Premises Information


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Name

BALLANTYNE HOTEL AND LODGE

Address

10000 BALLANTYNE COMMONS PY

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/12/2019

Final Score @ Grade

90.50

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
6	0	Hands clean and properly washed	Yes	No	No	2-301.14 Wash hands after activities that contaminate them. -P: Observed employees putting on gloves without required handwash. One employee handled sanitizer bucket then removed soiled gloves to return to cook line but did not wash hands before donning new gloves. (See #13 below) CDI- EHS stopped employee and directed to wash hands.
8	0	Handwashing sinks, supplied and accessible	Yes	No	No	5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink at bar being used as a dump sink. Ice cubes seen in sink. CDI- sink cleared. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels at one dish pit handsink. CDI- towels provided.
13	1.50	Food separated and protected	Yes	No	No	3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed gloved employee handle sanitizer bucket then return to cook line without discarding soiled gloves. CDI- PIC directed employee to change gloves, wash hands, then don new gloves.
14	3	Food-contact surfaces: cleaned and sanitized	No	Yes	Yes	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Observed bar glass washer not sanitizing. Glasses will go to main kitchen dish room for cleaning. Verification of effective service needed before resuming use of glass washer.
16	1.50	Proper cooking time and temperatures	Yes	Yes	No	3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grill marked mahi 87 F in walk-in, said by PIC to be undercooked. Repeat issue. Interrupting the cooking process requires an approval from the Mecklenburg County Health Department. Do not non-continuous cook proteins until approval obtained.
18	0	Proper cooling time and temperatures	Yes	No	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Found fingerling potatoes 48 F from early in the morning. Potatoes were in dense volume, and covered. CDI- potatoes voluntarily discarded.
20	0	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found some items in cold holding between 42F and 45F. For this inspection only, food in this temperature range will be marked out of compliance but will incur no deduction of points. Future inspections with result in deductions for food above 41F. CDI- foods above 41F moved to walk-in for rapid cooling.
21	3	Proper date marking and disposition	Yes	Yes	No	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: Found squash soup dated 2/3. Porkkbelly scraps with no date; chorizo dated 2/4; red leaf lettuce dated 1/29; chicke apple sausage 2/5. All food voluntarily discarded.
27	0	Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan	Yes	No	No	8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Facility is not approved for ROP of fish. Found in-house vacuum packaged char. CDI- voluntarily discarded. Use 10K bags for vacuum packaging fish; this is not considered ROP. Review the attached HACCP plan; there are requirements for labeling, date marking, and cold holding. Do not resume vacuum packaging until HACCP plan is reviewed.
31	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 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: Found foods in cooling process tightly covered.. Dense and tightly covered potatoes did not meet cooling parameters, pasta cooling tighly covered. Penne tightly covered while cooling. Black bean and tomato salsa cooling while tightly covered. Sliced turkey covered and tightly stacked 44F in cooling. CDI- potatoes discarded, other foods vented and spread on sheet trays.
42	0	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying utensils coming out of dish machine.