Deerfield-News.com-Deerfield Beach,Fl This week we start with a chain restaurant in Boca with a very disappointing result.
Licensee
Name: J ALEXANDER’S RESTAURANT License Number: SEA6013263
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 1400 GLADES RD #200
BOCA RATON, FL 33431
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 01/04/2019 Met Inspection Standards
During This Visit
More information about inspections.
4 1 11
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
14-01-4 Basic – Bowl or other container with no handle used to dispense food. Chef discarded
14-09-4 Basic – Cutting board has cut marks and is no longer cleanable.
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting.
29-09-4 Basic – Faucet/handle missing at plumbing fixture. By rotisserie , Plummer on site put new handle **Corrected On-Site**
36-31-4 Basic – Hole in ceiling. Where pipes go into ceiling on cook line
36-24-5 Basic – Hole in or other damage to wall. Hole in wall by mop sink
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
38-07-4 Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above stove , chef put shields on **Corrected On-Site**
29-20-5 Basic – Standing water or very slow draining water in handwash sink, at the front bar.
29-11-4 Basic – Water leaking from pipe and/or faucet/handle. Utensils drip pan on cook line leaking Plummer fixed leak **Corrected On-Site**
21-09-4 Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Used to clean salad bowl lettuce was discarded. **Corrected On-Site**
03B-11-4 High Priority – All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Clam chowder at 99°, chef returned to heat to reheat to 165°, soup reheat to 165° **Corrected On-Site**
03A-15-4 High Priority – All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 2 draw cooler by the grill on the cook line at Orso (55°F – Cold Holding); coleslaw (62°F – Cold Holding); tomatoes (62°F – Cold Holding); lettuce (62°F – Cold Holding), chef iced down and called for service
03B-02-4 High Priority – Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken in halo chef warmer at 123°, chef sent chicken to reheat back to 165°, chicken at 165 **Corrected On-Site**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash at 63 left out under table shelf, chef put ice in unit .
16-54-4 Intermediate – Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer’s specifications. Temperature panel is reading over 180, but heat test strips are now t changing , meaning temperature is not leaching required temperature technician on site fixed machine, test strip confirmed machine is working. **Corrected On-Site**
New Search
