LEO J. O'DONOVAN DINING HALL, 3700 O ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 07, 2014 | Routine | 3 | 3 | Details / Comments |
|
Apr 23, 2013 | Complaint | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Sep 24, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 04, 2012 | Routine | 6 | 2 | Details / Comments |
Nov 07, 2014 (Routine)
Violations:
- Food separated and protected
Self-service grapes had not utensil. Tongs provided. (Corrected On Site) - Proper hot holding temperatures
Hot foods at improper temperature. Food moved under heat lamp. (Corrected On Site) - Proper cold holding temperatures
Items at sauté station, kiosk, and salad bar at improper temperatures. Additional ice added. Food discarded. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Multiple refrigerators broken/not holding adequate temperature. One hot holding lamp has a blown bulb. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
Missing thermometers in reach-ins. Provided. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Table, aluminum foil lined equipment, and damaged hot holding cabinet are unsmooth surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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.
| Temperatures | |
| Milk (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Rice (Hot Bar) (Hot Holding) | 159.0F |
| salsa (Ice) (Cold Holding) | 41.0F |
| Chicken (Hot Bar) (Hot Holding) | 145.0F |
| Artichoke Hearts (Ice) (Cold Holding) | 39.0F |
| Pasta (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Beef (Hot Bar) (Hot Holding) | 131.0F |
| Rice (Hot Holding Cabinet) (Hot Holding) | 151.0F |
| Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 11.0F |
| Hot Water (Handwashing Sink) | 100.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 180.0F |
| Soup (Soup Warmer) (Hot Holding) | 170.0F |
| Rice (Bain-marie) (Hot Holding) | 136.0F |
| Hot Water (Table) | 140.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator - display) (Cold Holding) | 52.0F |
| Milk (Refrigerator - display) (Cold Holding) | 52.0F |
| Fruit - cut or sliced (Refrigerator - display) (Cold Holding) | 52.0F |
| Milk (Refrigerator - beverage) (Cold Holding) | 41.0F |
| (Refrigerator) (Cold Holding) | 35.0F |
| salsa (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 101.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Roasted Vegetables (Hot Bar) (Hot Holding) | 146.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Tomatoes sliced (Cold Buffet) (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 |
| Mushrooms (Ice) (Cold Holding) | 45.0F |
| Tofu (Ice) (Cold Holding) | 50.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 41.0F |
Apr 23, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Evidence of mice droppings upstairs inside of the dining hall - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)shelving on the pot andpan rack contains food and debris - Physical facilities: installed, maintained, & clean
(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 - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)seal hole inside of the storage room wall
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
| Temperatures | |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomato Salad (Salad Bar) (Cold Holding) | 48.0F |
| Shrimp cooked (Refrigerator - drawer) (Cold Holding) | 50.0F |
| Crab meat (Salad Bar) (Cold Holding) | 39.0F |
| Beef (Salad Bar) (Cold Holding) | 57.0F |
| Roast Beef (Warmer) (Hot Holding) | 138.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 40.0F |
| Green Beans (Hot Buffet) (Hot Holding) | 166.0F |
| Rice steamed (Hot Buffet) (Hot Holding) | 166.0F |
| Vegetables - cut (Hot Buffet) (Hot Holding) | 155.0F |
| Polenta (Hot Buffet) (Hot Holding) | 148.0F |
| Sour Cream (Cold Buffet) (Cold Holding) | 41.0F |
| 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 |
| 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 |
Sep 24, 2012 (Follow-up)
Comments:The Business has a written employee's health policy for food-borne illness.
CFPM ROBERT E TOBIN FS- 52167 Exp. 09/14/2013
Most recent pest control service date: 09/24/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 102.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 20.0F |
| (Refrigerator - walk-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 39.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 39.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 39.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
Sep 04, 2012 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS FIND IN THE REACH IN COOLER (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES, CAN OPENERS, ICE BOX DROP PANELS, REACH-IN AND WALK-IN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY NOTICE POSTED (Corrected On Site) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME SERVICE CREW MEMBERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
WALK-IN COOLER IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM ROBIN E TOBIN FS- 52167 Exp. 08/24/2013
Most recent pest control service date: 08/15/2012Dys nd CORRECT STATED ITEMS WITHIN 5days and 45days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 103.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 124.0F |
| Hot Water (Handwashing Sink - kitchen) | 127.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Pizza (Steam Table) (Hot Holding) | 146.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 42.0F |
| Hamburger cooked (Steam Table) (Hot Holding) | 171.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
| Chicken (Steam Table) (Hot Holding) | 165.0F |
| Pasta (Refrigerator - open display) (Cold Holding) | 42.0F |
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