Premises Information


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Name

SOUL CENTRAL UNCC

Address

8531 N TRYON ST

City/State/ZIP

CHARLOTTE

28262

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/27/2026

Final Score @ Grade

82.50

General 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.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	Yes	No	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	3	Food separated & protected	Yes	Yes	No	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	1.50	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	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	0	Proper cooling time & temperatures	Yes	No	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 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	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 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	1.50	Proper date marking & disposition	Yes	Yes	No	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	2	Toxic substances properly identified stored & used	Yes	Yes	No	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	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	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	0	Wiping cloths: properly used & stored	Yes	No	No	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	1	In-use utensils: properly stored	No	Yes	No	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	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	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	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	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	0	Warewashing facilities: installed, maintained & used; test strips	Yes	No	No	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	0.50	Non-food contact surfaces clean	No	Yes	No	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	1	Physical facilities installed, maintained & clean	No	Yes	No	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	0.50	Meets ventilation & lighting requirements; designated areas used	Yes	Yes	No	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.