Restaurant · Wake County, NC

Fratelli's Delicatessen

Name: Fratelli's Delicatessen
Address: 1481 Richardson Rd, Wake County, NC

1481 Richardson Rd

Last inspected Sep 14, 2026 · View Map ↗ · Compare ↗

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Score 94

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Sep 14, 2026

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Can opener blade was visibly soiled. Multiple pans stored as clean had food residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener and pans removed for cleaning. 4-501.114; Priority; Dish machine was not pulling chlorine sanitizer during inspection. Maintain sanitizer at correct concentrations when being used to sanitize (50 - 200ppm for chlorine sanitizer). CDI- a work order will again be placed for dish machine and use was discontinued for sanitizing. Ensure all equipment and utensils are sanitized in three compartment sink using food-contact surface sanitizer. Three comp sink was in use during inspection and sink and surface sanitizer concentration was verified. Full points taken for repeat violation.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Some TCS food items in the salad bar cooler were above 41F. Raw chicken in the grill cooler drawer was 45 - 50F. (see temp chart). TCS foods shall be held at 41F or below in refrigeration. CDI- bags of ice were placed on chicken in grill cooler so top of food stays cold during busy times. Salad bar fliptop lid was closed to help maintain temp. Diced tomato was voluntarily discarded. Equipment appears to be in working order.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Two spray bottles containing degreaser were unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- PIC labeled bottles.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Two flies were observed in the warewashing area. Keep the premises free of insects; rodents; and other pests by utilizing approved methods of pest control. Facility is kept clean. No point taken today.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Some food scoops in the deli case were stored with their handles inside the container with TCS foods like pasta salad. When used on TCS foods; dispensing utensils shall be stored with their handles above the top of the food and the container or on a separate; clean surface. Consider storing these scoops in separate containers inside deli case. No point taken

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); (B); and (D); Core; A few metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing; equipment and utensils shall be placed in a self-draining position that allows air drying. CDI- pans separated. Optimize space for drying equipment. Full point may be taken for repeat violations.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Sep 14, 2026 · Original Source

1 - Inspection

Apr 6, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Can opener blade was visibly soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. 4-501.114; Priority; Dish machine was not pulling chlorine sanitizer during inspection. Maintain sanitizer at correct concentrations when being used to sanitize (50 - 200ppm for chlorine sanitizer). CDI- a work order was placed for dish machine and use discontinued for sanitizing. Ensure all equipment and utensils are sanitized in three compartment sink using food-contact surface sanitizer. Three comp sink was in use during inspection and sink and surface sanitizer concentration was verified.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Chicken salad and coleslaw were observed cooling in the display case in deep dishes at 48 - 50F. Recently cut ham was also observed at near 50F and stacked in a deep container with plastic wrap. Quickly cool foods using methods such as open/vented shallow pans; large ice baths and active stirring or rapid cooling equipment. Cold air must flow around product to remove the heat. CDI- cooling education provided and foods were separated into shallow portions for cooling in the walk-in.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-501.11 (C)Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 (C); Core; Can opener blade appeared dull with small metal fragments around the blade. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Maintain equipment in good repair. PIC instructed employee to change the blade.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Some dust accumulation observed around ceiling vent near warewashing area. Maintain physical facilities in clean condition. Clean ceiling tiles near vent. No point taken

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 6, 2026 · Original Source

1 - Inspection

Jul 7, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 2-301.14 (F)(H)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (F)(H); Priority; Observed an employee place raw chicken on the grill top. Old gloves were discarded and employee then reached for new gloves without washing hands. Hands shall be washed before donning gloves to work with food. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- employee was instructed to wash hands before donning new gloves. Handwashing education provided.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Two flies were observed in the back prep area. Keep the premises free of insects; rodents; and other pests by utilizing approved methods of pest control. Facility is kept clean. No point taken.

In plain English

More about signs of rodents or insects

notedCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Observed grease and residue on the top of the oven. Old sticker residue is present on deli case shelving. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency. All other surfaces were observed clean. Full point not taken.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The back wall along the warewashing sink is peeling and has water damage. PIC said a repair is scheduled soon. Physical facilities shall be maintained in good repair. Have wall repaired with a nonabsorbent/smooth material. No point taken today.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 7, 2025 · Original Source

1 - Inspection

Mar 17, 2025

Score 91.5

Official score: 91.5 · Understand this area’s scale

10 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Multiple metal food containers were observed on the clean equipment shelf with visible food residue and stacked together. A meat slicer was observed with food residue around the blade and PIC was unsure exactly how long it had been since it was used. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Deli slicers shall be cleaned at least every 4 hours if used. CDI- All affected equipment was removed for cleaning. Slicer was cleaned and sanitized.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Marinara sauce in the walk-in cooler had been cooling since yesterday and was observed at 44F in the middle. Sauce was in a large container with a lid. Quickly cool TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- marinara sauce was voluntarily discarded. 3-501.14(B); Priority; Observed cut tomato cooling since 11:00am in the walk-in cooler at 52F. Tomato was stacked high in a large container with a lid. Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be cooled to 41F within 4 hours. CDI- tomato was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Some TCS food items in the grill cooler drawer (see temp chart) were observed above 41F. Sliced tomato was stacked too high on the makeline to stay cold. TCS foods shall be held at 41F or below in refrigeration. CDI- bags of ice were placed on product in grill cooler so top of food stays cold during busy times. Extra tomato was moved to the reach-in portion of the makeline unit. None of these foods were out of temperaure for more than 4 hours accoring to PIC. Equipment is in working order. Full points may be taken for repeat violations in the future. All other food observed in compliance.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of pimento cheese dip with a prep date of 3/10 was observed in the display case and a cut chub of ham with a prep date of 3/10 was observed in the reach-in cooler behind counter. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation or opening from a sealed package shall count as day 1. CDI- foods voluntarily discarded. There was some confusion about how to count the days. All other foods were observed within proper date. Full points not taken today.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed recently cut (<4hrs) turkey and ham in the reach-in cooler at 45F stacked high in containers with lids. Cut tomato in the walk-in cooler was also stored in this manner. Marinara sauce did not meet the cooling time/temperature parameters due to ineffective cooling methods. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; ice baths; cooling wands; active stirring and leave uncovered until cooling is complete if protected from overhead contamination. Cold air must flow around product to remove heat. CDI- sliced turkey and ham were uncovered and placed near walk-in vent to cool quicker. Cut tomato and marinara were voluntarily discarded for not meeting cooling time requirement.

In plain English

More about food kept at an unsafe temperature

notedCode 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority Foundation; Observed a severely dented can of tomatoes on the canned goods rack. The button top was popped indicating contents inside had become adulterated. Designate a separate area for items that are not for use and are being held for credit; such as dented cans or recalled products. CDI- can was removed by PIC and discarded after documenting the damage for supplier credit. 3-305.11; Core; Observed water condensing on the walk-in cooler vent and pooling in spots where drips were forming. A speed rack of food was directly below. Store food in a clean; dry location and where it is not exposed to splash; dust or other contamination. CDI- water was wiped up and rack of food was moved from under the vent.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed a wet wiping cloth stored on a countertop upon arrival. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- cloth was placed in dirty cloth bin. No point taken.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-901.11(A): CoreEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11(A): Core; Several metal containers were stacked wet on the clean equipment shelf. Air dry equipment and utensils after cleaning and sanitizing and store in a manner that allows self draining. CDI- pans separated for drying. Some were removed for additional cleaning.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-903.11Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11; Core; Observed a stack of single-use food trays stored on the counter with the food-contact surface exposed. Single-service articles shall be kept in the original protective package or stored using other means that protect from contamination until used. CDI- trays were inverted. No point taken

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Observed food residue and debris along the tracks and gaskets of grill cooler drawers. Food debris present under the grill on counter. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 17, 2025 · Original Source

1 - Inspection

Sep 11, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Several TCS food items in the grill cooler drawer (see temp chart) were observed above 41F. TCS foods shall be held at 41F or below in refrigeration. CDI- items were moved to the freezer to cool back down. PIC stated drawers were open for long periods during busy lunch service and roast beef was overstocked. Excess roast beef was placed in the walk-in cooler. Ambient temp of cooler drawer was in the upper 30s.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Two containers of cooked chicken at the salad bar held for longer than 24 hours did not have prep dates on them. Ready-to-eat TCS foods held longer than 24 hours shall be dated and discarded after 7 days in refrigeration. The day of preparation shall count as day 1. Food in unmarked containers shall be discarded. In this case; dates were known and affixed. Ensure proper date marking. All other foods were observed with date marks. No points taken today.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Some food scoops at the salad bar were stored with the handle inside the container with TCS foods like diced chicken and ham. When used on TCS foods; dispensing utensils shall be stored with their handles above the top of the food and the container. CDI- utensils removed and placed on the top of the container lids. Knives at the sandwich prep area were stored in-between the prep units. Store knives on a clean portion of the prep table or a tray. Knives were removed and placed on the counter.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The handwashing sink in the back prep area near walk-in cooler was leaking from the pipe underneath. Plumbing systems shall be maintained in good repair. Repair this plumbing fixture. No point taken.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Sep 11, 2024 · Original Source