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Business Info

Restaurant: MAGGIANO'S LITTLE ITALY
Address: 3055 Olin Avenue 1000, San Jose, CA 95128
Type: Restaurant 26+ Employees
Total inspections: 7
Last inspection: Jul 25, 2013

Score
(the higher the better)
95

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Violation descriptions and comments

All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F. CHOPPED SAUSAGES IN THE PREP UNIT ACROSS THE COOK LINE AT 48F.
MILK IN THE UNDER COUNTER COOLER AT 45F.
HAND SINK AT WAITER STATION MISSING PAPER TOWELS.
LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F. LINGUINE THAT WAS PREPARED 2 DAYS AGO MEASURED AT 45F.
PACKAGED PATTIES IN THE REACH IN COOLERS AT 44F.
OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED. OBSERVED MULTIPLE LEAKS THROUGH CEILING ABOVE THE 4-COMP SINK.
COVE BASE TILES AROUND THE PILLAR AT BAR ARE DAMAGED.
UTENSIL SURFACE DID NOT REACH 160F AFTER GOING THROUGH THE DISHWASHER.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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