Premises Information


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Name

SALTY DONUT BALLANTYNE, THE

Address

15120 BOWL ST

STE 101

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

10/23/2026

Final Score @ Grade

95.50

General Comments

Facility no longer cooks/cools any TCS foods in facility. Facility receives egg patties from south end location as well as all sauces and pre-cooked bacon/sausages. PIC stated facility does not receive or prepare any food from raw and does not cook/cool. PIC stated this will be the procedure moving forward. PIC stated equipment such as ovens and proofers are potentially being removed from kitchen to accommodate for more storage space. EHS will discuss with supervisor regarding moving facility to category 2.

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	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels available for both hand sinks located in kitchen. CDI - PIC supplied paper towels. (1)
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed sticker residue accumulating on outside of a stack of plastic containers stacked together. EHS advised to remove sticker residue prior to stacking for storage to avoid contamination. CDI - PIC removed containers to be washed, rinsed, and sanitized. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
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 chili egg patties in reach in cooler held beyond 7 days. EHS observed one pan of egg patties in reach in cooler without date marks. EHS observed egg patties in make unit without proper dates. PIC stated egg patties in make unit are taken from the pans in reach in cooler. EHS advised the date shall follow the food product throughout prep and storage. EHS observed pre-cooked sausages in make unit RI without proper date marks. PIC stated this item was thawed this morning and is received frozen. CDI - PIC voluntarily discarded chili egg patties due to being held beyond 7 days. PIC properly labeled egg patties and sausage after verifying date of delivery. REPEAT. (3)***2nd full deduction for date marking. 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 .
40	0.50	Personal cleanliness	No	Yes	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee preparing food without proper hair restraint. EHS advised any food employee working with food shall provide a proper hair restraint. REPEAT.(0.5)