Premises Information


	Return to Inspections

Name

CHIMA STEAKHOUSE

Address

139 S TRYON ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/20/2025

Final Score @ Grade

General Comments

General comment: Facility used TPHC in the past for salad bar. Manager stated that the salad bar is now being held cold. After dinner is finished for the night, food is cooled and reused for the day. Facility does not have the proper cold holding equipment to keep foods cold for long periods of time. Facility will be required to hold buffet items on TPHC. Foods will be discarded after dinner. TPHC re-implemented. Procedures filled out on site.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	1.50	Proper cold holding temperatures	No	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items on salad bar holding above 41F. CDI- Items placed on TPHC. Items were checked prior to sending them up for service. Temps were between 40F-41F for all items. Items will be discarded after 4 hours. Observed passion fruit sauce holding above 41F in tall reach in on 3rd floor. Passion fruit sauce was in the tall reach in unit holding above 41F. Manager stated that they will get it serviced tomorrow. CDI- Passion fruit sauce cooled to 41F. -VERIFICATION VISIT REQUIRED WITHIN 10 DAYS. EHS WILL COME TO ENSURE UNIT IS FIXED BY 5/28/25. GET UNIT FIXED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
37	1	Food properly labeled: original container	No	Yes	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers without labels. Label items.
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats near 2nd floor dish machine
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several stacks of plated too close to hand sink. Plates were exposed to splatter contamination. CDI- Removed.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed prep table shelf heavily rusted on 2nd floor.
49	0.50	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bins housing rice and beans in need of cleaning. Observed fan at dish pit in need of cleaning.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout on 1st and 2nd floors. Observed wall damaged at spray arm near dish pit.