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 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
 04
/
 28
/
 2021
    Time In
 11
:
 17
AM     Time Out
 12
:
 59
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  4 COS  1 R  0
Core Violations  9 COS  2 R  0
Certified Food Protection Manager (CFPM)
 LING ZHENG 
CFPM #:  FS-88986 

CFPM Expiration Date:   08/06/2021  
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:
 American Pest 
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
10. - There is no handwashing signage at the bar handwashing sink. A handwashing sign was provided. (Corrected On Site)  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. - There is no handwashing sink installed in the dishwashing area. The nearest handwashing sink is at the door leading to the dining area. (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  
10. - There is no handwashing sink installed for use in the vicinity of the dishwashing area. (Correct Violation Within 5 Calendar Days)  2411.1 A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas, and in, or immediately adjacent to, toilet rooms. Pf  
14. - The establishment's Parasite destruction letter for fish sold or served in raw, ready-to-eat form is dated 10/6/2020 (True World Foods). (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. - Food residue is encrusted on the stove and the sides of the woks, deep fryer, and countertop fryer. (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.  
23. - Shrimp tempura and chicken that were prepared yesterday are not labeled with the date why which each food item should consumed on the premises, sold, or discarded. The food was discarded. (Corrected On Site)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
36. - The thermometers in the under-counter refrigerator and display refrigerator are located in the rear of the units. (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.  
37. - Working containers of foods that are not easily recognizable are not name labeled. The unlabeled plastic containers of nuts, herbs, and bottles of sauces have been labeled. (Corrected On Site)  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.  
47. - The sushi bar cutting board has numerous pits and grooves. (Correct Violation Within 5 Calendar Days)  1502.1 Multiuse food-contact surfaces shall be: (a) Smooth; Pf (b) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (c) Free of sharp internal angles, corners, and crevices; Pf and (d) Finished to have smooth welds and joints. Pf  
49. - The door handle on the reach-in refrigerator is unclean. (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.  
52. - The 3-compartment sink's drains are directly connected to the drain pipes and there is no air gap or air break at the drain pipe leading from the grease interceptor. The drain pipe is connected to the wall. (Correct Violation Within 5 Calendar Days)  2602.1 Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P  
55. - There is grease residue on the wall and shell at the countertop fryer. (Correct Violation Within 14 Calendar Days)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - The countertop fryer is not located under the ventilation hood. (Correct Violation Within 14 Calendar Days)  3009.5 Each cooking unit that creates smoke, steam, gases, fumes, odors, vapors, or excessive heat shall be hooded and vented, or locally vented to the outside air by forced draft, in a manner that effectively removes the conditions; provided, that small burners used intermittently for short periods of time, warming equipment, bread toasters, coffee urns, and radiant cooking units need not be so vented unless one (1) or more of the units creates a nuisance, or the Department determines the heating, ventilation, and air conditioning (HVAC) system does not adequately vent the room as specified in Section 3009.3.  
62. - A current inspection report is 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
Raw Beef (Under-counter Refrigerator) (Cold Holding) 41.0F Chicken (Under-counter Refrigerator) (Cold Holding) 40.0F (Reach-in Freezer) 24.0F (Under-counter Refrigerator) 42.0F
Hot Water (Handwashing Sink - kitchen) 148.0F Raw Shrimp (Under-counter Refrigerator) (Cold Holding) 39.0F Eggs (Under-counter Refrigerator) (Cooling) 56.0F (Under-counter Refrigerator) 42.0F
Hot Water (3-compartment sink) 161.0F (Display Refrigerator) 38.0F Shrimp tempura (Display Refrigerator) (Cold Holding) 38.0F Chicken (Display Refrigerator) (Cold Holding) 39.0F
Hot Water (Handwashing Sink - Sushi bar) 39.0F Rice (Rice Steamer) (Holding) 87.0F        
Inspector Comments:
Correct cited violations within 5 calendar-days.

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.
  Ling Zheng 04/28/2021
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper / Andrea Scales 056  04/28/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3