A97

CHIA BISTRO

13010 EASTFIELD RD, Huntersville, NC 28078

Restaurant · NC permit/State ID 2060015722

Latest gradeA (97)

Last inspectedOct 8, 2026

Inspections on record40

On record sinceAug 6, 2013

Score history

Aug 6, 2013Higher is betterOct 8, 2026

Inspections & violations

Oct 8, 2026 A 97 · 4 violations

Inspector comments: Establishment uses approved food coloring for pork.

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken wings overfilled in flip top cooler. Upper portions of fired chicken wings had a temperature of 53F. Lower portions (and portions below plan fill line) were 41F or less. PIC has been advised to lower volume of TCS foods in flip top cooler to below pan fill line and ensure cold holding of 41F or less. CDI - Top layer of fried chicken was removed and moved to walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 points- 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 .

#43 · In-use utensils: properly stored

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use meat cleaver stored in crevice between flip top coolers. Crevice between flip top coolers is not cleaned and sanitized every 4 hours. PIC has been advised to store in-use utensils in a clean portion of food prep tables. -0 points-

#55 · Physical facilities installed, maintained & clean

6-501.16 Store mops for air drying after use. Observed stored mop in top of mop bucket. Store mops for air drying after use. -0 points-

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Jun 16, 2026 A 98 · 3 violations

Inspector comments: Establishment uses approved food coloring for pork.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg rolls, small food container of fried chicken, and small container of lo mein in walk in cooler with cold holding temperature between 47F and 50F. Walk in cooler had an ambient air temperature of 50F. Walk in cooler holds mostly non-TCS whole vegetables and packages of uncooked noodles. All TCS foods are stored in reach in and flip top coolers at prep line. All raw proteins are stored in walk in freezer. CDI - TCS foods were discarded. PIC has called technician for repair. A return visit will be conducted to ensure compliance. -REPEAT- -1.5 points- 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of sanitizer with faded label. CDI - PIC relabeled sanitizer. -0 points-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Observed walk in cooler with an ambient temperature of 50F. Temperature logs state cooler was 40F morning of inspection. Establishment holds minimal TCS foods in walk in cooler and instead uses walk in freezer and other cold holding units to store TCS foods. PIC has called technician for repair. -0.5 points-

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Jan 8, 2026 A 99 · 3 violations

Inspector comments: Establishment uses approved food coloring for pork.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken, egg rolls, and cooked chicken wings in flip top cooler with temperatures between 43F and 46F. Ambient air temperature of flip top cooler was 38F. CDI - Flip top cooler lid was closed and items were able to cool to 41F. PIC has been advised that flip top cooler is located adjacent to woks and heat may affect unit's cold holding ability if lid is left open. -0 points- 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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored on shelving above flip top unit and serving dishes. CDI - Employee medication was moved to designated storage area. -1 point-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

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 cardboard being used to line shelving under bulk dry storage items and ingredients. PIC has been advised to discard cardboard and/or replace with liner that is non-absorbent, smooth, and easily cleanable. -0 points-

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Aug 21, 2025 A 98 · 4 violations

Inspector comments: Establishment uses approved food coloring for pork.

#10 · Handwashing sinks supplied & accessible

5-202.12 Provide at least 100F water at handsinks. Observed rear handwashing sink only able to reach a water temperature of 94F. Front handwashing sink was temped at 105F. -0 points-

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef, raw shell eggs, and raw pooled eggs in walk in cooler. CDI - PIC corrected storage order. PIC has been advised to refer to storage order instructional sign posted on door of walk in cooler. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

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 fried chicken at 145F cooling at ambient temperature on sheet pan in kitchen. PIC stated that once chicken is 135F it is placed in walk in cooler to rapidly cool to 41F or less. Once fried chicken was temped at 135F, PIC began to portion fried chicken in plastic bags, tie bags closed, and placed bags of fried chicken in walk in cooler. CDI - PIC was advised to leave portioned bags open to allow cold air to circulate in and around food while still allowing steam and warmer air to escape. Bags were untied and chicken cooled to 87F in twenty minutes. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in rear of establishment by dry storage area. Control insects to prevent infestation. -0 points-

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May 13, 2025 A 97.5 · 4 violations

Inspector comments: EHS observed cooked chicken in small prep above 41F EHS allowed facility to cool chicken down since Chicken is not kept in the unit over night and it has been in prep until only for about 2 hours. EHS did have all TCS items removed for small prep unit. Facility will work out of WIC or large prep unit. EHS will return in 3 days to check the cooling. EHS left facility with new employee health plan. Approved food coloring is used for pork

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cooked chicken wings and chicken chucks above 41F..CDI items were placed back into WIC to cool. 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 .

#41 · Wiping cloths: properly used & stored −1

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on hand sink. Cloth was removed ..REPEAT

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed small prep with ambient air of 51F.. PIC called repair tech during inspection

#49 · Non-food contact surfaces clean

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 grease on outer parts of hood. Also observed debris on shelves in WIC

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Nov 19, 2024 A 98.5 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by cart. CDI Cart was removed.

#23 · Proper date marking & disposition

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 egg foo yong sauce prepped 2 days ago without date mark. CDI..Date was added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#37 · Food properly labeled: original container

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 only a few bottles and shakers without lables.

#41 · Wiping cloths: properly used & stored −0.5

Repeat violation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth sitting on prep table. REPEAT

#55 · Physical facilities installed, maintained & clean

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout facility not necessary for operation and maintenance.

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Jul 15, 2024 A 96.5 · 6 violations

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet and sour chicken, chicken wings, egg rolls, sesame chicken above 41F..CDI..PIC voluntarily disposed of items.REPEAT EHS will return in 3 days For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box stored on floor in WIC

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth in prep area

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. observed small prep unit ambient air at 46F also with standing water. Food was voluntarily discarded and small prep unit will not be used. Facility will work out of WIC until fixed.

#50 · Hot & cold water available; adequate pressure −0.5

5-103.12 Provide water under pressure to all fixtures.-Pf Observed water barely coming out of hand sink. EHS will return in 10days

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed hand wash sink in facility with very low water pressure. Hand sink is not being used. Called out repair tech.

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Mar 18, 2024 A 97.5 · 6 violations

Inspector comments: This facility uses food coloring for Red sauce

#8 · Hands clean & properly washed

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn faucets off without barrier. EHS educated PIC on using barriers after washing hand to turn faucets off.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several items blocking hand sink. EHS had PIC remove items

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Baby corn, pooled eggs and Chestnuts above 41F.. CDI..PIC moved items to WIF to quickly cool For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

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 several pans in prep top without date marking, CDI..PIC added dates. PIC had items in WIC were dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of toxic materials not labeled. CDI.. PIC labeled sanitizers

#37 · Food properly labeled: original container

Corrected during inspection

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 containers of sauces not labeled.. CDI..PIC labeled items

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Nov 14, 2023 A 99.5 · 1 violation

#43 · In-use utensils: properly stored −0.5

Corrected during inspection

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop stored in standing room temperature water. CDI: Education provided, PIC cleaned scoop, and fresh water in steam table now used for utensil storage (160F).

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Sep 7, 2023 A 99.5 · 1 violation

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Observed light burned out in vent hood.

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May 4, 2023 A 98.5 · 2 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed sheet trays of raw chicken thawing in walk in cooler, stored directly over boxes of shrimp. CDI- chicken moved, storage order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler with minor damage, beginning to peel/split.

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Mar 29, 2023 A 99.5 · 1 violation

#43 · In-use utensils: properly stored −0.5

Corrected during inspection

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 scoop handle in contact with sugar. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop in water at 66 F. CDI - Water was emptied and utensils were moved to be cleaned.

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Nov 15, 2022 A 96.5 · 2 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shell eggs being held above 41F in main make table. PIC stated product had been out during lunch rush several times to make fried rice. CDI: Product cooled(40F). REPEAT VIOLATION.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-501.11 Maintain equipment in good repair. Observed light out in walk-in cooler. REPEAT VIOLATION.

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Jul 19, 2022 A 97 · 5 violations

Inspector comments: Facility voluntarily closed due to inability to maintain TCS foods at 41F or below. See violation #22 for details. FACILITY CANNOT RESUME OPERATIONS OR PREPARE FOOD UNTIL APPROVAL IS GIVEN. PLEASE CONTACT MIRIAM AT 704-371-1589. COLD HOLDING INFO: For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in make table and walk-in cooler being held above 41F. Products with various prep dates. Ambient temp of units 48F-56F, ambient temp of kitchen 92F - PIC stated air conditioning went out 07/18/22. PIC contacted service repairman when incident occurred and during inspection. Facility voluntarily closed until food able to be held at or below 41F. PIC voluntarily discarded unsafe foods. EHS will make verification visit within 10 days to ensure long term compliance. CONTACT EHS AT 704-371-1589 FOR APPROVAL TO REOPEN. REPEAT VIOLATION.

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

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 raw shell eggs cooling in make table. PIC stated product prepared @10am. CDI: Education provided and PIC voluntarily discarded product (no working cooler to cool foods in).

#43 · In-use utensils: properly stored

Corrected during inspection

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 two scoops stored in bulk containers with handle in contact with product. CDI: Turned upright.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler.

#55 · Physical facilities installed, maintained & clean

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 food waste/grease behind cook line.

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May 11, 2022 A 97.5 · 4 violations

#10 · Handwashing sinks supplied & accessible −1

Follow-up verification required

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed front hand sink inoperable - completely broken plumbing line. EHS will return within 10 days to verify facility repaired sink and proper function. VERIFICATION REQUIRED.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean soiled with food waste. CDI: Sent to be re-W/R/S.

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic/oil mixture being stored on spice cart with no temperature control. PIC stated product pulled from walk-in cooler in small batches. PIC stated product prepared @12pm. CDI: Education provided and PIC voluntarily discarded product. Going forward, facility is to store small batches of product in make table. Observed sesame chicken, sweet n sour chicken, chicken wings, egg rolls, and spring rolls being held above 41F in make table. Ambient temp of unit 39F. PIC stated product pulled from walk-in cooler @10:15-10:30 this morning. PIC moved product to walk-in cooler for rapid cooling and contacted service repair company. Facility will utilize walk-in cooler until unit is repaired. EHS will return within 10 days to verify facility repaired and unit able to keep foods cold properly. VERIFICATION REQUIRED.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on prep surfaces throughout kitchen.

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Mar 1, 2022 A 99.5 · details not yet loaded