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Business Info

Restaurant: Pick 'N Save #6315
Address: 2160 Silvernail Road, Pewaukee, WI 53072
Phone: (262) 544-0072
Total inspections: 7
Last inspection: Mar 14, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Area in the self-serve produce case above the salad dressings is soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 F: 6-201.11 Floors, Walls, and Ceilings.
Part of the wall between sushi and deli departments is not in good repair.
Except as specified under § 6-201.14, the floors, floor coverings, walls, wall coverings, and
ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or
applications may be used for safety reasons.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
-A thermometer is not available in the bakery display case.
-A thermometer in the chicken prep. cooler is not in operation.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.

The following temperatures were recorded at the time of inspection:
Chicken wings 167f.
Broasted chicken 170f.
Fried chicken in the basket 187f.
Chicken strips 145f.
Mozzarella sticks 154f.
Meals to go case 34f.
Salads/hummus case 35f.
Grab & go milk case 35f.
Deli island case 36f.
Chicken prep. room cooler 33f.
Deli display case 35f. & 37f.
Deli walk-in freezer -9f.
Deli walk-in cooler 35f.
Self-serve bakery freezer 0f.
Bakery self-serve refrigerator 35f.
Bakery display case 41f.
Bakery walk-in cooler 37f.
Bakery walk-in freezer 0f.
Produce case(broccoli section) 37f.
Salads to go case 36f.
Produce walk-in cooler 34f.
Salad/cut fruit case 40f.
Seafood island case 28f.
Sausage case 25f.
Seafood freezer 0f.
Meat walk-in cooler 29f.
Meat display case 36f.
Seafood display case 33f.
Poultry case 30f.
Meat case 31f.
Lunchmeat case 31f.
Corned beef case 30f.
Ham cooler 29f.
Dairy walk-in cooler 31f.
Organic case 33f.
Yogurt case 32f.
Butter/margarine cooler 36f.
Tortillas cooler 36f.
Cheese cooler 37f.
Juice refrigerator 33f.
Juice freezer -6f.
Waffles freezer -5f.
Toppings freezer -13f.
Desserts freezer -15f.
Ice cream freezer -10f.
Ice cream novelties freezer -15f.
Snacks freezer -13f.
Pizza freezer -6f.
Natural/organic freezer -6f.
Chicken freezer -7f.
Stir fry freezer -8f.
Frozen dinners -3f.
Potatoes freezer -6f.
Vegetables freezer -8f.
-J-512 Sanitizers are available for sanitizing equipment and utensils. Sanitizing concentrations in the deli and produce utensil wash sinks
were recorded at 200 p.p.m.
-Final rinse cycle at bakery pan washer was recorded 181f.
-Wiping cloths are stored in a sanitizing solution maintaining concentration of 200 p.p.m.
-Scales are programmed with ingredient information.
-Disposable gloves are available for handling of ready to eat foods.
-Ready to eat foods are date marked.
-Ingredient information is available for the bulk bakery, candies and nuts.
-Consumer warning/advisory placard is available in the seafood department.
-Ground beef production logs are available.
-Deli hot food temperature logs are available.
Note: A blast chiller located in the deli department is not in use.

Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Shelving by the lettuce, leeks, etc. is soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Complainant stated that produce section is filthy(mud on shelves by leeks & kale, calcium deposits.

This is a follow-up inspection concerning item #47A.
-Self-serve produce case by the lettuce, leeks, etc. has been cleaned.

Violation 45 M: 4-202.16 Nonfood-Contact Surfaces.
Sesame seed and corn meal bulk bin lids are not in good repair.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Vent in the back of the sushi case and vent/ceiling above the bakery pan washer 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 F: 6-201.11 Floors, Walls, and Ceilings.
Part of the wall between sushi and deli departments is not in good repair.
Except as specified under § 6-201.14, the floors, floor coverings, walls, wall coverings, and
ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or
applications may be used for safety reasons.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled in the bakery walk-in and under milk shelves/carts 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.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
A thermometer is not available in the bakery display case.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.

The following temperatures were recorded at the time of inspection:
Deli island case 36f.
Cold chicken/meals to go case 35f.
Milk/soda cooler 37f.
Self-serve sushi case 37f.
Deli display case 36f. & 38f.
Deli walk-in cooler 37f.
Deli walk-in freezer -3f.
Deli chicken prep. cooler 38f.
Chili 147f.
Broasted chicken 163f.
Self-serve cheesecake refrigerator 2f.
Self-serve bakery case 35f.
Bakery display case 35f.
Bakery walk-in cooler 38f.
Bakery walk-in freezer -1f.
Produce case 36f.(Broccoli section)
Vacuum packaged salads 36f.
Kim chee/asparagus case 40f.
Fruit salad/apple cider refrigerator 36f.
Produce walk-in cooler 38f.
Seafood island case 30f.
Johnsonville brats case 32f.
Seafood freezer 3f.
Meat holding case 35f.
Meat walk-in cooler 29f.
Seafood display case 33f.
Meat display case 34f.
Ground chicken case 36f.
Self-serve meat case 36f.
Poultry case 33f.
Ham refrigerator 36f.
Lunchmeat case 35f.
Turkey freezer -2f.
Smoked meats case 34f.
Yogurt case 35f.
Butter/margarine case 35f.
Sour cream case 35f.
Cheese case 33f.
Waffle freezer -10f.
Juice freezer -6f.
Juice refrigerator 34f.
Bagels cooler 35f.
Dairy walk-in cooler 30f.
Ice cream freezer -9f.
Ice cream novelties freezer -11f.
Desserts freezer -10f.
Toppings freezer -10f.
Chicken freezer -12f.
Pizza freezer -3f.
Organic freezer -3f.
Appetizers freezer -6f.
Potatoes freezer -6f.
Lean cuisine freezer -1f.
Vegetables freezer -6f.
Frozen dinners -5f.
-J-512 Sanitizers are available for sanitizing equipment and utensils. Sanitizing concentration in the deli 4-compartment sink was recorded at
200 p.p.m.
-Final rinse temperature at bakery pan washer was recorded at 183f.
-Scales are programmed with ingredient information.
-Disposable gloves are available for handling of ready to eat foods.
-Ready to eat foods are date marked.
-Consumer warning/advisory placard is available for the self-serve sushi products.
-Deli hot food temperature logs are available.
-Ingredient information is available for the self-serve donuts, muffins, breads, buns and rolls.
Note: A blast chiller located in the deli department is not used.

Complaint Details: Complainant stated that her husband may have damaged a tooth due to bone chips found in the package of ground chuck(3 lb.
package with use /freeze by date of 4-26).
Investigation Findings: Talked to Mr. Dave Peterson(Store Director) and Mr. Mark Roehrig(Meat Manager).
Three pound packages of ground chuck dated with use/freeze by date of 4-26-10 have been sold.
Ground chuck comes in tubes, coarsely ground. Ground beef is finely re-ground in the meat hopper.
Hopper blades are sharpened every three weeks. Mark ran the hopper with the same plate as on Saturday and the ground meat had a smooth
texture.(No extraneous materials found).

Violation 45 M: 4-202.16 Nonfood-Contact Surfaces.
-Some of the deli cabinets are not in good repair.
-Enamel paint is peeling/chipping on some panels in the lettuce produce case.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
A binder with ingredient information is not available for bulk nuts and candy.
Violation 35 B: Bulk food 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
Lettuce case, vent in the self-serve bakery case and fan guards in the chicken prep. walk-in cooler are soiled and need to be cleaned.
(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.
Single-service towels are not available at meat employee hand sink.
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 behind donut fryer, bakery walk-in cooler and pan washer area.
-Ceiling tiles are soiled above the rotisserie chicken ovens and bakery pan washer.
(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:
Deli island case 36f.
Chicken/pizza case 35f.
Grab ' n go milk case 36f.
Sandwich case 40f.
Sushi case 36f.
Deli display case 36f. & 35f.
Deli walk-in cooler 36f.
Chicken prep. walk-in cooler 34f.
Chicken strips 135f.
Fried chicken 154f.
Rotisserie chicken 180f.
Deli walk-in freezer -1f.
Self-serve bakery freezer 1f.
Self-serve bakery case 36f.
Bakery walk-in freezer 0f.
Lettuce produce case 37f.
Salads to go case 37f.
Bakery walk-in cooler 35f.
Cut produce/salad case 36f.
Produce walk-in cooler 36f.
Meat display case 35f.
Seafood display case 33f.
Meat walk-in cooler 27f.
Seafood island case 32f.
Meat holding cooler 33f.
Seafood freezer 0f.
Sausage case 31f.
Meat case by the ground beef 30f.
Meat case (steak section) 31f.
Turkey freezer -9f.
Shrimp freezer -7f.
Chicken case 33f.
Bacon case 33f.
Ham refrigerator 34f.
Meatballs freezer 0f.
Breakfast sausage freezer -2f.
Yogurt refrigerator 33f.
Butter/margarine refrigerator 33f.
Cottage cheese case 36f.
Shredded cheese case 36f.
Waffle freezer -8f.
Juice freezer -4f.
Cheese case 38f.
Dairy walk-in cooler 32f.
Ice cream freezer -14f.
Ice cream novelties freezer -14f.
Desserts freezer -11f.
Chicken freezer -4f.
Seafood freezer -4f.
Ethnic food freezer -7f.
Vegetable freezer -6f.
Lean cuisine freezer -5f.
Potatoes freezer -5f.
Natural/organic freezer -6f.
Pizza freezer -2f.
Ice cream walk-in freezer -6f.
Meat walk-in freezer -2f.
- J-512 Sanitizers are available for sanitizing equipment and utensils. Sanitizing concentration in deli and produce utensil wash sinks were
recorded at 200 p.p.m.
-Final rinse temperature at bakery pan washer was recorded at 180f.
-Disposable gloves are available for handling ready to eat foods.
-Ready to eat foods are date marked.
-Ingredient information is available for the self-serve bakery products.
-Consumer warning/advisory placard is available for the self-serve sushi. Note: Sushi products are not prepared in the establishment.
-Scales are programmed with ingredient information.
Note: A blast chiller in the deli department is not operational.

**CDC Risk Factor Violation 08 B**: 5-204.11 Handsink.C
A handsink shall be located:
(A) To allow convenient use by FOOD EMPLOYEES in FOOD PREPARATION, FOOD dispensing, and WAREWASHING areas; and
(B) In, or immediately adjacent to, toilet rooms.
A follow-up inspection will be made the week of 4-11-11.

Violations listed on 2-3-11 food inspection report have been addressed. An issue that has to be resolved is the removal of one of the hand
sinks in the deli production area. The employee hand sink will have to be re-installed.

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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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