Premises Information


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Name

MOZZIE'S CUISINE AND DELI

Address

826 FAYETTEVILLE ST., SUITE 103

City/State/ZIP

DURHAM

27701

Premise Type

1 - Restaurant

County

Durham

Inspection Date

4/1/2026

Final Score @ Grade

General Comments

Thermometers calibration checked in ice bath; both read 32F EHS cleaned and sanitized thermometer and probe at start and throughout the inspection *To request a re-inspection, please reach out to Sjcoats@dconc.gov or 919-214-1914; Khughes@dconc.gov or 919-475-4690

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 When to Wash (P) Observed little to no hand washing throughout the inspection. The employee was observed switching from numerous task such as cleaning the floor than proceed to food handling.FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts (B) After using the toilet room (C) After caring for or handling SERVICE ANIMALS or aquatic animals. (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled EQUIPMENT or UTENSILS (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD (H) Before donning gloves to initiate a task that involves working with FOOD (I) After engaging in other activities that contaminate the hands. CDI, educated the employee on when to wash his hands. Had the employee wash his hands.
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.12 Hand Drying Provision (Pf) The only paper towel dispenser in the kitchen was jammed. When the REHS asked the employee about the dispenser, he was unsure and stated that he had just started his shift. However, he was actively handling food at the time. Each handwashing sink, or group of adjacent handwashing sinks, must be supplied with individual, disposable towels or another approved method for proper hand drying. CDI, paper towels were added.
15	1.50	Food separated & protected	Yes	No	No	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw chicken was stored intermingled with cooked turkey tips in the same pan in the flip top unit. Unwashed produce was also observed stored above dressing in the tall reachin cooler. Additionally, ground turkey was stored directly against several dairy products in the same unit and was placed on a shelf above shelled eggs. Food must be stored according to proper cooking temperature requirements to ensure adequate protection and prevent cross-contamination. CDI, EHS assisted with correcting the storage order.
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-702.11 Before Use After Cleaning (P) Employee stated the facility ran out of sanitizer two days ago. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI, PIC had the owner bring chlorine. 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- The can opener was found with a significant accumulation of grease. The buildup was so severe that the can opener could not be removed from its holster without force. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI, the can opener was placed in the 3-compartment sink to be washed, rinsed and sanitizer
23	3	Proper date marking & disposition	No	Yes	No	3-501.17 Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) REPEAT 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) REPEAT Several opened items in the reachin cooler were missing date marks indicating when they were opened. In addition, multiple packs of bread had use by dates of March 27, 28, and 30. Expired bulk milk was observed with a date of March 2026. Sour cream containers were dated February and August 2025, and heavy whipping cream showed expiration dates from September and October 2025. Liquid eggs were also found expired, with dates from May, June, and November 2025. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 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 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. CDI, all expired items were voluntarily discarded.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-206.11 Restricted Use Pesticides, Criteria (P) Found rodent killer listed as household used only stored at the 3-compartment sink. A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator and shall meet the requirements specified in 40 CFR 152 Subpart I. CDI, removed from the kitchen 7-201.11 Separation - Storage (P) Found bulk hand sanitizer stored with dry good and cans. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI, items relocated
35	0	Approved thawing methods used	Yes	No	No	3-501.13 Thawing (Pf) Salmon was thawed in a sealed bag without a slit. One approved method is thawing under cold running water; however, if food is in a sealed bag, the bag must have a slit or be vented. This allows water to flow around the food, ensuring even thawing and preventing temperature abuse. A fully sealed bag can trap warm water, creating anaerobic conditions that promote the growth of harmful bacteria such as Clostridium botulinum. CDI: PIC placed a slit in the salmon bag.
38	1	Insects & rodents not present; no unauthorized animals	No	Yes	No	6-202.15 Outer Openings, Protected (C) REPEAT Repair or replaced the damage screen on the back door. Observed the back door opened during the inspection.Also, repair the door sweep on the bottom left corner to fit the entire door. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors. Replace the screen and repair the door sweep
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-305.11 Food Storage - Preventing Contamination from the Premises (C) A splash guard is required on the hand sink that closet to the steamwell. FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor
43	0.50	In-use utensils: properly stored	No	Yes	No	3-304.12 In-Use Utensils, Between-Use Storage (C) REPEAT Tong were stored on the oven handles. Store in-use utensils in a clean, dry place; in the food with handles extended out; in hot water at 135F or greater; or in running water that effectively removes food particles to the drain.
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-205.10 Food Equipment, Certification and Classification (C) REPEAT Facility is using unapproved equipment to smoke food. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) - REPEAT. Missing handle on the flip top. freezer missing handle on the flip-top, and a damaged handle on the tall reach-in. Repair kickplates on the stoves. Additionally, there was standing water in the tall reach-in where protein was being stored, and the double-door reach-in near the prep sinks was not functioning.Observed tape covering the crack covering on the ice machine. Equipment shall be maintained in good repair. Repair or replace the listed items 4-501.12 Cutting Surfaces (C) REPEAT Cutting boards on the make-line were highly stained and discolored. 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. Advised using block whitener on the cutting boards.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	No	4-303.11 Cleaning Agents and Sanitizers, Availability (PF) There was no sanitizer available during the inspection. Facility ran out at sanitizer two days ago. Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and available for use during all hours of operation. CDI, PIC arrived during the inspection with bleach
49	1	Non-food contact surfaces clean	No	Yes	No	4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) REPEAT General cleaning is needed throughout the kitchen, particularly the interior and exterior surfaces of the reach-in cooler at the make-line, all exterior surfaces of spice containers, and all gaskets and door handles. Shelves inside the protein cooler also require cleaning. Observed dirty speaker stored directly on top of the microwave. Several containers with food debris presence on the exterior surface. Grease build up on the oven vent covers .Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris
51	1	Plumbing installed; proper backflow devices	No	Yes	No	5-205.15 (B) Leak pipe etc. not imminent threat- REPEAT Missing spray arm at the3-comparmtent sink. When the faucet is turned on, water is spraying up. Plumbing shall be maintained in good repair.
54	0	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	5-501.15 Outside Receptacles (C) REPEAT The share dumpster was found opened. Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT Observed stained ceiling tiles in the dining area. Opening observed in the wall underneath the second 3-compartment sink and in the mop area. 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. 6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Remove all non-functional equipment from facility and non related kitchen item such as the lowes bucket. The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used . 6-501.12 Cleaning, Frequency and Restrictions (C) REPEAT General cleaning require throughout the kitchen in particular, the wall behind the steamwell. Observed a lot of food splatter on the walls throughout the kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Observed employee's beverage intermingled in with consumer items in the reachins. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.