image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Bureau of Community Hygiene    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE-8th Floor    Washington, DC 20002
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
AM     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
Critical Violations  3 COS  3 R  0
Noncritical Violations  3 COS  1 R  0
Certified Food Protection Manager (CFPM)
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
D.C. licensed sewage & liquid waste transport contractor:
D.C. licensed pesticide operator/contractor:
  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
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
  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
13. - Self-service grapes had not utensil. Tongs provided. (Corrected On Site)  809.1 Food shall only contact surfaces of equipment and utensils that are cleaned as specified in Chapter 19 and sanitized as specified in Chapter 20.  
19. - Hot foods at improper temperature. Food moved under heat lamp. (Corrected On Site)  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: (a) At 60 degrees C (140 degrees F) or above, except that roasts cooked to a temperature and for a time specified in section 900.2 or reheated as specified in section 906.5 may be held at a temperature of 54 degrees C (130 degrees F).  
20. - Items at sauté station, kiosk, and salad bar at improper temperatures. Additional ice added. Food discarded. (Corrected On Site)  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.  
31. - Multiple refrigerators broken/not holding adequate temperature. One hot holding lamp has a blown bulb. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)  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 Subtitle C: Food.  
34. - Missing thermometers in reach-ins. Provided. (Corrected On Site)  1524.2 Cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one 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.  
45. - Table, aluminum foil lined equipment, and damaged hot holding cabinet are unsmooth surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)  1410.1 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: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Tofu (Ice) (Cold Holding) 50.0F Artichoke Hearts (Ice) (Cold Holding) 39.0F salsa (Ice) (Cold Holding) 41.0F Sauce (Walk-in Refrigerator) (Cold Holding) 41.0F
salsa (Walk-in Refrigerator) (Cold Holding) 40.0F (Walk-in Refrigerator) (Cold Holding) 41.0F (Walk-in Refrigerator) (Cold Holding) 40.0F (Walk-in Refrigerator) (Cold Holding) 35.0F
(Walk-in Refrigerator) (Cold Holding) 40.0F (Walk-in Refrigerator) (Cold Holding) 41.0F (Walk-in Refrigerator) (Cold Holding) 40.0F salsa (Walk-in Refrigerator) (Cold Holding) 41.0F
Chicken (Walk-in Refrigerator) (Cold Holding) 41.0F Pasta/Noodles (Walk-in Refrigerator) (Cold Holding) 38.0F Hot Water (Table) 140.0F Steak raw (Refrigerator - drawer) (Cold Holding) 41.0F
Hot Water (Handwashing Sink) 101.0F Hot Water (Handwashing Sink) 100.0F Hot Water (Handwashing Sink) 11.0F Sauce (Refrigerator - pizza prep unit) (Cold Holding) 41.0F
Soup (Soup Warmer) (Hot Holding) 170.0F Fruit - cut or sliced (Refrigerator - display) (Cold Holding) 52.0F Dairy Products (Refrigerator - display) (Cold Holding) 52.0F (Refrigerator - display) (Cold Holding) 52.0F
Mushrooms (Ice) (Cold Holding) 45.0F Tomatoes sliced (Cold Buffet) (Cold Holding) 41.0F Wheat/Oat/Grain/Rice (Hot Bar) (Hot Holding) 159.0F Chicken (Hot Bar) (Hot Holding) 145.0F
Beef (Hot Bar) (Hot Holding) 131.0F Roasted Vegetables (Hot Bar) (Hot Holding) 146.0F Wheat/Oat/Grain/Rice (Bain-marie) (Hot Holding) 136.0F (Refrigerator) (Cold Holding) 35.0F
Wheat/Oat/Grain/Rice (Hot Holding Cabinet) (Hot Holding) 151.0F Dairy Products (Refrigerator - beverage) (Cold Holding) 41.0F Hot Water (Warewashing Machine - Rinse Cycle) 180.0F Dairy Products (Reach-in Refrigerator) (Cold Holding) 40.0F
Inspector Comments:
CFPM: Carlos A Cunha, FS-57976, 5/3/16

Correct items within 45-days

If you have questions, call area supervisor Mr. 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:
  Eddie Nam 11/07/2014
 Person-in-Charge (Signature) (Print) Date
    Douglas Dalier 082  11/07/2014 
  Inspector (Signature) (Print) Badge # Date