MACIAS RESTAURANT, HWY 56 & LALANDE AVE, SUBLETTE, KS - Restaurant inspection findings and violations



Business Info

Name: MACIAS RESTAURANT
Type: Restaurant
Address: HWY 56 & LALANDE AVE, SUBLETTE, KS 67877
Total inspections: 2
Last inspection: May 12, 2008

Restaurant representatives - add corrected or new information about MACIAS RESTAURANT, HWY 56 & LALANDE AVE, SUBLETTE, KS »


Violation code

Inspection Date

Violations

  • 2-301.12A - Critical - Cleaning procedure for handwashing
  • 2-301.12A - Critical - Cleaning procedure for handwashing (Corrected on site)
  • 2-301.15 - Where to wash hands
  • 3-202.15 - Critical - Package Integrity--packages shall be in good condition and protect the contents from adulteraton or contaminants (Corrected on site)
  • 3-501.14A1 - Critical - Cooled to 70F within 2 hours--first stage process
  • 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
  • 5-205.15B - Plumbing system maintained in good repair
  • 5-402.13 - Critical - Mobile sewage conveyed through approved system (Corrected on site)
  • 6-501.11 - Physical facilities, shall be maintained in good repair
May 12, 20089
  • 2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge
  • 3-302.11A1a - Critical - Separation raw ready to eat from other raw foods to protect from cross contamination
  • 3-304.14 - Proper storage of wet & dry wiping cloths used for wiping food spills. (Corrected on site)
  • 3-305.11A3 - 6 inches (15 cm) above the floor
  • 3-501.16A1 - Critical - Hot Holding: Food held at 140F or above excepts roasts cooked in accordance with time/temp requirements may be held at 130F (Corrected on site)
  • 3-501.17A1 - Critical - Food held at 41F or less may be dated 7 days (Corrected on site)
  • 4-202.11A2 - Critical - Food contact surfaces shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections (Corrected on site)
  • 4-302.14 - Sanitizing solution, testing devices required
  • 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch
  • 4-602.13 - Equipment cleaning frequency, nonfood-contact surfaces
  • 5-202.13 - Critical - Air gap between flood rim and plumbing fixture at least 1 inch
  • 5-205.15B - Plumbing system maintained in good repair
  • 5-402.13 - Critical - Mobile sewage conveyed through approved system
  • 6-202.13 - Design and installation of insect control devices.
  • 6-202.15A3 - Outer openings, protected from entry of pests by solid, self-closing, tight-fitting doors
  • 6-303.11A - Light intensity, at least 10 foot candles in walk-in refrigerators & dry food storage areas
  • 6-501.11 - Physical facilities, shall be maintained in good repair
  • 6-501.12 - Cleaning shall be done when the least food is exposed
  • 7-206.12 - Critical - Rodent bait stations shall be contained in a covered, tamper-resistant bait station
Apr 30, 200819

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