image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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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 NINE BAR AND LOUNGE
Address  915 E ST NW
City/State/Zip Code  WASHINGTON, DC 20004
Telephone
 (202) 629-4355
 E-mail address  Asianinedc@yahoo.com
Date of Inspection
 04
/
 22
/
 2021
    Time In
 02
:
 12
PM     Time Out
 04
:
 13
PM  
License Holder  Centerpoint Nine Inc
License/Customer No.  09313xxxx-70109808
License Period
 12 
/
 01 
/
 2020 
 - 
 11 
/
 30 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  1 COS  1 R  0
Core Violations  7 COS  2 R  0
Certified Food Protection Manager (CFPM)
 DULYAPHARK WANNAKUL 
CFPM #:  FS-90662 

CFPM Expiration Date:   12/02/2022  
D.C. licensed trash or solid waste contractor:
 Allied Waste Services 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins, Inc. 
D.C. licensed pesticide operator/contractor:
 Primax Pest Prevention 
D.C. licensed ventilation hood system cleaning contractor:
 Steam Cleaning 
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 NINE BAR AND LOUNGE    Establishment Address  915 E ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is a strainer in the bar handwashing sink and a plastic container in the dishwashing area handwashing sink. The items were removed from the sinks. (Corrected On Site)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
15. - Raw eggs are stored above ginger and raw quail eggs are stored above fish roe in the sushi under-counter refrigerators. Raw chicken is stored above noodles and raw beef in under-counter refrigerator on the cook line. All raw food items have been place on the bottom shelves of the units. (Corrected On Site)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food. P  
36. - The thermometer in the under-counter refrigerator at the sushi bar is located in the rear of the unit. The thermometer was placed by the door of the unit. (Corrected On Site)  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.  
36. - There are no thermometers in the under-counter refrigerators at the sushi bar, display refrigerator, and 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.  
37. - Working containers of foods (oils, sauces, and spices) that are not easily recognizable are not name labeled. (Correct Violation Within 14 Calendar Days)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.  
38. - There is an opening in the ceiling due to a missing tile above the service (mop) sink. (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; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.  
43. - Cups that are used as scoops are stored in the rolling plastic bins. The cups were removed. (Corrected On Site)  810.1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.  
47. - The red cutting board is badly scratched. (Correct Violation Within 14 Calendar Days)  1801.1 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.  
49. - Dust is accumulating on the walk-in freezer compressor fan guards. A thick layer of ice is accumulating on the interior of the ice cream freezer. (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.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Raw Shrimp (Under-counter Refrigerator) (Cold Holding) 35.0F Hot Water (Handwashing Sink - Cook Line) 108.0F Hot Water (Handwashing Sink - toilet/female) 124.0F Hot Water (Handwashing Sink - toilet/male) 106.0F
Eel (Under-counter Refrigerator) (Cold Holding) 39.0F (Under-counter Refrigerator) 38.0F (Under-counter Refrigerator) 41.0F Hot Water (3-compartment sink) 110.0F
Rice - Sushi (Rice Steamer) (Holding) 76.0F Hot Water (Handwashing Sink - Sushi bar) 118.0F Tuna (Refrigerator - sushi display) (Cold Holding) 38.0F Salmon (Refrigerator - sushi display) (Cold Holding) 38.0F
Tuna (Refrigerator - sushi display) (Cold Holding) 39.0F (Refrigerator - sushi display) 38.0F Hot Water (Handwashing Sink - Bar) 119.0F Miso Soup (Soup Warmer) (Cold Holding) 145.0F
Rice (Rice Steamer) (Hot Holding) 163.0F Hot Water (Handwashing Sink - Dishwash area) 112.0F Hot Water (3-compartment sink) 132.0F (Walk-in Refrigerator) 45.0F
Raw Chicken (Walk-in Refrigerator) (Cold Holding) 41.0F Raw Beef (Walk-in Refrigerator) (Cold Holding) 35.0F (Walk-in Freezer) -10.0F    
Inspector Comments:
Correct cited violations within 14 calendar-days.

If you have any questions, please contact the area supervisor by emailing food.safety@dc.gov with your inquiry details.
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.
  Dulyaphark Wannakul 04/22/2021
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper / Andrea Scales 056  04/22/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3