A96
DEL FRISCO`S DOUBLE EAGLE STEAKHOUSE
4725 PIEDMONT ROW DR, Charlotte, NC 28210
Restaurant · NC permit/State ID 2060015821
Latest gradeA (96)
Last inspectedOct 21, 2026
Inspections on record35
On record sinceSep 24, 2013
Score history
Sep 24, 2013Higher is betterOct 21, 2026
Inspections & violations
Oct 21, 2026 A 96 · 10 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed employee handle raw meat, doff gloves, and don gloves to handle clean utensils without washing hands.
CDI - PIC intervened and employee washed hands. Additional employee added to main line to designate a singular employee to handle raw meats.
0 pts.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels in employee restroom during inspection.
CDI - PIC provided.
0 pts.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw chicken tenders and raw shrimp being stored above RTE foods in fryer prep during inspection.
CDI - PIC corrected storage order.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 meatballs in line hot cabinet holding below 135F during inspection. See temperature chart.
CDI - Meatballs voluntarily discarded.
0 pts.
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 · 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 various TCS foods throughout kitchen holding above 41F during inspection. See temperature chart.
CDI - All items voluntarily discarded.
1.5 pts.
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 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 various containers of heavy cream and half n half throughout kitchen void of label identifying the date which it was opened.
CDI - All containers voluntarily discarded.
1.5 pts.
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 online menu void of consumer advisory system. Addition necessary.
10 day VR required.
0.5 pts.
#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 cooked pasta cooling while in a deep, covered plastic container during inspection. Observed lobster bisque cooling while in a deep, plastic cambro in an ice bath. Bisque was not cooling rapidly.
CDI - Pasta moved to sheet trays in WIC. Ice wand added to lobster bisque. Both items began cooling hastily.
0.5 pts.
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 .
#55 · Physical facilities installed, maintained & clean
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.
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 various cracked and chipped floor tiles throughout kitchen during inspection. Repair or replacement necessary. Observed white build up on condenser fan in produce WIC during inspection. More frequent or thorough cleaning necessary.
0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity.
Observed lighting in dairy cooler below 10 foot candles. Addition of light to meet required brightness level necessary.
0 pts.
May 21, 2026 A 99.5 · 2 violations
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed frozen spinach being thawed under running water with a temperature of 75F during inspection.
CDI - REHS educated PIC on proper thaw water temperatures. Spinach moved to WIC to complete cooling process.
0 pts.
#43 · In-use utensils: properly stored −0.5
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain.
Observed single use spoon being stored with handle in direct contact with caviar during inspection. Observed multiple utensils being stored in stagnant water at utensil well. Ensure all utensils are stored in a manner that does not promote the possibility of them becoming a vector for contamination.
0.5 pts.
Jan 13, 2026 A 95.5 · 7 violations
#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 rolling cart in front of hand sink. CDI: Rolling cart was relocated.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill up skillet with water in hand sink. CDI: Item was removed.
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed final cook temperature of sea bass at 98F. Item was placed in oven until it reached 145F.
#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 lobster, shrimp, boiled eggs, and hot pickled onions holding above 41F in prep top. All items were double panned. Items had only been in the unit for approx. 1 hour. Ambient air of unit was 36F. CDI: Items were placed in walk in cooler 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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed beurre blanc and rice being held on TPHC, items were not listed on TPHC procedures. CDI: Items were added to TPHC procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 beurre blanc and rice being held on TPHC without time labels. CDI: Beurre blanc was voluntarily discarded, label was added to rice.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed sea bass on menu without an asterisk. According to PIC, item can be ordered undercooked. VERIFICATION REQUIRED.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top unit with stickers still attached.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying sheet pan.
Oct 15, 2025 A 94 · 6 violations
Inspector comments: Facility no longer holds house made compound butters on TPHC
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee scratch/touch side of face then proceed to put on gloves and handle food items. CDI: Food employee washed hands.
#14 · Required records available: shellstock tags, parasite destruction −2
Repeat violation
REPEAT
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 some oyster tags without last sale date recorded. VERIFICATION REQUIRED.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chorizo being stored on top of chocolate inside walk in cooler. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 two container of cut lettuce above 41F after more than 4 hours of cooling. CDI: Items were 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 .
#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 unsalted butter and soft bacon at 73F. Hot well was not turned on, items were from last night. CDI: Items voluntarily discarded.
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 .
#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 containers of cut lettuce covered with lids cooling inside walk in cooler. CDI: PIC and EHS discussed cooling methods.
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 .
Jun 24, 2025 A 96 · 11 violations
Inspector comments: Live Oysters
Aquacultured Salmon and Parasite Destruction Letters
TPHC - Bearnaise, compound butters made with non-salted butter, salad bacon
Small Prep Kitchen and employee bathrooms are downstairs.
Establishment uses Neuske’s pre-packaged bacon for Sous Vide that does not require a Variance or HACCP Plan.
Bacon is submerged in an ice bath to cool before placing in the WIC. Bacon should then be cut open and date marked. Managers shall take temperatures to ensure product is fully cooked and meets cooling parameters.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed one employee recontaminate hands after washing by turning the faucet off with bare hands. CDI - Employee was educated and rewashed hands.
#13 · Food in good condition, safe & unadulterated −2
Repeat violation
REPEAT
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed three dented cans in dry storage. CDI - Items were voluntarily discarded.
#14 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspection
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 missing dates for two oyster tags. CDI - Employee educated staff of the importance of dating shellfish tags.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw sea bass stored above cooked potatoes in the walk-in cooler. CDI - Sea bass was moved to the bottom shelf.
#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 missing dates for open packages of soft cheese in the walk-in cooler. CDI - Items were voluntarily discarded.
#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 three spray bottles of chemical without labels. CDI - Chef labeled during inspection.
#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 the dishwashing and downstairs area.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one employee preparing food while wearing a watch.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet-stacked dishes.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
REPEAT
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 pitting on the floor around the server station and cook line. General manager stated that they have been working to replace those sections of floor.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers.
Observed 3ft candles of light in the walk-in freezer.
Feb 25, 2025 A 96.5 · 12 violations
Inspector comments: EHS has requested a Process Flow Chart for Nueske’s bacon. This chart shall include cold hold temperature, cooking parameters, cooling parameters, opening the package, cold holding temperatures, reheating for hot hold or immediate service temperatures.
Salad bacon has been added to the TPHC procedure with Béarnaise Sauce.
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Repeat violation
REPEAT
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 drink stored on top of the drink machine. Observed an employee eating a salad at the server station.
#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 a wiping cloth stored inside of one hand sink. CDI - Item was removed.
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed mushrooms and asparagus stored above ready-to-eat vegetables in the walk-in cooler.
#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 microbial growth inside of both ice machines.
#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 soft salad bacon stored under a heat lamp at 130 degrees. CDI - Bacon was added to the TPHC procedure.
#37 · Food properly labeled: original container −1
Repeat violation
REPEAT
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 two oil bottles and containers of salt without labels.
#39 · Contamination prevented during food preparation, storage & display −2
Repeat violation
REPEAT
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed one slightly dented can in dry storage. CDI - Item was removed to be returned to the supplier.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados in the prep cooler with stickers still attached.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one prep cooler cutting board with deep cuts.
#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 food debris on top of the glass dishwasher.
#55 · Physical facilities installed, maintained & clean
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 pitting on the floor around the server station and cook line. General manager stated that they have been looking to replace those sections of floor soon.
Oct 23, 2024 A 97 · 11 violations
Inspector comments: Establishment receives Nueske’s ROP Bacon that is intended for Sous Vide in its original package.
Oysters, Aquacultured Salmon, Sea Bass is fully cooked
TPHC - Only used for Bernaise Sauce
#6 · Proper eating, tasting, drinking or tobacco use
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 one employee water bottle stored on a cutting board.
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed microbial growth on strawberries and lemons in the walk-in cooler. CDI - Items were voluntarily discarded.
#14 · Required records available: shellstock tags, parasite destruction
Corrected during inspection
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 one pan of oysters with the tag stored in a separate area due to preparation. CDI - Tag was placed with the oysters.
#19 · Proper reheating procedures for hot holding
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed tomato sauce in a steam table that had been reheated to 121 degrees. CDI - Item was removed to be reheated to 165 degrees.
#22 · Proper cold holding temperatures −1.5
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 45 degree oysters in the oyster cooler. Observed 44-47 degree shrimp, lobster and crab legs in a prep cooler. CDI - Items were voluntarily discarded.
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan
Corrected during inspectionRepeat violation
REPEAT
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. ROP packages for sous vide bacon were missing production date and time. CDI - Items had been cooked 1 day prior. Packages were cut open. Points not escalated due to ongoing discussions with the state regarding commercially packaged ROP packaging for Sous Vide.
#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 three oil bottles without labels.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspectionRepeat violation
REPEAT
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed one slightly dented can in dry storage. CDI - Item was removed to be returned to the supplier.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one employee preparing food while wearing a watch.
#43 · In-use utensils: properly stored
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 one scoop handle inside of a container of flour.
#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5
Repeat violation
REPEAT
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in the women’s bathroom downstairs.
Jun 17, 2024 A 96.5 · 10 violations
Inspector comments: Be sure to date every oyster tag from when last sold. Observed 2 tags without dates over the past 6 months of records.
Aquaculture / pellet fed Salmon.
All compound butters have been placed on TPHC.
Glass dishwasher has been converted to high-temp.
Bacon is purchased in a commercial ROP package. Instructions are to Sous Vide the item at 147 degrees for 24 hours. Item is then placed into the walk-in cooler. Bacon must be labeled with the date and time it was removed from Sous Vide. Package must be cut open 48 hours from this time.
#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 microbial growth inside of both ice machines.
#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 66 degree unsalted butter on the counter. CDI - Item was placed on TPHC. EHS and Chef filled out a complete TPHC procedure for all compound butters.
#23 · Proper date marking & disposition −1.5
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 corn and mashed potatoes that had no date marks. Chef stated that they were cooked the night before. CDI - Items were date marked.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 4 spray bottles of chemicals with no labels in the back storage room. CDI - Items were labeled.
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan
Corrected during inspection
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. ROP packages for sous vide bacon were missing production date and time. CDI - Items had been cooked 1 day prior. Packages were cut open.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspectionRepeat violation
REPEAT
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 4 cans with dents in dry storage. CDI - Items were voluntarily discarded.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large amount of ice dripping onto boxes in the walk-in freezer.
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed an employee cutting heads of lettuce before washing. CDI - Manager instructed employee to wash before cutting.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep cooler cutting boards with deep cuts and stains.
4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in the women’s bathroom.
Feb 12, 2024 A 93 · 9 violations
Inspector comments: Facility cooks bacon using sous vide method. Bacon is purchased already in ROP packaging, label on box indicating Sous vide is required to cook item. The entire process until item is removed from packaging takes less than 48 hours.
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
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 food employee touch shredded cheese with bare hands. CDI: Cheese was voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed small dish machine in kitchen for glassware at 0ppm chlorine. PIC noticed chlorine bottle was empty, and changed bottle. After priming and running the machine chlorine output is less 50 ppm. Verification required within 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#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 unsalted butter, Gorgonzola butter, garlic butter and wasabi aioli above 41F. All butters were sitting out on counter under no temperature control. CDI: All items were relocated to 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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT
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 cut lettuce cooling at a rate of 0.02F/min inside large plastic container covered with a lid. CDI: Lid was removed from container to facilitate faster cooling.
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 .
#35 · Approved thawing methods used
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed individual portions of sea bass and packages of cooked lobster thawed out under refrigeration with ROP packaging still intact. Ensure ROP packaging is cut or items removed while thawing under refrigeration.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on shelving with cans for facility use. CDI: Items were voluntarily discarded.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employees cloth drying dishes.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal bowls wet stacked. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed cold drawer across from grill line with broken handle.
#55 · Physical facilities installed, maintained & clean
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 missing ceiling tile near dish machine.
Aug 16, 2023 A 94.5 · 7 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Observed employee cup stored on shelf above salad prep station. CDI - PIC removed drink to location that does not have potential for contamination.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 .
Observed food debris left attached inside containers in the air drying area. CDI- Dishes were removed and sent to 3 comp sink top be washed, rinsed, and sanitized again.
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed dish machine rinse temp on disk thermometer at 143.5F. After several runs, the temperature only reached 154.3F. PIC called technician at time of inspection. CDI - machine was converted to chemical sanitization. - 3 - REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#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 cream corn and cooked mushrooms in steam well at 116F and 115F respectively. PIC stated that unit did not have enough water. CDI- Water was added to unit and items were reheated.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed yellow chemical inside of secondary container without label attached. CDI- Labeled during the inspection. - 1 - REPEAT
#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 rice cooling in upright refrigerator in deep plastic pan. CDI - rice was placed on sheet pan and moved to WIC to continue cooling. - 0.5 - 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 .
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed sanitizer bucket stored on prep table next to hand wash sink. CDI - Bucket was moved to lower location away from food/utensils.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet nested containers. Air dry before stacking. - 1 - REPEAT
Mar 17, 2023 A 94.5 · details not yet loaded
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Sep 28, 2022 A 96.5 · details not yet loaded
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Mar 15, 2022 A 95 · details not yet loaded
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Dec 6, 2021 A 92 · details not yet loaded
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Sep 29, 2021 A 98.5 · details not yet loaded
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May 26, 2021 A 96.5 · details not yet loaded
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Dec 30, 2020 A 98 · details not yet loaded
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Jun 24, 2020 A 99.5 · details not yet loaded
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Jun 27, 2019 A 97 · details not yet loaded
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Dec 19, 2018 A 97 · details not yet loaded
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Mar 26, 2018 A 96.5 · details not yet loaded
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Dec 27, 2017 A 96.5 · details not yet loaded
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Sep 20, 2017 A 96 · details not yet loaded
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Jun 26, 2017 A 96.5 · details not yet loaded
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Feb 22, 2017 A 98.5 · details not yet loaded
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Oct 19, 2016 A 98 · details not yet loaded
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Jun 22, 2016 A 97 · details not yet loaded
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Mar 30, 2016 A 98 · details not yet loaded
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Nov 23, 2015 A 98 · details not yet loaded
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Sep 2, 2015 A 98 · details not yet loaded
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Apr 14, 2015 A 98.5 · details not yet loaded
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Dec 8, 2014 A 95.5 · details not yet loaded
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Sep 9, 2014 A 98 · details not yet loaded
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May 1, 2014 A 98.5 · details not yet loaded
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Sep 24, 2013 A 98.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “DEL FRISCO`S DOUBLE EAGLE STEAKHOUSE” or State ID 2060015821). Inspection type (routine vs. follow-up) is not published in the county's data.