image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation & Licensing Administration    Office of Food, Drug, Radiation, and Community Hygiene    2201 Shannon Place, SE - 2nd Floor    Washington, DC 20020      email:
Establishment Name  LUCKY BUNS
Address  675 WHARF ST SW
City/State/Zip Code  WASHINGTON, DC 20024
 E-mail address  
Date of Inspection
    Time In
PM     Time Out
License Holder  Wharflb, LLC
License/Customer No.  
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-100120 

CFPM Expiration Date:   04/10/2024  
D.C. licensed trash or solid waste contractor:
 Great Forest 
D.C. licensed sewage & liquid waste transport contractor:
 Grease Busters 
D.C. licensed pesticide operator/contractor:
 Pest Now 
D.C. licensed ventilation hood system cleaning contractor:
  Compliance Status COS R
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
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
  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  LUCKY BUNS    Establishment Address  675 WHARF ST SW
16. - The kitchen dish machine reached neither the required temperature nor the required sanitizer concentration. The unit provided 65F water and 10ppm chlorine.  1813.2 A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)].  
29. - There is a ROP machine present. The owner stated they have applied for a variance. The machine is ordered to be stored and not located in food preparation space until variance approval.  1011.2 A food establishment that packages potentially hazardous food (time/ temperature control for safety food) using a reduced oxygen packaging method shall have a HACCP Plan that contains the information specified in Section 4205.1(d) and that: Pf (a) Identifies the food to be packaged; Pf (b) Except as specified in Sections 1011.3 through 1011.5 requires that the packaged food shall be maintained at five degrees Celsius (5 degrees C) (fortyone degrees Fahrenheit (41 degrees F)) or less and meet at least one (1) of the following criteria: Pf (1) Has an aw of ninety-one tenths (0.91) or less; Pf (2) Has a pH of four and six tenths (4.6) or less; Pf (3) Is a meat or poultry product cured at a food processing plant regulated by the USDA using substances specified in 9 C.F.R. subpart C Section 424.21(b) - Food ingredients and sources of radiation, and is received in an intact package; Pf or (4) Is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables; Pf (c) Describes how the packages shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: Pf (1) Maintain the food at five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or below; Pf and (2) Discard the food if within fourteen (14) calendar days of its packaging it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption; Pf (e) Includes operational procedures that: (1) Prohibit contacting ready-to-eat food with bare hands as specified in Section 800.2; Pf (2) Identify a designated work area and the method by which physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination, and access to the processing equipment is limited to responsible trained personnel familiar with the potential hazards of the operation; Pf and (3) Delineate cleaning and sanitization procedures for food-contact surfaces; Pf and (f) Describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the: Pf (1) Concepts required for a safe operation; Pf (2) Equipment and facilities; Pf and (3) Procedures specified in Section 1011.2(e) and Section 4205.1(d). Pf  
47. - One of the two griddles is in disrepair.  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
47. - There is unsealed wood surfaces and unsunk wood screws on the underside of the bar.  1408.1 Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material.  
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 00.0°F 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 120.0°F 
Sanitizer: Chlorine, 10 ppm, 0.0 pH, 65.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - Bar) 100.0F Hot Water (Handwashing Sink - Bar) 106.0F Hot Water (3-compartment sink (Bar)) 117.0F (Reach-in Refrigerator) (Cold Holding) 33.0F
(Reach-in Refrigerator) (Cold Holding) 39.0F (Reach-in Refrigerator) (Cold Holding) 40.0F (Reach-in Refrigerator) (Cold Holding) 35.0F (Reach-in Refrigerator) (Cold Holding) 36.0F
(Refrigerator - drawer) (Cold Holding) 33.0F (Refrigerator - drawer) (Cold Holding) 39.0F (Reach-in Refrigerator) (Cold Holding) 35.0F (Sandwich Prep Refrigerator) (Cold Holding) 36.0F
(Sandwich Prep Refrigerator) (Cold Holding) 32.0F (Reach-in Freezer) (Cold Holding) -6.0F (Walk-in Refrigerator) (Cold Holding) 34.0F Hot Water (3-compartment sink) 115.0F
Hot Water (Handwashing Sink) 107.0F Hot Water (Handwashing Sink) 100.0F        
Inspector Comments:
Not approved. Correct stated violations and email a request for re-inspection.
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:
  Scott Han 04/11/2023
 Person-in-Charge (Signature) (Print) Date
    Douglas Dalier 082  04/11/2023 
  Inspector (Signature) (Print) Badge # Date