image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  O'DONOVAN DINING HALL
Address  3700 O ST NW
City/State/Zip Code  Washington, DC 20057
Telephone
 (202) 687-7555
 E-mail address  Walker-Daniel@aramark.com
Date of Inspection
 01
/
 11
/
 2017
    Time In
 10
:
 20
AM     Time Out
 01
:
 20
PM  
License Holder  Aramark Educational Services LLC
License/Customer No.  09313xxxx-18000023
License Period
 10 
/
 01 
/
 2017 
 - 
 09 
/
 30 
/
 2019 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  5 COS  2 R  0
Certified Food Protection Manager (CFPM)
 TIMOTHY HARLEY 
CFPM #:  FS-72427 

CFPM Expiration Date:   11/17/2017  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Ecolab (1/6/2017) 
D.C. licensed ventilation hood system cleaning contractor:
 Potomac Exhaust Inc 
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  O'DONOVAN DINING HALL    Establishment Address  3700 O ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - The temperature of the hot water at the handwashing sinks at the upper level warewashing area, at the lower level diner station, and at the P2 level bakery kitchen observed below 100F. Also, two handwashing sinks at the P2 level observed inoperable.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
16. - The interior of the microwave at the gluten-free self-service area on the lower level observed unclean. The microwave was later cleaned. (Corrected On Site)  1902.2 The cavities and door seals of microwave ovens shall be cleaned at least every twenty-four (24) hours by using the manufacturer's recommended cleaning procedure.  
19. - Pasta sauces observed being reheated in a hot holding cabinet at the pasta station on the upper level.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  906.3 Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) for hot holding. P  
22. - Temperature control for safety foods on ice at the upper level, at the small sandwich prep refrigerator at the pasta station on the upper level, and the under-counter refrigerator at the salad station on the lower level observed holding at temperatures above 41F.(CORRECT VIOLATION WITHIN 3 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. - The small sandwich prep refrigerator at the pasta station on the upper level observed overfilled with food, causing the cold holding temperatures of said foods to not be in compliance. Said foods were later relocated to the walk-in refrigerator. (Corrected On Site)  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
39. - Salad toppings on display at the salad station on the upper level and desserts on display at the upper level observed unprotected.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  820.1 Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of: packaging; counter, service line, or salad bar food guards; display cases; or other effective means. P  
47. - Foil observed lining the grill at the wok station. Said foil was later removed. (Corrected On Site)  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.  
47. - Gap observed between the top lids of the pizza prep refrigerator at the pizza station on the lower level.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.2 Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.  
51. - The drainpipe for the handwashing sink at the salad station on the lower level observed leaking. Also, the cold water knob for the handwashing sink next to the ovens at the pizza station on the lower level observed missing. Additionally, the left-hand-side faucet for the 3-compartment warewashing sink at the cook/prep area on the P2 level observed inoperable.(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.  
55. - Ice accumulation observed inside the walk-in freezer located at the upper level wok/deli station. Also, the area below the tray return conveyor belt machines observed unclean.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
62. - The business license pertaining to the establishment has expired.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  4300.2 No person shall operate a food establishment with an expired license. Pf  
 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 82.4°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Chicken (Sandwich Prep Refrigerator) (Cold Holding) 48.2F Sausage (Sandwich Prep Refrigerator) (Cold Holding) 65.3F Hot Water (Handwashing Sink) 101.9F (Hot Holding Cabinet) 185.0F
Pasta/Noodles (Hot Holding Cabinet) (Hot Holding) 140.4F Marinara Sauce (Hot Holding Cabinet) (Hot Holding) 137.1F (Hot Holding Cabinet) 176.0F Marinara Sauce (Hot Holding Cabinet) (Hot Holding) 95.4F
Alfredo sauce (Hot Holding Cabinet) (Hot Holding) 151.6F Marinara Sauce (Hot Holding Cabinet) (Hot Holding) 88.7F (Hot Holding Cabinet) 184.0F Cauliflower (Hot Holding Cabinet) (Hot Holding) 143.1F
Veggie Burger (Hot Holding Cabinet) (Hot Holding) 145.7F Hot Water (Handwashing Sink) 104.2F (Walk-in Freezer) 4.0F (Walk-in Refrigerator) 38.0F
Sauce (Walk-in Refrigerator) (Cold Holding) 42.1F Hot Water (Handwashing Sink) 121.6F (Under-counter Refrigerator) 30.0F Tomatoes sliced (Under-counter Refrigerator) (Cold Holding) 48.6F
Hummus (Under-counter Refrigerator) (Cold Holding) 49.2F Artichoke Hearts (Ice) (Cold Holding) 38.9F Tomatoes sliced (Ice) (Cold Holding) 41.6F Eggs boiled (Ice) (Cold Holding) 41.8F
Ham (Ice) (Cold Holding) 40.8F Tomatoes sliced (Ice) (Cold Holding) 42.1F (Reach-in Refrigerator) 34.0F Yogurt (Reach-in Refrigerator) (Cold Holding) 39.6F
Salad Dressing (Reach-in Refrigerator) (Cold Holding) 41.0F (Refrigerator - Milk Dispensor) 45.0F Dairy Products (Refrigerator - Milk Dispensor) (Cold Holding) 43.1F (Refrigerator - Milk Dispensor) 30.0F
Dairy Products (Refrigerator - Milk Dispensor) (Cold Holding) 40.1F (Sandwich Prep Refrigerator) 32.0F Sausage (Ice) (Cold Holding) 53.8F Chicken (Ice) (Cold Holding) 51.6F
Dairy Products (Refrigerator - Milk Dispensor) (Cold Holding) 42.8F (Refrigerator - Milk Dispensor) 40.0F Mushrooms (Ice) (Cold Holding) 40.9F Tomatoes sliced (Ice) (Cold Holding) 39.5F
Marinara Sauce (Hot Bar) (Hot Holding) 135.9F Pasta/Noodles (Hot Bar) (Hot Holding) 136.5F Sweet Potatoes (Hot Bar) (Hot Holding) 140.8F Veggie Burger (Hot Bar) (Hot Holding) 144.7F
Cauliflower (Hot Bar) (Hot Holding) 137.3F Tomatoes sliced (Ice) (Cold Holding) 39.8F Cucumbers (Ice) (Cold Holding) 49.5F Beets (Ice) (Cold Holding) 50.2F
Cheese (Ice) (Cold Holding) 45.5F Wheat/Oat/Grain/Rice (Rice Steamer) (Hot Holding) 161.8F Hot Water (Handwashing Sink) 71.3F Cheese (Walk-in Refrigerator) (Cold Holding) 39.6F
Salad Dressing (Walk-in Refrigerator) (Cold Holding) 43.6F Lettuce (Walk-in Refrigerator) (Cold Holding) 43.1F (Walk-in Refrigerator) 35.0F (Walk-in Freezer) 4.0F
Hot Water (Handwashing Sink) 113.8F (Reach-in Refrigerator) 36.0F Dairy Products (Reach-in Refrigerator) (Cold Holding) 41.2F Hot Water (Handwashing Sink) 101.4F
(Walk-in Freezer) 7.0F (Walk-in Refrigerator) 36.0F Carrots (Walk-in Refrigerator) (Cold Holding) 42.6F Onions raw (Walk-in Refrigerator) (Cold Holding) 40.1F
Chicken (Hot Holding Cabinet) (Hot Holding) 144.8F Pizza (Hot Holding Display Unit) (Hot Holding) 159.7F Pizza (Hot Holding Display Unit) (Hot Holding) 140.6F (Refrigerator - pizza prep unit) 42.0F
Sausage (Refrigerator - pizza prep unit) (Cold Holding) 38.4F Cheese (Refrigerator - pizza prep unit) (Cold Holding) 42.4F Ground Beef (Refrigerator - pizza prep unit) (Cold Holding) 41.6F Sausage (Refrigerator - pizza prep unit) (Cold Holding) 42.7F
Onions raw (Ice) (Cold Holding) 42.8F Fries (Hot Bar) (Hot Holding) 135.1F Chicken Patty (Hot Bar) (Hot Holding) 136.5F Hot Dog (Hot Bar) (Hot Holding) 134.4F
Hot Water (Handwashing Sink) 99.2F Hot Water (Handwashing Sink) 88.2F (Walk-in Refrigerator) 42.0F Cheese (Walk-in Refrigerator) (Cold Holding) 40.5F
Eggs (Walk-in Refrigerator) (Cold Holding) 36.7F (Walk-in Freezer) 13.0F Hot Water (Handwashing Sink) 100.9F (Hot Holding Cabinet) 192.0F
Chicken (Hot Holding Cabinet) (Hot Holding) 143.5F Chicken (Hot Holding Cabinet) (Hot Holding) 155.7F Hot Water (Handwashing Sink) 101.8F (Walk-in Refrigerator) 42.0F
Ham (Walk-in Refrigerator) (Cold Holding) 35.8F Onions raw (Walk-in Refrigerator) (Cold Holding) 41.5F Hot Water (3-compartment sink) 112.5F (Walk-in Freezer) 7.0F
(Walk-in Refrigerator) 44.0F Dairy Products (Walk-in Refrigerator) (Cold Holding) 41.9F Cheese (Walk-in Refrigerator) (Cold Holding) 42.1F Hot Water (3-compartment sink) 111.9F
Hot Water (Handwashing Sink) 55.1F (Walk-in Refrigerator) 38.0F Onions raw (Walk-in Refrigerator) (Cold Holding) 41.3F Squash (Walk-in Refrigerator) (Cold Holding) 37.3F
(Walk-in Freezer) 8.0F            
Inspector Comments:
Correct items stated within the timeframes indicated for each observation.

Please submit all questions or inquiries to the area 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.
  Timothy Harley / Daniel Walker 01/11/2017
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  01/11/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3