J Alexanders Improves its Sanitary Rating

No Violations Were Observed

Intermediate - Handwash sink used for purposes other than handwashing. Soda Gun Holster drain hose empties in hand wash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee Rest Room **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.Milk at 45F for less than 4 hours. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Beef over Salmon. **Corrected On-Site**

Basic - Uncovered food stored near sink exposed to splash.Lemons , Limes and Olives at Bar.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils Dishwashing area.

Basic - Build-up of mold-like substance on nonfood-contact surface.Handsink at bar.

Basic - Equipment and utensils not properly air-dried - wet nesting.Metal containers at dish area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing in dish area

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour bin. Corrected On Site.

Critical - Observed employee did not wash hands first before putting on a new pair of gloves. Employee was handling raw eggs prior to changing gloves.

Critical - Observed an open beverage container next to clean equipment/utensils. Corrected On Site.

Critical - Observed encrusted material on can opener.

Observed single-service articles improperly stored. takeout containers not properly inverted at bar.

Observed leaking pipe at plumbing fixture. at handwash sink near grill area.

Critical - Observed small flying insects in bar area. at side bar.

Observed floor and wall junctures not coved. cove base tile in disrepair near kitchen entry way.

Floors not maintained smooth and durable. broken tile by walkin freezer .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter at 52 degrees at cold holding drawer near fryers. Corrected On Site. volutarily discarded .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at 50 degrees at cold holding drawer by grill. Corrected On Site. volutarily discarded .

Critical - Observed uncovered food in holding unit/dry storage area. orzo at walkin cooler . Corrected On Site.

Observed old labels stuck to food containers after cleaning.

Critical - Observed soil residue in storage containers. sugar container . Corrected On Site.

Critical - Observed buildup of slime in the door track rail of ice machine. Corrected On Site.

Critical - (A) Except as specified under Subparagraph (B)(2) of this section, SHELLSTOCK tags shall remain attached to the container in which the shellstock are received until the container is empty. (B) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the SHELLSTOCK are sold or served; and (2) If SHELLSTOCK are removed from their tagged or labeled container: (a) Using only 1 tagged or labeled container at a time, or (b) Using more than 1 tagged or labeled container at a time ... that: (iii) Ensures that SHELLSTOCK from one tagged or labeled container are not commingled with SHELLSTOCK from another container before being ordered by the CONSUMER.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.

Critical - Working containers of food removed from original container not identified by common name. sugar container. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. bread at walkin freezer . Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.at flour container in dry storage . Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Observed old labels stuck to food containers after cleaning.

Critical - Observed buildup of slime in the interior of ice machine.

Observed residue build-up on nonfood-contact surface. excessive ice Build up around walkin freezer door.

Observed leaking pipe at plumbing fixture. under 3 compartment sink in dishwashing area.

Critical - Observed handwash sink used for purposes other than handwashing. soda drain line draining into handwash sink at main bar.

Critical - No handwashing sign provided at a handsink used by food employees. side bar

Critical - No handwashing sign provided at a handsink used by food employees. main bar.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. on floor by backdoor . For reporting purposes only.

Critical - Working containers of food removed from original container not identified by common name. flour bin.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream at 57 degrees, salmon at 52 degrees at prep cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 52 degrees at salad prep cooler. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.prime rib at 91 degrees . Corrected On Site. turned up heat.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep cooler and salad cooler at cookline . Corrected On Site. All potentially hazardous food moved to working cooler. Coolers may not be used to cold hold potentially hazardous food until such time as they have been repaired and are able to maintain foods at 41 degrees or below at all times.

Critical - Observed raw animal food stored over ready-to-eat food. raw fish over pickles at walkin cooler

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. gloves used.

Critical - Observed an open beverage container on top of dishwashing machine .

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Observed ice build-up on nonfood-contact surface. around walkin freezer door

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at walkin cooler.

Observed gaskets with slimy/mold-like build-up. dessert storage cooler at cookline

Critical - Handwash sink not accessible for employee use at all times. main bar. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. at main bar.

Critical - No handwashing sign provided at a handsink used by food employees. ladies restroom .

Observed floor and wall junctures not coved. mgr's restroom cove in disrepair .

Floors not maintained smooth and durable. cracked tile near fryers, water pooling inside crack.

Critical - Covered waste receptacle not provided in women's bathroom. employee restroom

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - No conspicuously located thermometer in holding unit. cookline Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while putting lemons on drinks Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed dead roaches on premises. 1 dead roach on top of cooler by servers area

Critical - Observed encrusted material on can opener.

Observed floor area(s) covered with standing water. walkin cooler, dishwashing area, kitchen cookline

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. while putting lemons on drinksCorrected On Site.

Critical - Observed food stored on floor. chicken at walkin freezer

Observed hole in wall. By kitchen prep area,

Observed ice scoop with handle in contact with ice. bar

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed leaking pipe at plumbing fixture. 3 compartment sink faucet

Observed leaking pipe at plumbing fixture. cookline by dipperwell

Observed no child labor law poster.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburger 52 degrees, fish 46 degrees, shrimp 50 degrees. Corrected On Site. product discarded

Critical - Observed small flying insects in bar area.

Critical - Observed uncovered food in holding unit/dry storage area. chicken at walkin cooler

Observed wall in disrepair. tile missing by 3 comp sink in prep area

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm

No Violations Were Observed

Ceiling not smooth and easily cleanable. rafters, joist and beams exposed at bar

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler, refrigerated drawers at cookline, salad prep cooler This violation must be corrected by : 9/18/08.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs at 47 degrees in walkin cooler from prior day.This violation must be corrected by : 9/18/08.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. prep areas in kitchen by handwash sinks exposed to splashing from employees washing hands.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - No conspicuously located thermometer in cold holding units at cookline.

Critical - Observed a splitter/multi-plug adapter in use. side bar. For reporting purposes only.

Critical - Observed an uncovered electrical box. walkin freezer , electrical wires exposed. For reporting purposes only.

Observed floor area(s) covered with standing water. walkin cooler, kitchen floor in prep area

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. server placing lemons on glass with bare hands. Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. while prepping foods at the cookline, while handling tomatoes Corrected On Site.

Critical - Observed food stored on floor. chicken at walkin freezer

Observed insect control device installed on counter at bar.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steak 56 degrees, beef 59 degrees, shrimp 48 degrees, chicken 55 degrees, salmon 49 degrees, cole slaw 49 degrees, chicken 51 degrees at reachin coolers in kitchen This violation must be corrected by : 9/18/08.

Critical - Observed toxic item stored in food preparation area. sanitizer bottle stored above food prep area in walkin cooler

Plumbing system in disrepair. leaking faucet handle at 3 compartment sink

Wall not smooth and easily cleanable. by 3 comp sink in disrepair

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. at sanitizer buckets