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
 08
/
 05
/
 2021
    Time In
 09
:
 44
AM     Time Out
 11
:
 21
AM  
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  2 COS  1 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  6 COS  0 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:
 The Brothers T.S Hood Cleaning, LLC 
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
15. - Raw eggs are stored above broccoli in the refrigerator drawer and raw chicken is stored above raw beef in the walk-in refrigerator. The food items have been stored properly. (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 and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
16. - A thick layer of ice is accumulating on the interior of the ice maker. (Correct Violation Within 5 Calendar Days)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
29. - The sushi rice pH logs' last entry was on 7/31/2021. The pH logs are not being maintained as required. (Correct Violation Within 5 Calendar Days)  4104.2(b) 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: Maintain, and provide to the Department upon request, records specified in Section 4205.1(d) and (e) that demonstrate the following are routinely used: (1) Procedures for monitoring critical control points; Pf (2) The actual monitoring of the critical control points; Pf (3) Verifications of the effectiveness of an operation or process; Pf and (4) Necessary corrective actions if there is failure at a critical control point. Pf  
36. - There are no visible thermometers in the display refrigerator, ice cream freezer and under-counter refrigerator (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. - There are unlabeled plastic squeeze bottles of oils and condiments on the cook line. (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 are openings in the kitchen ceiling above the 2-compartment sink and at the end of the cook line near the walk-in refrigerator. (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.  
50. - There is no hot water (at least 110 degrees Fahrenheit) at the 3-compartment sink in the kitchen. (Correct Violation Within 5 Calendar Days)  2305.2 Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf  
51. - Three (3) of the handwashing sinks have a leaking faucet. (Correct Violation Within 14 Calendar Days)  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.  
51. - There is no air gap beneath the spray hose at the dishwashing machine. (Correct Violation Within 5 Calendar Days)  2409.1 A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by 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) by: (a) Providing an air gap as specified in Section 2403; P or (b) Installing an approved backflow prevention device as specified in Section 2404. P  
53. - The women's toilet room does not have a covered receptacle for the disposal of feminine hygiene products. (Correct Violation Within 14 Calendar Days)  2707.1 A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.  
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
Hot Water (Handwashing Sink - Bar) 119.0F Hot Water (Handwashing Sink - toilet/male) 119.0F Hot Water (Handwashing Sink - toilet/female) 125.0F Hot Water (Handwashing Sink - Cook Line) 123.0F
Raw Chicken (Refrigerator - drawer) (Cold Holding) 42.0F Raw Shrimp (Refrigerator - drawer) (Cold Holding) 35.0F (Refrigerator - drawer) 33.0F Raw Chicken (Refrigerator - drawer) (Cold Holding) 37.0F
Raw Beef (Refrigerator - drawer) (Cold Holding) 40.0F Hot Water (Handwashing Sink - Cook Line) 122.0F Fish (Refrigerator - drawer) (Cold Holding) 41.0F Squid (Refrigerator - drawer) (Cold Holding) 40.0F
Raw Shrimp (Refrigerator - drawer) (Cold Holding) 32.0F Salmon (Refrigerator - drawer) (Cold Holding) 33.0F (Walk-in Refrigerator) 36.0F (Display Refrigerator) 36.0F
Rice (Rice Steamer) (Hot Holding) 161.0F (Walk-in Freezer) 2.0F (Walk-in Refrigerator) 41.0F Raw Shrimp (Walk-in Refrigerator) (Cold Holding) 40.0F
Raw Beef (Walk-in Refrigerator) (Cold Holding) 40.0F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 41.0F Imitation crab stick (Walk-in Refrigerator) (Cold Holding) 42.0F Hot Water (Handwashing Sink - Dishwash area) 119.0F
Hot Water (3-compartment sink) 83.0F Fish (Under-counter Refrigerator) (Cold Holding) 36.0F Imitation crab stick (Under-counter Refrigerator) (Cold Holding) 38.0F (Under-counter Refrigerator) 40.0F
Hot Water (Handwashing Sink - Sushi bar) 115.0F (Under-counter Refrigerator) 39.0F Fish (Under-counter Refrigerator) (Cold Holding) 40.0F Hot Water (3-compartment sink) 116.0F
Octopus (Under-counter Refrigerator) (Cold Holding) 40.0F            
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.
  Dulyaphark Wannakul 08/05/2021
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  08/05/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3