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 1-2
Facility Name 5 CENT CASINO
Address 211NW BYPASS
GREAT FALLS, MT 59404

Inspection Details
01/12/2023 ROUTINE INSPECTION
09/23/2022 ROUTINE INSPECTION
ADEQUATE HANDWASHING SINKS PROPERLY SET UP AND ACCESSIBLE
6-301.12 HAND DRYING PROVISION. A handwashing sink is not provided with an approved drying device (i.e. individual, disposable paper towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system). (Pf) Cloth hand towel was next to paper towels for hand drying. Clean towel must be provided each time washing hands. Corrected on site, person in charge removed cloth hand towel and left only paper towels for drying hands.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
7-204.11 SANITIZERS, CRITERIA. (A) Chemical sanitizers applied to food-contact surfaces do not meet the requirements specified in 40 CFR 180.940 (e.g. available chlorine cannot exceed 200 ppm, active quaternary ammonium cannot exceed 400 ppm). (P) Chlorine sanitizer was over 200ppm. Chlorine sanitizer must remain between 50ppm and 200ppm to prevent chemical residue on food contact surfaces or to prevent too little sanitizer. Corrected on site, Person in charge remade bleach solution with chlorine under 200ppm.


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