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

3/19/2026

Final Score @ Grade

General 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.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	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	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 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	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 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	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	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	0.50	Non-food contact surfaces clean	No	No	Yes	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	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.