ASIAN AMERICAN RESTAURANT, 1209 BRENTWOOD RD NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 21, 2014 | License Restoration | 0 | 3 | Details / Comments |
|
Nov 19, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Oct 23, 2014 | Complaint | 4 | 1 | Details / Comments |
|
Sep 18, 2014 | Complaint | 1 | 2 | Details / Comments |
|
Sep 09, 2014 | Routine | 3 | 4 | Details / Comments |
|
Feb 19, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Feb 10, 2014 | Follow-up | 4 | 0 | Details / Comments |
|
Feb 03, 2014 | Routine | 4 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 14, 2013 | Routine | 7 | 16 | Details / Comments |
|
Oct 15, 2012 | OWNERSHIP CHANGE | 1 | 0 | Details / Comments |
Nov 21, 2014 (License Restoration)
Violations:
- Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Roash/rodent glue traps were placed on shelves together with food contact surfaces. (Corrected On Site)
Most recent pest extermination service date: 11/19/2014
License Restored.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
Nov 19, 2014 (Follow-up)
Violations:
- Insects, rodents, & animals not present
Mouse droppings observed in dry storage area and service line area.
SUMMARY SUSPENSION (In order for the license to be restored, a reinspection fee of $100 for normal business hours or $400 for nonbusiness hours must be paid and all items must be abated and approved by the Department of Health.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 125.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken Wings (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Oct 23, 2014 (Complaint)
Violations:
- Food separated and protected
FRIED CHICKEN EXPOSED IN REFRIGERATOR. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
ICE ACCUMULATED IN FREEZER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
FRIED ROLLS IN WALK-IN NOT LABELLED AND DATED. (Corrected On Site) - Thermometers provided & accurate
NO VISIBLE THERMOMETER AT SANDWICH STATION. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
MOUSE DROPPING SEEN AT REAR DRY STORAGE AREA. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: RI YONG ZHENG 53402 EXP 06/26/2015. CORRECT ITEMS STATED WITHIN 5 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-4342-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer) | 18.0F |
| (Freezer) | 10.0F |
| Rice steamed | 138.0F |
| Shrimp cooked | 42.0F |
| Peppers | 42.0F |
| Onions raw | 40.0F |
| Beef | 40.0F |
Sep 18, 2014 (Complaint)
Violations:
- Food separated and protected
Uncovered food item stored in walk-in-refrgirator. (Corrected On Site) - Thermometers provided & accurate
No thermometer in deep freezer. (Corrected On Site) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
Sep 09, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand washing sink located in dish washing area blocked by utensils. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towel for hand washing sink located in the kitchen. (Corrected On Site) - Food separated and protected
Raw eggs stored above ready to eat food items. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Uncovered food items stored in walk-in-refrgirator and reach-in-refrgitrator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item held at improper temperature. (Corrected On Site) - Proper date marking & disposition
No proper date marking for potentially hazardous food stored in walk-in-refrgirator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-refrgirator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink) | 109.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Rice (Hot Holding) | 142.0F |
| Rice (Cold Holding) | 72.0F |
Feb 19, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/25/2014
If any question please call area supervisor MS.COLEMAN at 202-535-2180
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.9F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 44.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Rice (Steam Table) (Hot Holding) | 142.0F |
| Raw Shrimp (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
Feb 10, 2014 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/25/2014
If any question please call area supervisor MS.COLEMAN at 202-535-2180
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.2°F
| Temperatures | |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 40.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 39.0F |
| Chicken Wings (Refrigerator - open display) (Cold Holding) | 45.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 46.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 46.0F |
| Rice (Steam Table) (Hot Holding) | 141.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Scallops (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
Feb 03, 2014 (Routine)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES' DISEASE RECORD AND REPORTING CONTRACT. (Corrected On Site) - Food separated and protected
VERMICIL NOODLE IN AN OPEN CONTAINER. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
DEBRIS AND MOLD GROWTH ON SHELVES IN WALK-IN REFRIGERATOR. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
ICE ACCUMULATION IN REACH IN FREEZER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
MOUSE DROPPING SEEN IN OFFICE/STORAGE ROOM.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTH ON STOVE AREA NOT STORED IN SAITIZER. (Corrected On Site)
CFPM: RIYONG ZHENG 53402 EXP 06/26/2015. CORRECT ITEMS STASTED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Reach-in Freezer) | -12.0F |
| (Reach-in Freezer) | 10.0F |
| Beef | 40.0F |
| Shrimp raw | 40.0F |
| Chicken | 40.0F |
| Mushrooms | 42.0F |
| Peppers | 40.0F |
| Rice steamed | 160.0F |
May 20, 2013 (Follow-up)
Comments:CFPM: RI YONG 53402 EXP 06/26/2015. POOR SHAPED CUTTING BOARD REPLACED NEW; HOT WATER FAUCET AT HAND SINK REPAIRED. NOTICE ABATED FROM INSPECTION OF 05/14/2013.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Onions raw | 40.0F |
| Shrimp raw | 40.0F |
| Beef raw/ground | 42.0F |
| Rice steamed | 160.0F |
May 14, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. We provided the establishment with a copy of the DC Food Code employment agreement, interview, and medical referral forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the handwashing sinks in the kitchen and dishwash area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no soap at the handwashing sink in the kitchen. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no trash receptacle at the handwashing sink in the dishwash area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
In the walk-in refrigerator, raw fish is stored above vegetables, raw shell eggs are stored above a bucket of iced tea, and raw chicken is stored above noodles. (Corrected On Site) - Proper hot holding temperatures
Partially cooked chicken is held at room temperature in a piece of equipment adjacent to the deep fryer. - Proper cold holding temperatures
Sliced tomatoes, pork, and shrimp are held at improper temperatures in the under counter refrigerator. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the coffin style freezers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Rodent droppings were observed on a shelf in the rear of the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
A bag of onions is stored on the floor near the 3-compartment sink and a bag of rice is stored on the floor in the hallway. Plastic buckets of onions and sprouts are stored on the walk-in refrigerator floor. (Corrected On Site) - Single-use/single-service articles: properly stored & used
A case of disposable hinged containers and cases of plastic containers are stored on the floor throughout the establishment. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Plastic soy sauce buckets and plastic tofu buckets are being reused to store chicken, noodles, salt, and other food items. The MSG (monosodium glutamate) barrel is refilled with sugar. The #10 and #5 cans are being reused to store sauces and other food items. These items are being emptied of their contents and then discarded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden cutting boards are badly chipped and all need to be replaced. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The gaskets and seals of the coffin style freezer in the hallway are deteriorating. The door is off its hinges and the underside of the door is taped around the edges. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips to measure the concentration of chlorine sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is a heavy accumulation of grease on the ventilation hood. Grease droplets are forming on the unit. The coffin style freezers need to be defrosted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water at the handwashing sink in the dishwash area. (CORRECT VIOLATION WITHIN 24 HOURS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose above the garbage disposal unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
One of the toilet room doors is not self-closing. The other toilet room's door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle for the disposal of feminine hygiene products in one of the toilet rooms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
One toilet room's door is propped open. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Various items of clothing are stored on racks in the kitchen and no lockers are provided in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEM STATED WITHIN 24 HOURS
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Beef (Griddle) (Cooking) | 200.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 69.0F |
| Hot Water (3-compartment sink) | 136.0F |
| Hot Water (Handwashing Sink - toilet room) | 135.0F |
| Hot Water (Handwashing Sink - toilet room) | 133.0F |
| (Refrigerator - walk-in) | 36.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 47.0F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - reach-in) | 42.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| Hamburger patty (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 5.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| Rice (Rice Steamer) (Hot Holding) | 182.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 181.0F |
| Chicken (Table) (Holding) | 120.0F |
| Chicken (Table) (Holding) | 121.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 50.0F |
| Mayonnaise (Refrigerator - under counter) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) | 32.0F |
| Pork (Refrigerator - under counter) (Cold Holding) | 50.0F |
| Shrimp cooked (Refrigerator - under counter) (Cold Holding) | 45.0F |
| (Refrigerator - under counter) | 44.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 47.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Pork (Table) (Holding) | 69.0F |
| Pork (Table) (Holding) | 70.0F |
| Pork (Table) (Holding) | 67.0F |
Oct 15, 2012 (OWNERSHIP CHANGE)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES' HEALTH FILE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
CO2300050 ISSUED ON 10/12/2012. CFPM: RI YONG ZHENG 53402 EXP 06/26/2015. REFRIGERATION UNITS, EXHAUSTION SYSTEM, REST ROOM AND SINK WITH DISPOSER ARE ADEQUATE AND IN ACCORDANCE WITH REQUIREMENTS. NO OBJECTION AGAINST OWNERSHIP CHANGE AND ISSURANCE OF RESTAURANT LICENSE.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Freezer) | 18.0F |
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