Fresh Asian Cuisine Metcalfe's Market

Year by year

Inspections

1. Mar 9, 2026 Routine Inspection · No Reinspection Required

   No violations cited.

2. Apr 10, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

3. Jan 30, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     The following items were cooling improperly: 1) Noodles observed cooling in top section of prep cooler. 2) Noodles also observed cooling in metal pan covered loosely with aluminum foil in walk-in cooler. 3) Sue indicated that they cool small boxes of rice by placing them into the retail display cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     In basement walk-in cooler, sauces made onsite have datemarks that exceed 7 days. Sweet sour sauce observed with 1/3 date. PIC indicated that they keep sauces up to 30 days, as these are made without the need for any cooking process and contain soy sauce and vinegar (most likely non-TCS, but no laboratory documentation to verify).

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Ingredients at chef's cooking station are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     The following cold holding violations were observed: 1) On lowest shelf of retail display cooler, boxes of rice at 46-47F. 2) In top of prep cooler: noodles at 48F, bean sprouts at 49F; in lower section of prep cooler: chicken nuggets on left side at 45F, fried chicken in center at 43F, and on right side meatballs 42F and flat of shell eggs at 57F (surface temp).

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for sauces made onsite. Large sauce containers are kept in the walk-in cooler, then smaller containers are taken out and stored at ambient temperature during the day and used for cooking.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

4. Apr 13, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. (1) Pooled eggs stored over vegetables in prep cooler; (2) raw chicken store over raw beef in upright cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Broccoli is subject to potential contamination by metal food pan stacked directly on top of food in prep cooler.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer is missing from upright cooler.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths are not store in sanitizer solution.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

5. Oct 20, 2021 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Light does not work at wok grill.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

6. Oct 4, 2021 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Crab cream cheese mixture cooled in plastic covered containers greater than 4 inches deep.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. Prep and freezer date missing from crab rangoon in freezer.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Light does not work at wok grill.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Rice scoop stored in stagnant room temperature water (78F).

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Foods being cold held at or above 41F: (1) Shredded cabbage 47-48F in True refrigerator; (2) Over stocked noodles in prep cooler at 47F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray bottles of degreaser and glass cleaner are improperly labeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

7. May 2, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

8. Apr 23, 2019 Routine Inspection · Reinspection Required

   No violations cited.

9. Feb 13, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jan 12, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

11. Dec 10, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

12. Oct 28, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

13. Feb 25, 2014 Pre-inspection · Reinspection Required

    No violations cited.

14. Feb 25, 2014 Re-Inspection · No Reinspection Required

    No violations cited.