A99.5
PHILLY PRETZEL FACTORY BALLANTYNE
16631 LANCASTER HWY SUITE 105, Charlotte, NC 28277
Food Stands · NC permit/State ID 2060024524
Latest gradeA (99.5)
Last inspectedAug 5, 2026
Inspections on record2
On record sinceFeb 3, 2026
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Feb 3, 2026Higher is betterAug 5, 2026
Inspections & violations
Aug 5, 2026 A 99.5 · 1 violation
Inspector comments: EHS discussed reheat temp and hot holding requirements for nacho cheese decanted from original can. PIC is advised that commercially packaged foods can be reheated to 135F and held hot at 135F or above, but portioned cheese that has already been heated and cooled may not be heated to less than 165F on subsequent reheats.
TPHC may be used instead of reheating and hot holding at display case for marinara and cheese sauce if food is labeled for 4 hours when it leaves the walk in cooler after being verified at 41F or below. After TPHC, remaining product must be disposed.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed one wooden cutting board made of unsealed wood grain which was stained and pitting throughout. PIC states the board is used as a display for RTE foods and they will replace it this week. Parchment paper to be laid over board when used for display, in meantime. (-0.5)
Feb 3, 2026 A 98 · 4 violations
Inspector 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
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
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 · Proper date marking & disposition
Corrected during inspection
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 · Time as a Public Health Control; procedures & records
Corrected during inspection
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 · In-use utensils: properly stored −0.5
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)
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PHILLY PRETZEL FACTORY BALLANTYNE” or State ID 2060024524). Inspection type (routine vs. follow-up) is not published in the county's data.