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Business Info

Restaurant: Pick 'N Save #6374
Address: 1405 W. Capitol Drive, Pewaukee, WI 53072
Phone: (262) 695-1156
Total inspections: 3
Last inspection: Dec 1, 2010

Score
(the higher the better)
88

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Violation descriptions and comments

**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
Cold water valve at deli employee hand sink(next to utensil wash sink) is turned off due to a continuous leak. Other employee hand sink in the
deli department works properly.
A PLUMBING SYSTEM shall be:
(A) Maintained in good repair.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
-Several shelves in the seafood walk-in cooler are rusty.
-Rust is also present on several shelf edges in the bakery 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 35 B: Bulk food(this applies to Setton’s nuts and candy) 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 Surface
Honey comb vents at produce cases, ceiling vents in the bakery production area and bottom shelves in the deli four & six door refrigerators are
soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
Thermometers are not available in the four and six door deli refrigerators.
(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 dumpling soup 172f.
Chili 185f.
Broasted chicken 172f.
Chicken strips 38f.(Salad bar)
Imitation crab 37f.(Salad bar)
Cubed ham 34f.(Salad bar)
Cubed turkey 35f.(Salad bar)
Cottage cheese 34f.(Salad bar)
American pasta salad 35f.(Salad bar)
Garbanzo beans 34f.(Salad bar)
Deli display case 36f.
Deli walk-in freezer 0f.
Deli walk-in cooler 35f.
Deli 4-door refrigerator 41f.
Deli 6-door refrigerator 42f.
2-door Hobart deli cooler 39f.
Juice/water cooler 34f.
Self-serve sandwich cooler 40f.
Cold chicken refrigerator 37f.
Cheese island case 37f.
Cheese/pasta case 33f.
Produce case 37f.(Green onions section)
Mushrooms cooler 39f.
Salads to go case 36f.
Melons/cut fruit refrigerator 35f.
Produce walk-in cooler 34f.
Shrimp freezer -1f.
Seafood freezer -3f.
Meat display case 36f.
Seafood display case 35f.
Seafood walk-in freezer 0f.
Seafood walk-in cooler 32f.
Meat walk-in cooler 30f.
Self-serve meat case 32f.
Poultry case 33f.
Sausage freezer 0f.
Turkey freezer 0f.
Lunchmeat refrigerator 36f.
Ham case 30f.
Self-serve bakery freezer -3f.
Self-serve bakery refrigerator 38f.
Bakery walk-in cooler 36f.
Bakery walk-in freezer 0f.
Eggs cooler 37f.
Milk case 38f.
Biscuits cooler 36f.
Bagels refrigerator 38f.
Yogurt cooler 36f.
Wall cheese case 34f.
Dairy walk-in cooler 34f.
Juice refrigerator 37f.
Butter/margarine cooler 36f.
Potatoes freezer -2f.
Pizza freezer -11f.
Vegetable freezer -8f.
Frozen dinners -7f.
Garlic bread freezer -6f.
Club packs freezer -13f.
Snacks freezer -6f.
Entree freezer 0f.
Fish/chicken dinners freezer -2f.
Ice cream novelties freezer -10f.
Natural/organic freezer -8f.
Juice freezer -9f.
Breakfast freezer -10f.
Desserts freezer -8f.
Main walk-in freezer -7f.
-J-512 Sanitizers are used to sanitize equipment and utensils. Sanitizing concentrations in the deli, produce and bakery utensil wash sinks
were recorded at 200 p.p.m.
-Disposable gloves are used for handling of ready to eat foods.
-Ready to eat foods are date marked.
-Shipper tags are available for clams and oysters. Organize your shipper tag filing system. Several shipper tags are dated from 2005. Shipper
tags may be discarded after 90 days.
-Ingredient information is available for the bulk rolls, donuts and muffins.
-Scales are programmed with ingredient information.
-Meat grind logs are available.
-Hot and cold product temperatures are being recorded in the deli department.

Complaint Details:
Complainant had purchased 1/4 pound of pepperoni from the deli dept. approximately two weeks ago. Apparently, there was mold on several slices
of pepperoni.
Investigation Findings:
-Only pre-sliced pepperoni was available in the deli display case. Pepperoni slices appeared to be in sound condition.
-Temperature in the deli display case was recorded at 37f.
-No other complaints were received by the establishment.

**CDC Risk Factor Violation 09 Q**: 3-203.12 Shellstock, Maintaining Identification.C
Shipper(shellstock) tags are not available for oysters and clams stored in the seafood display case.
Note: Clams and oysters were removed from the seafood display case.
(A) Except as specified under Subparagraph (B)(2), SHELLSTOCK tags shall remain attached
to the container in which the SHELLSTOCK are received until the container is empty.
(B) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by
retaining SHELLSTOCK tags or labels for 90 calendar days from the date the container is emptied by:
(1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates
during which, the SHELLSTOCK are sold or served; and
(2) If SHELLSTOCK are removed from their tagged or labeled container:
(a) Preserving source identification by using a record keeping system as specified
under Subparagraph (B)(1), and
(b) Ensuring that SHELLSTOCK from one tagged or labeled container are not
COMMINGLED with SHELLSTOCK from another container with different shellfish certification numbers, different harvest dates
or different growing areas as identified on the tag or label.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces
-Several shelves in the seafood walk-in cooler are rusty.
-Rust is also present on several shelf edges in the bakery 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 45 M: 4-202.16 Nonfood-Contact Surfaces.
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 plexiglass divider separating raw from ready to eat seafood is damaged(cracked).
Violation 35 B: Bulk food(this applies to Bergin Company nuts & candy) 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
Refrigeration vents at (dairy cases, deli self-serve sandwich/chicken, produce fruit salad cases, etc.) are soiled. Replace milk soak pads where
needed.
Ceiling vents in the back deli and bakery production area are soiled.
(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:
Chili 183f.
Potato bacon soup 191f.
Chicken strips 160f.
Fried chicken 152f.
Chicken wings 140f.
Pinto bean salad 34f.(Salad bar)
Tuscan bean salad 35f.(Salad bar)
Tofu salad 36f.(Salad bar)
Prima pasta 36f.(Salad bar)
Marinated mushrooms 34f.(Salad bar)
Cottage cheese 34f.(Salad bar)
Cubed ham 36f.(Salad bar)
Pinto beans 36f.(Salad bar)
Chicken strips 39f.(Salad bar)
Imitation crabmeat 38f.(Salad bar)
Beets 36f.(Salad bar)
Pizza prep. refrigerator 42f.
Deli display case 37f.
Deli walk-in cooler 36f.
Deli walk-in freezer 0f.
Self-serve cold chicken case 37f.
Self-serve sandwich case 40f.
Cheese island case 42f.
Cheese/pasta case 34f.
Produce case by the lettuce section 40f.
Mushrooms/sprouts case 40f.
Fruit/salad case 35f.
Salads to go case 37f.
Produce walk-in cooler 36f.
Seafood display case 34f.
Meat display case 37f.
Seafood walk-in cooler 33f.
Seafood walk-in freezer 3f.
Meat walk-in cooler 29f.
Seafood freezer 0f.
Self-serve meat case 33f.
Self-serve poultry case 34f.
Turkey freezer 0f.
Lunchmeat case 36f.
Ham case 33f.
Breakfast sausage freezer -1f.
Cheesecake freezer -10f.
Self-serve bakery case 41f.
Bakery walk-in cooler 36f.
Bakery walk-in freezer 0f.
Dairy walk-in cooler 33f.
Eggs cottage cheese case 36f.
Bagels case 35f.
Yogurt case 35f.
Cheese case 34f.
Juice refrigerator 35f.
Butter/margarine cooler 36f.
Potatoes freezer 0f.
Pizza freezer -4f.
Vegetables freezer -3f.
Frozen dinners -3f.
Bread freezer -6f.
Snacks freezer -6f.
Fish/chicken freezer -8f.
Club packs freezer -11f.
Ice cream novelties freezer -14f.
Ice cream freezer -12f.
Juice freezer -10f.
Breakfast freezer -8f.
Dessert freezer -11f.
-Kay Quat Sanitizers are used to sanitize equipment & utensils. Sanitizing concentrations in the bakery, deli and produce utensil wash sinks
were recorded at 200 p.p.m.
-Ready to eat foods are date marked.
-Product and/or refrigeration temperatures are being recorded.
-Disposable gloves are available for handling ready to eat foods.
-Scales are programmed with ingredient information.
-Meat grind logs are available.

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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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