J ALEXANDER'S RESTAURANT

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cooked grilled chicken, cooked pasta and cut tomato stored in walk in cooler to cool with lids and plastic wrap on tight. COS: Plastic wrap was removed from cut tomato and lids were removed from the cooked pasta and cooked grilled chicken to complete proper cooling process. CA:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Physical facilities installed, maintained, and clean — Inspector Note: Observed broken tiles throughout main kitchen causing standing water. Advised to have repaired CA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda nozzle holder and soda gun unclean with black substance in direct contact with soda. COS: Nozzles were removed, holders were cleaned and sanitized before placing back in use. Advised to increase deep cleaning frequency. CA: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items not cold holding at 41F or below. Ambient reading 50F at time of inspection. COS: All TCS food items were discarded by PIC. Advised PIC cooler drawer under grill shall not be used to store TCS food items until serviced. CA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P