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 BLACK EAGLE COMMUNITY CENTER
Address 2332 SMELTER AVE
BLACK EAGLE, MT 59414

Inspection Details
03/21/2024 ROUTINE INSPECTION
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED AND USED
4-903.11 EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES - STORING. (A) Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not stored in a clean, dry location; in a location where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. (C) A box of single-use cups was located on the floor. Single-use articles must be stored in a clean, dry location and at least 6 inches off the floor. ACTION: Move the box of cups at least 6 inches off the floor.
03/31/2023 ROUTINE INSPECTION
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
4-501.114 CHEMICAL SANITIZATION - TEMPERATURE, PH, AND HARDNESS Chemical sanitizer used for manual or mechanical warewashing is not at required concentration based on type and temperature (e.g. Chlorine concentration not at least 50 ppm when water temperature is below 120 degrees F). (P) Chlorine sanitizer was at 0ppm at time of inspection. Chlorine sanitizer must be between 50 and 200ppm for adequate sanitation. Corrected on site: Solution was remade to 50ppm.
06/15/2022 ROUTINE INSPECTION
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
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) Splashless bleach was used to make sanitizer in the 3-compartment sink. Splashless bleach is not approved as a sanitizer and is not safe to use on food-contact surfaces. COS--Splashless bleach was removed from the bar. Staff will only use the regular, non-scented bleach when mixing sanitizer.
NON-FOOD CONTACT SURFACES CLEAN
4-601.11 EQUIPMENT, FOOD-CONTACT SURFACES, NONFOOD-CONTACT SURFACES, AND UTENSILS. (C) Nonfood-contact surfaces have an accumulation of dust, dirt, food residue, or other debris. (C) Some of the surfaces inside the ice maker had some microbial growth. The ice maker must be cleaned and sanitized per the manufacturer's instructions at least 2 times per year. We recommend quarterly cleaning to control hard water buildup and microbial growth. Unit must be emptied and cleaned/sanitized immediately. Directions for cleaning should be available in the user's manual or online (many companies have videos that demonstrate cleaning procedures). Use chemicals intended for use on ice makers.


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