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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

COURTYARD BY MARRIOTT BALLANTYNE

Address

15635 DON LOCHMAN LN

City/State/ZIP

CHARLOTTE

NC

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

10/27/2023

Final Score @ Grade

98.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed liquid margarine at grill around 98-125F. Container of margarine indicated need for temperature control. After discussion with PIC, margarine will be placed on 4hr TPHC. CDI-Paperwork provided to PIC and completed for future use. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23	1.50	Proper date marking & disposition	Yes	Yes	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salsa from opened container without prep date. CDI-Item properly marked with prep date. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P s Observed marinated roasted tomatoes with date bearing 10/15 and opened hummus with prep date bearing 9/27. EHS educated PIC and employee on TCS date marking requirements. Items voluntarily discarded. CDI 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 . **Point deduction reduced to half points due to improvement from inspection.
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 wiping cloths stored in sanitizer solution below 200ppm QAC at espresso machine. CDI-Bucket was refilled with sanitizer registering at 300ppm.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-501.11 Maintain equipment in good repair. Observed final rinse gauge on high temp dish machine in disrepair. Facility has max temp registering stickers to verify final rinse sanitizing temperatures are 160F and above.