A91.5
SOMA BISTRO CURRY N CAKE
2015 E ARBORS DR, 240, Charlotte, NC 28262
Restaurant · NC permit/State ID 20600111313
Latest gradeA (91.5)
Last inspectedOct 26, 2026
Inspections on record7
On record sinceJun 17, 2025
Score history
Jun 17, 2025Higher is betterOct 26, 2026
Inspections & violations
Oct 26, 2026 A 91.5 · 13 violations
Inspector comments: Establishment has hot holding display case for pastries in dining room.
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one in establishment with food protection manager certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed −2
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 several food employee put soap on hands, immediately rinsed off soap, and turned faucet off. CDI - employees re-washed hands with soap for 20 seconds.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee clean countertop with dirty rag with gloves on, wipe off gloves with dirty rag, and attempt to prep rice. CDI - PIC discarded gloves and washed hands.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy food debris and buildup within all microwaves. Increase cleaning frequency.
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 used and then wiped off with bare fingers, and stored. CDI - washed hands and the thermometer was w/r/s
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items hot holding below 135F (unsalted butter, lentil soup, chickpea soup, egg pastry, vegetable pastry). CDI - PIC voluntarily discarded butter and reheated soups and pastries to 165F for hot holding.
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
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items cold holding above 41F (paneer, goat purée, onion sauce, condensed milk) CDI - PIC moved to RIF for rapid cooling.
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 .
#37 · Food properly labeled: original container
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 working containers of oil, lemon, and butter without labling.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several dirty, wet, wiping cloths, stored on countertops and on food. CDI - PIC removed wiping cloths and replaced with new dry cloths.
#43 · In-use utensils: properly stored
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 water for utensils visibly soiled. CDI - PIC remade water.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet nesting, stacked throughout all dishes stored on clean dish racks. CDI - PIC rearranged to allow for air drying.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
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 pizza boxes stored on the floor. CDI - PIC removed from floor to prevent contamination.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed RIC in back of kitchen with broken handle held on by tape. Repair/replace.
#49 · Non-food contact surfaces clean −1
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 all reach in coolers, all reach in freezers, prep unit, and all low boys with visible food debris, and buildup. Increase cleaning frequency.
#55 · Physical facilities installed, maintained & clean −1
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 in need of cleaning, under and around equipment. Observed ceiling and ventilation with heavy dust accumulation and buildup. Increase cleaning frequency.
Mar 19, 2026 A 92 · 6 violations
Inspector comments: NOTE: Facility has replaced small single door tall reach in freezer with large white single door tall reach in freezer. Facility also has a new double door tall reach in duel cooler/ freezer in the front area near. No permits were pulled for new pieces of equipment. New equipment approved. White single door tall reach in freezer will be used for cooling foods. Duel cooler/ freezer (freezer portion ONLY) will be used for cooling as well. As a result of the new equipment, facility will be able to increase the number of food items they cook and cool. **PERMIT AMENDED TO REFLECT THE APPROVAL OF NEW ITEMS TO BE COOKED AND COOLED (CHICKEN, NOODLES, LENTILS AND EGGS). Amounts for each item along with how many times a week items will be prepared is listed below. Facility is now able to cook and cool lamb, goat, chicken, onion sauce, tomato sauce, rice, eggs, lentils, and noodles. Items will be cooked in small batches. All items MAY NOT be cooked and cooled all at the same time. Food items must be cooked and cooled on a rotating schedule as to ensure all items are cooled safely and not to over work the new units. The cooling procedure is as follows. Food will be cooked, then transferred to a pan, where it is held out for cooling on the prep table. The food will then be moved to the tall reach in freezer. Food is to be temped during the first 2 hours to ensure that it gets below 70F. Once the food is below 70F and in the freezer, food is to be cooled to 41F within 4 hours. If the food does not reach 70f within 2 hours, discard. If the food does not reach 41F within 4 hours after reaching 70F, discard. Once food reaches 41F, it will be transferred to the tall reach in coolers or low reach in freezer for holding. This process is to remain in place while cooling cooked foods.
Chicken leg quarters 1, 64oz pan 2x a week
Chicken thighs and breasts 1, 32oz pan 2x a week (20lb)
Noodles 1, 64oz pan 2x a week
Lentils 1, 32oz pan 4x a week
Eggs 10-15 daily
PIC wants to enclose front area. No walls will be knocked down or removed in any way. PIC will move host counter (counter is on wheels) and put up a screen so that customers cannot see in the kitchen area.
Milks: Upon arrival at the facility EHS observed 5 milks stored outside at the back door of the facility. No one was present in the facility at the time, so EHS waited. Later at around 10:30am the milks were stored on the prep tables. EHS asked when milks had come in. PIC stated that they just came. EHS stated that they were received earlier prior to EHS arrival. EHS asked when the order was placed. PIC stated last night the order was placed from Sam’s Club and it came sometime this morning. Ensure that someone is able to get food deliveries from the delivery person, as not to keep food outside. PIC voluntarily discarded.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee washing dishes without sanitizer. EHS asked PIC how they wash dishes. PIC stated they wash in the second sink and use bleach in the 3rd sink. All of the soiled dishes were being stored in the 1st basin (without any soap water). EHS observed a small bucket of soap water used for washing the dishes. Employee was washing the dishes in the 3rd basin, however PIC stated that they place the bleach sanitizer there. EHS educated PIC on proper dish washing procedures. EHS got employees to correctly set up the sink for dish washing. Dishes are to be washed in the first basin, rinsed in the second basin and sanitized in the 3rd basin. EHS told PIC to have someone clean and sanitize clean side of the sink, since soiled dishes were washed there.
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 −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed canned chick peas mixed with onion/ tomato sauce cooling from last night at 47F. CDI- Discarded. CDI- PIC states that the chick peas were not cooked.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .
#23 · Proper date marking & disposition −3
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 dates on foods in prep top unit held overnight. CDI- Dated. Observed containers of biryani, vegetable pickles, chick peas without dates. CDI- All items dated. This is the 6th consecutive time facility has been out on date marking. EHS has discussed date marking extensively in previous inspections during inspection report review. EHS recommends risk control plan. Further violation will result in an INTENT TO SUSPEND. PIC will send risk control plan to EHS by Friday 3/20/26, via email or phone. PIC will create monitoring logs for date marking. Monitoring will need to be completed daily.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Resurface/ replace.
4-501.11 Maintain equipment in good repair. Observed rice cooker handle broken. REPEAT observed peeling racks in tall reach in cooler.
#49 · Non-food contact surfaces clean −0.5
Follow-up verification required
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 prep top unit, low reach in, seasoning containers in need of cleaning.
#55 · Physical facilities installed, maintained & clean −0.5
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, under and around equipment.
Feb 26, 2026 C 78 · 18 violations
Inspector comments: NOTE: EHS observed cooked items cooling in tall reach in units (Paneer, eggs). Observed several other foods cooked and cooled in the facility that were not agreed upon by EHS and PIC. Facility agreed to only cook and cool onion sauce, tomato sauce, goat and lamb. EHS and PIC agreed to adding rice to the cooling list. EHS observed eggs, rice, chicken, paneer, goat soup, dal, potatoes, veg mix among other items cooked and cooled. EHS found several issues with cooling today. Cooked items were cooled in the tall reach in unit. Several other items were cooling with lids on and wrapped in the tall reach in. NO temperatures were taken throughout the cooling period. The facility places the items in the tall reach ins to cool, then leaves them until needed. This process is not approved. Facility will be restricted to cooking and cooling (rice, onion sauce, tomato sauce, lamb and goat).
If EHS finds other items cooked and cooled without prior approval an INTENT TO SUSPEND WILL BE ISSUED.
NOTE: Disinfectant wipes used for prep tables do not specify that they are food safe. Directed use does not include food contact surfaces. Use bleach sanitizer or food safe sanitizer for cleaning. Kitchen.
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Repeat violationFollow-up verification required
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed violations pertaining to reheating, hot holding, date marking, storage order, clean dishes, cross contamination among other things.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
#6 · Proper eating, tasting, drinking or tobacco use
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 employee drinks stored throughout the kitchen area.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored over ready to eat items in the low reach in unit. Observed Opened raw chicken stored above opened beef in tall reach in freezer. Freezer was at 44F. Items were thawed. Raw chicken/ meat juice covered over the bottom of the cooler. CDI- Items relocated to proper 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 −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaned dishes splattered with raw chicken juice. Observed robo coupe stored clean, soiled with old food debris.
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 .
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pre-cooked rice reheated to 120F. CDI- Reheated to 165F.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed food cooling above 41F after 4 hours of cooling. CDI- Discarded
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 eggs, chick peas, potato soup and onion/ tomato sauce mix holding below 135F in hot well. CDI- All items reheated to 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 −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coconut milk and unsalted butter in prep top unit holding above 41F. CDI- Coconut milk discarded. Butter placed in low reach in. Pts de-escalated based on improvement.
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 −3
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 goat soup, dal and beans without date marking. CDI- Items dated.
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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violationFollow-up verification required
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 several food items cooling with lids on. Cdi- Removed.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility without enough equipment to sufficiently and safely cool items. EHS reiterated to PIC during the last visit that facility is limited to cooling to 4 items (onion sauce, tomato sauce, goat and lamb). EHS observed cooked and cooled vegetables, dal, goat soup, cauliflower, paneer, rice, biryani, marinated chicken, chicken biryani among other things. VERIFICATION REQUIRED WITHIN 10 DAYS
#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 chicken thawing in prep sink without running water. CDI- Water ran on chicken.
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat violation
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 several spice containers without labels.
#38 · Insects & rodents not present; no unauthorized animals −2
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in kitchen area. EHS reviewed most recent pest control log. Pest control came out 2/24. Continue use pest control services, clean frequently and keep food covered.
#39 · Contamination prevented during food preparation, storage & display
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed napkins stored in container of food in tall reach in.
#44 · Utensils, equipment & linens: properly stored, dried & handled
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 clean dishes stored at prep sink with raw chicken. Observed clean knives stored on soiled magnet strip. CDI- All items taken to be cleaned.
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet stacked in clean dish storage area.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed tall reach in freezer gasket heavily damaged. Observed broken handle on rice cooker. Repair/ replace
#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 tall reach in units, squeeze bottles in need of cleaning. Pts not escalated due to improvement
#55 · Physical facilities installed, maintained & clean −0.5
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, under and around equipment. Pts de-escalated based on improvement. Observed wall behind 3 comp in need of cleaning.
Feb 11, 2026 C 71 · 21 violations
Inspector comments: NOTE: Roaches found on food contact surfaces and prep surfaces. EHS observed severe roach infestation during visit. IMMEDIATE SUSPENSION ISSUED.
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspectionRepeat violation
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed issues with cold holding, hot holding, storage order, bare hand contact, hand washing. CDI- EHS reviewed all issues with PIC.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees without knowledge of employee health policy. CDI- PIC trained on site and signed policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack raw shelled eggs, then go to handle ready to eat items. CDI- Employee changed gloves and washed hands.
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC grab RTE tomato garnish with bare hands. CDI- Discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed spoon in handwashing sink. CDI- Removed. Pts de-escalated based on severity. Observed employee rinsing towel in handwashing sink.
#15 · Food separated & protected −3
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw containers of chicken stored above RTE items in tall reach in. Chicken placed on bottom.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready to eat items in tall reach in.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Knives soiled with old food debris. Observed roach crawling on clean dishes. CDI- Items taken back to be cleaned. Observed clean dishes stored in the mop sink. Dishes filled the entire mop sink area. EHS asked where they are dumping the water. PIC stated in the prep sink. DO NOT POUR MOP WATER IN PREP SINK. CDI- Removed and taken to wash.
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 .
#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 rice holding below 135F. CDI- Reheated to 167F.
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
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potatoes and veg mix holding above 41F in tall reach in. Observed cut tomato, heavy cream and coconut milk held out on prep table. CDI- All items discarded.
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 −3
Repeat violationFollow-up verification required
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 several food items made days prior without date mark. Verification required within 10 days. Observed veg mix dated 2/10 with potatoes that were made 2/9. Veg mix dated for 2/9. Date food with the earliest made food items.
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 inspectionRepeat violation
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticides in kitchen. EHS observed large roach presence. PIC paid for pest control but has no records. CDI- Pesticides removed
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Follow-up verification required
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility without enough equipment to sufficiently and safely cool items. EHS discussed with PIC during the last visit to limit cooling to 4 items (onion sauce, tomato sauce, goat and lamb). Facility was also to have a freezer dedicated to cooling only. Facility is to dedicate a freezer to cooling ONLY. Nothing else is to be in freezer. EHS observed the dedicated freezer full of pre-made frozen items and raw meats. Items are not cooled, but purchased and stored. EHS observed cooked and cooled biryani, potatoes, chicken, vegetables and other items in reach in coolers. Parameters listed above were discussed during previous visit on 2/6/26 and re-iterates today. VERIFICATION REQUIRED WITHIN 10 DAYS. Failure to comply with permit conditions regarding proper cooling will result in permit action.
#37 · Food properly labeled: original container
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 spice, flour containers without labels throughout. Keep items labeled.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large roach presence at facility. EHS observed roach crawling on cleaned pans, under microwave, in light fixtures and on walls. Observed roach at 3 comp sink on drainboard with clean dishes. Work to repair and eliminate any pest harborage areas, including removing unnecessary equipment and relocating items to empty shelving to keep equipment and utensils off of the floor.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches under microwave and throughout facility and hard to reach areas, such as under equipment and around water sources.
AT EASE PEST CONTROL COMPANY
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor.
#43 · In-use utensils: properly stored
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 water used for utensil storage at 94F. CDI- Water dumped.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
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 clean dishes stored with soiled dishes at 3 comp sink.
#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 gasket heavily torn on single door tall reach in freezer.
#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 flour bins, sauce bottles, tall reach in unit shelves, prep tables and prep shelves in need of cleaning.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 cove base pulling from wall under prep sink.
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 and around equipment in need of cleaning.
#56 · Meets ventilation & lighting requirements; designated areas used −1
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored customer items throughout.
Feb 4, 2026 B 81.5 · 17 violations
Inspector comments: NOTE: Maintenance came on site to fix hot water for 3 comp sink.
EHS assessed cooling and capacity during inspection. Facility does not have the capacity to cook and cool all of their items without either a dedicated cooler or walk in cooler. Items cooked and cooled listed below. Facility does not have a dedicated cooler for cooling. Cooling procedure is to leave them out on the prep table to get to room temp then place into the tall reach in units. Temps are taken next day around 7pm. Employees get to the restaurant at 11/11:30am to check temps. Facility closes at 1:30am. EHS advised them to take temperatures before leaving the facility to ensure food is at 41F or below prior to leaving. EHS is requesting SOPs for cooling for review.
rice (cooked in large batches), onion sauce, toamto sauce, lentils, paneer, cauliflower (fried), baby corn (fried), eggs, chicken, lamb, goat, chick peas
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Repeat violationFollow-up verification required
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed violations with Cold holding, date marking, bare hand contact, proper washing of dishes, contamination of equipment/ utensils, storage order among other things (see violations below). VERIFICATION REQUIRED WITHIN 10 DAYS
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed employee wash dishes in handwashing sink. CDI- Removed and relocated to 3 comp sink to sit until sink is fixed.
#15 · Food separated & protected −3
Repeat violationFollow-up verification required
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish, eggs, chicken, lamb and ground meats stored above ready to eat food items throughout. CDI- ALL items placed on the bottom. Observed raw ground meats stored above unpackaged prepped items in the tall reach in freezer. Items could not be rearranged at the time. Keep raw meats on the bottom. VERIFICATION REQUIRED WITHIN10 DAYS.
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
Follow-up verification required
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and knives stored clean with lots of old food debris. CDI- Taken to the sink to be cleaned. Facility could not clean dishes because there was no hot water. Dish wash solution did not state anywhere that it was low temp. EHS asked for sink to be set up for washing. Bleach water was ran in the middle basin. Soiled dishes were placed in the 1st and 3rd basin. Manager took slicer from first basin, wiped it, sprayed it with the spray arm and dipped it into the sanitizer. EHS explained proper way to clean dishes. Facility will close due to incapability to wash dishes. VERIFICATION REQUIRED WITHIN 10 DAYS. Wash, rinse and sanitize dishes for cleaning.
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 .
#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 5 containers of onion sauce holding above 41F in tall reach in cooler 1. Observed goat, 5 containers of biryani holding above 41F in tall RI cooler 2. Observed 8 containers of tomato/ onion sauce mix holding above 41F stored on prep table shelf. Items must be held under refrigeration. Observed fried onions held out on speed rack under the bread above 41F. EHS asked how long they had been there and if they were in use. PIC stated that they use them for customers and they had been out on the speed rack over night. Oninos connt be held out overnight. CDI- All items were discarded.
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 −3
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). Observed several containers of onion sauce, tomato sauce, rice, milk without dates. CDI- Items dated with the day they were prepared.
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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed household raid stored beside onions. CDI- Removed.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-PObserved household raid used at facility. Use commercial pest control only.
#35 · Approved thawing methods used −1
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 chicken thawing without water. CDI- water ran on thawing chicken.
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed roach smashed on wall behind knives. EHS went to place knives in 3 comp sink for cleaning and noticed that the roach had been removed. Observed gnats in kitchen
#39 · Contamination prevented during food preparation, storage & display −2
Corrected during inspectionRepeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut onions stored in a container on the floor. CDI- Onions removed.
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed onions and herbs being prepped for cutting without being washed. CDI- Items taken to be washed.
#43 · In-use utensils: properly stored −0.5
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 handles of scoops in flour.
#44 · Utensils, equipment & linens: properly stored, dried & handled
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 clean dishes stored near soiled dishes at 3 comp sink. Observed clean dishes stored at prep sink with raw meat. Dishes taken to be cleaned.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed gasket heavily damaged at tall reach in freezer.
#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 flour bins and sauce bottles in need of cleaning.
#55 · Physical facilities installed, maintained & clean −1
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 and walls in need of cleaning throughout.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat stored on dry rack with customer items. Keep employee items in designated area.
Aug 22, 2025 B 86 · 18 violations
Inspector comments: EHS spoke with PIC about date marking ,handwashing ,thawing, storage order and when to change gloves. EHS also left information and posters on when to change gloves and storage orders for RIC. EHS also informed PIC he could request another inspection. EHS also advised PIC to be sure all violations are addressed and taking care of before requesting re-inspection.
#1 · PIC Present, demonstrates knowledge, & performs duties
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS did educate PIC on date marking,when to wash hands , when to change gloves and storage order.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick containers off floor then go back to prep work.. Allso saw another food employee drop utensils pick utensils off floor and went back to cooking. CDI..Had employee wash hands.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed handwashing sink blocked by waste bin. CDI waste bin was removed. REPEAT
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink with food debris. CDI..handwashing sink was cleaned out. REPEAT
5-202.12 Provide at least 100F water at handsinks. Observed handwash sink in restroom at 86F
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed microbial growth on cabbage. CDI.. Cabbage was voluntarily discarded.
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw shell egg and continued to use same gloves to get food out of prep unit..CDI had employee throw gloves away and wash hands.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce over RTE and unwashed produce over washed produce.
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 fish stored under goat meat.CDI.. EHS has employee rearrange entire RIC.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food not cooling unwrapped.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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
Repeat violation
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure..Observed cavity of microwave with food debris..REPEAT
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F..Please see food chart.. CDI..Items were voluntarily discarded. REPEAT EHS didn’t escalate points only a few items above 41F
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 −3
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). Observed TCS items from 1& 2 days prior without dates. Located in RIC and RIF. Items were discarded.REPEAT
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 TCS foods held without proper date marking; items from 1 and 2 days prior were not labeled with prep or discard date. CDI.. Items were voluntarily discarded
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 .
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 several bowls of chicken thawing at room temperature. CDI.. Chicken was placed in RIC
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door ajar, no protection from pests.
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bags of onions stored on floor by 3 comp sink. REPEAT
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed clean-cut veggies stored in RIC on shelves with visible debris. REPEAT
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees without hair restraints.
#43 · In-use utensils: properly stored
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoon stored in rice with handle making contact with the food
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 making contact with 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 utensils stored in water under 135F
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several bowls stacked wet.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Corrected during inspectionRepeat violation
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed tomato purée stored in original can. CDI.. purée was poured into container.REPEAT
#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 RIC in need of wiping down, sprayer under hood in need of wiping down.
#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 facility in need of cleaning.
#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 cell phones stored on prep tables.
Jun 17, 2025 A 96 · 7 violations
Inspector comments: Observed yogurt and milk based drinks made in house every 3-4 days without a date. PIC is aware these items are in need of date marking. Also PER supervisor Alex no labels are necessary due to the location of the cooler. EHS left employee health plan and V&D poster
*** EHS CAME RIGHT AT CLOSING, NO FOOD WAS BEING COOKED AT THAT TIME*****
*********EHS ALSO MADE PIC AWARE THAT 10/26/ 25 THE ONE NO COMPLIANT ITEM WILL NEED TO BE REPAIRED. *********** THE HOT WATER IN BATHROOM IS 80F NEEDS TO BE 100F******
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items blocking hand wash sink.. CDI Items were removed
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris inside hand wash sink.. CDI.. Sink was cleaned out
5-202.12 Provide at least 100F water at handsinks.b Observed hot water at hand sink in bathroom below 100F see temp chart
#16 · Food-contact surfaces: cleaned & sanitized
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave in need of cleaning.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F. See temp chart.CDI..Items were voluntarily discarded.
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 inspection
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 food prepared yesterday morning without dates. CDI..Dates were added
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 Food prepared from yesterday without dates. Dates were added.
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 .
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 .
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed new boxes of cooking oil stored on the floor. CDI.. Items were moved to table
3-307.11 Protect food from contamination sources not specifically noted by the code.Observed cut clean veggies stored on shelves in Tall RIC. Please store cut clean veggies in containers or wrap veggies
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed tomatoes stored in original tomato can.Items moved to pans
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 shelving throughout rusted.
#55 · Physical facilities installed, maintained & clean
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed lots of clutter not necessary for operation and maintenance.
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.Facility in need of cleaning
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SOMA BISTRO CURRY N CAKE” or State ID 20600111313). Inspection type (routine vs. follow-up) is not published in the county's data.