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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

CHIMA STEAKHOUSE

Address

139 S TRYON ST

City/State/ZIP

CHARLOTTE

NC

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/28/2014

Final Score @ Grade

95.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
13	3	Food separated and protected	Yes	Yes	No	3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored over RTE foods in walk in, and raw beef filet stored over RTE foods in prep unit, and raw beef stored over smoked salmon. CDI items relocated. Repeat.
14	1.50	Food-contact surfaces: cleaned and sanitized	Yes	Yes	No	4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans, strainer, spoons, and plates soiled. Repeat. CDI items moved to dish pit for cleaning.
21	0	Proper date marking and disposition	Yes	No	No	3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed beef croquet without date. CDI item dated.
22	0	Time as a Public Health Control: procedures and records	Yes	No	Yes	3-501.19 Time as a Public Health Control - P,PF. 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. Observed facility without written procedures for foods that are held out on time. Verification required.
36	0	Insects and rodents not present; no unauthorized animals	No	No	No	6-501.111 Controlling Pests - PF. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in meat room and in kitchen area.
39	0	Wiping cloths: properly used and stored	No	No	No	3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surface throughout facility.
47	0	Non-food-contact surfaces clean	No	No	No	4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up in bread hot holder.