Premises Information


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Name

PHILLY PRETZEL FACTORY BALLANTYNE

Address

16631 LANCASTER HWY SUITE 105

City/State/ZIP

CHARLOTTE

28277

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

2/3/2026

Final Score @ Grade

General Comments

Questioning revealed TCS cheese and marinara sauces are not being properly reheated before beginning hot holding in display case. EHS discusses proper hot holding of reheated foods, such as canned cheese and tomato based sauces. These items must be reheated to 165F or above prior to beginning hot holding, which should be maintained at 135F and above. PIC decided to obtain microwave to facilitate reheating, and will confirm with EHS when procured. Employee Health and Reporting Agreement for food handlers to sign: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce in warmer display at 122F and marinara at 125F. EHS discusses holding process for cheese and marinara, and advises PIC that if not on TPHC (still with a reheat temperature of 165F), TCS sauces must be held at either 135F and above, or 41F and below. CDI- PIC voluntarily disposes of items. (-1.5)
23	0	Proper date marking & disposition	Yes	No	No	3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed portioned cheese sauces in WIC without date mark. CDI- PIC confirms portioning date and dates items. (-0)
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC onsite. CDI- EHS provides temporary procedures for immediate use and form for long term use. Please fill out permanent form and retain onsite at earliest opportunity. (-0) Procedure form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
43	0.50	In-use utensils: properly stored	No	No	No	3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in flour bin with handle buried inside product which must be touched to retrieve utensil. EHS advises a scoop with larger handle to protrude out of flour for easy grasping without risking contamination. (-0.5)