MAGGIANO'S, 5333 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 21, 2014 | Routine | 4 | 4 | Details / Comments |
|
Feb 01, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Jan 17, 2013 | Complaint | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Dec 06, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 26, 2012 | Routine | 6 | 0 | Details / Comments |
|
May 24, 2012 | Routine | 2 | 4 | Details / Comments |
|
Jan 12, 2012 | Routine | 5 | 2 | Details / Comments |
Nov 21, 2014 (Routine)
Violations:
- Correct response to questions
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. - No bare hand contact with ready-to-eat foods or approved
Employee handling bread without gloves (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces(soda gun holder contains syrup build up) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(Alfredo sauce above 41 degrees) (Corrected On Site) - Approved thawing methods used
(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)egg white frozen container sitting in water (Corrected On Site) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)open bags in the dry storage room - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)gasket on the reach-in is torn in front of the line - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No garbage disposal unit (food waste grinder) installed working in the kitchen
Correct stated items within 5days
Correct stated items within 45 days
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
CFH:Roni F Claros exp:09/15/2019
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Alfredo Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Bacon (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Pesto Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 39.5F |
| Lasagna (Refrigerator - walk-in meat) (Cold Holding) | 36.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 38.5F |
| Lobster (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Marinara Sauce (Refrigerator - walk-in) (Cold Holding) | 38.5F |
| Artichoke Hearts (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| Marinara Sauce (Steam Table) (Hot Holding) | 188.0F |
| Diced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Cheese sauce (Warmer) (Hot Holding) | 155.0F |
| Chicken Chop (Warmer) (Hot Holding) | 167.0F |
| Chicken Strips (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| (Refrigerator - reach-in) | 38.5F |
| (Refrigerator - sandwich prep unit) | 40.5F |
| (Refrigerator - walk-in) | 39.6F |
| (Refrigerator - walk-in seafood) | 38.6F |
| (Refrigerator - sandwich prep unit) | 39.6F |
Feb 01, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on menu.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/29/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.3°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 122.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - reach-in) | 41.0F |
| Beef Stew (Steam Table) (Hot Holding) | 166.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| Ham Salad (Refrigerator - open display) (Cold Holding) | 47.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cauliflower (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
Jan 17, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
WET FLOOR AND DIRTY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO HOT WATER AT THE BAR(CORRECT VIOLATION WITHIN 24HRS)
Complaint Notes: Discussed with Maggiano's restaurant manager about the complaint, he stated that an building inspector is scheduled to come tonight to check on where the foul oder comes from. I spoke with the complainant, he stated that Maggiano's managers are aware about the situation, that they are not responding to the problem as they should, that they know the problem but choose to ignore it. Both are blaming each other, I believe the inspector visit tonight will decide who is responsible for this plumbing and leaks issues.
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on menu.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/30/2012
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 116.9°F
| Temperatures | |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 81.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 73.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| Salad (Refrigerator - open display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 42.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Peas/Carrots/Corn (Refrigerator - open display) (Cold Holding) | 42.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 43.0F |
Dec 06, 2012 (Follow-up)
Comments:ALL ITEMS ABATED
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - walk-in deli) | 40.0F |
| Drinks (Refrigerator - beverage) (Cold Holding) | 40.0F |
| Eggs (Refrigerator) (Cold Holding) | 40.0F |
| Beef (Stove) (Preparation) | 164.0F |
Nov 26, 2012 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
A HANDWASHING SINK IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES. (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/14/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (3-compartment sink) | 117.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken Parmesan (Steam Table) (Hot Holding) | 138.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cottage Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Potato salad (Refrigerator - open display) (Cold Holding) | 43.0F |
| Gravy - Beef (Steam Table) (Hot Holding) | 141.0F |
| Lasagna (Steam Table) (Hot Holding) | 121.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 42.0F |
May 24, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink in 1st floor Women's restroom. Handwashing signage not clearly visible at main bar handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Cutting boards and other miscellaneous items stored inside of main bar handsink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Cutting boards stained with mold. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s)at salad/cold station. (Corrected On Site) - Thermometers provided & accurate
No working thermometers in under counter refrigerators on the main service line. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Linen napkin stored in direct contact with salad in banquet kitchen walk-in refrigerator. (Corrected On Site)
ALL ITEMS CORRECTED WHILE ON-SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)535-2180.
| Temperatures | |
| Hot Water (3-compartment sink) | 122.8F |
| Hot Water (Handwashing Sink) | 112.3F |
| Meat sauce (Steam Table) (Hot Holding) | 163.5F |
| Tomato Sauce (Steam Table) (Hot Holding) | 151.3F |
| Soup (Steam Table) (Hot Holding) | 163.4F |
| Soup (Steam Table) (Hot Holding) | 143.0F |
| Sauce (Refrigerator - counter top) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) | 39.0F |
| Meatballs (Steam Table) (Hot Holding) | 153.1F |
| Caramelized Onions (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 39.6F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| Bruchetta Topping (Refrigerator - sandwich prep unit) (Cold Holding) | 57.0F |
| Lettuce (Refrigerator - drawer) (Cold Holding) | 49.3F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - reach-in) | 31.0F |
| (Holding Oven) | 185.0F |
| (Refrigerator - walk-in dairy) | 39.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 36.3F |
| (Freezer - walk-in) | -20.0F |
| Hot Water (Prep sink) | 118.5F |
| (Refrigerator - walk-in) | 41.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 39.6F |
| (Refrigerator - walk-in) | 41.0F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 35.6F |
| Hot Water (Handwashing Sink) | 113.8F |
| Soup (Steam Table) (Hot Holding) | 169.1F |
| Sauce (Steam Table) (Hot Holding) | 143.4F |
Jan 12, 2012 (Routine)
Violations:
- Food separated and protected
Uncovered food items found in the walk-in cooler. (Corrected On Site) - Proper hot holding temperatures
Some hot food items in the open steamed table are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
No hair restraints worn by some kitchen crew. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves, they need to be replaced or resurfaced. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips found at the 3compartments sink(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has written employee's health policy for foodborne illness.
Most recent pest control service date: 01/08/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer: Chlorine, 200 ppm, 9.5 pH, 84.4°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 124.0F |
| Hot Water (Handwashing Sink - kitchen) | 128.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in dairy) | 39.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - walk-in meat) | 40.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 43.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 42.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 51.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 42.0F |
| Cheddar Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beans (Refrigerator - open display) (Cold Holding) | 43.0F |
| Pasta (Refrigerator - open display) (Cold Holding) | 41.0F |
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