image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002      email:
Establishment Name  O'DONOVAN DINING HALL
Address  3700 O ST NW
City/State/Zip Code  Washington, DC 20057
 (202) 856-5209
 E-mail address
Date of Inspection
    Time In
PM     Time Out
License Holder  Aramark Educational Services LLC
License/Customer No.  09313xxxx-18000023
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  5 COS  0 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-91214 

CFPM Expiration Date:   06/01/2023  
D.C. licensed trash or solid waste contractor:
D.C. licensed sewage & liquid waste transport contractor:
 Planet Fry 
D.C. licensed pesticide operator/contractor:
D.C. licensed ventilation hood system cleaning contractor:
 Executive Tech 
  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  O'DONOVAN DINING HALL    Establishment Address  3700 O ST NW
16. - Sushi reach-in unit contains food debris and standing water(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
18. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Observed hamburgers that were par cooked inside of the reach drawer unit on the line. Cease and desist this process until approval from DC Health  900.5(f) Raw animal foods that are cooked using a non-continuous cooking process shall be: Prepared and stored according to written procedures that: (1) Have obtained prior approval from the Department; Pf (2) Are maintained in the food establishment and are available to the Department upon request; Pf (3) Describe how the requirements specified in Section 900.5.1(a) through (e) are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (4) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in Section 900.5(d) prior to being offered for sale or service; Pf and (5) Describe how the foods, after initial heating but prior to cooking as specified in Section 900.5(d), are to be separated from ready-to-eat foods as specified in Section 802.1(a)(2). Pf  
22. - Observed food items at the burger station and plant based station above 41 degrees. Salsa and mixed vegetables. Foods discarded at time of call.(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 (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
33. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Observed foods being cooled in the walk-in units covered in plastic wrap and deep containers  1004.1 Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf  
36. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)There is no visible thermometer in the walk-in refrigerator.There is no visible thermometer in the reach-in refrigerator.  1524.1 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.  
38. - Observed 4 mice droppings behind the oven at the sweet station(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (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; Pf and (d) Eliminating harborage conditions. Pf  
44. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed clean utensils not being air dried in the kitchen  2200.1 After cleaning and sanitizing, equipment and utensils: (a) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 C.F.R. Section 180.940 - Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (b) Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.  
48. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The gage for the final rinse temperature is not working  1527.1 A warewashing machine shall be equipped with a temperature-measuring device that indicates the temperature of the water: (a) In each wash and rinse tank; Pf and (b) As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf  
51. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Observed prep sink behind the line draining slowly  2400.1 A plumbing system and hoses conveying water shall be constructed and repaired with approved materials 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).  
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed food debris on the floors under equipment  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Chicken raw (Reach-in Refrigerator) (Cold Holding) 38.0F Hummus (Refrigerator - reach-in) (Cold Holding) 38.0F Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) 38.0F squash (Hot Bar) (Hot Holding) 169.0F
salsa (Refrigerator - reach-in) (Cold Holding) 51.0F Hamburger cooked (Grill) (Cooking) 144.0F Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) 36.0F Chicken grilled (Grill) (Cooking) 120.0F
Chicken grilled (Warmer) (Hot Holding) 148.0F cous cous (Salad Bar) (Cold Holding) 41.0F (Refrigerator - reach-in) 60.0F (Refrigerator - sandwich prep unit) 38.0F
(Refrigerator - walk-in) 38.0F (Refrigerator - walk-in produce) 39.0F (Refrigerator - walk-in) 33.0F (Walk-in Freezer) -11.0F
(Walk-in Freezer) -9.0F (Reach-in Freezer) -12.0F (Refrigerator - reach-in) 37.0F (Refrigerator - display) 39.0F
(Refrigerator - reach-in) 36.0F Hamburger patty (Refrigerator - drawer) (Holding) 48.0F Rice steamed (Steam Table) (Hot Holding) 155.0F Rice - Sushi (Steam Cooker) (Holding) 99.0F
Pork Chop (Warmer) (Hot Holding) 188.0F Vegetables - cut (Steam Table) (Hot Holding) 188.0F Beans (Steam Table) (Hot Holding) 166.0F Green Oinions (Salad Bar) (Cold Holding) 50.0F
Tomatoes chopped (Salad Bar) (Cold Holding) 41.0F Pasta/Noodles (Refrigerator - walk-in) (Cooling) 78.0F Pasta/Noodles (Refrigerator - reach-in) (Cold Holding) 41.0F Oatmeal (Hot Bar) (Hot Holding) 175.0F
Grits (Hot Bar) (Hot Holding) 188.0F Eggs (Hot Bar) (Hot Holding) 177.0F Pasta/Noodles (Hot Bar) (Hot Holding) 163.0F Hot Water (Handwashing Sink - Cook Line) 107.0F
Hot Water (Dishwashing Machine - Final Rinse Cycle) 180.0F Hot Holding Unit (2-compartment sink) 116.0F Hot Water (Handwashing Sink - kitchen) 112.0F Hot Water (3-compartment sink) 122.0F
Hot Water (Handwashing Sink - Service Line) 112.0F            
Inspector Comments:
Correct violations within 5 and 14 days
Haccp letter expires on 09.30/2021, reach out to to renew.
If you have any questions, email area supervisor at
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:
  Marie Andracki 09/23/2021
 Person-in-Charge (Signature) (Print) Date
    Joyce Moore 617  09/23/2021 
  Inspector (Signature) (Print) Badge # Date