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Business Info

Restaurant: Pick 'N Save #6358
Address: 601 Ryan Street, Pewaukee, WI 53072
Phone: (262) 691-4710
Total inspections: 3
Last inspection: Dec 14, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
Water is leaking around the bakery pan washer motor seal.
According to Store Director, a new seal has been ordered.
(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 B: Bulk food(this applies to Burgin nuts & candy as well as self-serve bakery) 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
Food spills are present on the matting and trays in the whole lunchmeat case. Also, dust is accumulating on several vents in the deli/bakery
departments.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

The following temperatures were recorded at the time of inspection:
Cubed turkey 40f.(Salad bar)
Cubed ham 40f.(Salad bar)
Garbanzo beans 38f.(Salad bar)
Chicken strips 39f.(Salad bar)
Cottage cheese 38f.(Salad bar)
Pea salad 40f.(Salad)
Self-serve fruit/salad case 35f.
Hobart salad bar refrigerator 35f.
Salads(vacuum packaged) to go case 40f.
Blackberries case 41f.
Party trays case 37f.
Produce case by the broccoli section 38f.
Rotisserie chicken 181f.
Buffalo chicken 140f.
Chicken strips 142f.
Chili 167f.
Cream of broccoli soup 165f.
Whole lunchmeat case 35f.
Deli display case 36f.
Deli walk-in cooler 34f.
Deli/bakery walk-in freezer 0f.
Deli island case 34f.
Cheese island case 34f.
Self-serve bakery case 33f.
Self-serve bakery freezer 0f.
Produce walk-in cooler 34f.
Seafood display freezer 5f.
Seafood display case 33f.
Meat display case 35f.
Meat walk-in cooler 28f.
Turkey refrigerator 30f.
Meat case 35f.
Ham case 32f.
bacon case 33f.
Lunchmeat case 32f.
Open seafood case -1f.
Turkey freezer 0f.
Chicken meals freezer -2f.
Dairy walk-in cooler 34f.
General merchandize walk-in freezer -10f.
Wall cheese case 38f.
Biscuits freezer 35f.
Open juice case 39f.
Yogurt case 37f.
Pies freezer -3f.
Butter/margarine case 33f.
Waffles freezer -2f.
Ice cream novelties freezer -10f.
Ice cream freezer -12f.
Pizza freezer 0f.
Garlic toast freezer -2f.
Seafood dinners freezer 3f.
Hamburger freezer 0f.
Snack foods freezer -4f.
Dinners freezer -8f.
Chicken dinners open freezer 3f.
Bagged dinners freezer -5f.
Vegetable freezer -2f.
-J-512 Sanitizer is used for sanitizing equipment and utensils. Sanitizing concentrations in the deli/bakery and produce utensil sinks were
recorded at 200 p.p.m.
-JP Optimum is used for cleaning and sanitizing of fruits and vegetables. Sanitizing concentration in the food 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.
-Ground beef production log is available.
-Meats are provided with Country of Origin Labeling.

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Salad bar temperature in the cut fruit salad/dessert section was recorded at 56f. Condiment portion was recorded at 44f.
According to salad bar personnel, salad bar was stocked at a temperature of 36f. All food products were removed from the salad bar and a call
was made to repair the unit.
(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.
Violation 35 B: Bulk food(this applies to self-serve bakery products) 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
The following pieces of equipment are soiled and need to be cleaned: Ceiling vents in the bakery dept., pan washer booster heater, bottom shelf
in the organic refrigerator. Also, replace soak pads under the juice/yogurt shelves.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

A follow-up inspection concerning item #20A will be made the week of 12-13-10.

The following temperatures were recorded at the time of inspection:

Rotisserie chicken 181f.
Potato bacon soup 158f.
Chicken dumpling soup 151f.
Fried chicken 154f.
Deli display case 36f.
Wall cheese/lunchmeat case 38f.
Deli walk-in cooler 37f.
Deli island cases 38f. & 34f.
Self-serve bakery case 33f.
Self-serve bakery freezer 0f.
Hobart salad bar refrigerator 37f.
*Salad bar air temperature in the cut fruit salad/dessert section 56f.; Condiments section(cubed ham/turkey, chicken strips, etc. ) 44f.
Product temperatures: Chicken strips 44f., fruit salad 46f., cottage cheese 46f.,
Salads to go case 38f.
Produce case by the won ton wrapps 37f.
Salads to go case 37f.
Produce walk-in cooler 36f.
Organic freezer -2f.
Organic cooler 35f.
Seafood display case 35f.
Seafood display freezer 2f.
Meat display case 36f.
Smoke fish case 34f.
Meat walk-in cooler 28f.
Self-serve poultry case 35f.
Ham case 32f.
Lunchmeat case 33f.
Turkey freezer 0f.
Dairy walk-in cooler 38f.
General merchandize walk-in freezer -9f.
Yogurt cooler 37f.
Margarine/butter cooler 36f.
Ice cream novelties freezer -11f.
Ice cream freezer -8f.
Potatoes freezer -3f.
Vegetables freezer -3f.
Pizza freezer 0f.
Breakfast freezer 3f.
Cool whip freezer 4f.
Bread freezer 3f.
Breakfast freezer -1f.
Bagels cooler 35f.
Snacks freezer -7f.
Frozen dinners -2f.
Wall cheese case 36f.
-Kay-Quat Sanitizers are used for sanitizing equipment & utensils. Sanitizing concentrations in the deli and produce utensil wash sinks were
recorded at 200 p.p.m.
-Final rinse temperature at bakery pan washer was recorded 166f.(at the contact surface).
-Disposable gloves are available for handling ready to eat foods.
-Ready to eat foods are date marked.
-Ground beef production logs are available.
-Scales are programmed with ingredient information.
-A binder with ingredient information is available for bulk nuts and candy. Make sure it is available for customer use.
-Sushi products are fully cooked.
-All departments are recording refrigeration/freezer temperatures.

This is a follow-up inspection concerning item #20A.
-Salad bar refrigerator has been repaired.
The following temperatures were recorded in the salad bar:
Chicken 41f.
Garbanzo beans 37f.
Crabmeat 42f.
Cubed ham 41f.
Cottage cheese 36f.
Cut pineapple 37f.
Cut watermelon 36f.
Pea salad 38f.

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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

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

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