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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

BAD DADDY'S BURGER BAR OF BALLANTYNE

Address

15105 JOHN J DELANEY DR

SUITE A

City/State/ZIP

CHARLOTTE

NC

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/13/2014

Final Score @ Grade

97.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	1	Handwashing sinks, supplied and accessible	Yes	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available for handsink at server station. CDI - Papertowels stocked. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Wiping cloth and spray bottle hanging off rim and into handsink behind bar; bartender dumped bottle of sanitizer into handsink. CDI - Items were relocated.
13	0	Food separated and protected	Yes	No	No	General Comment3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed produce stored on shelf above prepared produce items and dressings. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Metal bowl of raw tuna resting on top of uncovered raw tuna in pan. CDI - by instruction
14	0	Food-contact surfaces: cleaned and sanitized	Yes	No	No	General Comment4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Minor build up observed on soda gun nozzle at bar. CDI - Nozzle cleaned during the inspection.
20	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw tuna on prep counter at 54F. Tuna moved to walk in cooler to rapidly cool.
31	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	General Comment3-501.15 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 Raw tuna steaks and ground tuna tightly wrapped while cooling. CDI - Wrapping was vented on items to allow rapid cooling.
42	0	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	General Comment4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four small food pans wet stacked on drying shelf. CDI - Pans seperated to dry.