J ALEXANDER'S RESTAURANTS, 7550 Vantage Dr, Columbus, OH 43235 - Restaurant inspection findings and violations

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Business Info

Restaurant: J ALEXANDER'S RESTAURANTS
Address: 7550 Vantage Dr, Columbus, OH 43235
Total inspections: 20
Last inspection: Dec 6, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. Critical Control Point Dec 14, 2010 100
  • In-use utensils are improperly stored.
  • Working containers of food are not properly labeled.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Dec 14, 2010 93
  • After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
  • Food employee was touching ready-to-eat food with bare hands.
Standard Inspection Feb 12, 2011 90
No violation noted during this evaluation. Critical Control Point Feb 12, 2011 100
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Equipment and/or components were not maintained in good working order.
  • Equipment components were not intact, tight or properly adjusted.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Jul 12, 2011 81
No violation noted during this evaluation. Critical Control Point Jul 12, 2011 100
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Aug 5, 2011 90
No violation noted during this evaluation. Followup Inspection Aug 19, 2011 100
  • A chlorine sanitizing solution was being used improperly.
  • The operator is not using an effective method for cooling.
  • The person in charge failed to ensure that employees used proper methods to rapidly cool time / temperature controlled for safety foods.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Jan 3, 2012 79
No violation noted during this evaluation. Critical Control Point Jan 3, 2012 100
No violation noted during this evaluation. Followup Inspection Jan 17, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • Food-contact surfaces were dirty.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Aug 23, 2012 74
No violation noted during this evaluation. Critical Control Point Aug 23, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Sep 10, 2012 89
No violation noted during this evaluation. Standard Inspection Sep 20, 2012 100
No violation noted during this evaluation. - Sep 20, 2012 100
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Oct 25, 2012 85
No violation noted during this evaluation. Followup Inspection Nov 5, 2012 100
No violation noted during this evaluation. Standard Inspection Dec 6, 2012 100
No violation noted during this evaluation. Critical Control Point Dec 6, 2012 100

Violation descriptions and comments

Dec 14, 2010

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+) Good
III. Hand washing, Prevention of Contamination from Hands (+) All hand sinks properly equipped.
IV. Person in Charge/Demonstration of Knowledge (+) Good. Managers have food safety training.
V. Thawing (+) Under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) All temperatures adequate. Cooling process good.
VIII. Date Marking/Time as a Public Health Control (+) All products properly date marred.
IX. Consumer Advisory (+) On menu.
X. Highly Susceptible Populations (+) N/A
XI. Protection from contamination (+) Raw meat species stored separately.
XII. Chemical (-) Chemical spray bottles not labeled.
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) Available.

Dec 14, 2010

PIC: David
Updated Green Sign

Feb 12, 2011

Pic David
updated green sign

Feb 12, 2011

Discussed
Provided information
I. Employee Health (+) ok
II. Personnel Cleanliness (+) ok
III. Hand washing, Prevention of Contamination from Hands (+) touching Lemons
IV. Person in Charge/Demonstration of Knowledge (+) OK
V. Thawing (+) Ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Ok
VIII. Date Marking/Time as a Public Health Control (+) Ok
IX. Consumer Advisory (+) Ok
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) Ok
XII. Chemical (+) OK
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) Ok

Jul 12, 2011

Note: Facility may want to start taking temperatures of coolers throughout day and keep a temperature log to monitor temperatures and cooler operation. Facility may also want to start a cooling log.
PIC David. Green sign updated.

Jul 12, 2011

(-)*see violations on standard report
Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servesafe certified
V. Thawing (+) In cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed food holding at 50-58F. All items out of temperature were discarded at time of inspection Risk Factor: Improper holding temperature. Observed facility improperly cooling large containers of sauce. Sauces were discarded at time of inspection. Risk Factor: Improper holding temperature.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+) On menu
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

Aug 5, 2011

Recommend facility keeps a cooling log and temperature log if they don't currently have one. Follow up will occur to include cooler temperatures and cooling process.

Aug 19, 2011

All previous violations corrected. No violations at time of inspection. PIC David Short.

Jan 3, 2012

Person in charge- David Short. Updated green sign. Follow up inspection will occur.

Jan 3, 2012

I. Employee Health (+)
Note: Has policy and reviewed with person in charge.
II. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
Note: Manager is Serv Safe certified. Certification will expire next year (2013)
V. Thawing (+)
Note: Most of the foods come in fresh, otherwise foods are thawed inside cooler or cooked frozen.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Note: All temperatures were not in compliance. Observed gump soup, spinach queso and chicken stock which had not cooled properly.
Action Taken: The items that were out of temperature were discarded.
Recommended Action: Currently the facility does not use cooling logs. It is recommended that the facility use cooling logs to monitor the cooling processes. In addition effective means should be used to rapidly cool food products (i.e. smaller pans which are metal, ice wands).
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked
XI. Protection from contamination (-)
Note: Acceptable, foods properly stored. Foods are

Jan 17, 2012

Observed no violations today.
Previous Violations:
Violation: A chlorine sanitizing solution was being used improperly.
Corrective Action: During the last inspection, someone came out to fix the dish machine. Today the dish machine was checked and dispensing properly.
Violation: Time/temperature controlled for safety foods are not being properly cooled within the allowed time frame.
Corrective Action: Logs are kept and observed during the inspection that foods were in the proper temperature ranges.
Violation: The operator is not using an effective method for cooling.
Corrective Action: Observed ice baths, ice wands, shallow pans, and freezer to properly cool foods.
Violation: The person in charge failed to ensure that employees used proper methods to rapidly cool TTCS foods.
Corrective Action: The manager is now using cooling charts and ensuring employees are completing and cooling items properly.

Aug 23, 2012

Manager stated that employees are doing line checks at 11am, 1pm, 3:30pm. Employees should start documenting temperatures.
PIC David. Green sign updated.

Aug 23, 2012

Employee Health (+) Has policy
Personal Cleanliness (+)
Hand Washing (+) Stocked and used
PIC Knowledge (+)
Temperatures (-) Observed food being held above 41 F and below 135 F. Food shall not be allowed to go into themperature danger zone. 41 F-135F
Consumer Advisory (+) on menu
Protection from Contamination (-) Observed raw ground beef stored above raw pork. Corrected.

Sep 10, 2012

PIC David.

Sep 20, 2012

No violations at time of inspection. All previous violations at time of inspection. Yellow sign removed and green sign posted. Inspection completed with Mike Thiel. PIC David.

Sep 20, 2012

inspection with Meredith Lawler

Oct 25, 2012

PIC Drew. Green sign updated.
Monitoring Inspection.
JA04@jalexanders.com

Nov 5, 2012

All previous violations corrected. PIC Drew.

Dec 6, 2012

No violations at time of inspection. PIC Dave. Green sign updated.

Dec 6, 2012

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) On menu.
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental

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