Fresco
Last inspected: Apr 7, 2025
86
Score
Fresco has been inspected four times since 2024. The latest inspection on file is from Apr 7, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around four violations to closer to one violation per visit over the last few inspections.
Looking across the full record, “sewage & waste water properly disposed” is the recurring theme, flagged two times.
Fresco scores about where you'd expect for a West Warwick restaurant. The file should reassure diners considering a visit.
4
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2025
Re-Inspection
1 critical violation.
View 1 violation
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Per PIC, owner has taken measurements to install a prep sink.
5-402.11
86
Mar 24, 2025
Routine
2 critical violations. 2 major violations. 3 minor violations. 3 corrected on site.
View 7 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (serving bread) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Bread was disposed of.
3-301.11
Sewage backflow not prevented
Inspector notes: The sink currently used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: The date when the last shellfish was used from the bag must be noted on the shellfish tag. Establishment to start dating tags when used.
3-203.12
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Sauce was placed hot in the refrigerator in large plastic containers greater than four inches deep. Proper cooling methods reviewed with PIC. Food was moved to shallow pans.
3-501.15
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The nonfood contact surfaces of the ice machine was observed with bio-film. PIC turned off ice machine to be sanitized. The inside of the prep unit was observed with an accumulation of food debris and dust. The shelving of the walk-in was observed with an accumulation of dust and debris. Areas to be cleaned.
4-602.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC removed utensils from water.
3-304.12
52
Jan 17, 2024
Re-Inspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: At the time of inspection, a person certified in food safety was not available on site. A manager certified in food safety shall be on site at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Per the PIC, the head chef and cook are signed up to take a food safety course and test within 2 weeks of inspection.
2-102.12
95
Jan 3, 2024
Routine
3 critical violations. 6 major violations. 6 minor violations. 4 corrected on site.
View 15 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly in the walk-in cooler and in the Sautee Prep Unit to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Foods were rearranged for proper storage at the time of inspection.
3-302.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: At the time of inspection, recently tenderized chicken (with a hammer) was observed being stored on a cutting board over the open Salad Prep Unit Vegetables prior to storage. Foods are to be prepared and stored in a way to prevent possible contamination/cross contamination of other food items. Raw chicken was moved at the time of inspection.
3-302.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or inverted on the shelf along the cookline area. Single service items are to be stored in their original packaging or inverted on a clean surface to prevent possible contamination.
4-903.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, Reduced Oxygen Packaged Tuna was observed thawed in its intact packaging in the walk-in cooler. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Based on the temperature observed held at (35 degrees Fahrenheit), the packages were sliced open by the PIC.
3-501.13
Food separated and protected
Inspector notes: Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The handwashing sink at the dish area was observed to be missing a hot water control handle. Per the PIC, the hot water control handle is due to be replaced.
5-205.11
Sewage & waste water properly disposed
Inspector notes: At the time of inspection, shellfish tags were observed not marked with the last date of use and kept for 90 days in chronological order. Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag. Proper storage and maintenance of shellfish tags was reviewed.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of the can opener were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The Can Opener was taken out of service and moved to the dish area for proper washing/rinsing/sanitizing at the time of inspection.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Several food items prepared on site were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment located in the kitchen area was not in good repair... - A spatula used for food prep was observed to have a handle that was burned/melted and no longer easily cleanable. (Spatula was disposed of by PIC) - The gasket to the single door freezer was observed to be torn/ripped. Equipment is to be maintained in good repair
4-501.11
No certified food protection manager
Inspector notes: At the time of inspection, a person certified in food safety was not available on site. A manager certified in food safety shall be on site at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Per the PIC, the head chef is to take a food safety course in the next week. (The establishment RI Licensed Food Safety manager arrived during inspection.)
2-102.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following equipment was observed to have an accumulation of dust, dirt, food residue, and other debris... - The cookline equipment surfaces between equipment pieces - Cookline and refrigeration shelving - Single Door Freezer internal surfaces were observed to have a buildup of ice/debris Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
Contamination prevented during food preparation, storage & display
Inspector notes: The waste from the soda gun at the bar is draining into a container. Condensate drainage and other non-sewage liquids must drain into a drain.
5-403.12
Food contaminated by miscellaneous source
Inspector notes: Large clean containers used for food storage were observed stored directly next to the mop sink which is lacking a splash guard. A splash guard is to be installed at he mop sink to prevent possible contamination of clean equipment during times of use.
3-307.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls under and behind equipment along the cookline area were observed to have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
26
Frequently Asked Questions
When was Fresco last inspected?
The most recent health inspection at Fresco on file is from Apr 7, 2025. The public record contains four inspections in total.
What is the most common violation at Fresco?
Across the inspection record, “sewage & waste water properly disposed” has been cited two times, more than any other issue at Fresco.
How does Fresco compare to other restaurants in West Warwick?
Fresco most recently scored 86 out of 100, which is about the same as the West Warwick average of 88.
Has Fresco's inspection record improved over time?
Yes. Recent inspections at Fresco have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Fresco means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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