MO S EISSA INC

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp above vegetables in the RIC. PIC state that it was his personal food. -CDI- Storage order was rearranged. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the food contact surfaces of equipment and utensils soiled with food debris/residue. 10 day VERIFICATION REQUIRED*** REPEAT*** (3 pts)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cut tomatoes with no date marks. -CDI- Date marks provided. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed multi-use equipment being cloth dried. -CDI- EHS intervened and the dishes/equipment were re-washed and air dried. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed faucet handles leaking when turned in the off position. Repair faucet handles. (0 pts)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grime and debris throughout facility. Increase cleaning frequency. REPEAT*** (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the food contact surfaces of equipment and utensils soiled with food debris/residue. VERIFICATION not required. (See comment addendum) REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grime and debris throughout facility. Increase cleaning frequency. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs being stored over RTE food items. No food was observed as contaminated. -CDI- Raw shell eggs were relocated to bottom shelf. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the food contact surfaces of equipment and utensils soiled with food debris/residue. -CDI- Necessary items were placed int he 3 compartment sink to be re-washed, rinsed, and sanitized. If this continues to be non-compliant, a risk control plan may be implemented. REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and eggs below 135F while said to be hot holding. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed RTE sausage and sliced tomatoes that were not date marked. PIC stated that the items were opened/prepared the day prior to inspection. -CDI- PIC correctly date marked the necessary items. Facility was able to keep the products. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal insert containers with accumulation of residue on the outside of the containers contaminating the food contact surfaces of other containers while being stacked together. -CDI- PIC place the containers in the 3 compartment sink to be W/R/S. REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some of the food items in hot holding case such as the pork chops, chicken wings and vegetables below 135F while in hot holding. Other food items ranged from 137F - 174F. PIC stated that the items were placed in there at 10:30am. -CDI- Food employee reheated the necessary food items to 165F and above. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed 2 cases of raw shelled eggs stored on the shelf directly above a case of raw bacon in the WIC. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 3 stacks of metal insert containers stored as clean to have accumulations of grease and grime. REPEAT. CDI - PIC moved items to dirty dish pile to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a chub of bologna stored in the RIC that was not date marked as to the time it was opened. Slices of bologna in an insert containers adjacent to the chub were observed with the date 5/15/25. CDI - PIC date marked bologna chub. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed an insert container of canned salmon to have a date mark of 5/6/25. PIC stated it was not that old and he forgot to change the date on the outside but was not aware of when it was placed into the container. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed large plastic bins containing rice, breadcrumbs, and chicken breading to not be labeled as to their contents. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed a wet wiping cloth stored directly on the pre counter in the back kitchen area. No wiping cloth bucket was observed set up at the time of the inspection. EHS advised PIC that if he is to use wiping cloths they must be stored in a proper all concentrated sanitizer solution in between uses.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior base of the RIF to have an accumulation of food debris/crumbs. REPEAT. - Observed the racks in use to store food in the WIC to have an accumulation of grime.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result./2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed PIC drinking in food prep area from a cup with no straw or lid. -CDI- EHS educated PIC of proper drinking and designated areas and PIC voluntarily discarded item. -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed drink stored in handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed item. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Per PIC, a lot of the dishes are not in use. -CDI- PIC moved items to dishpit to be W/R/S. EHS advised PIC to maintain clean or remove any items that are not in use. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed various items hot holding in hot holding unit below 135F. Refer to temperature chart. -CDI- PIC reheated items above 165F. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottles with no labels or faded labels. -CDI- PIC properly labeled items. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared today cooling in prep unit with protective coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed protective coverings and placed items in freezer to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed missing and faded labels 2 squeeze bottles and container for sugar. -CDI- PIC properly labeled items. **REPEAT** -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned salmon stored on floor. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle touching sugar. -CDI- EHS educated PIC on proper storage and PIC removed items. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed NFCS of drink machine in need of cleaning. Observed floor of RIF in need of cleaning due to food buildup/residue. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple floor tiles in need of repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on prep tables, commingled with retail items in prep unit and stored above retail items in prep unit. -CDI- EHS educated PIC on proper storage of employee personal items and PIC relocated items. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed PIC drinking from a cup with no straw or lid in food prep area. -CDI- EHS educated PIC on designated areas. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed No CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC provided napkins. **REPEAT** -2-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed white and black buildup inside of 2 food containers in prep unit. -CDI- PIC voluntarily discarded items. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw burger patties stored over RTE items in RIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken thighs, pork chop, wings and fries below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed no date mark on heavy cream and cut lettuce in RIC. Observed smoked salmon date marked 9/20 (discard 9/26). Observed jerk wings, mac and cheese and buffalo wings in prep unit with no dates. -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed grits, hot sauce, bbq sauce and flour with no labels. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multi-use utensils stored near grill where they were exposed to multiple splash buildup and found with debris. -CDI- EHS educated PIC on proper storage of items and PIC placed items at dishpit to be W/R/S. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-use containers stored on floor. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed NFCS of drink machine in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed PIC using cardboard as mats near fryers and stove. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Hand Drying Provision (Pf). No paper towels at hand sink. REPEAT. CDI - PIC replaced paper towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf. Observed multiple trays stacked on top of hand sink basin. CDI - PIC removed trays.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon stored over corn in RIC. CDI - PIC corrected food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions stored over corn in RIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in ice machine above divider.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potato wedges in hot case below 135 F. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed American cheese in prep top and lasagna, Mac n cheese, and milk in low reach in cooler without date mark. CDI - PIC voluntarily discarded milk and added date marks to other items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed bologna in RIC dated 3/25. REPEAT. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw chicken cooling in RIC in deep covered plastic tub. CDI - PIC moved chicken to shallow uncovered metal pan in RIF to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed cut tomato in RIC with intact sticker. Remove stickers and wash fruits and vegetables before cutting.

4-501.11 Maintain equipment in good repair. Ice machine divider is broken at top screw mounts and has been temporarily repaired. Replace ice machine divider.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present or ANSI equivalent. Food establishment is under a transitional permit, therefore no points will be taken. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at handwashing sink. CDI- Replaced during the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cheese held longer than the expiration date. CDI- Cheese was discarded during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Ensure that working containers are properly labeled with correct names. Observed fabuloso present inside of the sanitizer spray bottle. Discarded during the inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present or ANSI equivalent. Food establishment is under a transitional permit, therefore no points will be taken. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with wet wiping cloth stored inside. Ensure that hand washing sink is not used for any other purposed. CDI- Wet wiping cloths was removed by REHS.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed chicken in reach in freezer stored above other meats. Chicken was removed from original packaging and therefore needs to be stored according to final cook temperature. CDI- Reorganized during the inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked meatballs from the day before without date marking label attached. Ensure that tcs foods saved for next day use are date marked appropriately. CDI- Labeled during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bulk container of flour in a secondary container without a label present.

4-501.11 Maintain equipment in good repair. Observed bottom of prep unit ponding water. Ice machine is not in working condition. Repair or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up attached to dry storage shelving, breading containers, and sides of equipment. Recommend a higher cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Ensure that dumpster door is closed to prevent possible harborage or attraction of pests. CDI- Closed by REHS.