J Alexanders received a score of 37 and a grade of U during a Georgia Department of Public Health inspection conducted November 12, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: J Alexanders
Location: 100 MARKET PLACE BLVD PEACHTREE CITY, GA 30269, Fayette County
Inspection date: November 12, 2026
Inspection purpose: Routine
Score and grade: 37/U
Inspector: Joseph Addison
Permit number: FSP-056-001364
Inspection findings
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Rule citation: 511-6-1.05(6)(a) – good repair & proper adjustment (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed that there were several pieces of cold-holding equipment that were not properly functioning/in a state of disrepair. Code: Equipment shall be maintained in a state of good repair.
6-1C – proper cooling time and temperature
Rule citation: 511-6-1.04(6)(d) – cooling (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed that the facility is not meeting time and temperature benchmarks for cooling; observed that there was a tray of beef ribs that cooled from the range of 102 F-115 F to 88 F-93 F after 1 hour; observed that the facility had cooling coleslaw that was 47 F and was 47 F after 1 hour; observed that the facility had cooling orzo that was 44 F and was 44 F after 1 hour; observed grilled chicken that cooled from a range of 93 F-103 F to a range of 86 F-96 F after 45 minutes. COS. Items discarded. Code: Facility shall ensure that items cool from 135 F to 70 F within 2 hours and from 70 F to 41 F after another 4 hours; food shall cool at a rate that meets these requirements.
8-2B – toxic substances properly identified, stored, used
Rule citation: 511-6-1.07(6)(c) – storage, separation (p)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed that the facility was storing sanitizer solution/buckets on the counters on the line with and above food and food contact surfaces. COS. Moved. Code: Chemicals shall be stored in a manner that prevents contamination of food and food contact surfaces.
10D – food properly labeled; original container
Rule citation: 511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed that the facility has non-easily identifiable squirt bottles and containers of spices/seasonings that are not labeled with the common name of the product. COS. Labeled. Code: Non-easily identifiable foods shall be labeled with the common name of the product.
11A – proper cooling methods used: adequate equipment for temperature control
Rule citation: 511-6-1.04(6)(e) – cooling methods (pf, c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed that the facility was attempting to cool items by placing them into dense containers of food in the walk-in cooler (grilled chicken) and in a prep-top on the line (coleslaw, orzo), the grilled chicken was also completely covered; observed that the facility was attempting to cool ribs, however, they left the items out on the counter/shelves for an extended period of time while they were in a dense pan and then wrapped; these cooling methods are not conducive to cooling and are not facilitating cooling to happen in the proper timeframe. COS. Items were placed into the freezer to facilitate cooling. Code: Cooling methods shall be appropriate and ensure/facilitate items cool in the proper timeframe.
12B – personal cleanliness
Rule citation: 511-6-1.03(5)(f) – fingernails (pf)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed front-of-house employees with long, painted nails that were handling food and preparing drinks without wearing gloves. COS. Gloves donned. Code: Fingernails shall be kept short, trimmed, and free of paint or polish unless gloves are worn.
12B – personal cleanliness
Rule citation: 511-6-1.03(5)(g) – jewelry (c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed front-of-house employees with large rings, watches, and bracelets on while handling food and preparing drinks/food. COS. Jewelry removed. Code: With the exception of a plain band ring, no jewelry may be worn on the hands or wrists while preparing food.
12C – wiping cloths: properly used and stored
Rule citation: 511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed wet wiping cloths stored on counters on the line and in the walk-in cooler prep counter. COS. Wet wiping cloths placed into sanitizer solution. Code: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration between uses.
14A – in-use utensils: properly stored
Rule citation: 511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Official point value: 1
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed in-use utensils (tongs) stored in stagnant water that measured 87 F at the grill. COS. Utensil changed out and placed into hot water. Code: In-use utensils shall be stored in hot (135 F) water, in running water, in food with the handle above the level of the product, or in/on a clean container/surface.
14B – utensils, equipment and linens: properly stored, dried, handled
Rule citation: 511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed clean containers stacked while wet at the dish pit area. Code: Containers shall be thoroughly air dried prior to stacking.
1-2A – pic present, demonstrates knowledge, performs duties
Rule citation: 511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed that there were numerous foodborne illness and public health risk factor violations including handwashing, proper prevention of cross contamination, inappropriate/wrong use of non-continuous cooking, chemical storage, and more. Code: It is the responsibility of the person-in-charge to address and prevention violations as they occur, to maintain active managerial control over the facility, and to ensure that the responsibilities listed in the code are done.
2-1B – hands clean and properly washed
Rule citation: 511-6-1.03(5)(c) – when to wash (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed numerous wait staff enter the kitchen and begin working with food and drinks without washing their hands; observed employees on the line wearing gloves that became soiled so they wiped their gloves off on their clothes and then continued to handle/prepare food for service without washing their hands and donning new gloves. COS. Employees were stopped and washed their hands; food discarded. Code: Employees shall wash their hands when entering food service areas, when changing tasks, and anytime contamination occurs.
2-2B – proper eating, tasting, drinking, or tobacco use
Rule citation: 511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed employee drinks throughout the kitchen that were stored with and above food and food contact surfaces; observed a bottled drink on the salad prep top counter, observed a single-use cup with a lid and a straw that was stored on the utility station with and above food and food contact surfaces; observed employee Owala drink stored in the drawer with food at the sushi station; observed drink stored in a single-use cup on the counter with produce at the produce preparation station near the dish pit. COS. All drinks removed. Code: Employee drinks shall be stored in single-use containers with a lid and a straw and shall be handled to prevent contamination of food and food contact surfaces.
2-2D – adequate handwashing facilities supplied & accessible
Rule citation: 511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed that the hand sink in the middle of the line had utensils in the basin and a wet wiping cloth bucket in front of it. COS. All items moved. Code: Hand sinks shall be kept clear and accessible and only used for washing hands.
4-1A – food separated and protected
Rule citation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed that the facility is storing lexans of raw chicken directly next to cooked chicken and above raw beef. COS. Items rearranged according to internal cook temperatures. Code: Food shall be stored in a manner that prevents cross-contamination.
4-2A – food stored covered
Rule citation: 511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed food stored on the line in a reach-in cooler and reach-in freezer that were stored uncovered (cakes, ice cream, deviled eggs) and food stored uncovered in the walk-in cooler and walk-in freezer that were uncovered (pastas, cut tomatoes, cut lettuce, pies, desserts). COS. All items covered. Code: Food shall be stored covered.
4-2B – food-contact surfaces: cleaned & sanitized
Rule citation: 511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed that the mechanical ware washer at the bar was not dispensing sanitizer; sanitizer was at 0 PPM. COS. Chlorine was changed out and verified machine was properly dispensing sanitizer. Code: Mechanical ware washer shall dispense sanitizer at the appropriate concentration.
5-1A – proper cooking time and temperatures
Rule citation: 511-6-1.04(5)(d) – non-continuous cooking of raw animal foods (p, pf)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed that the facility is non-continuous cooking chicken; observed that the facility removed chicken from the oven at 123-125 F, staff stated that they are going to put the chicken into hot holding, and then prior to being served it will be placed into the oven again to reach 165 F. Facility does not have a non-continuous cooking plan approved by the health authority, they do not have an internal written policy, and they are not properly monitoring/following time and labeling requirements. COS. Chicken was discarded; facility is not going to continue par-cooking. General manager states that the recipes do not call for par-cooking, so this will not be continued going forward. Code: When using non-continuous cooking, the facility shall have a written plan approved by the health authority that covers all required portions of non-continuous cooking as required by the code.
5-1B – proper reheating procedures for hot holding
Rule citation: 511-6-1.04(5)(h) – reheating for hot holding (p)
Official point value: 9
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed that the facility was attempting to reheat mashed potatoes and gravy that were previously prepared in the facility, but they did not reheat fast enough; after 2.5 hours, the mashed potatoes went from 135 F to 127 F and the gravy went from 82 F to 153 F; facility has exceeded the 2 hour time limit and the items have not reached reheating temperatures. COS. Discarded items. Code: When reheating items for hot holding that were previously prepared in the facility, they shall go from 41 F to 165 F within 2 hours.
6-1A – proper cold holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed cold TCS food stored above 41 F (see above temperatures). COS. Discarded. Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.
14B – utensils, equipment and linens: properly stored, dried, handled
Rule citation: 511-6-1.05(10)(e)1,2,4 – equipment, utensil, linens, stored 6″ off floor in clean, dry location (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed plates and bowls that are not in-use that were stored upright without overhead protection. Code: Equipment and utensils shall be stored covered from overhead contamination.
6-1B – proper hot holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed hot TCS items that were stored below 135 F (see above temperatures). COS. Discarded. Code: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.
14C – single-use/single-service articles: properly stored, used
Rule citation: 511-6-1.05(10)(e)1&3 – single-service/single-use items stored 6″ off floor in clean, dry location (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed that the facility is storing their single-use items (such as containers) outdoors where it is exposed to contamination. Code: Single-use items shall be stored in a manner that prevents contamination.
General inspector comments
Due to the facility receiving an unsatisfactory score, the facility shall receive a reinspection within the next 10 business days. Due to the facility receiving an unsatisfactory score, the department requests that a risk control plan be conducted; email the inspector to schedule.
About the report
The Georgia Department of Public Health report documents conditions observed during this inspection. The score should not be interpreted as a guarantee of conditions before or after the inspection.
Marcus Jones
News Now Georgia
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