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2. Alabama smaller cities
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4. Jefferson County, AL Restaurants

Business Info

Restaurant: Mr. Chen Authentic Chinese Cooking
Address: 1917 Hoover Court, Hoover, AL 35226
Total inspections: 3
Last inspection: Feb 21, 2012

Score
(the higher the better)
92

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Violation descriptions and comments

7-102.11 Label all toxic items not in original containers with the common name of the product. 7-202.12 Use only pesticides labeled for use in a food establishment. Combat Max Force gel stored above dishes and not labelled for commericial use.
3-501.15 Cease cooling food at room temperature. Cease wrapping or covering food until cooled. Cut large pieces of meat into smaller pieces for cooling. Place cooling food on top shelf of cooler or freezer. Use rapid cooling equipment or an ice bath to cool food. Use shallow pans that facilitate heat transfer when cooling food. Keep cooler and freezer doors tightly closed to maintain temperature.
3-305.11 Store food at least 6 inches above the floor. Soy sauce stored on the floor in 5 gallon bucket. 3-307.11 Cover all food in storage.
4-601.11 Clean bottom of RI cooler. Accumulation of residue on the bottom of RI coolers. Clean shelves and bottoms of WI cooler and freezer. Accumulation of residue on shelving. 4-602.12 Clean microwaves at least every 24 hours. Accumulation of grease and grime inside of microwave oven. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Accumulation of residue around the lid of the RI cooler and on the gaskets of the RI cooler doors.
4-501.116 Provide test strips with color chart for chlorine sanitizer.

2-301.14 Wash hands after handling soiled utensils. Wash hands for at least 15 seconds after any potential contamination. 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated. Cook scratched his neck and rubbed his nose and continued to prep and cook food. Waitress touched wonton chips with bare hands. Educated employees on the proper way to maintain good personal hygiene.
JCDH 2.2 Provide food safety training for all food handlers as required. 6 out of 10 employees with expired food safety training.
3-501.16 Maintain potentially hazardous food at 135 F or above. Steamed rice ranged from 130-135째F.
3-501.16 Maintain potentially hazardous food at 41 F or below. Dumplings stored inside of the makeline RI cooler 58째F and fried chicken used for the General Toa chicken 57째F. Items were discarded prior to the end of the inspection.
4-202.11 Provide smooth, easily cleanable food contact surfaces. Discoloration and deep grooves on blue cutting board and cracked lids on food containers.
5-203.14 Provide backflow prevention device at all faucets where hose is used. Missing or damaged backflow prevention at the mop service basin.
2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food. Employees with bracelets and watches on at the time of the inspection.
3-501.15 Cease cooling food at room temperature. Cease wrapping or covering food until cooled. Cut large pieces of meat into smaller pieces for cooling. Place cooling food on top shelf of cooler or freezer. Use rapid cooling equipment or an ice bath to cool food. Use shallow pans that facilitate heat transfer when cooling food.

4-601.11 Clean bottom of RI cooler. Accumulation and residue on the bottom of the RI coolers. Clean shelves and bottoms of refrigerator and freezer. Accumulation of grime and residue on shelving inside of the RI coolers. Clean tops of stoves and inside ovens. Accumulation of food, grease, and grime on the tope of stoves and inside of ovens. 4-602.12 Clean microwaves at least every 24 hours. Accumulation of caked on residue inside of microwave oven. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Cart used to push food into the WI cooler has an accumulation of grime and residue.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. Change the sanitizing solution for wiping cloths when visibly soiled. Change dry wiping cloths when visibly soiled. 4-802.11 Launder wet wiping cloths daily.
4-901.11 Allow utensils to air dry before stacking. 4-903.11 Store clean, sanitized utensils in a self draining position to air dry. Dish washer drying dishes and equipment with towel.
6-301.11 Provide soap at all hand sinks. 6-301.12 Provide paper towels or drying device at all hand sinks. 6-301.14 Post sign at all handsinks that notifies employees to wash hands. 6-301.20 Provide waste receptacles at all handsinks with paper towels. 5-205.11 Cease using handsinks for any purpose other than handwashing. Provide access to handsinks at all times.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Accumulation of residue behind, near, and underneath equipment, and underneath shelving inside of the WI cooler and freezer.
6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Lights turned off underneath the hood while preparing food.
6-501.113 Store maintenance tools, such as brooms and mops, so that they do not contaminate food, equipment, utensils, or linens. 6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.

JCDH 2.2 Provide food safety training for all food handlers as required. 6 out of 10 employees food safety training had expired at the time of the inspection.
4-601.11 Clean bottom of RI cooler. Accumulation of black residue on the bottom of the RI cooler. 4-602.12 Clean microwaves at least every 24 hours. Accumulation of caked on residue inside of the microwave oven. Clean tops of stoves and inside ovens. Accumulation of residue and grime on the tops of stoves and on the inside of the ovens. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Accumulation of residue on food carts.
6-501.11 Repair or replace damaged base tiles. Damaged base tile underneath the WI freezer door. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Accumulation of residue behind, near, and underneath equipment and underneath shelving inside of the WI cooler and freezer.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

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1. Alabama small cities
2. Alabama smaller cities
3. Alabama
4. Jefferson County, AL Restaurants