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Business Info

Restaurant: Piggly Wiggly Supermarket
Address: 505 Cottonwood Avenue, Hartland, WI 53029
Phone: (262) 367-2922
Total inspections: 4
Last inspection: Feb 15, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

Weather stripping is broken at receiving doors.
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
According to store manager, a new receiving doors will be installed on February 16th, 09.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
Several shelves in the deli walk-in cooler are lined with pieces of cardboard.
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 information is not available for BH blue & feta cheeses.
-Identify the fruits in the fruit salads and mixed fruits.
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 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Top of the pan washer, bakery carts, vent at self-serve seafood case and spice storage shelves next to meat employee hand sink are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 51 Q: 8-301.11 Handwashing facilities.
Soap is not available in men’s room.
Single-service towels are not available in the meat cutting room paper towel dispenser.
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).
Soap and single-service towels have been provided.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled under equipment in the deli/bakery depts..(See back 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:
Chicken 40f.(Salad bar)
Cubed ham 38f.(Salad bar)
Cottage cheese 36f.(Salad bar)
Mild salsa 40f.
Pico de gallo 38f.
Marinated mushrooms 38f.
Artichoke hearts 40f.
Chili 147f.
Chicken dumpling soup 156f.
Broasted chicken 137f.
Mashed potatoes 172f.
Gravy 139f.
Baked chicken 176f.
Beans 172f.
Scalloped potatoes & ham 168f.
Island cheese case 35f.
Self-serve sandwich case 36f.
Self-serve sushi case 36f.
Deli display case 37f.(Salads); Lunchmeats 38f.
Cheese & overflow lunchmeat refrigerators 40f. & 41f.
Deli walk-in cooler 34f.
Deli/bakery walk-in freezer 0f.
Coffee milk refrigerator 36f.
Bakery display case 33f.
Bakery self-serve freezers -3f. & 2f.
Dips refrigerator 35f.
Brats/sausage bunker 10f.
Salads to go case 35f.
Organic produce case 40f.
Cut melons case 33f.
Produce walk-in cooler 34f.
Hams cooler 32f.
Bacon case 34f.
Lunchmeat case 37f.
Self-serve smoked fish case 37f.
Shrimp freezer 0f.
Seafood display case 33f.
Meat display case 32f.
Seafood walk-in cooler 30f.
Meat walk-in cooler 28f.
Self-serve sausage case 32f.
Self-serve meat case 34f.
Chicken case 36f.
Turkey cooler 34f.
Bbq meats freezer 0f.
Cream cheese/cottage cheese case 36f.
Eggs cooler 36f.
Open yogurt case 35f.
Yogurt/biscuits case 36f.
Dairy walk-in cooler 34f.
General merchandize walk-in freezer -9f.
Jello cooler 34f.
Wall cheese case 37f.
Fruits freezer -9f.
Bread freezer -7f.
Pizza freezer -11f.
Ice cream novelties freezer -12f.
Ice cream freezer -10f.
Juice freezer -12f.
Frozen dinners -13f.
Breakfast freezer -10f.
Microwave dinners freezer -9f.
Fish freezer-8f.
Potatoes freezer -10f.
Vegetable freezer -7f.
-Multi-Clean 10 Sanitizer is available for sanitizing equipment and utensils.
-Final rinse temperature at bakery/deli pan washer was recorded at 182f.
-Disposable gloves are used for handling of ready to eat foods.
-Wiping cloths are stored in a sanitizing solution maintaining concentration of 200 p.p.m.
-Ready to eat foods are date marked.
-Consumer warning/advisory placard is available for the self-serve sushi products.
-On 12-4-08 Glacier Water Machine was tested for the presence of coliform bacteria. Water result was safe.

**Critical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
-Part of the waste line section has been disconnected from the produce 3-compartment sink.
-Faucet at produce utensil wash sink is also loose.
Waste line has been re-connected.
A PLUMBING SYSTEM shall be:
(A) Maintained in good repair.
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.
The following food products are not properly labeled: Seafood salad, 7-layer salad, chef’s salad, turkey subs and ham-beef sandwiches.
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 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Top of the pan washer, bakery ovens and hood filters are soiled.(Note: Filters are washed in the pan washer every two months).
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 51 Q: 8-301.11 Handwashing facilities.
Soap is not available at deli/bakery 4-compartment sink.
Note: Other employee hand sinks are supplied with soap and single-service towels.
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 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor in the deli/bakery walk-in freezer is soiled.
(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.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
Light shields are missing at several florescent light bulbs in the donut display case(dry case).
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
Violation 34 B: 4-203.12 Temperature Measuring Devices, Ambient Air and Water.
Pan washer rinse thermometer is not accurate.
(A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or
dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate
to ± 1.5 degrees C in the intended range of use.
(B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ± 3 degrees F in the intended
range of use.

The following temperatures were recorded at the time of inspection:
Chili 149f.
Chicken with wild rice soup 163f.
Chicken corn chowder 166f.
Chicken fajita 156f.
Taco meat 159f.
Fried chicken 158f.
Chicken strips 155f.
Ham 40f.(Salad bar)
Cottage cheese 38f.(Salad bar)
Chicken 39f.(Salad bar)
Imitation crab meat 40f.(Salad bar)
Buffalo wings 39f.
Honey garlic wings 38f.
Boneless bbq wings 37f.
Mild salsa 38f.
Pico de gallo 40f.
Cut pineapple 40f.
Deli island case 40f.
Salad/sandwich refrigerator 41f.
Sandwich prep. refrigerator 40f.
Deli display cases 37f. & 38f.
Deli walk-in cooler 34f.
Deli/bakery walk-in freezer -3f.
Self-serve sushi case 37f.
Self-serve sandwich case 38f.
Bakery display case 38f.
Self-serve bakery freezers -3f. & -5f.
Salads to go case 38f.
Produce case by the mushrooms 37f.
Cut melons case 35f.
Apple cider case 40f.
Organic produce case 36f.
Produce walk-in cooler 35f.
Lunchmeat case 35f.(wall case); 36f.(open case)
Shrimp freezer 4f.
Ham case 36f.
Seafood display case 35f.
Meat display case 35f.
Seafood walk-in cooler 34f.
Meat walk-in cooler 28f.
Self-serve meat case 34f.
Sausage case 36f.
Chicken case 34f.
Bagel refrigerator 35f.
Dairy walk-in cooler 36f.
General merchandize walk-in freezer -3f.
Biscuits case 36f.
Yogurt case 36f.
Cheese case 41f.
Desserts freezer -3f.
Organic freezer -3f.
Ice cream novelties freezer -5f.
Pizza freezer -1f.
Ice cream freezer -4f.
Dinners freezer -15f.
Juice freezer -11f.
Breakfast freezer -8f.
Microwave foods freezer -7f.
Vegetable freezer -8f.
Potatoes freezer -9f.
Fish freezer -8f.
-Multi Clean 10 Sanitizer is available for sanitizing equipment & utensils.
-Final rinse temperature at bakery/deli pan washer was recorded at 166f.(at utensils).
-Wiping cloths are stored in a sanitizing solution maintaining concentration of 200 p.p.m.
-Disposable gloves are available for handling of ready to eat foods.
-Ready to eat foods are date marked.
-Sushi products are fully cooked.
Note: Sushi products are no longer prepared in the establishment.

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
A garbage can, a cart and pellets are stored in front of employee hand sink in the produce department.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
-Pieces of cardboard are used to line deli salad dressing storage shelves.
-Aluminum foil is used to line meat spice shelves.

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 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
Wash and sanitizing hoses leak at deli 4-compartment sink. Replace the hoses.
(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 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled under equipment in the deli/bakery departments.(i.e. pan washer, fryer, etc.)
(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.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
Light shields are missing at several florescent light bulbs in the donut display case.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
Violation 34 A: 4-203.11 Temperature Measuring Devices.
Pan washer rinse gauge is not accurate. Replace/repair the gauge.
(A) TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ± 1 degree C
in the intended range of use.
(B) TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ± 2 degrees F in the intended range of use.

A follow-up inspection concerning items 8 C, 45 U & 34 A will be made the week of 2-14-11.

The following temperatures were recorded at the time of inspection:
Cubed ham 40f. (Salad bar)
Chicken pieces 41f. (Salad bar)
Garbanzo beans 38f. (Salad bar)
Beets 40f. (Salad bar)
Cottage cheese 40f. (Salad bar)
Mild salsa 38f.
Buffalo wings 40f.
Greek olives 40f.
Navy bean soup 165f.
Italian wedding soup 172f.
Chili 151f.
Lasagna 171f.
Beef & mac. 189f.
Fried chicken 201f.
Pork loin 166f.
Mashed potatoes 161f.
Italian baked chicken 162f.
Deli lunchmeat display case 35f.
Deli salad display case 39f.
Self-serve sushi case 37f.
Cheese island case 35f.
Self-serve sandwich case 36f.
Self-serve salad/pizza/cold chicken case 39f.
Bakery display case 33f.
Haier coffee milk case 36f.
Bakery cake freezer -4f.
Tortes/cheesecake freezer -2f.
Deli walk-in cooler 35f.
Deli/bakery walk-in freezer -3f.
Produce salads to go case 37f.
Cut fruit/melon case 37f.
Produce walk-in cooler 35f.
Produce case by the apple cider section 34f.
Organic salads case 36f.
Lunchmeat case 34f.
Steak bunker 36f.
Ham/smoked fish case 33f.
Seafood display case 32f.
Meat display case 37f.
Seafood walk-in cooler 34f.
Meat walk-in cooler 29f.
Self-serve meat case 35f.
Chicken cooler 36f.
Cheese case 37f.
Yogurt case 37f.
Potatoes freezer -8f.
Vegetable freezer -7f.
Fish freezer -3f.
Frozen dinners -6f.
Pizza freezer -7f.
Ice cream freezer -6f.
Ice cream novelties freezer -11f.
Desserts freezer -7f.
Frozen microwave dinners -4f.
Meat freezer -6f.
Juice concentrate freezer -9f.
Turkey freezer 0f.
Dairy walk-in cooler 35f.
Walk-in freezer -3f.
Eggs refrigerator 36f.

-Multi Clean 10 Sanitizer is available for sanitizing equipment & utensils.
-Final rinse temperature at pan washer was recorded at 180f.
-Disposable gloves are available for handling ready to eat foods.
-Ready to eat foods are date marked.
-Wiping cloths are stored in a sanitizing solution maintaining concentration of 200 p.p.m.
-Consumer advisory/warning placard is available for sushi.
-Meat grind logs are available.

-A water sample for the customer bottled water was collected on 1-12-11 and was found to be safe.

This is a follow-up inspection concerning items 8C, 45U & 34A.
-Pan washer rinse gauge is now operating properly. Final rinse temperature was recorded at 180f.
-Wash and sanitizing hoses have been replaced at deli utensil wash sink.
-Employee hand sink in the produce department is now accessible for use. The sink is stocked with soap & single-service towels.

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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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