image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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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) 687-7555
 E-mail address  Walker-Daniel@aramark.com
Date of Inspection
 04
/
 14
/
 2015
    Time In
 09
:
 00
AM     Time Out
 12
:
 00
PM  
License Holder  Aramark Educational Services LLC
License/Customer No.  09313xxxx-18000023
License Period
 05 
/
 01 
/
 2014 
 - 
 04 
/
 30 
/
 2016 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Critical Violations  4 COS  2 R  0
Noncritical Violations  1 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Georgetown 
D.C. licensed sewage & liquid waste transport contractor:
 Mopac 
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
2. - Establishment does not have a plan to clean diarrhea or vomit from the establishment (Corrected On Site)  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.  
7. - Employee handling cooked broccoli with bare hands (Corrected On Site)  800.2 Except when washing fruits and vegetables as specified in section 806 or when otherwise approved, food employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment.  
18. - Foods being cooled in the walk-in covered with plastic and plastic bags.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1003.1 Potentially hazardous food (time/temperature control for safety food) shall be cooled within four (4) hours to five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.  
36. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mice droppings cited in the bake shop storage cage  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: (a) Routinely inspecting incoming shipments of food and supplies; (b) Routinely inspecting the premises for evidence of pests; (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; and (d) Eliminating harborage conditions.  
47. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Plate holders in the second dish wash area contain dried food particles  1903.1 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Sliced Turkey (Refrigerator - sandwich prep unit) (Cold Holding) 39.0F (Refrigerator - walk-in deli) 38.0F (Freezer) -10.0F (Freezer) -8.0F
Hot Water (3-compartment sink (Bar)) 110.0F Wheat/Oat/Grain/Rice (Hot Buffet) (Hot Holding) 148.0F Chicken grilled (Hot Buffet) (Hot Holding) 155.0F asianDan Dan chicken (Hot Buffet) (Hot Holding) 155.0F
(Reach-in Freezer) -9.0F Chicken Teriyaki (Warmer) (Holding) 166.0F Rice steamed (Warmer) (Holding) 140.0F Carrots (Warmer) (Hot Holding) 148.0F
Sausage (Warmer) (Hot Holding) 155.0F (Refrigerator - pizza prep unit) 38.0F Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) 39.0F Ham (Refrigerator - pizza prep unit) (Cold Holding) 33.0F
Cheddar Cheese (Refrigerator - pizza prep unit) (Cold Holding) 38.0F Sausage (Refrigerator - pizza prep unit) (Cold Holding) 38.0F Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) 39.2F (Dishwashing Machine - Final Rinse Cycle) 180.0F
(Dishwashing Machine - Final Rinse Cycle) 190.0F (Dishwashing Machine - Final Rinse Cycle) 180.0F (Refrigerator - sandwich prep unit) 38.0F Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) 37.0F
Hot Water (Dishwashing Machine - Final Rinse Cycle) 180.0F (Refrigerator - sandwich prep unit) 39.3F (Refrigerator - sandwich prep unit) 38.0F Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F
Lettuce Greenleaf (Refrigerator - sandwich prep unit) (Cold Holding) 37.0F Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) 38.0F Beef (Refrigerator - sandwich prep unit) (Cold Holding) 43.0F salsa (Refrigerator - sandwich prep unit) (Cold Holding) 38.0F
(Refrigerator - walk-in) 39.0F (Refrigerator - walk-in) 39.0F Chicken raw (Refrigerator - walk-in meat) (Cold Holding) 39.0F Chicken grilled (Refrigerator - walk-in meat) (Cold Holding) 37.5F
(Refrigerator - walk-in meat) 38.0F Steak raw (Refrigerator - walk-in meat) (Cold Holding) 38.4F Chicken raw (Refrigerator - walk-in meat) (Cold Holding) 41.0F Tuna Salad (Refrigerator - reach-in) (Cold Holding) 38.0F
Sliced Ham (Refrigerator - reach-in) (Cold Holding) 37.0F (Refrigerator - reach-in) 38.4F (Refrigerator - reach-in) 39.4F (Refrigerator - walk-in produce) 38.0F
Hot Water (Handwashing Sink - kitchen) 112.0F Hot Water (Handwashing Sink - kitchen) 114.0F Hot Water (Handwashing Sink - kitchen) 114.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 180.0F
Hot Water (Dishwashing Machine - Final Rinse Cycle) 185.0F            
Inspector Comments:
CFH : Edward Nagy 02/21/2016
Correct stated items within 5 days
Correct stated items within 45 days
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.
  Edward Nagy 04/14/2015
 Person-in-Charge (Signature) (Print) Date
    Joyce Moore 64  04/14/2015 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3