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 A & K DINER
Address 705 CENTRAL AVE
GREAT FALLS, MT 59404

Inspection Details
06/16/2023 ROUTINE INSPECTION
ADEQUATE HANDWASHING SINKS PROPERLY SET UP AND ACCESSIBLE
5-205.11 USING A HANDWASHING SINK, OPERATION AND MAINTENANCE. (A) A handwashing sink is not maintained so that it is accessible at all times for employee use (e.g. blocked by equipment). (Pf) (B) A handwashing sink is being used for purposes other than handwashing (e.g. dump sink, prep sink, or warewashing) . (Pf) Handwashing sink in prep area was full of dishes. Handwashing sinks must remain clear of items and available at all times to allow for use when handwashing sink is needed. Corrected on site: Dishes removed from sink
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
3-501.15 COOLING METHODS. (A) Cooling is not accomplished in accordance with time and temperature criteria using methods specified in code or other effective methods (e.g. using shallow pans, rapid cooling equipment, or ice baths). (Pf) (B) Food containers in cooling or cold holding equipment aren't arranged to provide maximum heat transfer and/or food containers aren't left uncovered during the cooling process (e.g. containers are stacked on top of each other). (Pf) Cooked shredded beef in reach-in cooler was cooling with cover on container (78 degrees F; cooked ~60-90 minutes prior to inspection). Baked potatoes were cooling outside (120 degrees F; cooked ~30-45 minutes prior to inspection). To help foods cool down quickly, foods must be placed into refrigerators or freezers with the lids removed. Not cooling foods correctly can lead to bacteria growth in the food. Corrected on site: Covers on cooling food removed; potatoes moved to walk-in cooler
09/19/2022 ROUTINE INSPECTION
FOOD SEPARATED AND PROTECTED
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) Raw meats in downstairs freezer were 65 degrees F (freezer not plugged in properly). All foods requiring refrigeration must be stored at or below 41 degrees F to prevent harmful bacteria growth. Corrected on site: Meats disposed, freezer will remain empty until equipment can maintain proper temperature
WIPING CLOTHS: PROPERLY USED AND STORED
3-304.14 WIPING CLOTHS, USE LIMITATION. (B) Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution at a concentration specified by code and/or are not laundered daily as specified in code. (C) Wiping cloth bucket did not have any measurable amount of sanitizer (0 ppm). All wiping cloths must be stored in proper concentration of sanitizer (50-200 ppm for chlorine sanitizer). Corrected on site: Wiping cloth bucket emptied and refilled with 100 ppm chlorine sanitizer
WAREWASHING FACILITIES: INSTALLED, MAINTAINED, AND USED; TEST STRIPS
4-302.13 TEMPERATURE MEASURING DEVICES, MANUAL AND MECHANICAL WAREWASHING. (B) An irreversible registering temperature indicator is not provided or readily accessible for measuring the utensil surface temperature in a hot water mechanical warewashing operation. (Pf) No color changing stickers or irreversible thermometer available to test temperature of high temperature dishmachine. The maximum surface temperature must be monitored to ensure the dishes are reaching an adequate temperature for sanitizing (greater than 160 degrees F). Purchase color changing stickers or an irreversible thermometer to test the dishmachine regularly and ensure proper sanitization.


Search Again