Fresh Asian Cuisine Metcalfe's Market-west

Year by year

Inspections

1. Jun 3, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT - Not Corrected

     Excessive condensation was observed inside the prep to cooler. Many towels are being used to soak up the condensation.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - IMPROPER - Not Corrected

     Food employee observed improperly washing hands by rinsing under water and drying with a paper towel.

     Correction: Food employees shall be trained in proper hand washing techniques.

     Code WFC 2-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS - Not Corrected

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for Sentinel sanitizer in the 3-compartment sink and wiping cloth bucket is 0 ppm quaternary ammonium. The auto-dispenser is out of sanitizer.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING - Not Corrected

     Vegetable spring roll in steam table being hot held between 105-120F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL - Not Corrected

     Operator has no written plan for using time as a public health control for white rice pints, spring rolls, and egg rolls in steam table. Operator described using time as a public health control and serving or discarding within 4 hours, but is not labeling or logging times.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite. Follow the plan and label and/or document times.

     Code WFC 3-501.19

2. May 8, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Excessive condensation was observed inside the prep to cooler. Many towels are being used to soak up the condensation.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - IMPROPER

     Food employee observed improperly washing hands by rinsing under water and drying with a paper towel.

     Correction: Food employees shall be trained in proper hand washing techniques.

     Code WFC 2-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Sentinel sanitizer in the 3-compartment sink and wiping cloth bucket is 0 ppm quaternary ammonium. The auto-dispenser is out of sanitizer.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Vegetable spring roll in steam table being hot held between 105-120F.

     Correction: Maintain hot TCS foods at or above 135 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 white rice pints, spring rolls, and egg rolls in steam table. Operator described using time as a public health control and serving or discarding within 4 hours, but is not labeling or logging times.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite. Follow the plan and label and/or document times.

     Code WFC 3-501.19

3. Dec 10, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Vegetable spring roll in steam table being hot held between 105-120F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

4. Nov 23, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     Quat sanitizer was greater than 400ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

5. Mar 10, 2020 Routine Inspection · Reinspection Required

   No violations cited.

6. Feb 20, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

7. Feb 12, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Oct 27, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. Aug 18, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jul 1, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. Feb 21, 2014 Pre-inspection · Reinspection Required

    No violations cited.

12. Feb 21, 2014 Re-Inspection · No Reinspection Required

    No violations cited.