J. ALEXANDER'S RESTAURANT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of debris inside bar soda gun. Operator cleaned and sanitized during inspection.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 5 servers expired.

Basic - Food stored on floor. Observed in walk in freezer, bagged ice and cases of frozen vegetables stored directly on the floor. Operator moved to shelves. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Bowl or other container with no handle used to dispense food. Observed in bulk containers of wild rice, seasoned flour, sugar, etc. operator removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed in both the desert station and behind the bar. Operator corrected with double stack. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measurement device provided.

Basic - Ice buildup in walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitation bucket stored directly on kitchen floor. Operator replaced and stored properly. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler - spinach/cheese - cooling for 1/2 hour at 2:15pm (90-145F - Cooling) at 3:15pm 80-130F. Improper cooling at this rate. Observed item in large plastic container. Operator placed item in smaller pans to reduce quantity of product to cool. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Uncovered food stored in location exposed to splash. Bar - square drink ice with miscellaneous pieces of frozen liquid on top of ice. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Left bar soda gun. Operator cleaned during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Uncovered food stored in location exposed to splash. Bar - square drink ice with miscellaneous pieces of frozen liquid on top of ice. Advised operator to properly cover future product. See stop sale.

High Priority - Dented can present. 1 - #10 can olives. See stop sale.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 145F). Operator set up triple sink sanitizing. Chlorine 100ppm. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored behind cooked meatloaf in cookline drawers. Operator stored all items properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left drawers - fish (49-50F); raw chicken (49-50F); right drawers - raw beef (45-49F). Per operator items were placed in units approximately 3 hours ago. Advised operator to refrain from using units until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Holding unit - chicken (118-125F - Hot Holding) per operator holding less than an hour. Operator immediately reheated - 169-172F. Cookline - butter (118F - Hot Holding). Per operator item has been holding for approximately 3 hours. Reviewed proper hot holding and Time as a Public Health Control. Operator converted to Time control. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Water draining onto floor surface. Under dipper well at cookline.

Intermediate - Food-contact surface ( ice machine) soiled with mold-like substance. Operator emptied, clean and sanitized. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher. Dishwasher washed hands and changed gloves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Assembly station low boy; crab mix, rice, and shredded cheese 47°-49° at 1:55PM. Operator stated items on line under 4 hours. Had all items pulled and moved to walk-in. 2nd temp at 2PM all items 38°-41°. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can obstructing hand sink located near dish area. Operator moved trash can. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Observed tongs on expo line in sanitizer buckets. Operator removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator dumped and refilled buckets with correct mix Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Temperature not reaching 160°F. Operator fixed and newly observed at 160°F Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. cooked onions (98°F - Hot Holding); bernaise (116°F - Hot Holding). Operator discarded food, but advised that it was made less than 1 hour ago

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled with mildew. Employee cleaned ice machine

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop flour on cook line. Operator removed cup Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in dry storage

Basic - Clean linens stored on floor in dry storage. Operator placed on shelf Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink on clean dish storage shelf

Basic - Equipment and utensils not properly air-dried - wet nesting.