12 violations at Outback Steakhouse in Jenkintown; 11th straight “out of compliance inspection” since December 2016

12 violations at Outback Steakhouse in Jenkintown; 11th straight “out of compliance inspection” since December 2016

Jenkintown, PA

Outback Steakhouse


The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted an unannounced retail food inspection on 3/4/2020. As a result of that inspection, and due to the severity of the specific violations the Outback Steakhouse in Jenkintown was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 12 violations were found and include one or more violations determined to be food borne illness risk factors.

The inspector made the following comments in support of the violations found during the inspection:

  • Facility lacking a CFSM certificate from MCOPH. Facility granted 10 business days to apply. Application emailed to facility. Failure to comply may result in citation.

  • Mashed potatoes in steam table recorded with internal temperature of 113F. Facility reheated to 165F during inspection.*

  • Cut tomatoes at cooks’ line stored outside of temperature control observed with time stamp sticker indicating tomatoes are held at room temperature for 15 hours. Sticker indicated tomatoes should have been discarded after dinner service yesterday. Facility was instructed that TCS foods held at room temperature are only to be stored for 4 hours and then discarded. Facility voluntarily discarded tomatoes during inspection.

  • Splash guard lacking at hand sink next to ware washing sink at bar. Supply splash guard of at least 6 inches in height.

  • Facility using heated wells to store in-use utensils such as tongs and scoops at several stations. Water in all wells recorded between 86F-100F. Water must be maintained at 135F or above for proper storage.

  • Ice scoops stored on top of ice machine.

  • Absorbent rags lining shelving under microwave on cook’s line.

  • Heavy ice accumulation observed on condenser unit inside of breading station prep refrigerator. Unit still holding proper temperature.

  • Condenser unit in walk-in freezer observed dripping water/ice onto floor with ice accumulation observed.

  • Interior of ice scoop holder at ice machine observed with soda syrup splash residue and black residue at bottom. Facility cleaned and sanitized.

  • Black mold-like residue observed on wall along dish machine area.

  • Middle basin of 3 compartment sink observed with a leaking pipe. Facility must repair and send work order repair receipt to fax or email provided.

* The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.