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 KING'S KRAVINGS
Address 1008 20th ST
GREAT FALLS, MT 59405

Inspection Details
02/28/2024 ROUTINE INSPECTION
PROPER DATE MARKING AND DISPOSITION
3-501.17 READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, DATE MARKING. (A) Ready-To-Eat (RTE), Time/Temperature Control for Safety (TCS) foods prepared on-premises and held in the food establishment for more than 24 hours are not clearly date marked to indicate the date food shall be consumed, sold, or discarded. (Pf) A container of cream cheese frosting was located in the cooler without a date mark. A Ready-To-Eat, Temperature Control for Safety food prepared on premises and held in the food establishment for more than 24 hours must be clearly marked with a date indicating when the food shall be consumed, sold, or discarded to avoid using or serving food which may have harmful bacteria growth. Corrected on site: The cream cheese frosting was discarded.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
7-102.11 COMMON NAME, WORKING CONTAINERS. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material. (Pf) A plastic spray bottle containing a cleaning agent was noted in the supply closet without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material to ensure staff know what is being used. Corrected on site: The bottle was properly labeled.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED AND USED
4-502.13 SINGLE-SERVICE AND SINGLE-USE ARTICLES, USE LIMITATION. (A) Single-service and single-use articles items are being reused (e.g. sour cream containers are being washed and reused for food storage). (C) A single-use article (whip cream container) was used to store leftover frosting. Single-service and single-use articles are not to be reused. Corrected on site: The container was discarded.
09/01/2023 ROUTINE INSPECTION
THERMOMETERS PROVIDED AND ACCURATE
4-204.112 TEMPERATURE MEASURING DEVICES. (A) In a mechanically refrigerated, the sensor of a temperature measuring device is not located to measure the air temperature or a simulated product temperature in the warmest part of the refrigeration unit. Reach-in cooler lacked an internal thermometer. An ambient air thermometer or other appropriate device must be installed in the warmest area of the unit (bottom, front). Owner will purchase and install immediately. Will follow up on this item at the next routine inspection.
01/13/2023 ROUTINE INSPECTION
CERTIFIED FOOD PROTECTION MANAGER
2-102.12 CERTIFIED FOOD PROTECTION MANAGER (CFPM). (A) Facility lacks a Certified Food Protection Manager. (C) Owner/operator does not have a Certified Food Protection Manager (CFPM) certificate (owner/operator is sole employee at this time). Establishment must have at least one CFPM on-staff to ensure proper food safety training and knowledge. Must obtain CFPM certificate within 90 days of opening business.


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