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Business Info

Restaurant: Pick 'N Save #6312
Address: N95 W18273 County Line Road, Menomonee Falls, WI 53051
Phone: (262) 255-4331
Total inspections: 4
Last inspection: Jan 26, 2011

Score
(the higher the better)
86

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Violation descriptions and comments

Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
Product shrink storage shelf in the deli walk-in cooler is rusty.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 35 B: Bulk food(this applies to self-serve rolls) that is available for consumer self-dispensing shall be prominently labeled with
the following information in plain view of the consumer:
(1) The manufacturer's or processor's label that was provided with the food; or
(2) A card, sign, or other method of notification that includes the following information:
*The common name of the food, or absent a common name, an adequately descriptive
identity statement;
*If made of 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.
*The name of the food source for each major food allergen contained in the food
unless the food source is already par 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, crustacean shellfish, tree
nuts (almonds, walnuts, pecans, etc., each is a separate allergen); wheat and wheat
proteins (malt, caramel color, flour,); peanuts (peanut butter, unrefined peanut oil, flour,
etc.); and soybeans and soy products (hydrogenated soy protein, tofu, unrefined
soybean oil, etc.).
*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.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Interior surfaces and door runners at deli 4 & 6-door refrigerators are soiled. Also, dust is accumulating on the fan guards in the meat wrap
room.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled under carts/shelves in the dairy walk-in cooler.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.

The following temperatures were recorded at the time of inspection:
Artichoke salad 36f.(Salad bar)
Creamy tuna salad 35f.(Salad bar)
Chicken strips 37f.(Salad bar)
Cubed ham 38f.(Salad bar)
Imitation crab meat 36f.(Salad bar)
Cottage cheese 35f.(Salad bar)
Chili 176f.
Clam chowder 171f.
Mashed potatoes 161f.
Broasted chicken 157f.
Mac. & cheese 153f.
Chicken wings 136f.
Beans 152f.
Deli display case 34f. & 35f.
Whole lunchmeat/cheese case 33f.
Self-serve cold chicken/microwave dinners case 38f.
Cold chicken wings/potato salad case 40f.
Hobart chicken holding case 41f.
Hobart deli ingredient refrigerator 36f.
Bread/lunchmeat/condiments refrigerator 34f.
Deli walk-in freezer -5f.
Deli walk-in cooler 34f.
Self-serve dips/salsa refrigerator 35f.
Cheese spread cooler 34f.
Deli island case 34f.
Organic freezer 0f.
Organic cooler 35f.
Cider/salad case 37f.
Produce case by the brussel sprouts 38f.
Salads to go case(vacuum packaged) 36f.
Produce walk-in cooler 34f.
Self-serve bakery freezer -4f.
Cupcakes/cheesecake slices cooler 36f.
Tortes cooler 34f.
Bakery display case 34f.
Traulsen bakery freezer -8f.
Bakery walk-in freezer -3f.
Bakery walk-in cooler 35f.
Self-serve seafood case 32f.
Meat display case 32f.
Meat walk-in cooler 29f.
Seafood display case 33f.
Seafood freezer 2f.
Shrimp freezer 5f.
Turkey freezer 2f.
Turkey cooler 32f.
Poultry refrigerator 31f.
Meat case(ground beef section) 35f.
Meat case by the roasts 34f.
Ham case 30f.
Lunchmeat case 31f.
Dairy walk-in cooler 33f.
Butter/margarine case 37f.
Cottage cheese/biscuits case 36f.
Juice case 33f.
Yogurt case 33f.
Breakfast sausage freezer 3f.
Club pack fish freezer 0f.
Juice freezer -7f.
Wall cheese case 37f.
Pizza freezer -3f.
Bread freezer -11f.
Waffles freezer -10f.
Ice cream novelties freezer -13f.
Ice cream freezer -15f.
Family size ice cream open style freezer -11f.
Desserts freezer -5f.
Fruit freezer -7f.
Snacks freezer -3f.
Bagels freezer -12f.
Frozen entrees 0f.
Chicken freezer 0f.
Vegetables freezer -4f.
Potatoes freezer -4f.
Meat walk-in freezer -3f.
Ice cream walk-in freezer -14f.
-J-512 Sanitizers are available for sanitizing equipment and utensils. Sanitizing concentrations in the deli, bakery & meat utensil wash sinks
were recorded at 200 p.p.m.
-Final rinse temperature in the bakery pan washer was recorded 183f. Deli pan washer is not used. All utensils are cleaned and sanitized
manually in the deli four compartment sink.
-Disposable gloves are available for handling of ready to eat foods.
-Ready to eat foods are date marked.
-Shipper tags are available for mussels and clams.
-Scales are programmed with ingredient information.
-Ground beef production logs are available.
-A binder with nutritional and ingredient information is available for nuts & candies.

Violation 31 C: 3-501.11 Frozen food stored frozen. Apple cherry juices are stored beyond manufacturer’s recommended air flow storage line.
Stored frozen foods shall be maintained frozen.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
-Product shrink storage shelf in the deli walk-in cooler is rusty.
-Particle board type shelves are used in the meat walk-in cooler.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Bottom shelves in the deli prep. refrigerators and honeycomb vents in the produce cases are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 K: 6-201.16 Wall and Ceiling Coverings and Coatings.
Loose paint is present on several compressors in the meat cutting room.
(A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE.
(B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for
indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent,
EASILY CLEANABLE surface.

The following temperatures were recorded at the time of inspection:
Chicken strips 37f.(Salad bar)
Cubed ham 38f.(Salad bar)
Cottage cheese 35f.(Salad bar)
Salsa 35f.(Salad bar)
Imitation crab meat 36f.(Salad bar)
Tuna salad 36f.(Salad bar)
Marinated mushrooms 35f.(Salad bar)
Garbanzo beans 35f.(Salad bar)
Creamy chicken w/wild rice soup 177f.
Vegetable soup 189f.
Broasted chickens 139f. & 146f.
Chicken wings 149f. & 158f.
Mac. & cheese 167f.
Beans 163f.
Sandwich prep. refrigerators 41f.
Self-serve sandwich refrigerator 37f.
Dinners to go case 39f.
Deli display case 38f.
Whole lunchmeat/cheese case 33f.
Deli chicken refrigerator 40f.
Deli 2-door Hobart refrigerator 38f.
Deli walk-in freezer -2f.
Deli walk-in cooler 35f.
Deli island case 35f.
Natural foods refrigerator 36f.
Natural foods freezer -1f.
Produce walk-in cooler 35f.
Produce case by the organic section 37f.
Fruit salad case 36f.
Produce case by the green onions area 40f.
Dips refrigerator 38f.
Cheese/summer sausage case 38f.
Cakes freezer -6f.
Bakery display case 37f.
Traulsen bakery freezer -7f.
Bakery walk-in freezer -3f.
Bakery walk-in cooler 36f.
Self-serve bakery case 38f. & 41f.
Meat display case 36f.
Seafood display case 34f.
Meat holding cooler 32f.
Meat walk-in cooler 30f.
Self-serve seafood case 34f.
Shrimp freezer 3f.
Turkey freezer 0f.
Chicken case 32f.
Meat case 31f.
Oscar Meyer lunchmeat bunker 42f.
Ham refrigerator 34f.
Breakfast sausage case 28f.
Corn dogs case 18f.
Dairy walk-in cooler 35f.
Cottage cheese/biscuits case 35f.
Juice cooler 35f.
Butter/margarine case 37f.
Frozen entrees -6f.
Dinners freezer -2f.
Pizza freezer -3f.
Chicken dinners freezer 2f.
Vegetable freezer 3f.
Potatoes freezer -3f.
Desserts freezer -2f.
Cool whip freezer -1f.
Ice cream freezer -17f.
Ice cream freezer(open style) -7f.
Ice cream novelties freezer -8f.
Breakfast freezer -11f.
Wall cheese case 38f.
Juice freezer -8f.
-J-512 Sanitizers are available for sanitizing equipment and utensils. Sanitizing concentrations in the deli, produce and meat utensil wash
sinks were recorded at 200 p.p.m.
-Final rinse temperature in the bakery pan washer was recorded at 192f.
-JP Optimum is used to clean and sanitize fruits and vegetables. Sanitizing concentration in the produce prep. sink was recorded at 25 p.p.m.
-Disposable gloves are available for handling of ready to eat foods.
-Ready to eat foods are date marked.
-Shipper tags are available for mussels.
-Scales are programmed with ingredient information.
-Ground beef production logs are available.
-Chiller is used to cool foods in the deli dept.
-Ingredient and nutritional information is available for the bulk nuts and candies.

Complaint Details: Complainant observed a bakery employee handle and slice french bread with her bare hands.
Investigation Findings: Single-service gloves are now available. They(bakery dept.) did not have gloves earlier in the week. Plastic bags were
used until disposable gloves were delivered.

**Critical Violation 26 C** : 7-201.11 Separation.C
A bottle of chlorinated cleaner and a can of stainless steel cleaner are stored with pizza maker.
Note: Cleaners have 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 45 I: 4-101.111 Nonfood-Contact Surfaces.
-Several shelves in the deli walk-in cooler are rusty.
-Particle board type shelves are used in the meat walk-in cooler.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Deli rotisserie chicken table and vents at deli island & self-serve smoked fish cases 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 at deli 4-compartment sink.
Note: Soap & single-service towels are available at other employee hand sinks.
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).
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled in the bakery & dairy(under the carts) walk-in coolers.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
Violation 54 D: 6-303.11 Intensity.
Several light bulbs in the deli walk-in cooler are not operational.
The light intensity shall be:
(A) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in
dry FOOD storage areas and in other areas and rooms during periods of cleaning;
(B) At least 220 lux (20 foot candles):
(1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and
salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption;
(2) Inside EQUIPMENT such as reach-in and under-counter refrigerators;
(3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing,
WAREWASHING, and EQUIPMENT and UTENSIL storage, in toilet rooms and in walk-in refrigeration units; and
(C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with
FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.

The following temperatures were recorded at the time of inspection:
Broccoli cheddar soup 151f.
Shrimp corn chowder 147f.
Chili 150f.
Mac. & cheese 162f.
Mashed potatoes 151f.
Fried chicken 160f. & 163f.
Imitation crabmeat 35f.(Salad bar)
Chicken strips 38f.(Salad bar)
Cubed ham 36f.(Salad bar)
Italian Roma salad 35f.(Salad bar)
Tortellini pasta salad 34f.(Salad bar)
Olive fest salad 34f.(Salad bar)
Marinated mushrooms 34f.(Salad bar)
Self-serve pizza/dinners case 39f.
Self-serve sandwich case 40f.
Deli display case 35f.
Whole lunchmeat deli case 38f.
Deli walk-in freezer -5f.
Deli walk-in cooler 37f.
Deli island case 37f.
Hobart deli refrigerators located in the back production area.
Lunchmeat/cheese case 40f.
Dips/hummus case 41f.
Organic freezer -6f.
Organic refrigerator 37f.
Produce case located by the apple cider section 35f.
Salads to go case 40f.
Produce walk-in cooler 37f.
Bakery walk-in cooler 36f.
Bakery walk-in freezer 0f.
Bakery display case 36f.
Traulsen bakery freezer 0f.
Self-serve bakery case 40f.
Self-serve bakery freezer -5f.
Self-serve smoked fish 33f.
Meat display case 35f.
Seafood display case 32f.
Meat holding cooler 33f.
Meat walk-in cooler 29f.
Wall cheese case 35f.
Shrimp freezer 0f.
Self-serve meat case 32f.
Poultry case 32f.
Lunchmeat case 34f.
Ham cooler 33f.
Breakfast sausage freezer -3f.
Dairy walk-in cooler 36f.
Biscuits refrigerator 40f.
Juice cooler 37f.
Butter/margarine case 36f.
Frozen entrees -3f.
Seafood freezer 0f.(Open case)
Frozen dinners -3f.
Chicken freezer 0f.
Juice freezer -3f.
Ice cream walk-in freezer -12f.
General merchandize walk-in freezer -2f.
Pizza freezer 0f.
Vegetable freezer -3f.
Potatoes freezer -3f.
Desserts freezer -8f.
Ice cream freezer -11f.
Ice cream novelties freezer -9f.
Family size ice cream freezer -4f.
-Kay-Quat Sanitizers are available for sanitizing equipment & utensils. Sanitizing concentrations in the deli & bakery utensil wash sinks were
recorded at 200 p.p.m.
-Final rinse temperature at bakery pan washer was recorded at 183f.
-Disposable gloves are available for handling ready to eat foods.
-Ready to eat food products are date marked.
-Sanitizing concentration in the produce prep. sink was recorded 25 p.p.m.
-Shipper tags are available for mussels and clams.
-Water sample for Glacier water machine was collected on 1-3-11 and was bacteriologically safe.
-Ground beef production logs are available.
-Scales are programmed with ingredient information.
Note: Chiller in the deli department does not work.

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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

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