1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants

Business Info

Restaurant: Karl's Country Market
Address: W156 N5645 Pilgrim Road, Menomonee Falls, WI 53051
Phone: (262) 252-3090
Total inspections: 5
Last inspection: Jan 25, 2011

Score
(the higher the better)
100

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about Karl's Country Market, W156 N5645 Pilgrim Road, Menomonee Falls, WI 53051 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.149.233.32 will be logged.

Violation descriptions and comments

**CDC Risk Factor Violation 09 D**: 3-201.14 Fish.C
Manufacturer’s name, address, processing and expiration dates are not provided for the packages of smoked chubs.
Smoked chubs have been removed from sale.
(A) FISH that are received for sale or service shall be:
(1) Commercially and legally caught or harvested; or
(2) APPROVED for sale or service.
(B) MOLLUSCAN SHELLFISH that are recreationally caught may not be received for sale or service.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Boiled eggs are stored at room temperature maintaining 55f. Boiled eggs have been discarded.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Karl’s creamy salad has a sell by date of July 23, 2009. (Product has been pulled from sale).
Roast beef & gravy and Indian jerky had no sell by dates.
The fully cooked bbq pork and Mexican pasta salad had pull dates of 8-10&13-09.
For date marking details, see enclosed documents.
**CDC Risk Factor Violation 21 B**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food or opened commercial container of
potentially hazardous food is being held for more than 7 days after preparation or opening of a commercial container. WI Food Code requires
that potentially hazardous ready to eat foods held "fresh" be discarded after 7 days from preparation date or date of opening of a commercial
container.
**Critical Violation 27 C**: 3-502.12 Reduced Oxygen Packaging, Criteria.C
Several vacuum packaged products have a sell by date beyond 14 days(i.e. cheese & garlic summer sausage w/sell by dates of Sept & Oct. 20th.
Gyulai vacuum packaged sausages not manufactured in the establishment did not have a sell by date.
(A) Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under § 3-502.11, a FOOD ESTABLISHMENT that PACKAGES FOOD using a
REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological HAZARD in the final PACKAGED form shall ensure that
there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
(B) A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological
HAZARD in the final PACKAGED form shall have a HACCP PLAN that contains the information specified by the DEPARTMENT and that:
(1) Identifies the FOOD to be PACKAGED;
(2) Limits the FOOD PACKAGED to a FOOD that does not support the growth of Clostridium
botulinum because it complies with one of the following:
(a) Has an aw of 0.91 or less,
(b) Has a pH of 4.6 or less,
(c) Is a MEAT or POULTRY product cured at a FOOD PROCESSING PLANT regulated by the
U.S.D.A. using substances specified in 9 CFR 318.7 Approval of substances for
use in the PREPARATION of products specified in 9 CFR 424.21, Use of food ingredients
and sources of radiation, and is received in an intact PACKAGE, or
(d) Is a FOOD with a high level of competing organisms such as raw MEAT or raw
POULTRY;
(3) Specifies methods for maintaining FOOD at 5oC (41oF) or below;
(4) Describes how the PACKAGES shall be prominently and conspicuously labeled on the
principal display panel in bold type on a contrasting background, with instructions to:
(a) Maintain the FOOD at 5oC (41oF) or below, and
(b) Discard the FOOD:
(i) Within 14 calendar days of its PACKAGING if it is not served for on-PREMISES
consumption, or consumed if served or sold for off-PREMISES consumption; or
(ii) Within 30 calendar days of its PACKAGING if it is one of the FOODS specified ¶ (D).
(5) Except as specified in ¶ (D) or the time the product is maintained frozen the refrigerated
shelf life is limited to no more than 14 calendar days from PACKAGING to consumption,
or the original manufacturer’s “sell by” or “use by” date, whichever occurs first;
(6) Includes operational procedures that:
(a) Prohibit contacting FOOD with bare hands,
(b) Identify a designated area and the method by which:
(i) Physical barriers or methods of separation of raw FOODS and READY-TO-EAT
FOODS minimize cross contamination, and
(ii) Access to the PROCESSING EQUIPMENT is restricted to responsible trained personnel
familiar with the potential HAZARDS of the operation, and
(c) Delineate cleaning and SANITIZATION procedures for FOOD-CONTACT SURFACES; and
(7) Describes the training program that ensures that the individual responsible for the
REDUCED OXYGEN PACKAGING operation understands the:
(a) Concepts required for a safe operation,
(b) EQUIPMENT and facilities, and
(c) Procedures specified under Subparagraph (B)(6) and by the DEPARTMENT.
(C) Except for FISH that is frozen before, during, and after PACKAGING, a FOOD ESTABLISHMENT
may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method.
(D) The following REDUCED OXYGEN PACKAGING PROCESSED FOODS may have a “Use Buy” up to 30 days, if APPROVED by the DEPARTMENT:
(1) Standardized hard or semi-soft cheeses containing high numbers of non-pathogenic
competitive microorganisms. These cheeses are to be limited to one single
piece of cheese per PACKAGE (no multiple slices).
(2) Cooked and cured MEAT products PROCESSED and formulated at the FOOD ESTABLISHMENT where PACKAGED, that are not further sliced or other wise
portioned by use of a UTENSIL; such as sausages, whole muscled MEATS and jerky products. Except that
bacon, if cured and smoked by the FOOD ESTABLISHMENT, may contain multiple slices in
a single PACKAGE.
Note: MEAT products PROCESSED at USDA or the Wisconsin department of agriculture, trade and consumer protection licensed MEAT establishments and
received by the FOOD ESTABLISHMENT for PROCESSING and sale will not be considered for extended shelf life beyond 14 days.
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
-Country of origin labeling must be provided for meats. See document.
-Safe Handling Instructions must be provided for bulk meats.
-Begin compiling ingredient information for products sold from the display cases.
-Provide ingredient information for the packaged cookies and fudge brownies.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.

A follow-up inspection will be made the week of 8-4-09. At the time of our visit, make sure you have the meat production smoke charts.

The following temperatures were recorded at the time of inspection:
Meat display case 32f.
Deli display case 33f.
Self-serve sausage vacuum packaged refrigerator 35f.
Self-serve deli case 34f.
Open freezers 5f. & 8f.
True beverage refrigerator 35f.
Self-serve cheese/eggs cooler 33f.
Dairy walk-in cooler 33f.
Meals/pizza freezer -3f.
Deli/bakery freezer -2f.
Federal 4-door cooler 38f.
Frozen food case -10f.
Ice cream novelty freezer -10f.
True deli prep. cooler 36f.
Upper line refrigerator-roast beef (internal temp.)39f.
Bbq pulled pork 139f.
Roast beef 140f.
Meat walk-in cooler 30f.
Walk-in freezer -2f.
Wild game/vacuum packaged meats walk-in cooler 36f.
Meat walk-in freezer -1f.
-Bleach is available for sanitizing equipment & utensils.
-Disposable gloves are used for handling of ready to eat foods.
Note: A separate facility is used for processing of wild game.

This is a follow up inspection of critical violations from 7-28-09.
1) They did not have any smoked chubs on hand today, but theiy talked with the manufacturer and they will include sticky labels to go on the
packages with the name of manufacturer, address, processing and expiration dates.
2) Eggs are now boiled, rinsed, and air cooled ( as opposed to water cooled) which makes them non potentially hazardous so they can keep at
room temperature by the cash register.
3) All foods in the deli case (creamy salads nd Indian jerky) have correct sell by dates on them now and the packaged meats in this case have
the safe handling instructions on the bottom of the packages.
4) VAcuum packaged products nwo have the correct sell by date, not beyond the 14 days of packaging.,
5) Safe handling stickers are now kept at the meat counter scales, and country of origin labeling is now provided for the meats.
Critical violations now corrected.

Received a complaint in office on 4-7-2010. Complainant stated that a food employee was slicing deli ham into her bare hands.
Spoke with owner. Employees were wearing gloves when handling ready-to-eat foods, while I was there. Be sure all employees wear gloves when
handling ready-to-eat foods. Am told employees also use deli tissue.

**Critical Violation 26 C** : 7-201.11 Separation.C
Northwood glass cleaner is stored with spices in the deli/kitchen production area.
This violation has been corrected. (Glass cleaner has been moved).
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Violation 37 I: 3-306.11 Food Display.
A tray with sandwiches is stored on top of the display case. Corrected- Sandwiches were placed in the display case.
Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling,
peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter,
service line, or salad bar FOOD guards; display cases; or other effective means.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
Gasket at meat walk-in freezer door is not in good repair.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Violation 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
Safe Handling Instructions are not available on the packaged raw frozen meat products. Corrected-Safe Handling stickers have been placed on the
packages.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.
Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), All FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Wire shelves in the meat walk-in cooler are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 51 Q: 8-301.11 Handwashing facilities.
Soap is not available in men’s washroom.
Handwashing facilities:
(A) Shall be located in all public toilet rooms.
(B) Shall be equipped to provide water at a temperature as specified in § 5-202.12.
(C) Shall be provided with soap and single use hand drying devices.
(D) Used by food employees shall comply with ¶ 5-202.12(C).

The following temperatures were recorded at the time of inspection:
Soups 165f. & 172f.
Lasagna 146f.
Pulled pork 176f.
Roast beef 141f.
Pork cutlets 167f.
Prep. refrigerator 37f.
Deli display case 34f.
Meat display case 33f. & 34f.
Self-serve deli case 34f.
Open meat freezers -1f. & 0f.
Federal deli refrigerator 36f.
Kelvinator deli freezer -7f.
Meat walk-in cooler 30f.
Meat/general mechandize walk-in freezer -7f.
Meat walk-in freezer -3f.
Produce case 37f.
Self-serve vacuum pacakged sausage refrigerator 33f.
Ice cream freezer -7f.
Pizza/juice/vegetables freezer -5f.
Cheese case 35f.
Ice cream novelties freezer -3f.
Beer/dairy walk-in cooler 34f.
Wild game/vacuum packaged meats walk-in cooler 35f.
-Bleach is available for sanitizing equipment & utensils.
-Disposable gloves are used for handling ready to eat foods.
-Sell by dates for the vacuum packaged meats are dated Nov. 6th, 8th & 10th, 2010.
-Meat production smoke charts are included with this report.
Note: A separate facility is used for the processing of wild game.

Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

This violation has been corrected. All employees working in the production area are now wearing caps.

Complaint Details: A customer had found hair inside his sandwich lunchmeat container.
Investigation Findings: At the time of my visit, not all food employees were wearing hair restraints.

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend Karl's Country Market to others? (optional)

Yes

  

No

Add photo of Karl's Country Market (optional)

Add more info about the restaurant »

Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.149.233.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
Dollar General Store #10907	Menomonee Falls, WI
Classic Lanes Menomonee Falls	Menomonee Falls, WI
Oasis Family Restaurant	Menomonee Falls, WI
Pick N Save #6889	Menomonee Falls, WI
SAINT ELIZABETH HOSPITAL CAFETERIA	Appleton, WI
VEE'S STAR CAMPSITE	Bowler, WI
LITTLE CAESARS # 318	South Milwaukee, WI
UNCLE FRED'S FOODS	Twin Lakes, WI
SUMMIT LAKE GAME FARM	Sand Lake, WI
SPORTSMEN'S LOUNGE & SUPPER CLUB	Muscoda, WI

1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants