image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002      email:
Establishment Name  ZAYTINYA
Address  701 9TH ST NW
City/State/Zip Code  WASHINGTON, DC 20001
Date of Inspection
    Time In
PM     Time Out
License Holder  Mezze and More LLC
License/Customer No.  09319xxxx-50007605
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  5 COS  2 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-98049 

CFPM Expiration Date:   05/13/2025  
D.C. licensed trash or solid waste contractor:
 Great Fosters Waste Solutions 
D.C. licensed sewage & liquid waste transport contractor:
D.C. licensed pesticide operator/contractor:
 Pest Management Service INC (05/05/2023) 
D.C. licensed ventilation hood system cleaning contractor:
 Potomac Exhaust 
  Compliance Status COS R
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
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
  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  ZAYTINYA    Establishment Address  701 9TH ST NW
10. - There is no handwashing signage at the handwashing sink at the bar.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
22. - Cold food items are held at improper temperatures inside sandwich preparation and under counter refrigerators. Cold food items are discarded or relocated to another cooler or put with dry ice. (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 (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  
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
29. - 1. Establishments Variance approval expired on 08/31/2022. 2. The establishment is packaging meat using reduced oxygen packaging and does not have a active variance or approved HACCP plan for reduced oxygen packaging of mushroom and onion. CEASE AND DESIST - You are hereby ordered to Cease & Desist reduced oxygen packaging of EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an Area Supervisor at (202)535-2180 or email the Area Supervisor at for further direction. (Correct Violation Within 5 Calendar Days)  4104.2(a) If the Department grants a variance as specified in Section 4102, or a HACCP Plan is otherwise required as specified in Section 4202, the licensee shall: (a) Comply with the HACCP Plan and procedures submitted and approved as the basis for the variance. P  
32. - 1. Establishments Variance approval expired on 08/31/2022. 2. The establishment is packaging meat using reduced oxygen packaging and does not have a active variance or approved HACCP plan for reduced oxygen packaging of mushroom and onion. CEASE AND DESIST - You are hereby ordered to Cease & Desist reduced oxygen packaging of EFFECTIVE IMMEDIATELY. Please contact the main office to speak with an Area Supervisor at (202)535-2180 or email the Area Supervisor at for further direction. (Correct Violation Within 5 Calendar Days)  4103.2 A request for a variance shall contain the following information, which shall be retained in the Department's file on the food establishment: (a) The specified provision(s) of this Code from which the variance is requested; (b) The reasons why the requirements of the provision(s) cannot be met; (c) Alternative measures that will be taken to ensure a comparable degree of protection to public health, safety, and the environment if a variance is granted; (d) Whether a HACCP Plan, as specified in Section 4202 is involved that includes information specified under Section 4205 that is relevant to the variance request; (e) The length of time for which the variance is requested; and (f) A statement that the party applying for the variance will agree to comply with the terms of any variance, if one is granted.  
33. - Under-counter, drawer, and sandwich preparation refrigerator's are not maintaining potentially hazardous food (time/temperature control for safety food) items at the proper temperatures. (Correct Violation Within 5 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 chapters 6 through 13. Pf  
33. - I observed soups has been cooling in tightly covered container and big size in the walk-in refrigerator. (PIC uncovered the container at the time of inspection). (Corrected On Site)  1004.1 Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf  
38. - Two live roaches were observed at the back of the kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (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; Pf and (d) Eliminating harborage conditions. Pf  
44. - Utensils (i.e. Bowls and plates) stored on wired rack, preparation tables and on top of Bain Marie in kitchen were not covered or inverted.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2203.2 Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.  
48. - The temperature of the "wash" cycle at the warewashing machine observed measuring at temperatures below 120 F. (Corrected On Site)  1809.2 The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize shall not be less than forty-nine degrees Celsius (49 degrees C) (one hundred twenty degrees Fahrenheit (120 degrees F)). Pf  
56. - There is insufficient lighting (blown bulb) in the reach-in freezer.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3008.1(b) The light intensity shall be: At least two hundred fifteen (215) lux or twenty (20) foot candles: (1) At a surface where food is provided for consumer self-service, such as buffets and salad bars, or where fresh produce or packaged foods are sold or offered for consumption; (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.  
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 00.0°F 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 71.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Yogurt (Sandwich Prep Refrigerator) (Cold Holding) 40.0F Fully Cooked Chili (Sandwich Prep Refrigerator) (Cold Holding) 39.0F (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Cucumbers (Refrigerator - drawer) (Cold Holding) 40.0F
Green chickpeas (Sandwich Prep Refrigerator) (Cold Holding) 44.0F Cabbage (Sandwich Prep Refrigerator) (Cold Holding) 45.0F Onions raw (Sandwich Prep Refrigerator) (Cold Holding) 44.0F (Sandwich Prep Refrigerator) (Cold Holding) 50.0F
Pepper and cheese spread (Sandwich Prep Refrigerator) (Cold Holding) 44.0F Vegetable Products (Sandwich Prep Refrigerator) (Cold Holding) 37.0F Salmon (Refrigerator) (Cold Holding) 41.0F Whole Chicken (Hot Holding Unit) (Hot Holding) 158.0F
(Griddle) (Cooking) 153.0F Cauliflower (Griddle) (Cooking) 158.0F Pizza - Cheese (Oven) (Cooking) 178.0F   0.0F
Cooked Apple (Sandwich Prep Refrigerator) (Cold Holding) 41.0F Beets (Sandwich Prep Refrigerator) (Cold Holding) 46.0F Tomatoes chopped (Sandwich Prep Refrigerator) (Cold Holding) 47.0F Beef Meatball (Steam Table) (Hot Holding) 139.0F
Lamb (Steam Table) (Hot Holding) 145.0F Yogurt (Under-counter Refrigerator) (Cold Holding) 37.0F (Under-counter Refrigerator) (Cold Holding) 40.0F Lettuce (Ice) (Cold Holding) 39.0F
Zucchini Meatball Mix (Ice) (Cold Holding) 40.0F Onions raw (Refrigerator) (Cold Holding) 56.0F Peppers (Refrigerator) (Cold Holding) 58.0F (Refrigerator) (Cold Holding) 50.0F
  0.0F Chicken (Refrigerator) (Cold Holding) 56.0F Lentils (Refrigerator) (Cold Holding) 55.0F Shrimp raw (Under-counter Refrigerator) (Cold Holding) 50.0F
(Under-counter Refrigerator) (Cold Holding) 50.0F Eggplant (Sandwich Prep Refrigerator) (Cold Holding) 48.0F (Sandwich Prep Refrigerator) (Cold Holding) 45.0F Hot Water (Handwashing Sink (kitchen)) 115.0F
Hummus (Refrigerator - drawer) (Cold Holding) 39.0F Onions raw (Refrigerator - drawer) (Cold Holding) 59.0F (Refrigerator) (Cold Holding) 50.0F Onions raw (Refrigerator) (Cold Holding) 59.0F
Lamb (Refrigerator) (Cold Holding) 59.0F Tomatoes chopped (Refrigerator - drawer) (Cold Holding) 40.0F Onions raw (Under-counter Refrigerator) (Cold Holding) 45.0F (Under-counter Refrigerator) (Cold Holding) 41.0F
(Walk-in Refrigerator) (Cold Holding) 41.0F Cooked Rice (Walk-in Refrigerator) (Cold Holding) 40.0F Ribs (Walk-in Refrigerator) (Cold Holding) 40.0F Hot Water (Handwashing Sink (kitchen)) 125.0F
Hot Water (Handwashing Sink - Bar) 105.0F Hot Water (Handwashing Sink - Dishwash area) 115.0F Hot Water (Handwashing Sink - toilet/male) 100.0F Hot Water (Final Rinse Cycle - Warewashing Machine) 127.0F
Hot Water (Dishwashing Machine - Wash Cycle) 132.0F            
Inspector Comments:
Correct cited violations within 5 Calendar-days.

Correct cited violations within 14 Calendar-day.

If you have any questions, please contact the area supervisor by emailing with your inquiry details.
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:
  Terry Natas 05/09/2023
 Person-in-Charge (Signature) (Print) Date
    Mengestayhu Akelat 607  05/09/2023 
  Inspector (Signature) (Print) Badge # Date