image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
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
 11
/
 02
/
 2021
    Time In
 11
:
 30
AM     Time Out
 01
:
 15
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  0 COS  0 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  1 COS  0 R  0
Certified Food Protection Manager (CFPM)
 RAMPHAI INTHARAJAI 
CFPM #:  FS-87904 

CFPM Expiration Date:   05/28/2022  
D.C. licensed trash or solid waste contractor:
 REPUBLIC TRASH DERVICES 
D.C. licensed sewage & liquid waste transport contractor:
 VALLEY PROTEINS 
D.C. licensed pesticide operator/contractor:
 PRIMAX PEST CONTROL 
D.C. licensed ventilation hood system cleaning contractor:
 US FILTER HOOD 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. - Paper towels not present at all hand sinks. Towels not available at hand sink in bar area or at prep station in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
23. - No temperature control for safety foods within the establishment that are intended to be held for more than 24 hours are date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
37. - Several unlabeled plastic squeeze bottles of unknown liquids and unlabeled plastic food bins stored in the kitchen and storage room. (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.  
48. - No chemical test strips and kit available to measure the concentration of the sanitizing solution. (Corrected On Site)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Beef (Reach-in Refrigerator) (Hot Holding) 35.0F Chicken Patty (Open Display Refrigerator) (Cold Holding) 35.0F Eggplant (Refrigerator - open display) (Cold Holding) 39.0F Crab meat (Open Display Refrigerator) (Cold Holding) 40.0F
American Cheese (Refrigerator - open display) (Cold Holding) 39.0F Asparagus (Open Display Refrigerator) (Cold Holding) 40.0F Chicken Noodle Soup (Steam Cooker) (Hot Holding) 188.0F Caesar Salad (Open Display Refrigerator) (Cold Holding) 40.0F
Diced Tomatoes (Open Display Refrigerator) (Cold Holding) 40.0F Eggs (Open Display Refrigerator) 38.0F (Under-counter Refrigerator) 36.0F (Refrigerator - walk-in) 39.0F
(Open Display Refrigerator) 38.0F (Refrigerator - reach-in) 39.0F Hot Water (Handwashing Sink - Cook Line) 105.0F Hot Water (Handwashing Sink - kitchen) 118.0F
Hot Water (Handwashing Sink - Service Line) 119.0F Hot Water (3-compartment sink) 124.0F Rice steamed (Steam Cooker) (Hot Holding) 166.0F Pasta/Noodles (Steam Cooker) (Hot Holding) 180.0F
Steak cooked (Steam Cooker) (Hot Holding) 156.0F Shrimp cooked (Steam Table) (Hot Holding) 160.0F Fish - Flounder (Under-counter Refrigerator) (Cold Holding) 39.0F    
Inspector Comments:
Correct items stated within 5-days and 14-days
If any question, please feel free to contact the area supervisor at food.safety@dc.gov

APPROVED HACCP VERIFICAION - No objections to the issuance of HACCP

HACCP VERIFICATION

THE FOOD ESTABLISHMENT HOLDS A DC HEALTH APPROVED HACCCP PLAN
CFPM-RAMPHAI INTHARAJAI FS-87904 EXP 15-28-2022

DOCUMENTS PROVIDED FOR REVIEW: VERIFIED THE FOLLOWING FOR THE HACCP PROCESS COMPLIANCE
THE DOCUMENTS PROVIDED FOR REVIEW ARE:
=DC HEALTH APPROVED HACCP PLAN DOCKET AND CERTIFICATE
=TRAINING MANUAL
=STANDARD OPERATING PROCEDURES
=VENDOR PARASITE DESTRUCTION LETTERS
=REFRIGERATION/pH LOGS
=VENDOR PARASITE DESTRUCTION LETTERS FROM FISH RETAIL DISTRIBUTORS:
*TRUE WORLD FOODS AND *SAMUELS & SON SEAFOOD

FURTHERMORE, ALSO REVIEWED THE CHEF PROVIDED DOCUMENTS:
* THE CALIBRATION LOG
* THE TRAINING DOCUMENTATION LOG
* ANY CHANGES MADE TO THE MENU/RECIPE (NO MODIFICATION TO THE HACCP PLAN)
* THE APPROVED HACCP PLAN IS READILY AVAILABLE FOR REVIEW
* ALL CRITICAL LIMITS WERE MET, ACCORDING TO LOGS PROVIDED.
* ALL COLD HOLDING LOGS WERE CURRENT TO DATE
* ALL ACTIONS ARE BEING DOCUMENTED ACCORDING TO THE PLAN.
* THE CHEF DEMONSTRATED KNOWLEDGE OF THE HACCP PLAN AND PROTOCOLS.

REMINDER:
* ROUTINE CALIBRATIONS OF EQUIPMENT/THERMOMETERS ARE REQUIRED DAILY AND SUPPORTED WITH DOCUMENTATIONS OF ALL TASKS PERFORMED ACCORDING TO THE PLAN.

OBSERVATIONS:
*THE CHEF DEMONSTRATED THE CORRECT PROCEDURES FOR MONITORING THE PH LEVEL OF THE RICE AND HE CORRECTLY DEMONSTRATED THE CALIBRATION OF THE PH METER DURING THE INSPECTION

*MANAGEMENT STATED THAT THEY HAVE NOT MADE ANY CHANGES TO THE MENU/RECIPE SO THERE HAS NOT A NEED TO MODIFY THE HACCP PLAN

*HACCP PLAN READILY AVAILABLE FOR REVIEW (PLEASE KEEP ALL DOCUMENTS FOR REVIEW IN A NOTEBOOK AND/OR BINDER)

RG-BADGE#0624
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.
  RAMPHAI INTHARAJAI 11/02/2021
 Person-in-Charge (Signature) (Print) Date
    ROSS J. GATERETSE 624  11/02/2021 
  Inspector (Signature) (Print) Badge # Date
    2023