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Business Info

Restaurant: Pick 'N Save #6368
Address: 17295 W. Capitol Drive, Brookfield, WI 53045
Phone: (262) 783-2080
Total inspections: 2
Last inspection: Dec 20, 2010

Score
(the higher the better)
85

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Violation descriptions and comments

Violation 37 E: 3-305.11 Food Storage.
A can of pizza sauce is used as a door stopper for the deli swing doors.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Violation 46 B: 4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and
Sanitizers.
Final rinse thermometer at bakery pan washer does not work.
Replace or repair the pan washer thermometer.
Violation 35 B: Bulk food(this applies to Bergin Nut Company nuts and candies) 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
Spilled debris is present in the deli whole lunchmeat/cheese vent, bottom shelves in the deli Zero-Zone freezers and bottom shelf in the self-
serve organic refrigerator.
(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 in the dairy walk-in cooler and in the bakery walk-in freezer is soiled.
-Dust is accumulating on the vents and ceiling in the bakery production area.
(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 basil salad 36f.(Salad bar)
7-layer salad 39f.(Salad bar)
Cottage cheese 36f.(Salad bar)
Cubed turkey 37f.(Salad bar)
Cubed ham 39f.(Slad bar)
Imitation crabmeat 37f.(Slad bar)
Chicken strips 40f.(Salad bar)
Broccoli sheddar soup 169f.
Potato bacon soup 192f.
Chili 168f.
Mashed potatoes 154f.
Mac. & cheese 158f.
Broasted chicken 164f.
Sandwich prep. refrigerator 34f.
Deli display case 32f. & 36f.
Whole lunchmeat/cheese case 35f.
Deli Zero-Zone freezers -11f. & -14f.
Deli walk-in cooler 36f.
Deli island case 33f.
Self-serve sushi case 33f.
Self-serve sandwich refrigerator 33f.
Produce case by brussel sprouts 40f.
Berries case 36f.
Produce case by the egg roll wrapps 38f.
Produce case by the carrots 38f.
Cut melons/fruit salads case 36f.
Produce walk-in cooler 34f.
Organic food refrigerator 35f.
Organic freezer -7f.
Self-serve bakery case 38f.
Specialty caske freezer 3f.
Appetizers freezer 2f.
Bakery display case 37f.
Bakery walk-in freezer 0f.
Self-serve meat case(ground beef section) 35f.
Self-serve meat case(steaks section) 34f.
Poultry case 32f.
Shrimp freezer 2f.
Breakfast sausage freezer 0f.
Seafood freezer 0f.
Meat display case 35f.
Seafood display case 33f.
Meat walk-in cooler 31f.
Lunchmeat case 34f.
Ham case 33f.
Turkey freezer 0f.
Dairy walk-in cooler 33f.
Biscuits cooler 34f.
Butter/margarine refrigerator 37f.
Cheese cooler 34f.
Yogurt cooler 32f.
Juice cooler 33f.
Cottage cheese refrigerator 35f.
Shredded cheese case 34f.
Juice freezer -12f.
Desserts freezer -11f.
Waffles freezer -10f.
Club pack freezer -14f.
Vegetable freezer -11f.
Frozen entrees -12f.
Potatoes freezer -12f.
Dinners freezer -10f.
Garlic bread freezer -13f.
Ice cream freezer -13f.
Ice cream novelties freezer -12f.
Pizza freezer -14f.
-J-512 Sanitizers are used to sanitize equipment and utensils. Sanitizing concentrations in the deli, bakery and produce utensil wash sinks
were recorded at 200 p.p.m
-Final rinse temperature at bakery pan washer was recorded at 164f.(at the plate).
-Disposable gloves are available for handling of ready to eat foods.
-Ready to eat foods are date marked.
-A chiller is available in the deli department.
-Consumer warning/advisory placard is available for the sushi products. Note: Sushi is not prepared in the establishment.
-Meat grind logs are available.
-Shipper tags are available for mussels and oysters.

**CDC Risk Factor Violation 14 I**: 4-701.10 Food-Contact Surfaces and Utensils.
Kay Quat Sanitizer is not able to be pumped at produce 3-compartment sink. An employee stated that the self-dispensed sanitizer worked this
morning.
Dispense the sanitizer manually until self-dispensing unit is repaired.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
Cold water was turned off at meat employee hand sink due to a leak. Repair the water line so employee hand sink can be used accordingly.
A PLUMBING SYSTEM shall be:
(A)Maintained in good repair.
Violation 35 B: Bulk food(this applies to Bergin Company nuts and candies) 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
Bottom shelves in the Zero-Zone deli freezers, inside of blast chiller, deli island vent, bakery table frames 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 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled under broasters in the deli dept., back bakery production area and in the dairy walk-in cooler by the damaged products area.
(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:
Chili 187f.
Creamy wild rice 191f.
Shrimp corn chowder 189f.
Fried chicken 149f.
Mac. & cheese 178f.
Mashed potatoes 176f.
Chicken wings 140f.
Artichoke salad 37f.(Salad bar)
Cottage cheese 35f.(Salad bar)
Cottage cheese 35f.(Saald bar)
Imitation crab meat 37f.(Salad bar)
Cubed ham 38f.(Salad bar)
Turkey 38f.(Salad bar)
Chicken strips 40f.(Salad bar)
Hot salsa 39f.(Salad bar)
Deli display case 36f. & 38f.
Sandwich prep. refrigerator 34f.
Whole lunchmeat/cheese case 36f.
Zero-Zone deli freezers -5f. & -6f.
Deli walk-in cooler 35f.
Deli island case 35f.
Self-serve sushi case 33f.(Note: Sushi is not prepared in the establishment).
Cut fruit case 35f.
Produce case by the broccoli section 38f.
Produce case by the peppers section 37f.
Salads to go case 38f.
Produce case by the cabbage section 37f.
Organic freezer -3f.
Organic refrigerator 35f.
Produce walk-in cooler 36f.
Self-serve bakery case 36f.
Self-serve bakery freezer -3f.
Bakery display case 34f.
Bakery walk-in freezer -2f.
Self-serve meat case 32f.
Self-serve chicken refrigerator 34f.
Ham cooler 32f.
Seafood display case 33f.
Meat display case 34f.
Chicken freezer -3f.
Meat walk-in cooler 28f.
Lunchmeat case 33f.
Ham/sausage case 34f.
Turkey freezer -8f.
Cottage cheese case 35f.
Yogurt cooler 33f.
Cheese case 34f.
Juice cooler 33f.
Butter/margarine cooler 34f.
Dairy walk-in cooler 35f.
Juice freezer -3f.
Waffle freezer -4f.
Cool whip freezer -6f.
Main walk-in freezer -11f.
Frozen entrees -3f.
Vegetables freezer -5f.
Potatoes freezer -6f.
Fish freezer -6f.
Bread freezer -8f.
Pizza freezer -9f.
Club pack freezer -10f.
Ice cream novelties freezer -9f.
Ice cream freezer -14f.
-Kay Quat Sanitizers are available for sanitizing equipment & 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 180f.
-Disposable gloves are available for handling ready to eat foods.
-Ready to eat foods are date marked.
-Shipper tags are available for mussels, clams & oysters.
-Meat grind logs are available.
-Consumer warning/advisory placard is available for the sushi products.
-Scales are programmed with ingredient information.
-Food and refrigeration temperatures are being recorded.
Note: Fax us your latest water results for the Glacier water machine.

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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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