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

6/25/2026

Final Score @ Grade

General Comments

Repairs will be occurring to main dish room in the coming weeks. EHS has discussed plan with PIC if/when the large dish machine will need to be shut off due to construction repairs. PIC will send EHS written procedures for if this occurs. Facility will be able to utilize numerous high temp dish units located in facility to accommodate for missing dish unit. EHS will review plan and discuss further with PIC. PIC stated no banquets are scheduled for the next week. Facility has 4 single door high temp dish machines on same floor as gallery and banquet kitchen, as well as single door high temp units on floor 2 and ground floor levels. PIC stated all are in good repair, and temps have been checked daily to ensure temperatures are met. Facility also has surplus of plates, silverware, and glassware available if needed to ensure adequate clean dishes are available at all times. A lot of TCS items have been reconsolidated into WIC storage. PIC stated three reach in coolers will be removed and want to replace unit with three compartment sink. EHS stated PIC should contact permitting senior to discuss plans.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	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 EHS observed diced tomatoes and boiled eggs cooling at inadequate rates in WIC #4. EHS observed both items cooling in cambros with tight fitting lids. CDI - PIC removed lids and instructed food employee to place items in ice bath and stir to quickly cool. REPEAT. (1) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. EHS observed make unit in gallery kitchen in disrepair. PIC stated unit is in the process of being repaired. EHS observed signage posted on equipment and no food present inside unit. EHS observed high temp single door dish machine in disrepair during inspection, EHS observed signage posted. PIC stated engineers are onsite to repair unit but have to wait on exterior construction to finish. Facility has larger dish unit downstairs that is mainly used. (0)
49	0.50	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 on equipment in gallery kitchen soiled with food residue and debris. REPEAT. (0.5)
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed wall by hand wash station becoming brittle and breaking apart near the bottom of the wall; this has also created a space between the floor tiling and the wall. EHS observed the tile floor trimming beginning to expand away from the wall creating a large gap between the trimming and walling. Facility has tried to fill with insulation but it is not a sufficient barrier or seal. Repair. REPEAT. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed ceiling tiles near the back area of dish pit that are porous. EHS advised to replace tiles with smooth and durable ceiling tiles that can be easily clean.REPEAT. (0.5) ***EHS will de-escalate points due to improvement. Facility has replaced/repaired numerous items from previous inspection: tiling by tilt skillet and entering banquet kitchen, ceiling tiles throughout banquet hallway, and partial walling in dish room area. By next inspection, remaining items should be repaired according to PIC. Dish room is scheduled for repairs to commence in the coming weeks.