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 5TH & WINE
Address 214 5TH ST
GREAT FALLS, MT 59405

Inspection Details
05/04/2023 ROUTINE INSPECTION
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
4-602.11 EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS. (E) Equipment food-contact surfaces and/or utensils that contact non-Time/Temperature Control for Safety (non-TCS) food are not cleaned: (4) at a frequency necessary to preclude accumulation of soil or mold, and/or at a frequency specified by the manufacturer. (C) Pink and Blank debris accumulations where observed inside the kitchen ice machine when paper towel was used to wipe off debris. Build up of debris was observed in hard to reach areas of the ice machine that requires a thorough cleaning. Equipment food-contact surfaces must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Action: Clean Ice machine.
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) Both prep coolers located next to the stove where unable to maintain adequate cold holding temperatures with temperatures exceeding 41F with multiply products that require Time/Temperature control. Foods requiring refrigeration must remain at or below 41F. Action: Fix or replace prep coolers to allow for adequate refrigeration.
FOOD AND NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED, AND USED
4-501.11 GOOD REPAIR AND PROPER ADJUSTMENT. (A) Equipment is not maintained in a state of good repair and condition that meets the requirements specified in code. (C) Prep Coolers are not maintaining adequate cold holding temperatures. Equipment must be maintained in a state of good repair and condition. Action: Fix prep coolers located next to stove so that proper cold holding temperatures are maintained.
PHYSICAL FACILITIES INSTALLED, MAINTAINED AND CLEAN
6-501.16 DRYING MOPS. After use, mops are not placed in a position that allow them to air-dry without soiling walls, equipment, or supplies. (C) Mops were laying in floor sink not in a proper position to dry. Mops must be hung up to allow for adequate drying and preclusion of mold build. Action: Hang mops up.


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