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Business Info

Restaurant: Good Harvest Market
Address: 1850 Meadow Lane, Pewaukee, WI 53072
Phone: (262) 544-9380
Total inspections: 4
Last inspection: Feb 10, 2011

Score
(the higher the better)
88

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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
Ice machine chute, Surface area under produce wrapper, vents at self-serf milk/eggs refrigerators, mixer transport cart, under-shelves at
café/deli work tables are soiled.
(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.
**Critical Violation 26 C** : 7-201.11 Separation.C
-Northwoods cleaner is stored with vanilla extract.
-Northwoods spray cleaner and a can of metal polish cleaner are stored on top of the ice machine ledge.
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.
This violation has been corrected.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
-Water is dripping by the combi oven door.
-Re-align food prep. sink in the meat department so waste line is directed to drain.
(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 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 the self-serve bakery products(cookies, pound cakes, etc.) and self-serve Italian sausage.
-Compile ingredient information for the meat/deli/café food products sold from the display cases.
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 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled in the following areas: Under equipment in the deli/café area(this includes utensil wash area), in the meat cutting room and
meat 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.
Violation 54 D: 6-303.11 Intensity.
-Lighting is not available in the walk-in freezer.
-The light intensity is not high enough in the dairy/produce 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.
Violation 54 F: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
Grease and dust is accumulating on the grease filters.
(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a
source of contamination by dust, dirt, and other materials.
(B) If vented to the outside, ventilation systems may not create a public health HAZARD or
nuisance or unLAWful discharge.

The following temperatures were recorded at the time of inspection:
Cottage cheese 41f.(Salad bar)
Olives 42f.(Salad bar)
Beans 42f.(Salad bar)
Potatoes 137f.
Vegan quinoa(protein grain) 171f.
Fish 151f.
Borsch soup 182f.
Tomato rice soup 168f.
Rotisserie chicken 136f.
Sandwich prep. refrigerator 36f.
Smoothies freezer 6f.
Juice cooler 38f.
True milk cooler 33f.
Delfield cafe refrigerator 32f.
Delfield cafe freezer 3f.
Deli display case 33f.
Meat display case 36f.
Self-serve meat case 32f.
Self-serve lunchmeat case 37f.
Produce case 36f.
Meat walk-in cooler 34f.
Seafood display case 35f.
Small produce walk-in cooler 37f.
Large produce walk-in cooler 38f.
Dairy/produce walk-in cooler 34f.
Walk-in freezer -2f.
Self-serve milk case 37f.
Tofu/butter case 38f.
Eggs case 37f.
Yogurt case 35f.
Energy drink refrigerators 35f. & 37f.
Self-serve cheese case 37f.
Gluten free freezer -12f.
Ethnic foods freezer -13f.
Ice cream freezer -13f.
Fruits & vegetables freezer -4f.
Frozen dinners -3f.
Pizza freezer -3f.
-Sanis Sanitizer and Northwoods Sanitizers are available for sanitizing equipment and utensils. Sanitizing concentration in the cafe/deli
4-compartment sink was recorded at 200 p.p.m.
-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.
-Food products are date marked.

This is a follow-up inspection concerning items listed on 2-16-09 food inspection.
-Ice machine chute, surface area under the produce wrapper, refrigeration vents, equipment/ utensils in the meat and deli departments have
been cleaned.
-Food prep. sink in the meat department has been re-aligned to drain line.
-Combi oven is no longer used. A new convection steamer will be purchased. For details, see attached invoices.
-Ingredient information is now available for the self-serve bakery products.
-A binder with ingredient information is available for the bulk meats. Finish compiling ingredient information for the food products sold from
the deli display case.
-Floor has been cleaned throughout the establishment.
-Grease filters are clean.
-Lighting is available in the dairy/produce walk-in cooler. Replace one of the non-workable light bulbs in the walk-in freezer.

Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
One of the faucets in the meat utensil wash sink is loose.
A PLUMBING SYSTEM shall be:
(A) Maintained in good repair.
Violation 37 H: 3-305.14 Food Preparation.
Asparagus is being cut on the cutting board which was placed on top of the garbage can. Use the work table.
During PREPARATION, unPACKAGED FOOD shall be protected from environmental sources of
contamination.
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: Yogurt pretzels, yogurt raisins, wild rice sticks, wasabi party mixes, pecan bars, side
salads, 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
Meat utensil wash sink, spice storage shelves, produce wrapper, surface area under the produce wrapper, shelves in the dairy walk-in cooler used
for storage of damaged products and bottom milk shelves are soiled.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 Q: 6-501.11 Repairing.
Part of the drywall is damaged in the mop room.
The PHYSICAL FACILITIES shall be maintained in good repair.

The following temperatures were recorded at the time of inspection:
Ethiopian lentil soup 158f.
Ginger carrot soup 166f.
Sausage w/peppers & onions 170f.
Chicken wings 137f.
Rotisserie chicken 135f.
Fried rice 167f.
Cottage cheese located in the salad bar 39f.
Carrots 40f.(Salad bar).
Sandwich prep. refrigerator 37f.
Cafe milk refrigerator 37f.
Smoothies freezer 0f.
Juice/yogurt case 37f.
Delfield refrigerator 37f.
Delfield freezer 2f.
Deli display case 36f.
Meat display case 36f.
Seafood display case 35f.
Self-serve sandwich case 41f.
Dinners to go/salads/hummus case 41f.
Meat walk-in cooler 31f.
Produce/deli walk-in cooler 37f.
Produce walk-in cooler 36f.
Dairy walk-in cooler 35f.
Walk-in freezer -1f.
Yogurt refrigerator 35f.
Milk case 37f.
Butter/tofu case 36f.
Cheese case 40f.
Breads/tortillas case 34f.
Beverage case 37f.
Self-serve meat/poultry case 35f.
Self-serve produce case 40f.
Eggs cooler 38f.
Pizza freezer -2f.
Ethnic foods freezer -2f.
Fruits/vegetables/freezer -11f.
Breakfast/ice cream/novelties freezer -10f.
-Oasis 146 Multi-Quat Sanitizer is used for sanitizing equipment and utensils. Sanitizing concentration in the cafe/deli utensil wash sink
was recorded at 200 p.p.m.
-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.
-Food products are date marked.
Ms. Omdoll's Food Manager's Certification had expired(9-2-08).

Violation 37 I: 3-306.11 Food Display.
Samples of blueberry bread are not protected from environmental contamination.
Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling,
peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter,
service line, or salad bar FOOD guards; display cases; or other effective means.
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 turtle bars, pumpkin bars, pumpkin muffins, magic bars, 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
Floor in the meat walk-in cooler, surface under produce wrapper and vent at orange juice/figs/egg refrigerator 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.
One of the employee hand sinks in the meat cutting room is not provided with soap.
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 54 D: 6-303.11 Intensity.
One of the light bulbs is not operational in the walk-in freezer.
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.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
Ice scoops are stored on the ice machine ledge.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

The following temperatures were recorded at the time of inspection:
Prepared foods display cases 39f. & 40f.
Seafood display case 34f.
True deli cooler 38f.
Smoothies freezer -7f.
Milk case (cafe area) 35f.
Juice refrigerator 36f.
Sandwich prep. refrigerator 36f.
Self-serve pizza/salad/bakery case 36f.
Chili 179f.
Cauliflower caraway soup 168f.
Potatoes 178f.
Mushroom stroganoff 209f.
Mixed vegetables 166f.
Cold chicken stored on cutting board 40f.
Delafield cafe refrigerator 35f.
Delafield cafe freezer 3f.
Meat walk-in cooler 35f.
Cafe walk-in cooler 40f.
Produce walk-in cooler 40f.
Produce case by the juice/guacamole section 37f.
Produce case by the broccoli section 38f.
Self-serve meat case 33f.
Heat & serve case 39f.
Bread refrigerator 37f.
Cheese case 38f.
Orange juice/eggs/figs cooler 37f.
Milk cooler 38f.
Butter/biscuits/tofu case 39f.
Yogurt case 35f.
Pizza freezer -8f.
Vegetable/fruits freezer -9f.
Ice cream/ice cream novelties freezer -10f.
Ethnic foods freezer -6f.
Dairy walk-in cooler 36f.
Walk-in freezer -3f.
-Sink Sanitizer is used for sanitizing equipment & utensils. Sanitizing concentration in the cafe/deli utensil wash sink was recorded at 200
p.p.m.
-Wiping cloth are stored in a sanitizing solution maintaining concentration of 200 p.p.m.
-Disposable gloves are available for handling ready to eat foods.
-Scales are programmed with ingredient information for the products sold from the prepared food display cases.
-Food products are date marked.

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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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