A96.5

EVER ANDALO/GROWLERS POURHOUSE/OLIVELLI

3116 N DAVIDSON ST, Charlotte, NC 28205

Restaurant · NC permit/State ID 2060016438

Latest gradeA (96.5)

Last inspectedOct 28, 2026

Inspections on record41

On record sinceJul 30, 2013

Score history

Oct 9, 2013Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 96.5 · 10 violations

Inspector comments: Establishment was in the early stages of cooling several TCS foods during inspection. None of the items were within range of the temperature danger zone of 42F-134F. EHS discussed cooling parameters during inspection.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink on cookline being used to store and fill water pitcher. CDI- PIC removed item from area and had employee begin process of cleaning sink.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine needing to be cleaned on interior.

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed house togo sauce, with sour cream as an ingredient, fail to cool overnight to 41F or below. CDI- PIC voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep unit with ambient temperature of 45F on growlers side. TCS food held in unit for more than 4 hours and 24 hours were voluntarily discarded. VERIFICATION REQUIRED to assess status of prep unit on or before 10/31. *REPEAT* 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Repeat violationFollow-up verification required

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed deli portion of establishment without consumer advisory for new cold smoked salmon offered on menu. VERIFICATION REQUIRED on or before 11/7 to assess establishment consumer advisory. *REPEAT* PIC stated printed menus have required advisory but has not posted on door menu or on expo window. All other menus have been updated. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. SEE COMMENT ABOVE.

#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 squeeze bottles on Andalo cookline needing labeling.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy presence of small flying insects on growlers bar side. EHS discussed pest control with PIC.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

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 rusted racks in cold holding units on growlers side and on lower shelving on Andalo side. *REPEAT* assess cold holding racks in establishment. 4-501.11 Maintain equipment in good repair. Observed gaskets of cold holding equipment on andalo cookline needing repair. *REPEAT*

#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 tight areas of flip top needing cleaning on olivelli side.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

View this inspection on the county portal ›

Jun 30, 2026 A 96.5 · 8 violations

Inspector comments: EHS discussed potentially moving flip top items in deli area to TPHC during warmer months. EHS discussed having walk-in unit assessed due to how much fan is working to maintain temps. Future compliance visit. EHS provided assistance to PIC in filling out TPHC paper to reflect changes in establishment. Per the PIC, staff have been trained to discuss items on menu with asterisk. Explaining to customers that items may be raw or contain undercooked ingredients.

#10 · Handwashing sinks supplied & accessible

6-301.14 Post a handwash sign at each handsink. Obtain handwashing signage in bar areas.

#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 pimento cheese and chicken salad in deli flip top, sliced corned beef and sliced turkey in growlers prep unit, raw chicken in 2-door reach-in in back prep area, all temping above 41F. CDI- PIC removed items to rapidly cool due to being within parameters and top layer of items being close to or above fill lines. EHS discussed ensuring units are maintained closed when not in use or are held closed to recalibrate after being held open for extended periods while prepping foods. SEE ITEM #33. 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 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed tomato sauce and fried egg plants stored in prep drawers without date mark. CDI- PIC voluntarily discarded item. *REPEAT* 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed deli portion of establishment without consumer advisory for new cold smoked salmon offered on menu. VERIFICATION REQUIRED on or before 7/10 to assess establishment consumer advisory. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. SEE COMMENT ABOVE.

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

Corrected during inspectionRepeat violation

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 TCS foods throughout establishment cooling in active units, covered containers, and in ice baths missing stirring step. CDI- EHS discussed ensuring units are maintained closed when not in use, items are cooled in units not being actively used, items are cooled in containers that are shallow and are maintained without lidding, use of ice bags as necessary. All items were removed to rapidly cool using larger cold holding units and ice bags. *REPEAT* 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

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 rusted shelving throughout facility. *REPEAT* 4-501.11 Maintain equipment in good repair. Observed gaskets of cold holding equipment on Andalou cookline needing repair. Observed boards used to hold breads offered to guests with chipped wood surfaces.

#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 handles of cold holding equipment, fan in walk-in cooler, all needing to be cleaned.

#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 splatter on walls, areas under and behind equipment needing to be cleaned on Andalou side. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls needing repair on Andalou side.

View this inspection on the county portal ›

Feb 25, 2026 A 94.5 · 10 violations

Inspector comments: Per the PIC, staff have been trained to discuss items on menu with asterisk. Explaining to customers that items may be raw or contain undercooked ingredients. Additional wording on menus or placards include “item may contain raw or undercooked ingredients.” Per the PIC, the donut area closed on 2/15 and will be replaced with new concept. Contact EHS or plan review at office to discuss concepts for approval. Office number (980)314-1620

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

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 food employee eating near clean dished in dish pit. Observed food employee drinking from container without straw by prep table. CDI- EHS discussed eating and drinking in designated areas with PIC, PIC had food employees remove items to designated areas and discussed eating.

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to fill container with water, handsink being used to stored equipment, and handsink with food residue accumulation. CDI- EHS discussed with PIC, PIC had food employee begin process of cleaning hand sinks. *REPEAT*

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple food employees throughout establishment wiping off soiled gloves hand cloths held on prep table. CDI- EHS discussed with PIC, PIC had food employee discard gloves and replace *REPEAT*

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed porchini and piccata fail to cool overnight in 3D standing RIC, tomato sauce fail to have a change in temp after 45 mins in ice bath. CDI- PIC voluntarily discarded items cooled overnight, SEE ITEM #33 for tomato sauce. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried onions being maintained at room temperature. CDI- PIC moved items to TPHC. Observed sautéed mushrooms being Hot held on prep counter below 135F. CDI- PIC had food employee reheat item to 165F. 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 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed anchovies prepped on 2/11, blue cheese dressing and sliced bologna prepped on 2/18. CDI- PIC voluntarily discarded items. 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 .

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sous vide burgers being held without time stamp. CDI- PIC was aware of when items were placed on time, corrected form. Ensure that logs are maintained on days when TCS items are removed to be held on time.

#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 portioned chicken wings held in food grade zip lock bags in plastic bins with tight fitting lid, porchini and piccata fail to cool overnight in deep densely packed containers with tight fitting lids, tomato sauce failing to have a change in temp after 45 mins. CDI- EHS discussed effective cooling methods, chicken was removed to shallow pans and reach-in freezer for rapid cooling, food grade ice bags were added to tomato sauce, overnight items were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#43 · In-use utensils: properly stored

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 three containers with water for utensils storage temping below 135F. CDI- PIC removed items and replaced to utensils and water.

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

Repeat violation

View this inspection on the county portal ›

Oct 8, 2025 A 97.5 · details not yet loaded