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  LUNAS DE BUENOS AIRES ARGENTINE STREET FOOD
Address  1276 5TH ST NE
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 (510) 859-6770
 E-mail address  rodrigo@lunasdc.com
Date of Inspection
 03
/
 21
/
 2023
    Time In
 05
:
 05
PM     Time Out
 06
:
 20
PM  
License Holder  Lautaro Group LLC
License/Customer No.  09313xxxx-22000108
License Period
 02 
/
 01 
/
 2022 
 - 
 01 
/
 31 
/
 2024 
 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  2 COS  0 R  0
Core Violations  7 COS  2 R  0
Certified Food Protection Manager (CFPM)
 RODRIGO FONTAN 
CFPM #:  FS-96242 

CFPM Expiration Date:   01/09/2025  
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 Ecolab 
D.C. licensed ventilation hood system cleaning contractor:
 N/A 
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  LUNAS DE BUENOS AIRES ARGENTINE STREET FOOD    Establishment Address  1276 5TH ST NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - DC Health issued certified food protection manager ID card was not posted on premises. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) (Corrected On Site)  200.4 Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment.  
23. - Temperature control for safety foods intended to be held for more than 24 hours are not 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  
29. - Establishment conduct reduced oxygen packaging prior to obtaining variance approval from DC Health to conduct such process on premises. (CEASE AND DESIST- You are hereby ordered to Cease & Desist operation of reducted oxygen packaging EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an area supervisor at (202)535-2180 or email the area supervisor at food.safety@dc.gov for further direction).  1010.1 A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf  
32. - Eastablishment has not applied to DC Health to obtain variance approval for reduced oxygen packaging. (CEASE AND DESIST- You are hereby ordered to Cease & Desist operation of reducted oxgygen packaging EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an area supervisor at (202)535-2180 or email the area supervisor at food.safety@dc.gov for further direction).  4103.1 A variance shall be requested in writing and be accompanied by the appropriate fee.  
35. - Observed frozen meat thawing on top of chest freezer cover at room temperature. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1001.1 Frozen potentially hazardous food that is slacked to moderate the temperature shall be held: (a) Under refrigeration that maintains the food temperature at five degrees (5 degrees C) (41 degrees F) or less; or (b) At any temperature if the food remains frozen.  
37. - Working containers of foods that are not easily recognizable are not name labeled.(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.  
43. - Ice scoop was not stored in sanitary manner inside the ice bin at bar when it was not in use. (Corrected On Site)  810.1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.  
45. - Single use food containers in cardboard boxes stored on floor in storage room. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2203.1 Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
51. - Drain pipe for the hand washing sink in kitchen has been leaking. (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.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (3-compartment sink) 113.0F Hot Water (Handwashing Sink (kitchen)) 110.0F Hot Water (Handwashing Sink (kitchen)) 104.0F Empanadas (Reach-in Freezer) (Cold Holding) 0.0F
Empanadas (Reach-in Refrigerator) (Cold Holding) 0.0F Milk (Reach-in Refrigerator) (Cold Holding) 38.0F Beef (Reach-in Refrigerator) (Cold Holding) 39.0F Mushrooms (Reach-in Refrigerator) (Cold Holding) 38.0F
salsa (Reach-in Refrigerator) (Cold Holding) 38.0F            
Inspector Comments:
Correct cited vioaltions within 5 and 14 calendar days.

If you have question, please contact the supervisor at food.safety@dc.gov.
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.
  Rodrigo Fontan 03/21/2023
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  03/21/2023 
  Inspector (Signature) (Print) Badge # Date
    2023