Premises Information


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Name

FLOWER CHILD BALLANTYNE

Address

15210 BOWL ST

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/3/2026

Final Score @ Grade

General Comments

- Facility was found to now be donating their food at the end of the day. Items observed on a rack in the WIC and properly labeled at the time of the inspection. Items observed included sliced steak, mashed potatoes, grilled chicken and sushi rice. EHS informed the facility that they cannot donate sushi rice as it is an item that they time stamped for discard at the end of the 4 hour TPHC and held outside of any temperature control. - Facility is to develop a list of the items they would like to donate and provide it to the EHS as the facility holds a majority of the items on the service line on 4 hours TPHC for quality purposes but they are held within proper temperature ranges as well (mashed potatoes in the service line steamtable were observed at 179F). EHS confirmed that all items are discarded at the end of the 4 hours if they are not to be donated. All items that are to be donated must be maintained either below 41F or above 135F at all times while on the service line.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink by front make line obstructed by plastic lid and grapes. CDI - PIC intervened and instructed employee to remove obstructions. (1)
23	3	Proper date marking & disposition	Yes	Yes	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed numerous items throughout front make line without proper date marks. PIC stated that some items are kept at the end of service and some items are discarded, based on amount and time prepared. EHS provided education, stating information provided during last inspection. All date mark required items in make line shall be date marked to ensure compliance unless specified in an SOP that item will be discarded at end of service. CDI - PIC verified prep dates with items in WIC and prep list posted on make line. PIC added dates to all items. REPEAT. (3) 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 .
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed items such as cooked proteins and sushi rice in WIC that are held on TPHC during service. PIC stated these items are in WIC to be donated. Items are removed after two hours and placed in blast chiller to cool, then placed into WIC to be stored for later donation. EHS advised that this is not what is stated on TPHC procedure and stated foods are unsafe to serve due to missing the required cooling windows. (See general comments). CDI - PIC voluntarily discarded items. (0)
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous containers being stacked clean with water present on interior surfaces. EHS advised to stagger clean equipment/pans to allow for adequate air drying prior to storage. (0)