image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation and Licensing Administration  •  Food Safety & Hygiene Inspection Services Division  •  899 North Capitol Street, NE •  Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  ZAYTINYA
Address  701 9TH ST NW
City/State/Zip Code  WASHINGTON, DC 20001
Telephone
 202-638-0800
 E-mail address  info@zaytinya.com
Date of Inspection
 09
/
 06
/
 2017
    Time In
 11
:
 10
AM     Time Out
 05
:
 02
PM  
License Holder  Mezze and More LLC
License/Customer No.  09319xxxx-50007605
License Period
 05 
/
 01 
/
 2016 
 - 
 04 
/
 30 
/
 2018 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  5 COS  2 R  0
Core Violations  14 COS  4 R  0
Certified Food Protection Manager (CFPM)
 MICHAEL COSTA 
CFPM #:  FS-85290 

CFPM Expiration Date:   02/06/2022  
D.C. licensed trash or solid waste contractor:
 EVI 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 PMSI 
D.C. licensed ventilation hood system cleaning contractor:
 Potomac 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
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
 
 
  Chemical  
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
 
 
 
GOOD RETAIL PRACTICES
  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
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
8. - Observed lack of proper handwashing throughout the establishment, the Chef instructed staff to conduct proper handwashing during the inspection. (Corrected On Site)  402.1 Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P  
10. - Observed employee washing can of food in the kitchen handsink. Employee instructed to use the prep sink for washing food cans during the inspection. Observed employee washing hands in the kitchen prep sink, employee instructed to properly conduct handwashing in the kitchen handsink. (Corrected On Site)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
14. - Observed oysters stored in a container located in the walk-in refrigeration unit without the shellstock label/tag affixed, tag located and stored with the product during the inspection. (Corrected On Site)  717.1 Except as specified in Section 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf  
16. - Unclean food-contact surfaces observed such as; juicer machine heavy mold present (COS), ice cream dasher tray (COS), speed racks refrigeration shelving units, bar rolling cart. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Temperature control for safety foods temp above 41 degrees F. located on the service line topload refrigeration units. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  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  
29. - Establishment is not in-compliance with maintaining logs required when conducting ROP. Logs not available for review. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  4104.2(b) 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: Maintain, and provide to the Department upon request, records specified in Section 4205.1(d) and (e) that demonstrate the following are routinely used: (1) Procedures for monitoring critical control points; Pf (2) The actual monitoring of the critical control points; Pf (3) Verifications of the effectiveness of an operation or process; Pf and (4) Necessary corrective actions if there is failure at a critical control point. Pf  
33. - Observed lamb shanks prepared on 09/05/2017 cooling in the walk-in refrigeration unit not within temperature parameters, 51F and 60F degrees at call. Product stored tightly wrapped. Product discarded during the inspection. (Corrected On Site)  1004.2 When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food.  
38. - Observed live roach activity located in the rear office. Observed small fly activity in the kitchen areas and bar area. Reviewed the last extermination service inspection report dated 08/15/2017, report stated that major improvement observed in roach, small fly and rodents, no activity noted during the service. (CORRECT VIOLATION WITHIN 3 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  
39. - Observed bag of onions stored on the rear kitchen floor, removed during the inspection and stored properly. (Corrected On Site)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
39. - Observed food prep employee preparing lamb meatballs with sheet tray stored on the trash can. Food tray sanitized and tray stand provided for use during the inspection.  824.1 Food shall be protected from contamination that may result from a factor or source not specified in Sections 800 through 823.  
40. - Observed food prep employees wearing jewelry and watches during the prep of food. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  406.1 Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.  
40. - Food employee observed not wearing a hair restraint while working with open food. Employees donned proper hair restraints during the inspection. (Corrected On Site)  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
47. - Observed gaskets located on the front kitchen service line reach-in refrigeration unit in poor repair, observed several reach-in refrigeration units not maintaining proper temperatures. Refrigerated drawers and topload unit near the pizza station. Observed kitchen ice machine with water running down the outside of the unit, cover on unit in poor repair. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
47. - Observed cutting boards throughout in poor repair deep crevices with embedded dirt present. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1801.1 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.  
47. - Observed wood shelving located in the waiters station with scaling paint present. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1406.1 Wood and wood wicker shall not be used as a food-contact surface, except as specified in Sections 1406.2 through 1406.4.  
49. - Observed encrusted grease deposits present on the kitchen area stove top unit. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.2 The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.  
55. - Observed lightshield covers in poor repair located in the kitchen area, ceiling tiles in poor repair throughout, smoke damage present, heavy mold present on ceiling and wall tiles in the dish washing area. Observed missing caulking present on the employee handsink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.  
55. - Observed standing water present on floors throughout the kitchen, observed spillage present on walls throughout the kitchen, observed debris on the kitchen floors and walk-in refrigeration floors, underneath, between equipment. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - Observed grease present on hood filters located in the service line kitchen. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1509.4 Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.  
56. - Observed employees personal items stored on food equipment storage shelving units. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) (Corrected On Site)  3010.2 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions  
 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 00.0°F 
Sanitizer: Quaternary Ammonium, 50 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Refrigerator - sandwich prep unit) 40.0F Tzatziki Sauce (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F Onions cooked (Refrigerator - sandwich prep unit) (Cold Holding) 39.0F Pork (Walk-in Refrigerator) (Cooling) 60.0F
Pork (Walk-in Refrigerator) (Cooling) 51.0F (Walk-in Refrigerator) 40.0F (Water Bath) 136.0F (Prep sink) 131.0F
Lamb (Steam Table) (Hot Holding) 154.0F Eggplant Puree (Steam Table) (Hot Holding) 164.0F (3-compartment sink) 139.0F (Handwashing Sink - Bar) 135.0F
(Handwashing Sink - Bar) 132.0F Chicken (Grill) (Cooking) 181.0F Chicken (Refrigerator - drawer) (Cold Holding) 46.0F Beef (Refrigerator - drawer) (Cold Holding) 45.0F
(Refrigerator - drawer) 45.0F Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) 38.0F (Refrigerator - sandwich prep unit) 40.0F Orzo (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F
Scallops (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F Feta Cheese (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F Other (Refrigerator - sandwich prep unit) (Cold Holding) 45.0F (Refrigerator - sandwich prep unit) 40.0F
(Refrigerator - sandwich prep unit) 50.0F (Refrigerator - sandwich prep unit) 45.0F Salmon (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F (Handwashing Sink - kitchen) 135.0F
(Handwashing Sink - toilet room) 126.0F (Reach-in Refrigerator) 40.0F (Reach-in Refrigerator) 41.0F Hummus (Reach-in Refrigerator) (Cold Holding) 40.0F
(Reach-in Refrigerator) 38.0F (Reach-in Refrigerator) 41.0F Chicken salad (Reach-in Refrigerator) (Cold Holding) 38.0F    
Inspector Comments:
Correct stated items within the timeframes indicated within each observation.
Establishment conducts ROP, HACCP plan, and updated Approval letter maintained on the premises. Chef states that the electronic system used to monitor temperatures is not in operation and the company due for a visit on 09/07/2017 for repairs.
Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response.
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.
  Michael Costa 09/06/2017
 Person-in-Charge (Signature) (Print) Date
    Dawn Adams 19  09/06/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3