image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation and Licensing Administration  •  Food Safety & Hygiene Inspection Services Division  •  899 North Capitol Street, NE •  Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  ASIA 54
Address  2122 P ST NW STE 101
City/State/Zip Code  WASHINGTON, DC 20037
Telephone
 (202) 296-1950
 E-mail address  raychen077@hotmail.com
Date of Inspection
 10
/
 06
/
 2020
    Time In
 11
:
 22
AM     Time Out
 01
:
 36
PM  
License Holder  Asian 328 LLC
License/Customer No.  09313xxxx-13000328
License Period
 09 
/
 01 
/
 2019 
 - 
 08 
/
 31 
/
 2021 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  6 COS  3 R  0
Core Violations  18 COS  2 R  0
Certified Food Protection Manager (CFPM)
 LING ZHENG 
CFPM #:  FS-67306 

CFPM Expiration Date:   07/12/2018  
D.C. licensed trash or solid waste contractor:
 Tenleytown Trash 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins, Inc. 
D.C. licensed pesticide operator/contractor:
 Landlord - Building 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First Services 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  ASIA 54    Establishment Address  2122 P ST NW STE 101
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
1. - The person in charge is not following the HACCP plan for acidified white rice and did not explain pertinent segments of the approved HACCP plan. (Correct Violation Within 5 Calendar Days)  201.2(c) The person in charge shall demonstrate the knowledge required in Section 201.1 by: (c) Responding correctly to the inspector's questions as they relate to the specific food establishment. The person in charge shall be knowledgeable in the following areas: (15) Explaining the details of how the person in charge and food employees comply with the HACCP Plan if a plan is required by this Code, or an agreement between the Department and the establishment. Pf  
2. - The Certified Food Protection Manager Identification Card issued by the Department is not posted next to the establishment's basic business license. (Correct Violation Within 14 Calendar Days)  200.4 Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment.  
6. - A large mug with containing a liquid is resting on the counter and the mug does not have a lid. (Correct Violation Within 14 Calendar Days)  500.1 Persons working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles shall not: (b) Drink, except from a closed beverage container if the container is handled to prevent contamination of the employee's hands or the container, where food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles are exposed, and where equipment or utensils are washed or stored.  
10. - There is no soap at a handwashing sink. Soap was provided. (Corrected On Site)  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
10. - There are no paper towels at two (2) of the handwashing sinks. Paper towels were provided. (Corrected On Site)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels. Pf  
10. - Two (2) of the handwashing sinks do not have handwashing signage. (Correct Violation Within 14 Calendar Days)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
10. - The water is turned off at two (2) of the handwashing sinks. The water has been turned back on at each sink. (Corrected On Site)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
10. - There is no handwashing sink installed in the dishwashing area as specified in Section 2411. (Correct Violation Within 5 Calendar Days)  2406.1 Handwashing sinks shall be provided for employees' use in areas specified in Section 2411 in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf  
14. - The establishment did not provide a current parasite destruction letter. The letter that was provided is dated February 15, 2019. (Correct Violation Within 14 Calendar Days)  904.2 If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified in Section 903 may substitute for the records specified in Section 904.1.  
16. - The blades of the knives on the magnetic knife holder and the bottom shelves of the reach-in freezer and under-counter refrigerator are unclean. A thick layer of ice is accumulating on the interior of the ice freezer. (Correct Violation Within 5 Calendar Days)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
29. - The HACCP plan that was provided is incomplete; no flow chart (diagram) is included. The establishment is not documenting the corrective actions taken and there is no proof of monitoring or verification. There is no distilled water available to use in measuring the pH of the acidified rice. (Correct Violation Within 5 Calendar Days)  4104.2(a) If the Department grants a variance as specified in Section 4102, or a HACCP Plan is otherwise required as specified in Section 4202, the licensee shall: (a) Comply with the HACCP Plan and procedures submitted and approved as the basis for the variance. P  
36. - There is no thermometer in the ice cream freezer. (Correct Violation Within 14 Calendar Days)  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
36. - The thermometer in the display refrigerator is located in the rear of the unit. (Correct Violation Within 14 Calendar Days)  1524.1 In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.  
38. - There are openings in the ceiling at the entrance to the kitchen. (Correct Violation Within 14 Calendar Days)  2912.1 Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings.  
38. - A pest control strip is attached to the wall at the storage shelf above the 3-compartment sink. The strip was discarded. (Corrected On Site)  2910.2 Insect control devices shall be installed so that: (a) The devices are not located over a food preparation area; and (b) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, linens, or unwrapped single-service or single-use articles.  
47. - The rubber door gasket on the interior of the under-counter refrigerator at the sushi bar is deteriorating and detached from the door. (Correct Violation Within 14 Calendar Days)  1800.2 Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.  
49. - Grease is accumulating on the magnetic knife holder. (Correct Violation Within 14 Calendar Days)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
49. - Food is encrusted on the cooking units. (Correct Violation Within 14 Calendar Days)  1900.2 The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.  
51. - The bar handwashing sink's drain pipe was disconnected and water spilled onto the floor when using the sink. The drain pipe was reconnected. (Corrected On Site)  2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.  
53. - The basin of the handwashing sink is unclean. (Correct Violation Within 14 Calendar Days)  3207.1 Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.  
55. - The walls and ceiling in the cooking area are unclean. (Correct Violation Within 14 Calendar Days)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - There is insufficient lighting (blown bulb) in the reach-in freezers. (Correct Violation Within 14 Calendar Days)  3008.1(b) The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (2) Inside equipment such as reach-in and under-counter refrigerators.  
56. - Grease and smoke particulate matter are built up on the ventilation hood filters. (Correct Violation Within 14 Calendar Days)  1509.4 Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.  
56. - The walls and ceiling around the cooking units are grease stained. (Correct Violation Within 5 Calendar Days)  1603.1 Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings according to the D.C. Fire Code (2008) incorporating the International Fire Code (2006) or most recent edition as amended by the D.C. Fire Code Supplement, as amended (subtitle H of 12DCMR). P  
62. - A current inspection report, business license, and certificate of occupancy are not posted in a location that is conspicuous to consumers. (Correct Violation Within 14 Calendar Days)  4310.2 The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - Bar) 155.0F (Under-counter Refrigerator) 40.0F Chicken (Under-counter Refrigerator) (Cold Holding) 41.0F Raw Shrimp (Under-counter Refrigerator) (Cold Holding) 42.0F
Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) 40.0F (Under-counter Refrigerator) 40.0F Chicken (Display Refrigerator) (Cold Holding) 38.0F Shrimp tempura (Display Refrigerator) (Cold Holding) 40.0F
(Display Refrigerator) 20.0F Hot Water (3-compartment sink) 144.0F Rice (Rice Steamer) (Hot Holding) 164.0F Rice (Rice Steamer) (Hot Holding) 198.0F
Rice (Rice Steamer) (Holding) 84.0F Hot Water (Handwashing Sink) 102.0F Hot Water (Handwashing Sink) 146.0F (Reach-in Freezer) 20.0F
(Reach-in Freezer) -9.0F (Reach-in Freezer) -8.0F (Reach-in Freezer) 10.0F (Refrigerator - sushi display) 42.0F
Hot Water (Handwashing Sink - Sushi bar) 152.0F            
Inspector Comments:
The establishment is located on the 2nd floor however it's certificate of occupancy only lists the 1st floor as approved for "Floor(s) Occupied." The toilet rooms are also located on the 1st floor. The certificate of occupancy may need to be amended.

CEASE AND DESIST - You are hereby ordered to Cease & Desist Acidification of White Rice EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an Area Supervisor at (202)535-2180 or email the supervisor at food.safety@dc.gov for further direction.

Correct cited violations within 5 calendar-days.

Correct cited violations within 14 calendar-days.

Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Ling Zheng 10/06/2020
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  10/06/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3