image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Bureau of Community Hygiene  •  Food Safety & Hygiene Inspection Services Division  •  899 North Capitol Street, NE-8th Floor  •  Washington, DC 20002  • food.safety@dc.gov
Establishment Name  O'DONOVAN DINING HALL
Address  3700 O ST NW
City/State/Zip Code  Washington, DC 20057
Telephone
 (202) 856-5209
 E-mail address  Walker-daniel@aramark.com
Date of Inspection
 04
/
 23
/
 2013
    Time In
 10
:
 00
AM     Time Out
 12
:
 30
PM  
License Holder  Aramark Educational Services LLC
License/Customer No.  09313xxxx-18000023
License Period
 05 
/
 01 
/
 2012 
 - 
 04 
/
 30 
/
 2014 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Critical Violations  1 COS  0 R  0
Noncritical Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 WM 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 Western 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Demonstration of knowledge  
IN OUT N/A 1. Correct response to questions
 
 
  Employee Health  
IN OUT 2. Management awareness; policy present
 
 
IN OUT 3. Proper use of restriction and exclusion
 
 
  Good Hygienic Practices  
IN OUT N/O 4. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 5. No discharge from eyes, nose, and mouth
 
 
  Preventing Contamination by Hands  
IN OUT N/O 6. Hands clean and properly washed
 
 
IN OUT N/A N/O 7. No bare hand contact with ready-to-eat foods or approved
 
 
IN OUT 8. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT N/A N/O 9. Food obtained from approved source
 
 
IN OUT N/A N/O 10. Food received at proper temperature
 
 
IN OUT 11. Food in good condition, safe, unadulterated
 
 
IN OUT N/A N/O 12. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A N/O 13. Food separated and protected
 
 
IN OUT N/A 14. Food-contact surfaces: cleaned & sanitized
 
 
IN OUT 15. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (TCS Food)  
IN OUT N/A N/O 16. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 17. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 18. Proper cooling time & temperatures
 
 
IN OUT N/A N/O 19. Proper hot holding temperatures
 
 
IN OUT N/A N/O 20. Proper cold holding temperatures
 
 
IN OUT N/A N/O 21. Proper date marking & disposition
 
 
IN OUT N/A N/O 22. Time as a public health control: procedures & records
 
 
  Consumer Advisory  
IN OUT N/A 23. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 24. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 25. Food additives: approved & properly used
 
 
IN OUT N/A 26. Toxic substances properly identified, stored, used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 27. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 28. Pasteurized eggs used where required
 
 
IN OUT 29. Water & Ice from approved source
 
 
IN OUT N/A 30. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 31. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 32. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 33. Approved thawing methods used
 
 
IN OUT 34. Thermometers provided & accurate
 
 
  Food Identification  
IN OUT 35. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 36. Insects, rodents, & animals not present
 
 
IN OUT 37. Contamination prevented during food preparation, storage, & display
 
 
IN OUT 38. Personal cleanliness
 
 
IN OUT 39. Wiping cloths: properly used & stored
 
 
IN OUT 40. Washing fruits & vegetables
 
 
  Proper Use of Utensils  
IN OUT 41. In-use utensils: properly stored
 
 
IN OUT 42. Utensils, equipment & linens: properly stored, dried, & handled
 
 
IN OUT 43. Single-use/single-service articles: properly stored & used
 
 
IN OUT 44. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 45. Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
 
 
IN OUT 46. Warewashing facilities: installed, maintained, & used; test strips
 
 
IN OUT 47. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 48. Hot & cold water available; adequate pressure
 
 
IN OUT 49. Plumbing installed; proper backflow devices
 
 
IN OUT 50. Sewage & waste water properly disposed
 
 
IN OUT 51. Toilet facilities: properly constructed, supplied, & cleaned
 
 
IN OUT 52. Garbage & refuse properly disposed, facilities maintained
 
 
IN OUT 53. Physical facilities: installed, maintained, & clean
 
 
IN OUT 54. Adequate ventilation & 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  O'DONOVAN DINING HALL    Establishment Address  3700 O ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
20. - Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in section 1009, potentially hazardous food shall be maintained: (b) At 5 degrees C (41 degrees F) or less, except as specified in sections 1005.1(c), 1007, 1008 and 1523.  
36. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Evidence of mice droppings upstairs inside of the dining hall   The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in sections 3402, 3410 and 3411.  
47. - (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)shelving on the pot andpan rack contains food and debris  1903.1 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues  
53. - (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors underneath cooking units upstairs contain food and debris/drain cover remvoed and grease build-up inside of the drain  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
53. - (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)seal hole inside of the storage room wall  3200.1 The physical facilities shall be maintained in good repair.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Marinara Sauce (Warmer) (Hot Holding) 167.0F Alfredo Sauce (Warmer) (Hot Holding) 154.0F Chicken grilled (Refrigerator - drawer) (Cold Holding) 48.0F (Final Rinse Cycle - Warewashing Machine) 180.0F
  0.0F Hot Water (Handwashing Sink - kitchen) 115.0F Macaroni and cheese (Hot Holding Unit) (Hot Holding) 166.0F (Freezer - walk-in) -5.0F
(Reach-in Freezer) -10.0F (Freezer - walk-in) -10.0F (Reach-in Freezer) -5.0F (Refrigerator - walk-in dairy) 39.0F
(Refrigerator - walk-in meat) 39.0F (Refrigerator - drawer) 40.0F (Refrigerator - sandwich prep unit) 39.5F (Refrigerator - walk-in produce) 40.0F
Sour Cream (Cold Buffet) (Cold Holding) 41.0F Polenta (Hot Buffet) (Hot Holding) 148.0F Vegetables - cut (Hot Buffet) (Hot Holding) 155.0F Rice steamed (Hot Buffet) (Hot Holding) 166.0F
Green Beans (Hot Buffet) (Hot Holding) 166.0F Tomatoes sliced (Salad Bar) (Cold Holding) 40.0F Roast Beef (Warmer) (Hot Holding) 138.0F Beef (Salad Bar) (Cold Holding) 57.0F
Crab meat (Salad Bar) (Cold Holding) 39.0F Shrimp cooked (Refrigerator - drawer) (Cold Holding) 50.0F Tomato Salad (Salad Bar) (Cold Holding) 48.0F Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) 39.0F
               
Inspector Comments:
CFH:Robert E Tobin FS:52167 EXP:08/04/2013
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
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.
  Robert E Tobin 04/23/2013
 Person-in-Charge (Signature) (Print) Date
    Joyce Moore 617  04/23/2013 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3