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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

1/6/2016

Final Score @ Grade

95

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
6	0	Hands clean and properly washed	Yes	No	No	2-301.15 Only wash hands in handwashing sink.-PF. Observed employee washed hands in prep sink. CDI hands washed in handsink.
13	0	Food separated and protected	Yes	No	No	3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above RTE food in first walk in unit. CDI items relocated.
14	3	Food-contact surfaces: cleaned and sanitized	Yes	Yes	No	4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two ice machines downstairs soiled with debris. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed employee use thermometer to temp food without sanitizer before use. CDI thermometer cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowls, slicer, tomatoe dicer, plates, skewers, and knives soiled with debris. CDI items moved to sink for cleaning. Repeat.
31	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	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. Observed beef croquets and napa cabbage that was tighly covered in containers cooling in walk in unit. CDI items uncovered and croquets placed on speed rack to accelerate cooling. Repeat.
39	1	Wiping cloths: properly used and stored	Yes	Yes	No	3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet cloths on the prep surfaces. Repeat.
42	0	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on utensil storage rack.
45	0	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	4-501.11 Maintain equipment in good repair. Observed dessert bar reach in unit that was at 68F. No PHF items held in unit.