Inspection Reports Depot

Inspection Violations

Food Facilities: Risk Factor violations are those which, if not corrected, are likely to lead to an illness. Sanitarians work with the operators to assure that red violations have been corrected before leaving the facility. These violations can also result in follow up inspections.

Good Retail Practices violations Are related to the maintenance and cleanliness of the establishment and can lead to the development of Risk Factor violations.

Pool Facilities
Critical violations are those which, if not corrected, may result in pool closure.

Other Facilities
ARM violations are violations of the Administrative Rules of Montana. These are violations for all programs other than retail or manufactured food. Sanitarians work with facilities to correct these violations as soon as possible

Facilities who fail to correct violations within time limits given may incur regulatory action, such as follow up inspections and penalties.


Facility Details
Program Retail Food 3-4
Facility Name 3 D INTL
Address 1825 SMELTER AVE
GREAT FALLS, MT 59414

Inspection Details
05/01/2024 ROUTINE INSPECTION
PROPER COLD HOLDING TEMPERATURES
3-501.16 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING. (A)(2) Time/Temperature Control for Safety (TCS) foods are not maintained at or below 41 degrees F. (P) The pepsi reach-in cooler had an ambient temperature of 50F. Cheesecake inside had an internal temperature of 51F and a container of sour cream had an internal temperature of 54F. TCS foods must be maintained at or below 41F to prevent the growth of bacteria. Corrected On Site: The items were discarded and a work order was put in for the unit.
PROPER DATE MARKING AND DISPOSITION
3-501.17 READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, DATE MARKING. (B) Commercially prepared and packaged, Ready-To-Eat (RTE), Time/Temperature Control for Safety (TCS) foods opened and held in the food establishment for more than 24 hours are not clearly date marked to indicate the date food shall be consumed, sold, or discarded. (Pf) A container of commercially prepared, cooked, shrimp were located in a reach-in cooler without a date on it. RTE / TCS foods held over 24hrs must have a date to indicate the date the food shall be consumed, sold, or discarded to prevent the growth of bacteria. Corrected On Site: The container was properly labeled.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE, AND DISPLAY
3-305.11 FOOD STORAGE. (A) Food is not being protected from contamination by storing it at least 6" above the floor in a clean, dry location where it is not exposed to splash, dust, or other contamination. (C) Two boxes of food were on the freezer floor. Food must be stored so it is protected from contamination by storing it at least 6 inches above the floor in a clean, dry location where it is not exposed to splash, dust, or other contamination. ACTION: Move the boxes at least 6 inches above the floor to prevent contamination.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
5-202.13 BACKFLOW PREVENTION, AIR GAP. The air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment is not at least twice the diameter of the water supply inlet and no less than 1 inch. (P) There was no air gap on the ice machine. The air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment must be at least twice the diameter of the water supply inlet and no less than 1 inch. ACTION: Ensure a proper air gap for the ice machines to prevent contamination.
PHYSICAL FACILITIES INSTALLED, MAINTAINED AND CLEAN
6-501.12 CLEANING, FREQUENCY AND RESTRICTIONS. (A) Physical facilities are not cleaned as often as necessary to keep them clean. (C) The walk-in cooler had a sticky floor. Physical facilities must be cleaned as often as necessary to prevent the growth of bacteria. ACTION: Have the cooler floor cleaned.


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