MAGGIANO'S LITTLE ITALY

Conveyor belt dishwasher with high heat sanitizing was measured 156F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Adjust the setting so the temperature can be read at 160F.

Chicken and calamari in the drawer refrigeration was measured 55F. It was stored 30 minutes a go after prep. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA]Rapid chill food up to 41F before placing in the prep cooler. [COS] Employee took chicken and calamari out to the walk in cooler for chilling.

HIGH HEAT DISHWASHER WITH CONVEYOR BELT WAS MEASURED 145F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] SANITIZER CAN BE ADDED TO A HIGH HEAT DISHWASHER TO ACHIEVE ACCURATE SANITATION LEVEL.

CARTON OF ICE CREAM ON FLOOR INSIDE THE WALK IN FREEZER. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

EMPLOYEE RESTROOM HAD A SLOW DRAIN FOR THE HAND WASHING SINK. [CA] Fix slow drain for the employee restroom.

CLAM CHOWDER WAS MEASURED 97F IN THE PREP COOLER TABLE. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF SHALL BE CHILLED TO 41F BEFORE PLACING IT IN A PREP COOLER TABLE.

Hand washing sink faucet leaking in the front bar area. [CA] Repair or fix leakage.

Expired permit was posted. [CA] The valid health permit issued by this department shall be posted in a conspicuous place in the food facility.

Lack testing for high heat dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Small bar dishwasher sanitizer level is at 200ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. High heat dishwasher reached at 150F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).