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Business Info

Restaurant: Piggly Wiggly #143
Address: N63 W23735 Main Street, Sussex, WI 53089
Phone: (262) 246-6816
Total inspections: 2
Last inspection: Sep 1, 2010

Score
(the higher the better)
82

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Violation descriptions and comments

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
The following pieces of equipment/utensils are soiled and need to be cleaned: Deli wrappers, counters under the wrappers, can opener, inside
kitchen cabinets, compressor grates in the meat cutting room and bottom shelf in the meat holding cooler.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
1. Several shelves and meat transport carts in the meat department are rusty.
2. Dairy board by the spices is duct taped.
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 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
Ingredient labels are not available for the mini assorted cupcakes.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from 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;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part 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 (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) 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.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.
Violation 38 D: 2-402.11 Effectiveness.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 51 Q: 8-301.11 Handwashing facilities.
Soap is not available in the meat cutting room 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 Q: 6-501.11 Repairing.
Water is dripping from false ceiling(two areas) in the lunchroom. Compressor lines are located above the lunchroom.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled under deli cooking equipment.
(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:
Beef pot roast 150f.
Polish sausage 166f.
Mashed potatoes 169f.
Turkey noodle soup 141f.
Broasted chicken 142f.
Vegetables 163f.
Ham & cheese casserole 165f.
Deli display case 36f.
Deli Frigidaire freezer -1f.
Deli/dairy walk-in cooler 36f.
Bakery Federal cooler 34f.
Deli island case 37f. & 40f.(Previously, the unit was on a defrost cycle. Initial temperature was recorded at 60f.(upper level shelf).
Self-serve sandwich/salad case 37f.
Reduced sale product case 39f.
Biscuits case 33f.
Cheese case 33f.
Milk case 38f.
Yogurt cooler 37f.
Juice refrigerator 36f.
Eggs cooler 38f.
Lunchmeat case 37f.
Bacon case 35f.
Ground beef case 35f.
Steaks case 34f.
Pork cooler 36f.
Chicken cooler 35f.
Meat walk-in cooler 34f.
Meat holding case 35f.
Walk-in freezer -6f.
Ice cream freezer -2f.
Juice freezer -8f.
Borbell's pizza bunker -4f.
Assorted food freezer -3f.
Ice cream novelties freezer -7f.
Waffles freezer -6f.
Potatoes freezer -5f.
Cake/pie freezer -5f.
Boneless chicken breast bunker 0f.
Vegetables freezer -3f.
Pizza freezer -5f.
Entrees freezer -3f.
Salads to go case 37f.
Produce case (carrots section) 40f.
Produce walk-in cooler 36f.
Ice cream walk-in freezer -3f.
-M-C 10 Sanitizer is available for sanitizing equipment & utensils.
-Disposable gloves are available for handling of ready to eat foods.
-Food products in the deli walk-in cooler are date marked.

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
The following pieces of equipment/utensils are soiled and need to be cleaned: Can opener, interior surface of microwave oven, wrappers, meat
shelf under Hillshire Farm sausages, bottom shelf in the meat holding cooler, etc.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
Make sure all ready to eat foods in the deli walk-in cooler are date marked.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
Violation 45 M: 4-202.16 Nonfood-Contact Surfaces.
Sections of deli display case are duct taped.
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 35 A: WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food
Labeling, and 9 CFR 317 Labeling, Marking Devices, and Containers.
Ingredient labels are not available for the packages of Asian wings & sloppy joe.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from 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;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part 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 (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) 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.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.
Violation 51 Q: 8-301.11 Handwashing facilities.
Soap is not available at employee hand sink in the deli service area.
Note: Soap has been provided.
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 Q: 6-501.11 Repairing.
Part of the wall in the meat walk-in cooler is rusty.
Part of base cove is missing in the meat cutting room.
The PHYSICAL FACILITIES shall be maintained in good repair.

The following temperatures were recorded at the time of inspection:
Self-serve sandwich/cheese case 35f.
Deli island case 38f.
Self-serve bakery freezer 0f.
Deli display case 37f.
Macaroni & beef 167f.
Chicken cordon bleu 161f.
Bbq chicken 151f.
Stuffed green pepper soup 176f.
Pot roast 163f.
Fried chicken 147f.
Deli/dairy walk-in cooler 37f.
Deli Frigidaire freezer 5f.
Federal bakery cooler 38f.
Biscuits/cheese case 38f.
Cheese case 39f.
Milk case 37f.
Eggs cooler 38f.
Grab N Go drink case 37f.
Self-serve lunchmeat case 37f.
Bacon/sausage case 35f.
Meat case by the ground beef 33f.
Meat case by the steaks 34f.
Poultry case 36f.
Meat walk-in cooler 30f.
Meat holding case 35f.
Self-serve seafood freezer 0f.
Produce case by the watermelon section 42f.
Salads to go case 40f.
Produce walk-in cooler 36f.
General merchandize walk-in freezer -2f.
Vegetable freezer 0f.
Pizza freezer 1f.
Lean cuisine freezer 0f.
Breads freezer 2f.
Ice cream freezer -2f.
Juice freezer -4f.
Ice cream novelties freezer -1f.
Potatoes freezer -1f.
Turkey bunker 0f.
Cakes & pies freezer -4f.
-M-C 10 Sanitizer is used for sanitizing equipment & utensils. Sanitizing concentration in deli utensil wash sink was recorded at 200 p.p.m.
-Disposable gloves are available for handling equipment & utensils.
Note: The establishment is scheduled to be remodeled. Submit plans for review. For details, see Guidelines for remodeling an existing retail
food establishment.

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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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