Maggiano's Little Italy - Inspection Report

Inspection Information:

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.

Code   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 ( If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.