Premises Information


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Name

CHIN CHIN RESTAURANT

Address

9856 MONROE RD

City/State/ZIP

CHARLOTTE

28270

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/31/2023

Final Score @ Grade

96.50

General Comments

EHS observed multiple cooling items at time of inspection, some of which at time of observation were not yet date marked. PIC detailed system in which food items were date marked and covered, once they had been observed to be at or below 41F. Facility is advised to verify that all non date mark exempt food items, including cut cabbage, cooked noodles, and cooked meat and vegetable products, are date marked prior to storage. Aside from actively cooling food items, the only items without date marking were observed to be two (2) recently pulled portions of cooked pork that were actively thawing. EHS reviewed the effective system of date marking of previously cooked and/or opened non date mark exempt foods that have been frozen: On the day of opening or preparation, food items subject to date marking will be date marked for their day of freezing. This initial date will serve as the first day in the seven day date marking period. When moved to refrigeration (WIC or reach in units) for thawing, a second date will be written on the food item, indicating the date the item was thawed for cold holding. This second date serves at the second day in the seven day date marking period. The cooked pork items were marked with proper cooling and thawing dates and placed within WIC cold holding.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed warewashing handsink blocked by power washer and stool at start of inspection. Observed two (2) dirty pots stored in prep area handsink at start of inspection, CDI - Handsink access was restored prior to end of inspection; stool was removed from warewashing handsink and pots were removed from prep area handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed warewashing area handsink without paper towels at start of inspection. CDI - Paper towels were replaced prior to end of inspection.
15	0	Food separated & protected	No	No	No	3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed speedrack of uncovered frozen chicken breasts in walk in freezer.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) bottle of detergent soap at rear area prep sink with no legible label. CDI - EHS affixed label to soap.
41	1	Wiping cloths: properly used & stored	Yes	Yes	No	3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed properly labeled, readily prepared bin of sanitizer with wiping cloths stored directly on the ground. CDI - Food employee raised sanitizer bucket by placing on available plastic milk crate. REPEAT.
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) set of tongs stored in prep top with raw chicken contacting the handle of the food. CDI - Tongs were removed from service and placed in three compartment sink for cleaning.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed one (1) rolling metal rack at warewashing area with some rust. Replace or resurface rusted no food contact portions of storage. REPEAT. Note: No escalation in point deduction du to note improvement in facility food storage. Untreated wooden platforms are now limited to being used for storage of dry goods such as noodles, not subject to spilling or staining. Previously noted non smoothed containers, such as the metal bin noted to hold cornstarch in previous inspection, are now used as additional storage for bagged spices and ingredients, such that the non smooth containers are not in direct contact with TCS or non TCS food items.
51	1	Plumbing installed; proper backflow devices	No	Yes	No	5-205.15 Maintain a plumbing system in good repair. Observed urinal in public restroom with out of order urinal, stored clean with proper signage. REPEAT.
54	0	Garbage & refuse properly disposed; facilities maintained	Yes	No	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open side door at dumpster at time of inspection. CDI - Dumpster door was closed prior to returning to interior premises. Keep
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	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 staining at ceiling tile above dry storage area. Clean/replace ceiling tiles as needed. REPEAT.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee food items, including grocery bags and personal produce, and canned goods on the top shelves of the WIC, and toaster waffles and single serving ice cream in the walk in freezer, and containers of tea and cut watermelon in the RIC and WIC, intermingled with food held for resale throughout the establishment. Utilize a system of storage so as to avoid potential contamination of food held for resale by employee food items and possessions; label food items held for employees and/or place employee food items in a label bin, then designate a space in storage at such an elevation that the food is not stored above food held for sale.