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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameBAD DADDY'S BURGER BAR OF BALLANTYNE
Address15105 JOHN J DELANEY DR
SUITE A
City/State/ZIP
CHARLOTTE NC 28277
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 2/4/2025
Final Score @ Grade
95.50 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
10 0 Handwashing sinks supplied & accessible Yes No No 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in second hand-sink basin. CDI- Basin sanitized. (-0)
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 many containers stored as clean with sticker residue remaining. CDI- PIC rewashes dishes with residue. EHS advises use of painters tape or different brand of label if current product cannot be removed. REPEAT. (-3) 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 .
22 1.50 Proper cold holding temperatures Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottle chipotle ranch in fliptop above 41F. CDI- PIC voluntarily disposes of ranch and will store with ice bath going forward. (-1.5) 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 .
24 0 Time as a Public Health Control; procedures & records Yes No No 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed portioned TCS dressings on front-of-house counter labeled held on time without TPHC label to indicate time window. CDI- PIC dates dressings for time, and will do so going forward. Dressings should be added to procedures for TPHC. (-0) Template for TPHC form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english