Inspection Management System
 
  
 
Premise Information
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NameCOWFISH, THE Rules Governing Inspection Scores.
Address4310 SHARON RD Restaurants: 
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 Day Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28211
Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 4/6/2015 
Final Score @ Grade
94 A
NC Department of Environmental Health: 
Website
General Comments
Violations 
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
4 0 Proper eating, tasting, drinking, or tobacco use No No Yes No No 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed employee beverage stored on clean plate at expo line. CDI - removed
6 2 Hands clean and properly washed No No Yes No No 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed server scrapre food off soiled plate then return to dining room work without washing hands. CDI- PIC provided instruction
7 1.50 No bare hand contact with RTE foods or a pre-approved alternate properly followed No No Yes No No 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed desert cook bare hand contact a tall, tipping, desert. CDI- PIC had discarded
8 1 Handwashing sinks, supplied and accessible No No Yes No No 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear sushi prep hand sink to have ice dumped in sink and be partially blocked with cleaning equipment. CDI- removed
14 1.50 Food-contact surfaces: cleaned and sanitized No No Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple slicers to have been put away after inadequate cleaning. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed food contact parts of sushi rice rolling machine are not cleaned often as necessary. CDI- procedure changed
19 0 Proper hot holding temperatures No No Yes No No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries at 110 F in hot holding. CDI- placed on TPHC
20 0 Proper cold holding temperatures No No Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leafy greens and sprouts cold held at 50 F or higher in poor ice baths. CDI- placed on TPHC or ice bath improved
21 0 Proper date marking and disposition No No Yes No No 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 multiple foods in top of prep units requiring date marking like but not limited to pimento cheese and lobster rolls. CDI- date marked
27 0 Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan No No Yes No No 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed facility using different brand pH meter than listed in HAACP. CDI- HACCP ammended by EHS for different but fully compliant pH meter.
31 0 Proper cooling methods used; adequate equipment for temperature control No No Yes No No 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 While not directly observed, conversation with PIC revealed facility still cooling highly viscous TCS foods in high volume plastic containers. CDI- PIC to run trial tomorrow and call in results
35 0 Food properly labeled: original container No No Yes No No 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one contianer of food powder unlabeled. CDI- PIC labeled