Premises Information


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Name

ENRICO'S ITALIAN RESTAURANT

Address

4815 BEREWICK TOWN CENTER DR

SUITE A

City/State/ZIP

CHARLOTTE

28273

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/29/2025

Final Score @ Grade

92.50

General Comments

- Upon arrival EHS was unable to see the grade card. It was found hidden on a shelf behind liquor bottles at the bar, not in obvious view or facing the entrance of the facility. EHS issued verbal warning and informed PIC that the grade card must face the entrance of the facility and the public must be able to clearly see the grade card.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
6	0.50	Proper eating, tasting, drinking or tobacco use	No	No	No	2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed an employee take a French fry out of the fryer basket and eat it at the cookline.
14	0	Required records available: shellstock tags, parasite destruction	Yes	No	No	3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed a container of clams in the cookline lowboy refrigerator that did not have the shell stock tag with/attached to it. PIC stated they put the shell stock tags in the office when they receive them off of the truck. EHS advised that they must keep the shell stock tag with the clams until the product is sold out and then move to the office for storage. CDI - Tag located and reattached to container of clams.
16	1.50	Food-contact surfaces: cleaned & sanitized	No	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed an accumulation of black grime on the ice deflector inside the ice machine. REPEAT. 10 day VR to observe compliance. 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 3 containers of sauce and meat sauce at the cookline steam wells at temperatures of 91-120F. Cookline employee stated that they had a catering order and had got busy so he was unable to keep the pots of sauce on the stovetop like usual and stated that they only began reheating 1 hour before. CDI - Cookline employee placed all containers of sauce into pots and placed onto stove to be rapidly reheated to 165F+. EHS observed sauce >165F 20 mins later. 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 .
23	3	Proper date marking & disposition	Yes	Yes	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 insert containers of sliced chicken, cooked sausage crumbles, and diced ham that were not provided with date marks in the cookline opentop across from the stovetop. Employee stated that all the items came from bulk batches of the items that are prepared the day prior and kept in the WIC. EHS observed bulk batches with proper date marks. EHS emphasized that working containers must have matching date marks to the items held in bulk batches in the WIC. REPEAT. - Observed trays of fettuccini, penne, spaghetti, vegetable lasagna, meat lasagna, and lasagna in the cookline refrigerated drawers that were not provided with date marks. Cookline employee stated that the pastas and lasagnas are cooked in large batches and kept in the WIC or RIF to be taken from to fill the working containers at the cookline. EHS observed bulk batches with proper date marks in the WIC. EHS emphasized that working containers must have matching date marks to the items held in bulk batches in other refrigeration. REPEAT. CDI - Cookline employee date marked all insert containers to match their bulk supplies in the WIC. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a small insert containers of sliced of fettuccini in the cookline refrigerated drawers that was past the 7 day date mark period. Item was dated marked 5/22/25, making today (5/29/25) day 8. CDI - PIC voluntarily discarded 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 .
35	0	Approved thawing methods used	Yes	No	No	3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed packages of frozen octopus thawing in the food prep sink by the WIC under no running running water. CDI - Cold water turned on to allow for packages of octopus to thaw under running cold water.
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 squirt bottles of various condiments and oils stored in a wall mounted shelf adjacent the cookline that were not labeled as to their contents. REPEAT.
43	0.50	In-use utensils: properly stored	No	Yes	No	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 a knife stored in an uncleanable crevice between the cookline prep table and the cookline opentop refrigerator lid. REPEAT.
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed nearly all stacks of clean metal and plastic insert containers to be wet nested on the the drying rack in the dishwashing area. REPEAT.
49	0.50	Non-food contact surfaces clean	No	Yes	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 the interior base of the cookline lowboy across from the stovetop to have water pooling up. REPEAT.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the lid to the grease dumpster to be open at the time of the inspection.