A98

SOUL CENTRAL UNCC

8531 N TRYON ST, Charlotte, NC 28262

Restaurant · NC permit/State ID 20600110084

Latest gradeA (98)

Last inspectedAug 11, 2026

Inspections on record21

On record sinceMay 10, 2021

Score history

May 10, 2021Higher is betterAug 11, 2026

Inspections & violations

Aug 11, 2026 A 98 · 2 violations

Inspector comments: Facility has shelf space for MFU Nohemy in WIC and dry storage. Per PIC, MFU has not been to facility in several months due to operator being in an accident. Dry storage shelf had SS/SU items and cooking oil. WIC shelf was empty.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

-REPEAT- 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective coverings on container of pintos in walk-in cooler. CDI - PIC covered container. Points deescalated due to improvement from last inspections.

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in water with no sanitizer. CDI- PIC added chlorine and concentration corrected to 100ppm.

View this inspection on the county portal ›

Apr 6, 2026 A 97 · 4 violations

Inspector comments: EHS provided copy off V&D procedures in Spanish.

#10 · Handwashing sinks supplied & accessible

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink at BOH near prep sink. -CDI- PIC replenished paper towel supply. 6-301.14 Post a handwash sign at each handsink. Observed no sign at handsink at BOH near prep sink. -0-

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed green beans, pinto beans, and yams with no protective coverings. -CDI- PIC covered items. **REPEAT** -3-

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee items sanitize items in chlorine water for less than 7 seconds. -CDI- EHS educated PIC on proper sanitization methods and food employee placed items back in sanitizer for more than 7 seconds. -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 .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed beef being thawed with no running water. -CDI- EHS educated PIC on proper thawing methods and item placed under running water. -0-

View this inspection on the county portal ›

Mar 27, 2026 B 82.5 · 16 violations

Inspector comments: EHS observed prep unit with nonTCS sauces and heavy whipping cream above 41F. When EHS asked PIC about heavy whipping cream, PIC stated that it belonged to one of the other food employees. Prep unit must be repaired and only to be used to stored nonTCS items until repairs can be made. EHS observed multiple boxes of chicken sitting out at ambient air for extended amounts of time. When EHS asked PIC about chicken, PIC stated that it had just been delivered and that food employees were going to prep it. EHS observed temperature at 40-41F but educated PIC on ensuring that it is not left out of temperature control for extended amounts of time. PIC placed items in WIC. Multiple cold holding units not properly functioning. Majority of items in WIC, reading at or above 41F. Items that were lower than 41F were stored in ice (i.e. raw chicken). PIC called repair person while EHS was present. Must receive confirmation/verification that cold holding has been repaired within the next few hours. When EHS arrived, carbon monoxide detector was alerting that levels were unsafe. EHS observed back hood not turned on. PIC turned on back hood and opened doors to allow for proper ventilation and carbon monoxide monitor showed safe levels. While EHS was typing, owner came in and wanted to carefully review all violations. Education provided and EHS placed emphasis on focusing on getting risk factor violations corrected and re-education/retraining staff. Observed no proof of MFU, Nohemy (31618). Observed no labeled or empty shelving in WIC or dry storage. PIC stated that MFU comes sometimes but not able to provide any additional information. Once Owner arrived, she confirmed that MFU does come occasionally but is not always working. She also confirmed that MFU does have designated shelving in WIC, but it’s not labeled and some of the restaurant items are stored on that shelf. Owner also confirmed that MFU does not have any dry storage items that she leaves behind at facility. EHS educated PIC that as a commissary, 1 shelf must be maintained in WIC and dry storage. For re-inspection please call 980-314-1620.

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee cleaning out fryer and then begin to return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. **REPEAT** -2-

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective coverings on black eyed peas, washed vegetables, and pinto beans and items in open bags in freezer, mostly chicken. **REPEAT** -3- 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shelled eggs stored over shredded cheese in WIC. Per PIC, these items were employee items. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspectionRepeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at sink at 10ppm. -CDI- PIC corrected to 100ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on cleaning thermometer before and after use and PIC cleaned thermometer. **REPEAT** -1.5- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and sticker residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **OVERALL IMPROVEMENT ON DISH CLEANLINESS FROM PREVIOUS INSPECTION** 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 .

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed yams, cut cabbage, and Mac and cheese prepared prior day above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in sliding display cooler, lowboy, and WIC. Observed ambient air of WIC at 39F. -CDI- PIC voluntarily discarded items above 41F. **REPEAT** -3- **MULTIPLE COLD HOLDING VIOLATIONS OBSERVED AND MULTIPLE UNITS NOT WORKING. MUST HAVE UNITS SERVICED/REPAIRED TODAY AND VERIFY WITH EHS WITHIN THE NEXT FEW HOURS** 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 no date marks on housemade potato salads in sliding display cooler at FOH. Observed black eyed peas date marked 3/19 (discard 3/25). Per PIC, potato salad was prepared 2 days prior. -CDI- PIC properly date marked items and voluntarily discarded items above 41F. **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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed one spray bottle with no label and 1 spray bottle labeled sanitizer with no chlorine. Per PIC, contents of mislabeled bottle was water and other bottle was all purpose cleaner. -CDI- PIC properly labeled. **REPEAT** -2-

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

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 prior day that did not meet cooling parameters. Yams were found cooling in large bus tubs, one container had a lid, Mac and cheese was found cooling in aluminum containers stacked on top of others cooling, all with lids, and cut cabbage was found cooling in large plastic container with lid. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. **REPEAT** -1- 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 .

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in water with no sanitizer. -CDI- PIC added chlorine and concentration corrected to 100ppm. -0-

#43 · In-use utensils: properly stored −1

Repeat violation

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. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed containers of water used for storing in use utensils at 113-114F. **REPEAT** -1-

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some wet stacking/standing water with dishes stored as clean. -0-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-501.11 Maintain equipment in good repair. Observed ice buildup in lowboy freezer. Repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with multiple cuts and holes/warped appearance and another with deep cuts, no longer smooth or easily cleanable. Resurface or replace. 4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed wooden spoons throughout. 4-502.11(A) Maintain utensils in good repair. Observed spatula in poor repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed large plastic containers used for BBQ sauce being reused for chicken and storage of other food items. Some items were no longer smooth and easily cleanable. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed some rusted shelving in WIC in need of replacement and beneath prep tables. Replace. **REPEAT** -0.5-

#48 · Warewashing facilities: installed, maintained & used; test strips

Corrected during inspection

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf- Observed no drain stoppers for 3-comp sink. -CDI- PIC purchased during inspection. -0-

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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 shelving throughout and top of ice machine, ice machine vent covers and top of oven in need of cleaning. Observed exterior surfaces of canned goods in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 some floor tiles in need of replacement and small hole in ceiling in BOH. Observed 2 light shields missing at BOH. Repair. **REPEAT** -1- 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 floors in need of cleaning beneath fryers. Observed some walls in need of cleaning, especially near cook line. Observed drains beneath 3-comp sink in need of cleaning due to food buildup.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottles stored on prep tables. Observed employee food stored over retail food in WIC. -CDI- PIC relocated items. **REPEAT** -0.5- 6-303.11 Provide required lighting intensity. Observed no light not working over prep sink area. Replace lighting.

View this inspection on the county portal ›

Jan 9, 2026 A 91 · 18 violations

Inspector comments: EHS recommended facility label 3-comp sink. EHS recommended facility purchase sheet trays to facilitate rapid cooling. PIC stated that sometimes dented cans are discarded and sometimes returned depending on the vendor. EHS educated PIC on designating an area for dented cans if they are to be returned. Ownership verified at time of visit. EHS asked PIC about permitted MFU, Nohemy (31618), using this space as a commissary. PIC stated that MFU did not have a designated storage area within facility and all items were kept with MFU and brought to facility when in use. PIC stated MFU had not been in for a while to prep as she had not been using MFU as she was having health issues.

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed 2 employee beverages with no lids stored on prep table and shelving with dry storage. Observed multiple employee water bottles stored on prep tables. -CDI- PIC voluntarily discarded items with no lids and relocated other items. -0-

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P-/2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee sweeping floor and then don gloves to begin working with food without washing hands. -CDI- EHS educated food employee on when to wash and food employee removed gloves and washed hands. -0-

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed dented can. -CDI- PIC voluntarily discarded items. -0-

#15 · Food separated & protected −1.5

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 raw chicken stored over raw shrimp in WIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pinto beans, green beans, collard greens and yams in WIC with no protective covering. Observed raw chicken and other items in WIF in opened bags. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers and onions stored over washed potatoes and cut cabbage in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

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, some items not in use. Observed slicer stored as clean with visible food debris. -CDI- PIC moved items to dishpit to be W/R/S. Items not in use must be stored clean or removed from facility. 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible debris. -CDI- PIC properly cleaned thermometer. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in ice machine around chute. Increased and more thorough cleaning frequency recommended. -0-

#18 · Proper cooking time & temperatures

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed chicken cooked to 156F. -CDI- PIC dropped chicken back in fryer to reach a temperature of 194F. -0-

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed meatloaf hot holding between 112-122F at steam table and hot cabinets. -CDI- PIC voluntarily discarded items. **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 .

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in lowboy and sliding display cooler above 41F. Refer to temperature chart. Observed ambient air of lowboy at 53F and sliding display at 44F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION BY EOD 1/12/2025** **FACILITY TO NOT USE UNITS TO STORE TCS ITEMS UNTIL REPAIRS CAN BE MADE** -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 .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 beef stew, cut cabbage, and green beans in WIC with no date mark. Observed pinto beans date marked 1/2 (discard 1/8). Per PIC, items with no date mark were prepared 1-2 days prior. -CDI- PIC properly date marked items and voluntarily discarded items past date mark. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 2 squeeze bottles with no labels and one squeeze bottle labeled “for kitchen”. -CDI- PIC properly labeled items. -1-

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

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 mac and cheese cooling at a low rate. Observed multiple items improperly cooling in WIC and WIF. Some items with the intent to cool had not started the cooling process due to improper methods. Yams were found in a large plastic bus tub, densely packed in WIF with no active stirring, multiple containers of mac and cheese were found cooling in WIC and WIF stacked on top of each other with lids and no active stirring, pinto beans found cooling in WIF in metal containers filled to the top with no active stirring, raw beef for meatloaf found cooling in WIC with protective coverings stacked on top of each other, pasta found cooling in densely packed metal container with plastic wrap and lid, large container of marinated beef found cooling in densely packed metal bowl with lid. -CDI- EHS educated PIC on proper cooling methods and items were split into smaller containers, unstacked with lids and plastic coverings removed to facilitate rapid cooling. -0.5- 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 .

#35 · Approved thawing methods used

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawing fish that had not been removed from ROP environment. -0-

#42 · Washing fruits & vegetables

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed food employees cutting mangos that had not been washed with stickers still intact. -CDI- EHS educated food employees on removing stickers and washing prior to cutting and items were washed and stickers removed. -0-

#43 · In-use utensils: properly stored −1

Repeat violation

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 flour. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed containers of water used for storing in use utensils at 73F and 58F. **REPEAT** -1-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed large plastic containers used for BBQ sauce being reused for chicken and storage of other food items. Some items were no longer smooth and easily cleanable. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to deep groves and cuts. Replace or resurface. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed some rusted shelving in WIC in need of replacement. Replace. -0- 4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed wooden paddle. When EHS asked what it was used for, PIC stated it was used to stir mac and cheese. -CDI- EHS educated PIC on not using wood as a food contact surface and item was voluntarily discarded.

#49 · Non-food contact surfaces clean

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 shelving throughout and top of ice machine in need of cleaning. Observed NFCS of slicer in need of cleaning. Observed exterior surfaces of containers used for storage of rice, sugar and other items in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail catering items in WIC. -0-

View this inspection on the county portal ›

Oct 10, 2025 A 96 · 4 violations

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatloaf in front serving line hot holding below 135F, see temperature chart. CDI- PIC reheated meatlloaf to above 165F. - 3 - REPEAT 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspectionRepeat violation

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed unpackaged fish in colander under running water. EHS explained that fish needed to be submerged with running cold water. CDI - PIC placed fish in container of overflowing cold water to finish thawing. - 0.5 - REPEAT

#43 · In-use utensils: properly stored −0.5

Corrected during inspection

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in 87F water on prep table. CDI- PIC removed utensils from container of water. - 0.5 -

#55 · Physical facilities installed, maintained & clean

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 several cracked floor tiles in oven area. Repair/replace

View this inspection on the county portal ›

May 20, 2025 A 94.5 · 11 violations

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Corrected during inspection

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site at beginning of inspection. CDI- PIC arrive half way through inspection.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by WIC. CDI- Employee provided paper towels.

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot holding below 135F, see temperature chart. CDI- PIC reheated mashed potatoes to above 165F. REPEAT 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 .

#23 · Proper date marking & disposition

Corrected during 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 pasta salad from 5/12 in WIC. 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef in packaging thawing in prep sink under 130F running water. CDI- EHS had employee changed hot water to 65F running water.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked together while wet on drying rack. Separate dishes to promote air drying. REPEAT

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal shelves in WIC with buildup of rust. Repair. Observed cardboard subjected to moisture lining shelving in kitchen, PIC stated it is not changed every day. Remove all cardboard lined shelves.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by front cook line very slow to drain. Repair.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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 floors behind and underneath all cooking equipment with buildup of oil, water, and food debris. Observed vent in employee restroom in need of cleaning due to black buildup and dust. Clean. REPEAT

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspection

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 multiple employee personal foods and items stored above food for restaurant in WIC and in lowboy cooler. CDI- PIC moved items to bottom shelf.

View this inspection on the county portal ›

Dec 16, 2024 A 96.5 · 6 violations

#15 · Food separated & protected

Corrected during inspection

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 wings and pork chops being breaded in the same flour. CDI- PIC discarded combined flour and made 2 new flour containers to separate chicken and pork. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pans of sweet potatoes in hot holding cabinet and steam table below 135F, see temperature chart. CDI- PIC reheated sweet potatoes to above 165F. 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 .

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken wings, raw pork chops and raw tilapia above 41F, see temperature chart. Lowboy cooler holding 47F-49F ambient. PIC stated they will use 6 hour TPHC for these items. PIC drafted TPHC procedures and posted. Repair lowboy cooler. EHS will follow up on within 3 days. REPEAT 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet metal panes stacked together on drain board and drying rack. CDI-PIC separated dishes to promote air drying.

#49 · Non-food contact surfaces clean

#55 · Physical facilities installed, maintained & clean

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 floors under cooking equipment in need of cleaning due to grease and food debris buildup. Clean.

View this inspection on the county portal ›

Jul 26, 2024 A 95.5 · 2 violations

Inspector comments: Dish machine uses High level QAC.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1 pan of cooked green beans in WIC at 44F. PIC stated that they were cooked yesterday. CDI PIC voluntarily discarded. REPEAT 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 1 pan of cooked green beans not date marked and 1 buckets of cut cabbage not date marked. PIC voluntarily discarded the green beans and put date mark on cabbage. REPEAT 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 .

View this inspection on the county portal ›

Jul 9, 2024 B 88.5 · 10 violations

Inspector comments: EHS advised PIC the following: 1. To keep temperature check log for the WIC. 2. To educate employees on proper cooling techniques 3. To educate employees on proper handwashing 4. Develop a date marking system that all employees follow

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Corrected during inspection

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had multiple REPEAT priority violations today. CDI EHS educated PIC on correcting these violation and EHS also provided Spanish training videos to PIC. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

#8 · Hands clean & properly washed −2

Corrected during inspection

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one of 2 handwashing sinks in the back kitchen CDI PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one of 2 handwashing sinks in the back kitchen CDI PIC provided paper towels

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Repeat violation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white shield in ice machine with buildup on it. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not sanitizing. The concentration is at 0 ppm chlorine. REPEAT VR needed 7-12-24 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple pans of TCS foods in the WIC above 41F. Se temperature chart. CDI PIC voluntarily discarded. REPEAT 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 .

#23 · Proper date marking & disposition

Corrected during 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 multiple pans of TCS foods with incorrect date mark on it. CDI PIC voluntarily discarded because these foods were also above 41F. 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 .

#38 · Insects & rodents not present; no unauthorized animals

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gap across the bottom.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Corrected during inspectionRepeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish washer drying clean pans with a cloth towel. CDI EHS educated employee and she rewashed those pans. REPEAT

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Corrected during inspectionRepeat violation

4-501.11 Maintain equipment in good repair. Observed WIC not holding TCS foods at 41F or below. The ambient Air is 46F today. Facility voluntarily closed today. CDI Technician arrived during the inspection and adjusted the thermostat on the WIC. The ambient air dropped to 40F. REPEAT

#49 · Non-food contact surfaces clean −1

View this inspection on the county portal ›

Mar 12, 2024 A 94 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Oct 4, 2023 A 94.5 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Jul 13, 2023 A 95 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Apr 5, 2023 A 96.5 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Jan 13, 2023 A 95 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Oct 12, 2022 A 99 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Jul 20, 2022 A 98 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Apr 1, 2022 A 97 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Jan 11, 2022 A 96 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Nov 17, 2021 A 95 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Sep 10, 2021 A 97 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

May 10, 2021 A 95 · details not yet loaded

Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.

Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SOUL CENTRAL UNCC” or State ID 20600110084). Inspection type (routine vs. follow-up) is not published in the county's data.