Premises Information


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Name

SOUTHBOUND

Address

2433 SOUTH BV

UNIT A

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/25/2025

Final Score @ Grade

General Comments

EHS observed during today's visit that the facility first cooks their jerk chicken (from raw) on the chargrill for 4-5 minutes, then finishes them off in the ovens, which PIC stated usually takes around 45 minutes. EHS observed final cook temp of jerk chicken from the ovens were meeting minimum internal temp once they were done in the oven. EHS reminded PIC that IF they were to utilize a cool-down step in between the two cooking methods, then that is when it is considered "par-cooking" to which they would need written approval for the procedures of safely handling the jerk chicken. EHS observed facility uses the same method for their brisket (from raw) but EHS was unable to get final cook temp for the brisket while on-site, as PIC stated that they finish cooking the brisket in the ovens for a duration of 4 hours.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	0	Food separated & protected	Yes	No	No	3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a couple sheet trays full of TCS food items (chicken wings, raw snapper, garlic in oil) on the speedrack inside the WIC that were not prepared today and left uncovered. CDI: PIC had food employee wrap all food items to prevent contamination.
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer filled at the 3-compartment sink basin reading low concentration, around 50ppm. Manufacturer's label stated that QUAT shall be between 150-400ppm to be deemed effective. EHS observed properly concentrated QUAT sanitizer was dispensing at the 3-compartment sink. CDI: PIC dumped out the sanitizer basin and refreshed with properly concentrated QUAT sanitizer, reading 400ppm. 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
23	1.50	Proper date marking & disposition	Yes	No	No	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 a pan of cooked tofu date-marked with a prep date of 7/18, stored inside the standing RIC. CDI: PIC voluntarily discarded the tofu since it had surpassed the 7-day window. Observed an opened jug of milk that bore no date label, stored inside the WIC. PIC stated that they opened it yesterday. CDI: PIC created date label for milk. Observed multiple TCS food items that had surpassed it's 7-day window, stored inside the WIC (guac base w/tomatoes 7/17, cooked corn 7/18, chickpeas 7/18, cooked brisket 7/18). CDI: PIC voluntarily discarded all above mentioned food items. Observed a hotel pan of cooked carnitas that was date-marked with a prep date of 7/15. PIC stated this must have been a mistake, and said that this was cooked on the same day as the hotel pan of cooked carnitas stored directly below it, which was date-marked with a prep date of 7/23. CDI: PIC created new date label for the carnitas and removed the incorrect date label to avoid any confusion. 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 .
37	0	Food properly labeled: original container	Yes	No	No	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 2 large cambros of panko, unlabeled and stored in the back prep room. Observed 1 large bin of flour, unlabeled and stored in the dry food rack. CDI: PIC labeled all containers for easy identification.
42	0.50	Washing fruits & vegetables	No	No	No	7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed no test strips for the veggie wash used at the facility. PIC stated they were ordered but will arrive next week. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple metal pans wet-stacked and stored in the clean dish rack. Ensure all pans are completely air-dried before stacking together.
45	0	Single-use & single-service articles: properly stored & used	Yes	No	No	4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a few stacks of single-serve boxes and single-serve containers stored out of it's protective packaging, stored right-side up at the expo station. CDI: PIC inverted all stacks to prevent contamination.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed broken toilet seat fallen off of it's hinges, in 1 of the 5 stalls inside the female restroom. Repair/replace toilet seat. Observed rusted shelves inside the WIC and at clean dish rack. Replace/repair rusted shelves so that they are smooth and easily cleanable. Observed missing door handle on the standing RIC. Replace missing door handle.