ASIA 54, 2122 P ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 02, 2014 | Complaint | 0 | 2 | Details / Comments |
|
Mar 21, 2014 | Follow-up | 3 | 5 | Details / Comments |
|
Mar 11, 2014 | Routine | 4 | 6 | Details / Comments |
|
Mar 05, 2013 | Change of Ownership | 2 | 3 | Details / Comments |
Jun 02, 2014 (Complaint)
Violations:
- Nonfood-contact surfaces clean
The shelves of the rubbermaid cart at the cooks station was lined with soil foil.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in the ware wash area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Ling Zheng: FS52724 will expire 7/26/2015.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 104.9F |
| Beef raw/ground (Refrigerator - counter top) (Cold Holding) | 41.2F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 43.1F |
| Chicken Chop (Refrigerator - counter top) (Cold Holding) | 42.1F |
| Rice (Rice Steamer) (Hot Holding) | 161.3F |
| (Refrigerator - reach-in) | 24.8F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Warewashing Machine - Rinse Cycle) | 120.0F |
| Rice - Sushi (Rice Steamer) (Holding) | 87.1F |
| Hot Water (Handwashing Sink - Sushi bar) | 103.4F |
| (Refrigerator - sushi display) | 37.6F |
| (Refrigerator - under counter) | 41.4F |
Mar 21, 2014 (Follow-up)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employee preparing sushi with bare hands. (Corrected On Site) - Food separated and protected
Raw eggs stored above ready to eat food. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
No haccp plan submitted for review for sushi process. (Repeat violation) - Variance obtained for specialized processing methods
No variance in place for sushi process. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM INSPECTION ON 3/11/14) - Approved thawing methods used
Raw chicken thawing at room temperature. Item moved to refrigerator. (Corrected On Site) - Thermometers provided & accurate
No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM INSPECTION ON 3/11/14) - Insects, rodents, & animals not present
No pest contract available upon beginning of inspection. Pest company Qespro called inspector to inform them a service agreement was in place and is faxing agreement to DOH. (Corrected On Site) - Personal cleanliness
Employee preparing food in kitchen without a hair restraint. (Corrected On Site)
Cease and Desist sushi operations until HACCP plan has been submitted and approved.
Correct items stated within 45-days of inspection on 3/11/14.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
CFPM: Ling Zheng; FS-52724; Exp: 7/26/15.
| Temperatures | |
| Salmon (Sushi Bar) (Cold Holding) | 41.0F |
| Roe (Sushi Bar) (Cold Holding) | 36.0F |
| Crab meat (Sushi Bar) (Cold Holding) | 40.0F |
| Rice - Sushi (Rice Steamer) (Holding) | 140.0F |
| Lobster (Reach-in Refrigerator) (Cold Holding) | 34.0F |
| Fish - Trout (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Tuna (Sushi Bar) (Cold Holding) | 39.0F |
| Salmon (Sushi Bar) (Cold Holding) | 40.0F |
| Tuna Yellowfin (Sushi Bar) (Cold Holding) | 35.0F |
| Tuna (Sushi Bar) (Cold Holding) | 37.0F |
| Tofu (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| seaweed (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Shrimp cooked (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Chicken (Pan) (Thawing) | 36.0F |
| Soup (Pan) (Cooking) | 152.0F |
| Hot Water (Prep sink) | 116.0F |
Mar 11, 2014 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. - No bare hand contact with ready-to-eat foods or approved
Employee preparing sushi without gloves (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink behind the sushi bar - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)establishment does not have a parasite destruction letter - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Haacp plan must be submitted for approval to contiune preparation of sushi rice - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)provide a variance for the preparation of sushi rice - Thermometers provided & accurate
No thermometer provided to check food temperatures(PH MEter for sushi rice).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)establishment does not have a professional service contract for pest control - Contamination prevented during food preparation, storage, & display
Open bags of salt and sugar stored on the shelving inside of the storage room(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)bowls used in place of scoops inside the condiment bins
Correct stated items within 5days
Correct stated itmes within 45days
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Sushi bar) | 112.0F |
| Hot Water (2-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 118.0F |
| Sushi - Octopus (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 39.5F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| Steak raw (Refrigerator - sushi display) (Cold Holding) | 37.0F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 99.0F |
| Rice (Rice Steamer) (Hot Holding) | 142.0F |
| Miso Soup (Soup Warmer) (Hot Holding) | 159.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - sushi display) (Cold Holding) | 39.4F |
| (Reach-in Freezer) | -10.0F |
| (Freezer) | -4.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sushi display) | 39.0F |
| (Refrigerator - under counter) | 40.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 125.0F |
Mar 05, 2013 (Change of Ownership)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wire shelves inside the walk-in refrigerator were rusted.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There was no data plate on the warewashing machine.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The inside of the oven needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The CFM is Quang Le: Prometric 4/14/2010.
Correct items stated within 45 days.
No objection to issuance of new restaurant license due to change of ownership.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| (Refrigerator - reach-in) | 34.1F |
| (Refrigerator - reach-in) | 39.4F |
| (Reach-in Freezer) | -1.5F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - walk-in) | 34.1F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
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