Inspection Management System
 
  
 
Premise Information
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NameBAD DADDY'S BURGER BAR OF BALLANTYNE Rules Governing Inspection Scores.
Address15105 JOHN J DELANEY DR Restaurants: 
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SUITE ADay Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28277
Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 7/15/2019 
Final Score @ Grade
88.50 B
NC Department of Environmental Health: 
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General Comments
Violations 
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
14 1.50 Food-contact surfaces: cleaned and sanitized No No Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal bowls, plastic containers, plastic lids, and other equipment and utensils with food debris but stored as clean. CDI - All items were sent for rewashing. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine-sanitizing dishmachine operating but sanitizer read 0ppm. CDI - PIC readjusted sanitizer feeding tube, which was pinched and not drawing out sanitizer. Sanitizer is now reading proper concentrations.
20 3 Proper cold holding temperatures No No Yes Yes Yes 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in prep top unit, reach-in units, fridge, and cold drawers holding temperatures above 41F. CDI - Items that were just prepped this morning were sent to WIC for cooling or to freezer for flash freezing. Items that were prepped the day before or longer (low fat ranch, honey mustard, wasabi mix, boiled eggs, cheeses, deviled egg mix, cole slaw, feta cheese, blue cheese, mozzarella cheese, American cheese, 3 pans of raw marinated chicken, shredded cheese, shredded cabbage, red cabbage) were voluntarily discarded. Verification to be done by 7/24/19 to check on all units.
21 1.50 Proper date marking and disposition No No Yes Yes No 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed one item (milk) that was opened yesterday without datemarking labels. CDI - Item was labeled. Repeat, but much improvement since last inspections. 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 Observed two containers of in-house-made poblano mayo (prepped on 6/25 and 7/1) expired, as well as a container of west coast sauce date marked for 8 days and expired yesterday.
22 1 Time as a Public Health Control: procedures and records No No Yes Yes No 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT. Observed all items held on TPHC in ice baths in kitchen without time label. All TPHC items at server station have time labels on dry erase board.
31 1 Proper cooling methods used; adequate equipment for temperature control No No No 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 REPEAT. Observed two large plastic containers of lettuce that had just been cut and moved to WIC tightly packed and covered. CDI - Covers were removed and PIC advised on uncovering all food items in cooling process.
35 0 Food properly labeled: original container No No No No No 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of salt, sugar, and flour unlabeled.
36 1 Insects and rodents not present; no unauthorized animals No No No No No 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple gnats in kitchen area.
41 1 In-use utensils: properly stored No No Yes Yes No 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. REPEAT. Observed 3 single-service plastic sauce cups stored inside sauces/dressings in prep top unit. Only use a scoop with a handle to scoop out sauces.
42 0 Utensils, equipment and linens: properly stored, dried and handled No No No No No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several bowls and pans wetstacking.
47 1 Non-food-contact surfaces clean No No No Yes No 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed heavy food debris accumulated in prep top units, reach-in units, on dry storage shelving, at dishmachine, and all other equipment. Facility had not even opened yet; they had just started prepping food.
53 0.50 Physical facilities installed, maintained and clean No No No Yes No 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT. Observed heavy food debris and moisture on floors and dried splashes on wall behind dishmachine.