Premises Information


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Name

CHIMA STEAKHOUSE

Address

139 S TRYON ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/30/2025

Final Score @ Grade

General Comments

1st floor was closed. No food product in coolers except for milk and sauce in tall reach in. No food had been shipped to 2nd yet.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicers and can opener soiled with old food debris. CDI- Items taken to dish and cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice in hot well at 113F. CDI- Reheated to 165F. 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 .
22	3	Proper cold holding temperatures	No	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed passionfruit sauce sitting out at 47F. CDI- Passionfruit placed in cooler to cool. Observed beets, lettuce, grits, potatoes and several other items in walk in cooler holding above 41F. See temp chart. Walk in cooler ambient temp was 45F. Items prepared today from meat cooler or raw vegetables were removed and cooled in WIC 1. All other items discarded. PIC called maintenance to come fix walk in cooler. 3 DAY VR REQUIRED. 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 .
24	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cantaloupe and tomatoes not on TPHC list. CDI- Items pulled and replaced with new product. Observed all hot items on buffet line not on temp logs with time. CDI- Items were still hot. EHS instructed PIC to log time for items. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed peas at 49F about to be placed on the buffet line. CDI- Peas placed in the freezer and cooled to 41F prior to use.
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	No	No	3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed carpaccio and cold smoked salmon without asterisk to denote items are raw. 3 DAY VR REQUIRED.
28	1	Toxic substances properly identified stored & used	No	No	No	7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0ppm at 3 comp sink. 3 comp was not dispensing properly. CDI- Sanitizer was hand mixed to proper concentration. 3 DAY VR REQUIRED.
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 large container of sugar without label. REPEAT. Pts not escalated due to improvement.
41	0.50	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. Sanitizer dispenser was not properly dispensing sanitizer. CDI- Sanitizer was hand mixed and re-made.
42	0.50	Washing fruits & vegetables	Yes	No	No	3-302.15 Wash fruits and vegetables prior to use. Observed cantaloupes being cut prior to washing. CDI- Cantaloupes washed.
43	0	In-use utensils: properly stored	Yes	No	No	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 handle of ice scoop in ice. CDI- REMOVED.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-501.11 Maintain equipment in good repair. Observed heavily bent wire basket in dish pit area. Observed heavily dented try in meat/ veg processing room.
49	0	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 walk in cooler shelves in need of cleaning. Observed fan at dish above dishes 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 2nd floor. REPEAT. Observed missing tiles on 2nd floor at grill station. 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. Observed meat cooler with blood all over the floor. CDI- Cleaned. Observed floor under prep sink on 2nd floor in need of cleaning.