J ALEXANDER'S

5 findings recorded on Nov 3, 2026.

1. Inspector observationItem 1-2A ↗

   Person in charge

   Person in charge could not provide a written agreement between the establishment and the entity performing key drop deliveries. Person in charge could only provide a written agreement between another establishment and the entity performing key drop deliveries.// The person in charge shall ensure the business entity providing key drop deliveries to the establishment certifies in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 1-2A

   Code .03(2)(a)-(n),(p)

   Person in charge could not provide a written agreement between the establishment and the entity performing key drop deliveries. Person in charge could only provide a written agreement between another establishment and the entity performing key drop deliveries.// The person in charge shall ensure the business entity providing key drop deliveries to the establishment certifies in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf)

   Official report · Item 1-2A ↗

   Correction status not recorded

2. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed chicken stock and spinach con queso that failed to cool from 135F to 70F within 2 hours. Observed salad mix cooling at a rate insufficient to reach 41F within 4 hours.// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Chicken stock and spinach con queso was discarded. Salad mix was moved to a smaller container and stored uncovered to rapidly complete the cooling process.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed chicken stock and spinach con queso that failed to cool from 135F to 70F within 2 hours. Observed salad mix cooling at a rate insufficient to reach 41F within 4 hours.// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Chicken stock and spinach con queso was discarded. Salad mix was moved to a smaller container and stored uncovered to rapidly complete the cooling process.

   Official report · Item 6-1C ↗

   Correction status not recorded

3. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed two containers of butter and prime rib intended held under 6-hour time control at a temperature above 70F.// When using Time Control (TPHC) for a maximum of 6 hours: 1) cold foods shall start at 41°F (5°C) or below when removed from temperature control and may not exceed 70°F (21°C) within the 6 hours; (P) 2) the food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; (Pf) 3) the food items shall be marked or otherwise identified to indicate the time when the food is removed from 41°F…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed two containers of butter and prime rib intended held under 6-hour time control at a temperature above 70F.// When using Time Control (TPHC) for a maximum of 6 hours: 1) cold foods shall start at 41°F (5°C) or below when removed from temperature control and may not exceed 70°F (21°C) within the 6 hours; (P) 2) the food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; (Pf) 3) the food items shall be marked or otherwise identified to indicate the time when the food is removed from 41°F (5°F) cold holding temperatures, and the time that is 6 hours past the time the food was removed from temperature control; (PF) 4) foods exceeding 70°F (21°C) or not cooked and served or consumed within a maximum of 6 hours past the time the food was removed from temperature control shall be discarded; (P) 5) the food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. (P) 6) written procedures TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (PF) Corrective Actions: Foods were relabeled with a time control period of 4 hours.//

   Official report · Item 6-1D ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.