Asian Chef Inc., 10100 Midlothian Tnpk., North Chesterfield, VA 23236 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Asian Chef Inc.
Address: 10100 Midlothian Tnpk., North Chesterfield, VA 23236
Type: Full Service Restaurant
Phone: 804 267-5282
Total inspections: 6
Last inspection: 09/29/2015

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Inspection findings	Inspection date	Type
Ice cannot be brought in from home. Fill ice trays in the establishment and use the walk-in freezer. Reviewed cooling with operator. Hand out in Chinese provided. Extremely clean facility. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Dispensing utensils improperly stored between uses. Scoops for rice stored in a cup of water at room temperature. Recommended storing container of water with scoops on the grill to hold at 135 F or above. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Cloths cannot be stored on the counter and sanitizer should read between 50-100 ppm. Change bucket at least every four hours or once water is soiled. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.	09/29/2015	Routine
No longer serving any sushi. Not enough business. Now storing personal food and drinks in the bottom of the unit. Facility is very clean and in working order. No business during today's inspection. Preparing only very small portions of ready-to-eat foods to reduce waste. Signed employee health FDA form 1-B are posted. No violation noted during this evaluation.	04/23/2015	Routine
Adequate thermometer, chlorine test kit, and chlorine sanitizer (re-mixed during inspection). Chlorine test kit is not being used and is still in original packaging. Notes: 1. Label the spray bottle of water used on the grill. 2. Start marking the END time for the sushi rice. Currently marking only the prep time. Mark both, or at least the end time at a minimum. 3. Employee health policy is clearly posted and signed copies are present. 4. Mainly serving spicy tuna and California rolls in regards to sushi. Sushi meat is kept frozen and thawed to order. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat (RTE) breaded chicken and egg rolls in the refrigeration units are not properly dated for disposition. Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm). Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50-100 ppm).	12/01/2014	Routine
Adequate thermometer, chlorine sanitizer, and test kit. Reviewed employee health. Signed copies kept on file. Do NOT keep sushi fish in the top of the MUT cooler in plastic containers, and DO NOT doublestack. Fish should be spread out on the metal pan (wrapped for protection) for proper temperature control. Time marked for sushi rice. Parasite destruction letters on file. Increase temperature setting on steam well for cooked vegetables. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Dispensing utensils improperly stored between uses. Rice scoops stored wet. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Linens and Napkins - Use Limitation (corrected on site) Observation: Linens in contact with food. Towel stored over rice. Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: Mixed vegetables hot holding at improper temperatures. Measured at 117F. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Salmon and shrimp for sushi cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	07/02/2014	Routine
An infield Plan Review was conducted at the facility where the following items were observed: 1) relocation of the sushi processing area to be closer to an accessible handwash sink or the installation of an additional handsink to be located in the opposite sushi processing area. 2) the installation of indirect waste on the 3 compartment sink. 3) a written policy to be provided for the use of time-in-lieu of temperature for the holding of the prepared sushi rice, as well as the documentation used for monitoring when using time-in-lieu. 4) menu review and product processing/preparation 5) hot holding capabilities for sauces offered 6) A discussion concerning the sizing of the walk-in cooler, food preparation and related menu items that can accommodate the cold holding capabilities of the facility. No violation noted during this evaluation.	06/16/2014	Other
1. Indirect waste has been added to the sanitizer compartment of the 3-vat sink. 2. Sushi MUT cooler has been relocated and is now next to the only handsink in the facility. Splash guards are present and have been installed on both sides of the sushi MUT cooler to protect contamination from the handsink and 3-vat sink. 3. Meat slicer and table have been relocated to the rear in a nook under some cabinets. 4. Consumer advisory has been added to the drive-thru and window menus. No paper menu is currently available and is planned to be handed out. 5. Any additions to the menu must be pre-approved by the Health Dept. due to concerns regarding adequate cold storage in the WIC. 6. Bleach to be used as the sanitizer and chlorine test kit present. 7. Discussed employee health and provided FDA form 1-B. 8. Provided inspector with a copy of facility's policies and procedures. 9. Facility is using time as a control for sushi rice. Time must be marked/posted at all times stating when sushi rice is made. Policy has been scanned in and added as a note to file. 10. Food suppliers: Sam's, Costco, Restaurant Depo, U.S. Foods 11. All sushi from Komolo -- parasite destruction added as a note to file. No violation noted during this evaluation.	06/12/2014	Pre-Opening

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