Pick 'N Save #6308, 220 E. Sunset Drive, Waukesha, WI 53186 - Restaurant inspection findings and violations
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
|
Mar 24, 2009 | 90 |
|
May 11, 2010 | 84 |
|
May 18, 2010 | 100 |
Violation descriptions and comments
Mar 24, 2009Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
One of the shelves and the door base in the deli chicken Hobart cooler are rusty.
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.
1. Produce doors are not in good repair.
2. Cold water foot peddle at produce hand sink is difficult to push on. Make necessary adjustments.
(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 B: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain
view of the consumer:
A binder with ingredient information could not be located for the self-serve bakery(muffins, donuts, rolls & bagels).
(1) The manufacturer's or processor's label that was provided with the food; or
(2) A card, sign, or other method of notification that includes the following information:
*The common name of the food, or absent a common name, an adequately descriptive
identity statement;
*If made of 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.
*The name of the food source for each major food allergen contained in the food
unless the food source is already par 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, crustacean shellfish, tree
nuts (almonds, walnuts, pecans, etc., each is a separate allergen); wheat and wheat
proteins (malt, caramel color, flour,); peanuts (peanut butter, unrefined peanut oil, flour,
etc.); and soybeans and soy products (hydrogenated soy protein, tofu, unrefined
soybean oil, etc.).
*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.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Bottom shelves in the deli self-serve sandwich and whole lunchmeat/cheese refrigerators 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 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled under milk carts in the dairy 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 34 C: 4-204.112 Temperature Measuring Devices.
Thermometers are not available in the self-serve deli sandwich and dinners to go cases.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.
The following temperatures were recorded at the time of inspection:
Cubed ham 37f.(Salad bar)
Imitation crab meat 38f.(Salad bar)
Cottage cheese 40f.(Salad bar)
Cubed turkey 37f.(Salad bar)
Garbanzo beans 40f.(Salad bar)
Mild salsa 39f.(Salad bar)
Hot salsa 38f.(Salad bar)
Chicken strips 40f.(Salad bar)
Roasted tomatoes 40f.
Tomato soup 168f.
Chicken noodle soup 157f.
Chili 178f.
Mac. & cheese 141f.
Bbq wings 135f. & 137f.
Beans 136f.
Broasted chicken 168f.
Mashed potatoes 136f.
Sandwich prep. refrigerator 39f.
Deli display case 35f.
Whole lunchmeat/cheese case 35f.
Hobart chicken refrigerator 37f.
Deli walk-in freezer -1f.
Deli walk-in cooler 35f.
Self-serve salads/dinners to go case 40f.
Self-serve sandwich case 42f.
Self-serve dinners to go case 41f.
Cheese spreads case 38f.
Cut melons/salads case 37f.
Vacuum packaged salad case 40f.
Produce case by the broccoli section 40f.
Produce walk-in cooler 41f.
Bakery walk-in freezer 0f.
Bakery display case 38f.
Self-serve bakery case 37f.
Self-serve bakery freezer -6f.
Self-serve seafood case 35f.
Seafood display case 32f.
Meat display case 34f.
Meat walk-in cooler 32f.
Self-serve meat case 33f.
Poultry case 36f.
Turkey refrigerator 32f.
Sausage refrigerator 30f.
Lunchmeat case 32f.
Bacon cooler 30f.
Breakfast sausage freezer 0f.
Dairy walk-in cooler 34f.
Cottage cheese refrigerator 38f.
Butter/margarine cooler 40f.
Juice cooler 38f.
Yogurt case 38f.
Wall cheese case 40f.
Potatoes freezer -3f.
Produce freezer -4f.
Waffles freezer -3f.
Frozen dinners 0f.
Bagels/rolls freezer 0f.
Desserts freezer -2f.
Ice cream novelties freezer -10f.
Ice cream freezer -10f.
Pie freezer 2f.
Family size ice cream tub freezer -13f.
Pizza freezer -11f.
Juice freezer -8f.
Natural/organic freezer -9f.
Fish freezer -1f.
Snacks freezer -8f.
Meat walk-in freezer -2f.
Bakery/ice cream walk-in freezer -8f.
-J-512 Sanitizer is available for sanitizing equipment and utensils.
-Final rinse temperature in the bakery pan washer was recorded at 183f. Pan washer in the deli department is no longer used. A deli four
compartment sink is used for cleaning and sanitizing utensils.
-Disposable gloves are available for handling of ready to eat foods.
-Food products are date marked.
-Food chiller is available in the deli department.
-Binders with ingredient information is available for the bulk nuts & candies.
-Ground beef production logs are available.
-Shipper tags are available for the mussels & oysters.
-Scales are programmed with ingredient information.
**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow.
Hot water is not available at employee hand sink by the lunchmeat/cheese slicing station.
(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.
**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
-Cold water foot peddle at produce employee hand sink does not work.
-Hot water handle is missing at faucet between deli 4-compartment sink and deli pan washer.
A PLUMBING SYSTEM shall be:
(A) Maintained in good repair.
**Critical Violation 26 G** : 7-204.11 Sanitizers, Criteria.C
Initial sanitizing concentration at deli 4-compartment sink was recorded beyond 400 p.p.m. Sink has been drained. Make sure sanitizing
concentration is maintained at 200 p.p.m. Test strips are available. Use them accordingly.
(A) Chemical SANITIZERS applied to FOOD-CONTACT SURFACES shall be APPROVED by the department of health and family services, and
(B) Other chemical antimicrobials applied to FOOD-CONTACT SURFACES shall meet the requirements specified in 21 CFR 178.1010 Sanitizing
solutions.
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.
Make sure a binder with ingredient/nutritional information is readily available for customers use. (It was found in a drawer).
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
Refrigeration vents are soiled in the whole lunchmeat/cheese, yogurt, cases. Also, replace soak pad in the pickles case.
(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 employee hand sink by the slicer station.
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 is soiled in the bakery walk-in cooler and under milk carts/damaged product area in the dairy 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 34 C: 4-204.112 Temperature Measuring Devices.
-Thermometers are not available in the self-serve deli sandwich and dinners to go cases.
-Final rinse temperature gauge at bakery pan washer does not work.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.
A follow-up inspection concerning items 34C, 49C, 49K & 51Q will be made the week of 5-17-10.
The following temperatures were recorded at the time of inspection:
Imitation crab meat 34f.(Salad bar)
Cubed ham 34f.(Salad bar)
Hot salsa 33f.(Salad bar)
Guacamole 32f.(Salad bar)
Garbanzo beans 33f.
Spinach bacon salad 35f.(Salad bar)
Chicken strips 34f.(Salad bar)
Marinated mushrooms 37f.
Roasted marinated peppers 36f.
Baked potato soup 169f.
Chicken rice soup 172f.
Broccoli cheddar soup 165f.
Mac. & cheese 149f.
Broasted chicken 169f.
Hot wings 138f.
Deli display case 36f. & 37f.
Whole cheese/lunchmeat case 34f.
Deli walk-in cooler 36f.
Deli walk-in freezer 0f.
Self-serve sandwich case 40f.
Dinners to go case 42f.
Cheese case 35f.
Cheese/lunchmeat case 40f.
Fruit salad case 37f.
Salads to go case 38f.
Produce case by the lettuce section 37f.
Produce case organic section 35f.
Produce walk-in cooler 36f.
Tortilla/cheese case 40f.
Chicken/taco dips case 39f.
Self-serve bakery freezer -3f.
Self-serve bakery case 37f.
Bakery display case 37f.
Bakery walk-in cooler 35f.
Meat display case 35f. & 33f.
Seafood ready to eat display case 34f.
Raw seafood display case 34f.
Seafood freezer 2f.
Smoked fish refrigerator 34f.
Meat walk-in cooler 30f.
Chicken case 35f.
Meat case 33f.
Turkey sausage case 34f.
Turkey freezer 2f.
Beef patties freezer 0f.
Lunchmeat case 34f.
Ham case 34f.
Dairy walk-in cooler 34f.
Bakery/ice cream walk-in freezer -1f.
Meat walk-in freezer -3f.
General merchandize walk-in freezer -7f.
Cottage cheese case 38f.
Butter/margarine case 35f.
Juice case 38f.
Biscuits refrigerator 35f.
Organic refrigerator 36f.
Snacks freezer 0f.
Chicken freezer -6f.
Pizza freezer -8f.
Seafood freezer -3f.
Natural/organics freezer -9f.
Frozen dinners -11f.
Ice cream novelties freezer -12f.
Ice cream freezer -12f.
Breakfast freezer -6f.
Vegetable freezer -11f.
Potatoes freezer -12f.
Yogurt freezer 40f.
Wall cheese case 35f.
-J-512 Sanitizer is available for sanitizing equipment & utensils.
-Final rinse cycles at bakery and deli pan washers were recorded at 168f.(at the plate) & 185f.(in line).
-Disposable gloves are available for handling of ready to eat foods.
-Food products are date marked.
-Scales are programmed with ingredient information.
-Ground beef production logs are available.
-Shipper tags for mussels are available.
-Ingredient information is available for the bulk bakery.
Note: Chiller and 2-door Hobart refrigerator in the deli department are not in use.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
Final rinse temperature gauge at bakery pan washer does not work. Repair the gauge.
Bakery pan washer final rinse temperature was recorded at 166f.(at the plate).
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.
This is a follow-up inspection concerning items 34C, 49C, 49K & 51Q.
-Hot and cold water is now available at employee hand sink by the lunchmeat/cheese slicing station.
-Cold water foot peddle at produce employee hand sink is operational.
-Hot water handle has been installed at faucet between deli 4-compartment sink and deli pan washer.
-Soap & single-service towels are available at employee hand sink by the slicer station.
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