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 A & R CONCESSIONS (MOBILE)
Address 3400 KINGWOOD DR
GREAT FALLS, MT 59404

Inspection Details
06/26/2023 ROUTINE INSPECTION
WAREWASHING FACILITIES: INSTALLED, MAINTAINED, AND USED; TEST STRIPS
4-501.19 MANUAL WAREWASHING EQUIPMENT, WASH SOLUTION TEMPERATURE. The wash solution in manual warewashing equipment is not being maintained at a temperature no less than 110 degrees F or the temperature specified on the cleaning agent manufacturer's label instructions. (Pf) Wash water in 3-compartment sink had maximum temperature of 101 degrees F (water from faucet was 114 degrees F). When actively washing dishes, utensils, or other food equipment, the wash water must be at least 110 degrees F to effectively remove grease and debris when washing. ACTION: Increase hot water heater temperature and/or fill wash sink with hot water right before washing to ensure water is at least 110 degrees F when actively washing
06/21/2022 ROUTINE INSPECTION
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 (bleach) sanitizer in wiping cloth bucket had concentration greater than 200 ppm. Chlorine-based sanitizers must be within the 50-200 ppm range for appropriate sanitizing and to prevent toxic residue build-up on food contact surfaces. Use test strips to ensure the sanitizer has been mixed to an appropriate level before use. Corrected on site: Person-in-charge added water to dilute sanitizer to 100 ppm 7-202.12 CONDITIONS OF USE. (A) Poisonous or toxic materials are not used according to law, the manufacturer's directions, the conditions of certification, and/or additional conditions established by the regulatory authority. (P) Scented bleach was being used in sanitizer. Scented and/or splashless bleach is not approved for sanitizing food contact surfaces due to the added fragrances/chemicals which are not considered food-safe. Purchase regular, unscented bleach for use in sanitizer solution.
WIPING CLOTHS: PROPERLY USED AND STORED


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