Certainly when out-of-town family came to town, we gathered there. When I was growing up in the ‘50’s, our family often ate at Joy Young on Sundays and special occasions. That reputation served them well as the Ku Klux Klan found no support from the public in efforts to drive the restaurant out of business.” The owner Mansion Joe, and manager Henry Loo, had earned reputations as friendly, generous businessmen, sometimes helping provide meals to the needy. The name of the restaurant was Joy Young and I ate hundreds of meals there in my youth and young adult years.Īccording to BhamWiki, “In October 1925 the restaurant moved to 412 20th Street North opposite the Tutwiler Hotel, soon expanding into the former shop next door. There have been other great restaurants past or present, but in my heart and stomach, none compare to an American Chinese Restaurant that opened in 1919 and operated successfully mostly in downtown Birmingham for about 70 years. Less than 20 foot candles of light above prep cooler, warewashing sinks, preptables, and the cook line.We have fantastic restaurants…like Highland Bar & Grill, El Barrio, Automatic Seafood, and Helen. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. 6-201.16 Replace perforated ceiling tiles with smooth, easily cleanable surface. Sanitizer was not set up during this time. 3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. 4-202.16 Replace damaged gasket on cooler door. Build up of food debris on the equipment. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. 3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food. 3-304.12 Provide a clean surface in a protected location for storing ice scoop or store in ice with handle upright. Shrimp, egg rolls, meat, (all <41F) stored inside the WI cooler, is uncovered. Shrimp (78F) 6 inches deep in the center, cooling in a strainer vat. 4-904.11 Keep single service articles that are intended for food or mouth contact in the original individual wrap, or provide approved dispenser./ plastic utensils 6-303.11 Provide at least 20 foot candles of light in self service areas and where produce or packaged foods are sold./ dry storage May 2, 2012ģ-501.15 Use shallow pans that facilitate heat transfer when cooling food. Violation descriptions and comments Sep 13, 2011ģ-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours./ no date on pasta/management discarded 3-304.12 Store between-use utensils in a container of water at 135 F or above./ scoops 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./gaskets on 2 door cooler 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. Absorbent floor materials properly used.įood contamination prevented during storage, preparation, display, handling, other.įood(ice), Non-food contact surfaces: constructed, cleanable, installed, located. Surface characteristics, indoor, outdoor: Maintained. Plant food cooking.įloors, walls, ceilings, attached equipment: clean.

Facilities to maintain product temperature. Wiping cloths clean, use limitations, stored.Ĭooling methods. Single service articles, storage, dispensing, wrapped, Use limitations. Potentially hazardous food meets temperature requirements during cold holding. Ventilation system(filters), clean, operated. In use, between use, food/ice dispensing utensils properly stored.

Cooking surfaces, non-food contact surfaces: clean.

Chop suey inn on greensprings