FRATELLINO

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Basic - Dishwashing station.Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on prep table.

Basic - Light shield damaged/in disrepair.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed for thawing ground beef.

Basic - Working containers of food removed from original container not identified by common name. Observed at unit, a lasagna cooked from previous 04-21-2026, not labeled.

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed at dishwashing area. - From follow-up inspection 2025-12-04: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changed tasks without hand washing, just changing gloves.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed at cook line back splash needing repair.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler located at washing station with handles soiled. Repeat Violation

Basic - Hole in or other damage to wall. Dishwashing station.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at kitchen.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Ice scoop handle in contact with ice.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook removed knives. Corrected On-Site

Basic - Vending machine exterior soiled. Gaskets soiled.

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed several boxes with tomatoes stored on stairs' floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee placed bucket on stove. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Open paid for the license while conducting the inspection.. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed clean containers inside hand wash sink at dishwashing area. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets tore at reach in cooler at cook line.

Basic - Hole in or other damage to wall. Dishwashing area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Handwash sink used for purposes other than handwashing. Containers stored at hand sink in dishwashing area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles soiled.

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line.

Basic - Ice scoop handle in contact with ice.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.

Basic - Worn, torn and/or soiled floors/carpeting. Cook lin.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a phone over prep table at cook line.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles for reach in cooler at kitchen.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.