Maggiano's Little Italy - Inspection Report
|Facility Type:||Full Service Restaurant|
|Inspection type:||Risk Factor|
|Inspection date:||February 15, 2013|
|Number of critical violations:||1|
|Number of non-critical violations: ||2|
Definition of critical and non critical violations
A summary of the violations found during the inspection are listed below.
||Observation / Corrective Action
|6-301.12(A) ||Corrected During Inspection Observed that paper towels were not provided at each handwashing sink. Person in charge was notified to provide hand towels at all hand sinks.|
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|5-205.11(B) ||Corrected During Inspection Observed the handsink by the 2DR flat top refrigerator downstairs being used to store used ice cream scoops. Items were cleared.|
Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|3-501.16(A)(2)(a) ||Corrected During Inspection Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Mozzarella in 2DR flat top refrigerator at 47F, creme brulee, in 3DR prep refrigerator at 44F; Chicken in Walk-in refrigerator (by salad station) at 45F - MOVED TO WALK-IN TO COOL. Milk in 2DR undercounter refrigerator (Right) at 46F - DISCARDED.|
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
The purpose of this visit was to conduct a risk factor assessment in conjunction with a foodborne illness investigation.
Additional Equipment Temperatures:
Hot-holding unit: 165F
2DRW 1DR refrigerator: 41F
2DR undercounter refrigerator #1: 40F
2DR undercounter refrigerator #2: 39
Traulsen 1DR upright refrigerator: 35
2DR reach-in refrigerator: 36
Walk-in refrigerator (upstairs): 41F
Delfield 2DR flat top #1 (not in use) - upstairs: 49F
Delfield 2DR flat top #2 - upstairs: 39F
2DR undercounter refrigerator (Left): 38F
2DR undercounter refrigerator (Right): 48F
Tomatoes in 4DRW 1DR refrigerator - COLD HOLDING - 41F
Chicken in Walk-in refrigerator (by salad station) - COLD HOLDING - 45F
Eggplant parmesan (~3.0 hours) in 1/1 Delfield stacked refrigerator/freezer - COOLING - 46, 43
Mozzarella in 1DR undercounter refrigerator - COLD HOLDING - 36F
Cooked mushrooms in hot-holding unit - HOT HOLDING - 135F
Butter, veal, provolone, in 2DRW 1DR refrigerator - COLD HOLDING - 40F, 41F, 41F
Sliced tomatoes, sausage, in 2DR undercounter refrigerator #1 - COLD HOLDING - 41F, 41F
Meatballs, meat sauce over steam - HOT HOLDING - 164F, 185F
Butter, alfredo sauce, in 2DR undercounter refrigerator #2 - COLD HOLDING - 38F, 41F
Cheesecake in Traulsen 1DR upright refrigerator - COLD HOLDING - 40F
Eggplant steam table - HOT HOLDING - 192F
Marinara steam table - HOT HOLDING - 145F
Provolone in 2DR reach-in refrigerator - COLD HOLDING - 37F
Cooked mushrooms in Walk-in refrigerator (upstairs) - COLD HOLDING - 41F
Blue cheese in Delfield 2DR flat top #2 - upstairs
Milk in 2DR undercounter refrigerator (Right) - COLD HOLDING - 46F
The EcoLab glassware dishmachine (not in use) was observed with 0ppm of chlorine. Please fax to my attention within 5 days a copy of the service report for the repair of the dishmachine.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.