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Business Info

Restaurant: PDQ Store #330
Address: 2694 Sun Valley Drive, Delafield, WI 53018-2325
Phone: (262) 646-8827
Total inspections: 4
Last inspection: Mar 10, 2010

Score
(the higher the better)
100

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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
• Many items noted in need of cleaning: bakery display case, Bev. Air freezer seals and bottom, bakery “holding” shelves, countertops under
equipment, handles of all equipment (dish machine, oven, coolers, etc.), mop sink and floor of closet, general cleaning, 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 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Display case noted at 43f – 48f, thermometer also noted at 41f – 48f. Even when cooler is in a defrost cycle internal food temperatures
for potentially hazardous foods must stay at 41f or below.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.

Two-compartment sink + under counter dish machine - 200ppm Sani-512 quat sanitizer + public area handwash sink + mop / utility sink.
Temperatures taken at time of inspection:
Walk-in cooler - 38f Prep cooler - 38f
Bev-Air freezer - 0f Sandwich display case - 43f - 48f (air temp)
Roast beef wrap in display case - 43f Refrigerated case - 28f
Freezer case - (-)24f Smoked chedder dog - 149f
Taquito - 151f Pizza puff - 140f
* Ingredient listing available for self-serve bakery items.
* Most ready-to-eat potentially hazardous items held for more than 24 hours are noted as date marked, be sure "fill-in" employees are aware
of the requirement as well.

This is a follow-up to the routine inspection done on 3-23-09. The following have been corrected:
14F) Food contact surfaces have been cleaned: bakery display case, freezer seals / bottom, bakery shelves, counter tops, handles of equipment,
mop sink floor, etc.
20A) Display case now noted @ 35f - 40f.

**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.C
• Under counter dish machine is not working. There are no available sinks for back-up. Current code requires either the use of a three-
compartment sink for manual ware-washing or a commercial dish machine both with a separate non-hand operated handwash sink. For now
employees using a separate container in addition to the two-compartment sink for manual washing and sanitizing (bleach).
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Deli cart.
• Outsides of equipment.
• Shelves.
(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.
• Floors throughout – under shelving in walk-in cooler, mop sink closet, 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.

Two -compartment sink + low-temperature dish machine - 0ppm chlorine (machine not working) + handwash sink in public area + mop sink.
Temperatures taken at time of inspection:
Sandwich prep cooler - 34f Single-compartment prep cooler - 37f
Sandwich display cooler - 33f Hot dog - 150f
Taquito - 152f Hot sandwich case / pizza puff - 140f
Freezer case - (-)22f Beverage case - 34f
Walk-in freezer - 7f Walk-in cooler - 34f
* Disposable gloves used for handling ready-to-eat items.
* Ingredient binder available for foods / bakery items for consumer self-service
* Start using other side of cutting board, current work area looking worn..

This is a follow-up to the routine inspection done on 3-3-10. The following violations have been corrected:
14D) Dish machine has been repaired, now noted with 200ppm quat sanitizer (MPC Sani 512) be sure to monitor regularly with test strips.
47A) Nonfood contact surfaces have been cleaned: deli cart (new), outsides of equipment, shelves.
53R) Shelves throughout have been cleaned.

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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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1. Wisconsin small cities
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4. Waukesha County, WI Restaurants