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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

COWFISH, THE

Address

4310 SHARON RD

City/State/ZIP

CHARLOTTE

NC

28211

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/12/2025

Final Score @ Grade

96.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	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 food debris on containers stacked and stored in clean shelving in dish room area. CDI- containers were removed and placed at dish machine to be properly 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 shrimp tempura at warming rack that were held below 135 F. CDI- PIC voluntarily discarded items into trash. Suggestion was given to PIC to place items on TPHC if unable to hold hot. -zero- 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	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab sticks and sour cream in prep cooler #6 that were held above 41 F. CDI- PIC voluntarily discarded items into trash and replaced them with items were below 41 F. REPEAT (half points due to improvements). 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 .
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers stacked wet in clean shelving in dish room. CDI- items were separated and allowed to air dry.