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 468 MARKET
Address 130 1ST ST
CASCADE, MT 59421

Inspection Details
06/21/2022 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) TCS foods in the produce cooler w/doors were above proper cold holding temperatures. TCS foods must be maintained at or below 41 degrees F to prevent the growth of pathogens and accumulation of toxins. COS--Thermostat was adjusted from 37 F to 36 F. Temperatures will be monitored to see if additional adjustment is needed.
FOOD AND NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED, AND USED
4-101.19 NONFOOD-CONTACT SURFACES. Nonfood-contact surfaces that are exposed to splash, spillage, or require frequent cleaning are not constructed of corrosion-resistant, non-absorbent and smooth material. Shelving behind the 3-compartment sink is deteriorating and is no longer smooth and non-absorbent (particle board is exposed and damaged). Shelving must be replaced to ensure it can be properly cleaned and doesn't become a source of contamination (crumbling particle board).
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) (B) Cleaning is not done during periods when the least amount of food is exposed such as after closing (exception: cleaning necessary due to spills or accidents). (C) There's some dust accumulation above the fryer on the ceiling and on the ceiling and fans of the walk-in cooler. These areas must be cleaned at a frequency to prevent accumulation. These areas should also be cleaned during times when food won't be exposed to falling dust (e.g. kitchen closed).


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