Premises Information


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Name

SOMA BISTRO CURRY N CAKE

Address

2015 E ARBORS DR

240

City/State/ZIP

CHARLOTTE

28262

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/26/2026

Final Score @ Grade

General 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.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	No	Yes	Yes	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	0	Proper eating, tasting, drinking or tobacco use	No	No	No	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	3	Food separated & protected	Yes	Yes	No	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	3	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	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	0	Proper reheating procedures for hot holding	Yes	No	No	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	1.50	Proper cooling time & temperatures	Yes	No	No	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	3	Proper hot holding temperatures	Yes	Yes	No	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	1.50	Proper cold holding temperatures	Yes	Yes	No	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	3	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 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	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 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	0	Approved thawing methods used	Yes	No	No	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	1	Food properly labeled: original container	Yes	Yes	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 several spice containers without labels.
38	2	Insects & rodents not present; no unauthorized animals	No	Yes	No	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	0	Contamination prevented during food preparation, storage & display	No	No	No	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	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	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	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	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	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 tall reach in units, squeeze bottles in need of cleaning. Pts not escalated due to improvement
55	0.50	Physical facilities installed, maintained & clean	No	No	No	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.