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MAGGIE MAE'S, 409 S BROADWAY, SALINA, KS - Restaurant inspection findings and violations

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Restaurant: MAGGIE MAE'S
Address: 409 S BROADWAY, SALINA, KS 67401
Total inspections: 3
Last inspection: Sep 03, 2008

Restaurant representatives - add corrected or new information about MAGGIE MAE'S, 409 S BROADWAY, SALINA, KS »

Violation code

Inspection Date

Violations
3-501.18A3 - Critical - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). (Corrected on site)Sep 03, 20081
  • 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
  • 3-501.17A1 - Critical - Food held at 41F or less may be dated 7 days (Corrected on site)
  • 4-301.11 - Critical - Equipment capacity for cooling, heating, and holding
 Aug 07, 20083
  • 3-301.11B - Critical - No bare hand contact with ready-to-eat foods may use utensils, deli tissue, tongs, single-use gloves, or other dispensing equipment (Corrected on site)
  • 3-501.18A3 - Critical - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A). (Corrected on site)
 Jun 25, 20082


    Violation descriptions:
  • 3-301.11B - (B) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶ (D) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
  • 3-501.17A1 - (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (D) and (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1.
    (1) 5°C (41°F) or less for a maximum of 7 days; or
  • 3-501.18A3 - (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it:
    (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A).
  • 4-301.11 - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.S


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