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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameSOUTHERN PECAN
Address6706 PHILLIPS PLACE CT
UNIT C
City/State/ZIP
CHARLOTTE NC 28210
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 7/23/2026
Final Score @ Grade
92 A
General CommentsFacility needs larger/additional cooling space or facility needs to reduce quantity of TCS foods that required cooling. Ensure oyster tags are kept with oysters, if in two locations, will need to copy tag to split between locations. Facility remains on W, Intent to Suspend status. Facility will need to provide and action plan, see cold holding violation, in order to resolve issue. Further permit action may be taken if facility is unable to resolve cold holding issues. Send temp logs every day to EHS

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
16 0 Food-contact surfaces: cleaned & sanitized Yes No No 4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed raw cut tomatoes cut today, cooling in containers in prep tops with date marks of 7/19 and 7/20. CDI PIC voluntarily discarded items, ensure new food goes into properly cleaned and sanitized new equipment. 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 1.50 Proper cooling time & temperatures Yes Yes No 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 gumbo (53F), and collards (48F) prepared yesterday, that have not been out of WIC since placement into WIC yesterday, holding above 41F. CDI PIC voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
21 0 Proper hot holding temperatures Yes No No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of rice in hot box holding below 135F. CDI PIC 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 .
22 3 Proper cold holding temperatures No Yes Yes 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items on right side of prep tops next to fryers, and ambient and 1/2 and 1/2 in small RIC in waitstaff area holding above 41F. No immediate suspension at this time, PIC and management is made aware that to resolve ITS, an action plan is expected and expected to include: receipts from repair or replacement, actions to ensure unit is functioning properly every day, all day, any extra adds such as heat shields between fryers and prep unit, and temperature log sent daily to EHS. VR required. 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 1.50 Proper date marking & disposition Yes Yes 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 opened milk and cooked sausage with no date marks, and ham with date mark of 7/16, one day past expiration. Repeat CDI items 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 .
33 1 Proper cooling methods used; adequate equipment for temperature control No Yes Yes 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 gumbo and collards made day prior in large, plastic deep well containers with lids holding above 41F, missing the cooling window. CDI Items voluntarily discarded. Observed noodles cooling from today that had no change in cooling temperature in 18 minutes, noodles were on bottom of a stack of other cooling items with tightly covered lid. This also led to items stacked on top level increasing above its holding temp of 41F and below because of the radiating heat. Repeat. VR required 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 .
42 1 Washing fruits & vegetables No Yes No 3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still in tact stored in prep unit. Repeat
 
 
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