cooling food, such as baked potato soup, such as separating into smaller portions, using ice bath, replacing ice as it melts, stirring periodically, and cooling without a lid. Discussed approved cooling schedule requirements of cooling from 120F to 70F within 2 hours and from 70F to 45F in an additional 4 hours. Item 11D from previous inspection, dirty surface on bottom shelf of soda dispensing station, corrected. |
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| Date: 2017-05-16 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 11D: Non food contact surfaces of equipment not clean Comments: Discussed use of facility's waiver for all potentially hazardous foods (PHF/TCS). Facility may utilize statewide waiver on all potentially hazardous food (PHF/TCS) items. Sanitarians discussed with manager that the waiver is meant to use time instead of temperature as a public health control, but it is not meant to be used as a backup for if food is found out of temperature. Per conditions of waiver, food items are to be labeled with discard time, which is not to exceed 4 hours after removal from refrigeration or cooking. Discussed water level of Thermastore units for storage of in-use utensils. Discussed proper cooling methods, such as using ice water baths, cooling items on speed racks and cooling items in uncovered containers at depths no more than 4 inches deep. Observed proper glove use when cutting chicken used for quesadillas. Also discussed illness policy for employees with manager. |
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| Date: 2016-03-31 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Reinspection verified parts of violation #15A from previously conducted inspection have been corrected, including repairing of loose cove molding and cleaning of walls in kitchen. No other items evaluated at time of re-inspection. |
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| Date: 2016-02-26 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: 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. | ||
| Date: 2016-02-02 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: 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. |
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| Date: 2015-05-15 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: 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. | ||
| Date: 2015-03-02 | Type: Inspection |
Violations:
4 critical,
1 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 5E (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 45°F as required. Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: 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. |
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| Date: 2014-01-21 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Comments: 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. |
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| Date: 2013-05-16 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Provided additional handwash stickers to manager. |
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| Date: 2012-01-11 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Date: 2011-04-28 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 8B: In use food dispensing utensils improperly stored Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable Item 8A: 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) |
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| Date: 2010-08-31 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| OUTBACK STEAKHOUSE #3310 | Outback Steakhouse of Florida, LLC | 4242 Palisades Center Drive, West Nyack, NY 10994 | 2018-11-07 |
| OUTBACK STEAKHOUSE #3312 | Outback Steakhouse of Florida, LLC | 1703 Central Park Avenue, Yonkers, NY 10710 | 2018-09-28 |
| Outback Steakhouse | Outback Steakhouse of Florida, LLC | 25 Crystal Run Crossing, Middletown, NY 10941 | 2018-09-24 |
| OUTBACK STEAKHOUSE | Outback Steakhouse of Florida, LLC | 3140 Vestal Parkway East, Vestal, NY 13850 | 2018-09-04 |
| OUTBACK STEAKHOUSE #3306 | Outback Steakhouse of Florida, LLC | 3939 Long Beach Road, Island Park, NY 11558 | 2018-01-18 |
| Outback Steakhouse | Outback Steakhouse of Florida, LLC | 3946 State Route 31, Liverpool, NY 13090 | 2018-01-16 |
| OUTBACK STEAKHOUSE | Outback Steakhouse of Florida, LLC | 30 Indian Rock, Suffern, NY 10901 | 2018-04-19 |
| OUTBACK STEAKHOUSE #3301 | Outback Steakhouse · Outback Steakhouse of Florida, LLC | 60 South Broadway, White Plains, NY 10601 | 2015-03-12 |
| Outback Steakhouse #3357 | Outback Steakhouse of Florida, LLC | 3112 Erie Boulevard East, Dewitt, NY 13214 | 2014-06-12 |
| Department of State (DOS) ID | 3667449 |
| Entity Name | OUTBACK STEAKHOUSE OF FLORIDA, LLC |
| Initial DOS Filing Date | 2008-05-06 |
| Entity Type | FOREIGN LIMITED LIABILITY COMPANY |
| DOS Process Name | C/O CORPORATE CREATIONS NETWORK INC. |
| DOS Process Address |
15 North Mill Street Nyack NEW YORK 10960 |
| Street Address | 200 COLONIAL DRIVE |
| City | HORSEHEADS |
| State | NY |
| Zip | 14845 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Country Inn - Breakfast Food Svc | Cni Thl Propco Fe, LLC | 105 East Mall Road, Horseheads, NY 14845 | 2018-03-23 |
| Country Inn - Breakfast Food Svc | W2005/fargo Hotels Realty (ah 2005 Management Lp) | 105 East Mall Road, Horseheads, NY 14845 | 2016-07-20 |
| HAMPTON INN - Breakfast Food Service | Bfh II, LLC | 51 Arnot Road, Horseheads, NY 14845 | 2018-11-08 |
| Hilton - Restaurant / Catering | Bfh, LLC | 35 Arnot Road, Horseheads, NY 14845 | 2018-06-28 |
| EL MONTE INN - RESTAURANT | Mcgrane, Farrell, Pirozzolo, Ltd. | 51 Fisherville Road, Elmira, NY 14903 | 2012-04-20 |
| CRYSTAL HOUSE | Samuel Kemp | 89 Fisherville Road, Elmira, NY 14903 | 2011-07-08 |
| Hilton- Catering | 35 Arnot Road, Horseheads, NY 14845 | 2009-11-18 | |
| PANERA BREAD #1023 | Panera, LLC | 950 County Route 64, Suite 900, Elmira, NY 14903 | 2018-01-25 |
| HOMETOWN TEAMS BBQ | Sample This Barbecue, LLC | 3300 Chambers Rd, Arnot Mall #17, Horseheads, NY 14844 | 2018-12-04 |
| PICNIC PIZZA - ARNOT MALL | Picnic Pizza of Elmira Ny, Inc | 3300 Chambers Road, Horseheads, NY 14845 | 2018-11-27 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).