Yesterday, D.C.’s Department of Health released its annual health inspection report on Georgetown’s Leo J. O’Donovan Dining Hall, identifying six critical violations and two non-critical. Leo’s is in the third level risk category. The report form states that “six or more critical violations that cannot be corrected on site during the course of the inspection results in an automatic suspension and closure of a food establishment.” Fortunately, the two of the critical violations corrected on site to keep our dining hall up and running.
The “routine” inspection report took place on September 4, 2012 around noon. According to the Health Regulating and Licensing Administration, most permitted food service establishments in the District receive two unannounced food safety inspections each year. The last Leo’s inspection report is dated April 2010.
Of the critical violations, the inspector, Ross Gateretse, cited Leo’s for “unclean food contact surfaces, can openers, ice box drop panels, reach-in and walk-in coolers.” Equipment, food-contact surfaces, and utensils must be clean to sight and touch in order to pass this mark. This violation was corrected on site. Another violation held that cutting boards were “not smooth and have numerous grooves.” The inspectors requested replacement of cutting boards within the next five calendar days.
Area Supervisor Ronnie Taylor from the Food Safety Division of the D.C. Department of Health said that any violations are “concerning,” especially when marked critical. These types of violations impact public health directly. Taylor also added that the violations corrected on site are “not too big of a deal.” However, several critical violations are cause for concern.
The inspector also reported that employees were not wearing hair nets or restraints, and uncovered food items were in the cooler. The fourth violation was that cold items were held at improper temperatures. The walk-in cooler was also discovered to be out of order during the time of the inspection. Finally, chemical test strips were not available on site (to test the concentration of sanitizing solutions) and the mandatory consumer advisory notice to remind customers and employees that raw food leads to illness was not posted in the dining hall. The lack of a consumer advisory notice was corrected on site. The report marked Leo’s noncompliant with the category “plumbing installed; proper backflow devices” as well.
Risk levels are not determined by the violation count, but the food served in the establishment. Vital Vittles, for example, is at a risk level two because it serves packaged foods, while the Georgetown University Hospital is at a level five because it’s a hospital with higher sanitation requirements.
The latest 2010 inspection only displays one critical violation. However, the dining hall still fell into the third level risk category. The violation stated that the ice cream condiments were not covered.
Photo by Kirill Makarenko