Premises Information


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Name

BLUE TAJ, THE

Address

14815 BALLANTYNE VILLAGE WY

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/24/2026

Final Score @ Grade

General Comments

EHS discussed with PIC items that are cooked/cooled in facility. Per discussion facility cook/cools the following: chicken, lamb, goat, potatoes, samosas, cauliflower, mixed veggies, and various curry sauces. Facility has ample equipment (two walk in coolers, walk in freezer). EHS has not observed cooling out of compliance during the last three inspections. Based on this information facility should be moved to a category four. EHS will submit this information so that the change can occur. EHS stated facility can continue normal operation and will reflect this information on permit once category has changed.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	Yes	No	4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards in dish area with heavy scoring and deep cuts present on cutting surface creating areas that can no longer be effectively cleaned and sanitized. CDI - PIC voluntarily discarded cutting board. REPEAT. 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. EHS observed two shelves in dish room area beginning to corrode. EHS advised to replace/resurface shelving so that it is durable and easily cleanable. 4-502.11(A) Maintain utensils in good repair. EHS observed two metal ladles beginning to crack near handle. CDI - PIC voluntarily discarded utensils. (0.5)
49	1	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. EHS observed gaskets of low boy cooler and WIC soiled with food residue and debris. EHS observed minor food debris accumulating on shelving in WIC. EHS observed food residue present on shelving throughout kitchen area, specifically dry storage. Increase cleaning frequency to avoid accumulation. (1)
55	0.50	Physical facilities installed, maintained & clean	No	Yes	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. EHS observed food residue and debris accumulating on flooring and walls around dish area. EHS advised to increase cleaning frequency to avoid accumulation. (0.5)
56	0	Meets ventilation & lighting requirements; designated areas used	Yes	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee belongings being stored above make unit in kitchen. EHS provided education. CDI - PIC relocated employee belongings. (0)