Premises Information


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Name

MIDWOOD SMOKEHOUSE OF BALLANTYNE/GK

Address

12410 JOHNSTON RD

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/4/2025

Final Score @ Grade

General Comments

Facility was holding ranch on ice on the counter for service. The dressing was struggling to maintain temperature. EHS and PIC discussed the use of Time as a Public Health Control (TPHC). Facility is now using 6 hour TPHC for the ranch on the expo line. Facility is aware that the product cannot go above 70F and cold holding logs must be used and produced upon request by the regulatory authority. PIC stated facility will utilize a cold holding log and take temperature of the ranch every two hours to monitor. Facility completed TPHC procedures onsite.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	3	Proper cold holding temperatures	No	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the grill drawer not holding TCS foods at 41F or below. See temperature chart. All items had been placed on the line less than 4 hours ago so items were moved into the walk in freezer for rapid cooler. PIC called vendor for a repair and they will be out tomorrow. Ambient air on the unit is 43F. Facility stated they will use the unit with less product and use ice baths. Ranch dressing found in ice bath on the counter was above 41F. CDI- See comments. TPHC procedures were put in place for ranch dressing. 3-day VR Required. REPEAT Full Points 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 .
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with 50ppm of Quat. CDI- PIC replenished buckets with sanitizer at 200ppm.
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 an outdoor storage area that is used to store chemicals, tools, and facility equipment. Facility shall remove kitchen equipment or fully seal the storage area from the elements. EHS will verify during VR.
55	0	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 heavy build up on ceiling tiles near smoker in back on kitchen. Clean or replace as soon as possible.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-303.11 Provide required lighting intensity. Observed deminished lighting intensity near smoker due to build up in light shields. Clean or replace as soon as possible.