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Business Info

Restaurant: Pick' N Save #6413
Address: 36903 E. Wisconsin Avenue, Oconomowoc, WI 53066
Phone: (262) 569-3155
Total inspections: 2
Last inspection: Dec 7, 2010

Score
(the higher the better)
92

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Violation descriptions and comments

Violation 35 B: Bulk food(this applies to 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
Dust is accumulating on several ceiling vents in the deli department.
(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 in the bakery 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:
Turkey cubes 38f.(Salad bar)
Chicken strips 39f.(Salad bar)
Ham cubes 40f.(Salad bar)
Imitation crab 39f.(Salad bar)
Garbanzo beans 40f.(Salad bar)
Mild salsa 38f.(Salad bar)
Hot salsa 38f.(Salad bar)
Fruit salad 38f.(Salad bar)
Artichoke salad 40f.(Salad bar)
Tomato bisque soup 197f.
Vegetable soup 195f.
Mozzarella sticks 151f.
Chicken strips 167f.
Deli refrigerators T1, T3 & T5: 38F., 37F. & 38F.
Deli display case 37f.
Self-serve meals to go refrigerator 40f.
Self-serve sushi case 38f.
True deli freezers -1f. & -3f.
Deli walk-in cooler 36f.
Cheese case 38f.
Fruit case 37f.
Salads to go case 36f.
Organic produce case 36f.
Produce walk-in cooler 33f.
Ham case 32f.
Lunchmeat case 40f.
Party trays case 38f.
Self-serve bakery freezer -6f.
Self-serve bakery refrigerator 36f.
Bakery display case 38f.
Bakery walk-in cooler 35f.
Bakery walk-in freezer -10f.
Self-serve seafood case 30f.
Ready to eat seafood display case 34f.
Raw seafood display case 31f.
Meat display case 32f.
Poultry display case 37f.
Sausage/hamburger display case 36f.
Deli/seafood walk-in cooler 29f.
Meat walk-in cooler 30f.
Self-serve meat case 35f.
Seafood freezer -6f.
Lunchmeat case 36f.
Wall cheese case 35f.
Yogurt case 35f.
Open cheese case 41f.
Butter/margarine case 38f.
Biscuits/cottage cheese case 35f.
Dairy walk-in cooler 35f.
Ice cream freezer -11f.
Ice cream novelties freezer -13f.
Fruit salad freezer -12f.
Dessert freezer -12f.
Vegetables freezer -3f.
Meals freezer -3f.
Potatoes freezer -5f.
Dough freezer -11f.
Pizza freezer -7f.
Breakfast freezer -10f.
Juice freezer -12f.
Bread freezer -10f.
Organic freezer -8f.
Seafood dinners freezer -11f.
Chicken freezer -10f.
-J-512 Sanitizer is used to sanitize equipment and utensils. Sanitizing concentration in the produce utensil wash sink was recorded at 200
p.p.m.
-Bakery pan washer final rinse temperature was recorded at 183f.
-Disposable gloves are used for handling of ready to eat foods.
-Ready to eat foods are date marked.
-A blast chiller is available in the deli department.
-Hot case temperature log is available in the deli department.
-Scales are programmed with ingredient information as well as country of origin labeling where applicable.
-Consumer warning/advisory labels/signs are available for the self-serve sushi as well as unpasteurized juices.
-Ingredient and nutritional information is available for the bulk nuts and candy.
-Shipper tags are available for the mussels.
-Ground beef production information is being recorded.

Violation 37 E: 3-305.11 Food Storage.
A container of cinnamon streusel topping is used as a stopper for the bakery 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 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Initial sanitizing concentration in the produce utensil wash sink was recorded at 400 p.p.m. Concentration was diluted to 200 p.p.m.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Violation 35 B: Bulk food(this applies to 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 ommon 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.

The following temperatures were recorded at the time of inspection:
Chicken dumpling soup 167f.
Chicken noodle soup 176f.
Harvest vegetable soup 172f.
Mild salsa 38f.(Salad bar)
Imitation crab meat 37f.(Salad bar)
Artichoke tomato salad 38f.(Salad bar)
Cubed ham 38f.(Salad bar)
Cubed turkey 37f.(Salad bar)
Cottage cheese 37f.(Salad bar)
Self-serve sushi case 38f.
Cold chicken/dinners case 39f.
Sandwich prep. cooler 40f.
Sandwich/ribs case 36f.
Deli display case 37f.
True deli freezers 0f. & 6f.
Deli walk-in cooler 35f.
Rotisserie chicken 160f.
Chicken tenders 180f.
Fried chicken 152f.
Chicken wings 148f.
Self-serve cheese case 38f.
Fruit salads case 38f.
Produce walk-in cooler 35f.
Salads to go case 39f.
Self-serve bakery freezer -3f.
Self-serve bakery case 37f.
Bakery display case 38f.
Bakery walk-in cooler 35f.
Bakery walk-in freezer 0f.
Self-serve smoked fish case 28f.
Chicken case 36f.
Ready to eat seafood display case 37f.
Seafood walk-in cooler 33f.
Raw seafood display case 35f.
Meat display case 37f.(Steak section)
Sausage/pork display case 37f.
Poultry display case 36f.
Meat walk-in cooler 29f.
Turkey freezer -2f.
Ham case 34f.
Seafood freezer -1f.
Self-serve meat case 36f.
Lunchmeat case 35f.
Breakfast freezer -8f.
Dough freezer -4f.
Potatoes freezer -5f.
Chicken freezer -6f.
Meals freezer -7f.
Natural/organic freezer 0f.
Pizza freezer -8f.
Juice freezer -9f.
Ice cream novelties freezer -9f.
Ice cream freezer -11f.
Desserts freezer -11f.
Vegetables freezer -3f.
Cottage cheese case 37f.
Coffin style cheese case 37f.
Butter/margarine case 37f.
Yogurt case 33f.
Dairy walk-in cooler 34f.
Ice cream walk-in freezer -7f.
-Kay Quat Sanitizers are available for sanitizing equipment and utensils. Sanitizing concentrations in the deli and bakery utensil wash sinks
were recorded at 200 p.p.m.
-Disposable gloves are used for handling ready to eat foods.
-Ready to eat foods are date marked.
-Consumer warning/advisory labels/signs are available for the self-serve sushi as well as unpasteurized juices. Note: Sushi is not prepared on
site.
-Shipper tags are available for mussels.
-Ground beef production logs are available.
-A blast chiller is available in the deli dept.
-Scales are programmed with ingredient information.

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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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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants