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Business Info

Restaurant: Sendik's Foods
Address: 2315 N. 124th Street, Brookfield, WI 53005
Phone: (262) 782-3663
Total inspections: 7
Last inspection: May 12, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
Open cans of Coke and Sprite are present on the counter in the bakery production area.
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow.
Employee hand sink in the meat cutting room does not work.
(A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF)
and no more than 43.3oC (110oF) through a mixing valve or combination faucet.
(B) A steam mixing valve may not be used at a handsink.
(C) A handsink:
(1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is
replaced or installed it shall have a faucet of the type which is not hand operated.
(2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a
flow of water for at least 15 seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer’s
instructions.

49 D. 5-205.15 System Maintained in Good Repair.C
Condensation is dripping on the floor from one of the condenser units in the meat cutting room. The line may be plugged. Repair/purge the line.
Violation 37 N: 3-307.11 Miscellaneous Sources of Contamination.
Organize bakery dry food storage room.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
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: Pies, packaged donuts, lobster cakes, dill potato salad, cold fish & turkey soups, etc.
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
Honeycomb vents at produce cases, deli wrapper and deli table frames(back 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.
Violation 51 K: 8-201.12 Enclosures.
Self-closing device at men’s washroom is broken.
Toilet rooms shall be completely enclosed and shall have tight-fitting, self-closing, solid
doors which shall be closed except during cleaning or maintenance as specified in §§
6-202.14 and 6-501.19.
Violation 51 Q: 8-301.11 Handwashing facilities.
Single-service towels are not available at employee hand sink in the meat cutting room.
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 M: 6-201.18 Walls and Ceilings, Studs, Joists, and Rafters.
Many tiles are missing, drywall is exposed behind the meat 4-compartment sink. Retile the wall.
Studs, joists, and rafters may not be exposed in areas subject to moisture.
Violation 54 D: 6-303.11 Intensity.
Many light bulbs are not operational in the meat walk-in cooler.
The light intensity shall be:
(A) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in
dry FOOD storage areas and in other areas and rooms during periods of cleaning;
(B) At least 220 lux (20 foot candles):
(1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and
salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption;
(2) Inside EQUIPMENT such as reach-in and under-counter refrigerators;
(3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing,
WAREWASHING, and EQUIPMENT and UTENSIL storage, in toilet rooms and in walk-in refrigeration units; and
(C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with
FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.

A follow-up inspection concerning items 49C, 49D, 51Q & 53M will be made the week of 4-27-09.

The following temperatures were recorded at the time of inspection:
Salad bar & hot wings bar:
Marinated mushrooms 38f.
Bean salad 40f.
Pea salad 38f.
Cottage cheese 34f.
Chicken strips 36f.
Ham strips 35f.
Turkey strips 36f.
Chili 154f.
Turkey & rice soup 186f.
Black bean ham & bacon soup 183f.
Buffalo boneless chicken wings 142f.
Buffalo bone in wings 139f. & 149f.
Bbq wings 144f.
Other refrigeration/freezer & food product temperature recordings:
Bakery display case 38f.
Hussmann bakery freezer 0f.
Bakery retarder 40f.
Bakery self-serve freezer -1f.
Bakery self-serve refrigerator 32f.
Deli display case 37f. & 38f.
Chicken fajita 151f.
Taco meat 149f.
Mac. & cheese 176f.
Broasted chicken 137f.
Deli walk-in cooler 37f.
Salad bar/deli walk-in cooler #2 33f.
Cheese island case 34f.
Sandwich/salad island case 35f.
Dips/taco pies/cold soup case 35f.
Bacon refrigerator 35f.
Lunchmeat case 32f.
Self-serve meat case 34f.
Meat display case 33f.
Seafood display case 32f.
Meat walk-in cooler 29f.
Self-serve poultry/smoked fish case 31f.
Walk-in freezers #1 and #2 0f. & -3f.
Pastys case 17f.
Breakfast/sausage freezer 0f.
Poultry freezer -2f.
Dairy case 36f.
Cottage cheese case 35f.
Dairy walk-in cooler 36f.
Produce walk-in cooler 42f.
Juice/fruit salads refrigerator 34f.Butter refrigerator 36f.
Cut melons cooler 41f.
Salads to go case 40f.
Juice case 41f.
Eggs cooler 39f.
Bagels refrigerator 41f.
Cheese case 31f.
Shrimp freezer -12f.
Turkey freezer 0f.
Biscuit freezer -8f.
Potatoes freezer -9f.
Pizza freezer -2f.
Vegetables freezer -16f.
Frozen dinners -14f.
Snacks freezer -2f.
Ice cream freezer -16f.
Ice cream novelties freezer -14f.
Pancakes/waffles freezer -4f.
Buffalo meat freezer 0f.
-Tartan-Quat is used for sanitizing equipment and utensils. Sanitizing concentration in the deli 4-compartment sink was recorded at 200 p.p.m.
-Disposable gloves are available for handling of 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.
-Warning labels are available for the fresh squeezed unpasteurized juices.
-Shipper tags are available for the oysters.

49 K: 5-205.15 System Maintained in Good Repair.C
Condensation is dripping on the floor from one of the condenser units in the meat cutting room.
The line may be plugged. Repair/purge the line.
Bob’s Refrigeration is scheduled to check the condensers tomorrow.

Violation 53 M: 6-201.18 Walls and Ceilings, Studs, Joists, and Rafters.
Many tiles are missing, drywall is exposed behind the meat 4-compartment sink.
According to Mr. Jones(store director), the wall behind the meat 4-compartment sink will drywalled. A piece of glassboard will be installed over
the drywall.
Studs, joists, and rafters may not be exposed in areas subject to moisture.

A follow-up inspection concerning the above violations will be made the week of 5-18-09.

This is a follow-up inspection concerning items 49C, 49D, 51Q & 53M.
-Employee hand sink in the meat cutting room is now operational.
-Bakery storage room has been organized.
-Deli wrapper and deli table frames(located in the back production area) are clean.
-Self-closing device at men's washroom has been repaired.
-Single-service towels are available at employee hand sink in the meat cutting room.
-Light bulbs in the meat walk-in cooler have been replaced.

This is a follow-up inspection concerning violation #49K and 53M.
-Condensation is no longer dripping from the condenser units in the meat cutting room.
-A piece of glassboard was installed behind the meat utensil wash sink.

Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Complaint Details: Complainant stated that frozen food area is not kept clean.(i.e. spills in the ice cream, novelties, vegetable freezer
sections.
Complaint is valid. Food spills are present in the freezers.

This is a follow-up inspection.
-Food spills in the ice cream, ice cream novelties, potato and vegetable freezers have been cleaned.

**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
A table with scale and a wrapper is stored in front of produce employee hand sink.
(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.
**Critical Violation 23 A**: WFC 3-603.11
Containers of fresh squeezed unpasteurized juices are not provided with consumer advisory/warning labels.
Labels must be provided with the following information: This product has not been pasteurized and therefore may contain harmful bacteria that
can cause serious illness in children, elderly and persons with weakened immune systems.
**Critical Violation 26 C** : 7-201.11 Separation.C
A degreaser spray bottle and a can of Febreze are stored with bakery ingredients and bakery containers.
Degreaser and Febreze have been moved.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
-Several stone tiles are missing in the deli hot food case.
-A wooden table(adjacent to hot food case) is used for storage of deli containers and food condiments.
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 following food products: Bread pudding, tuxedo torte, cheese cakes, tuna salad, poppy seed chicken,
rocky road salad, mixed fruit salad, pig in a blanket, smoked ham shank, etc.
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
Honeycomb vents at produce cases, meat spice storage shelf and deli table frames in the back 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.
Violation 51 Q: 8-301.11 Handwashing facilities.
Soap is not available at deli 4-compartment 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).

A follow-up inspection concerning items 8C and 23A will be made the week of 5-10-10.

The following temperatures were recorded at the time of inspection:
Chicken noodle soup 196f.
Chili 191f.
Beef barley soup 193f.
Broasted chicken 151f.
Mac. & cheese 185f.
Taco meat 171f.
Chicken fajita 172f.
Deli display case 39f. & 40f.
Self-serve sandwich/dips case 33f.
Deli island cases 33f. & 38f.
Chicken strips 37f.(Salad bar)
Crab meat 35f.(Salad bar)
Turkey strips 36f.(Salad bar)
Ham strips 35f.(Salad bar)
Cottage cheese 34f.(Salad bar)
4-bean salad 36f.(Salad bar)
Roteli pasta 34f.(Salad bar)
Bakery display case 38f.
Bakery freezer -3f.
Bakery retarder 40f.
Self-serve bakery freezer -2f.
Self-serve bakery case 36f.
Sushi case 34f.
Deli walk-in cooler 35f.
Seafood display case 34f.
Chicken display case 35f.
Beef display case 32f.
Pork/sausage display case 33f.
Meat walk-in cooler 28f.
Meat holding cooler 36f.
Self-serve meat case 33f.
Lunchmeat case 38f.
Hot dogs case 32f.
Bacon case 34f.
Poultry case 33f.
Breakfast freezer 0f.
Poultry freezer 0f.
Produce walk-in cooler 35f.
Dairy walk-in cooler 36f.
Fruit salad case 37f.
Cottage cheese case 40f.
Produce case by the mushroom area 38f.
Juice case 40f.
Cheese case 39f.
Eggs cooler 40f.
Bagels cooler 38f.
Salads to go case 38f.
Organic salads case 39f.
Ice cream freezer -3f.
Garlic bread freezer 4f.
Ice cream treats freezer -9f.
Pizza freezer -3f.
Desserts freezer -6f.
Juice freezer -2f.
Breakfast freezer -6f.
Turkey freezer 0f.
Potatoes freezer -4f.
Vegetables freezer -3f.
Lean Cuisine freezer 2f.
Frozen dinners 0f.
General merchandize walk-in freezer -8f.
Bakery /deli walk-in freezer -9f.
Deli walk-in cooler #2 32f.
-Tartan-Quat & Bleach are available for sanitizing equipment and utensils.
-Wiping cloths are stored in a sanitizing solution maintaining concentration of 200 p.p.m.(Tartan-Quat).
-Disposable gloves are available for handling of ready to eat foods.
-Ready to eat foods are date marked.
-Shipper tags are available for clams, mussels and oysters.
-Consumer warning/advisory placard is available for the self-serve sushi products.
Note: Sushi is no longer prepared in the establishment.

This is a follow-up inspection concerning items 8C and 23A.
-Containers of fresh squeezed unpasteurized juices are now labeled with consumer advisory/warning statements.
-Produce employee hand sink is now accessible for use.(Table was moved).

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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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