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Business Info

Restaurant: Pick N Save #6369
Address: 1535 E. Moreland Blvd., Waukesha, WI 53186
Phone: (262) 896-3560
Total inspections: 2
Last inspection: Dec 2, 2010

Score
(the higher the better)
83

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Violation descriptions and comments

Violation 35 B: Bulk food(this applies to bulk nuts & candy) that is available for consumer self-dispensing shall be prominently labeled with
the following information in plain view of the consumer:
(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 38 D: 2-402.11 Effectiveness.
One of the employees in the produce production area did use a hair restraint.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
The following pieces of equipment/utensils are soiled and need to be cleaned: Refrigeration vents(i.e. deli island case, deli whole lunchmeat
case, self-serve bakery case, etc.), bakery microwave oven, under cut fruit and melon mats.
(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 in the bakery walk-in cooler and in the dairy walk-in cooler under ½ gallon milk containers.
(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 noodle soup 152f.
Minestrone soup 149f.
Potato soup 159f.
Rotisserie chicken 167f.
Broasted chicken 152f.
Chicken wings 135f.
Chicken strips 145f.
Deli display cases 35f. & 37f.
Deli prep. refrigerator 35f.
Zero-Zone deli freezers -8f. & -1f.
Deli island case 40f.
Walk-in cooler 35f.
Whole lunchmeat case 38f.
Produce case by the lettuce section 40f.
Salads to go case 37f.
Organic/Natural foods case 35f.
Organic freezer-10f.
Self-serve bakery case 33f.
Self-serve bakery freezer -1f.
Bakery display case 35f.
Bakery walk-in cooler 33f.
Bakery walk-in freezer 0f.
Produce walk-in cooler 36f.
Self-serve poultry case 32f.
Meat display case 36f.
Seafood display case 35f.
Meat walk-in cooler 30f.
Self-serve meat case 34f.
Seafood freezer 0f.
Lunchmeat case 34f.
Hams cooler 37f.
Dairy walk-in cooler 35f.
Walk-in freezer -2f.
Butter/margarine case 33f.
Orange juice 38f.
Bagels cooler 36f.
Biscuits refrigerator 33f.
Aisle cheese case 36f.
Yogurt refrigerator 35f.
Wall cheese case 32f.
Juice freezer -9f.
Pizza freezer -10f.
Ice cream novelties freezer -12f.
Ice cream freezer -16f.
Desserts freezer -12f.
Cool whip freezer -12f.
Dinners freezer -9f.
Fish freezer -11f.
Potatoes freezer -8f.
Vegetables freezer -11f.
Snacks freezer -14f.
Frozen entrees -13f.
-J-512 Sanitizer is used for sanitizing equipment and utensils. Sanitizing concentrations in the deli, bakery and produce utensil wash sinks
were recorded at 200 p.p.m.
-Disposable gloves are available for handling of ready to eat foods.
-A blast chiller is available in the deli department.
-Scales are programmed with ingredient information as well as country of origin labeling. Countries of origin documents are available for the
fresh cut fruits.
-Ready to eat foods are date marked.
-Shipper tags are provided for clams, oysters and mussels.
-Ground beef production logs are available.
-A water sample for the Glacier water machine was collected on 8-10-09 was collected on 8-10-09. No coliform bacteria was present in the
sample.

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Temperature in Hussmann Pillsbury cinnamon rolls & sugar cookies dough refrigerator was recorded at 49f.
Note: Temperature dial was placed on coldest setting. Temperature was lowered to 42f.
(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.
**CDC Risk Factor Violation 21 C**: WFC 3-501.17 and 3-501.18 Ready to eat potentially hazardous food (PHF) prepared on-site(deboned chicken,
coleslaw & broccoli cheese salad) do not have use by date marking. PHF that does not have a use by date marking must be consumed within 24
hours after thawing.
Note: The above products have been date marked.
Violation 35 B: Bulk food(this applies to bulk nuts & candy) that is available for consumer self-dispensing shall be prominently labeled with
the following information in plain view of the consumer:
(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
The following pieces of equipment/utensils are soiled and need to be cleaned: Refrigeration vents(deli whole lunchmeat case, deli island case,
etc.), bottom shelves in Zero-Zone deli freezers, ice machine in meat dept. & bakery microwave oven.
(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.
Single-service towels are not available at employee hand sink in the meat/seafood service area.
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 dairy walk-in cooler under Roundy’s 1% ½ & 1 gallon milk containers.
(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:
Mac. & cheese 170f.
Fried chicken 183f.
Potatoes 168f.
Chicken wings 148f.
Chicken noodle soup 153f.
Chili 141f.
Chicken rice soup 152f.
Sandwich prep. refrigerator 40f.
Deli display cases 35f. & 36f.
Whole lunchmeat case 33f.
Zero-Zone deli freezers -8f. & -3f.
Deli walk-in cooler 34f.
Self-serve sandwich case 37f.
Deli island case 36f.
Cut fruit & salads 37f.
Produce case(mushroom section) 38f.
Salads to go 37f.
Organic cooler 36f.
Organic freezer -3f.
Self-serve bakery island case 35f.
Self-serve bakery freezer 0f.
Bakery display case 39f.
Bakery walk-in cooler 35f.
Bakery walk-in freezer 0f.
Meat display case 37f.
Seafood display case 35f.
Meat walk-in cooler 28f.
Lunchmeat case 34f.
Ham case 34f.
Self-serve meat case 35f.
Poultry case 36f.
Smoked fish case 36f.
Turkey freezer 0f.
Seafood freezer 0f.
Chicken freezer 3f.
Dairy walk-in cooler 37f.
Main walk-in freezer -3f.
Butter/margarine case 38f.
Bagels case 35f.
Jellos/Pillsbury case 35f.
Vegetables freezer -8f.
Microwavable food freezer -9f.
Potatoes freezer -7f.
Fish freezer -7f.
Frozen dinners freezer -8f.
Desserts freezer -8f.
Breakfast freezer -11f.
Ice cream freezer -16f.
Ice cream novelties freezer -11f.
Pizza freezer -6f.
Juice/bagels freezer -8f.
Cheese case 37f.
Yogurt case 35f.
-Kay-Quat Sanitizer is used for sanitizing equipment & utensils. Sanitizing concentration in the deli and produce utensil wash sinks were
recorded at 200 p.p.m.
-Final rinse temperature at Hobart pan washer was recorded at 180f.
-Disposable gloves are available for handling ready to eat foods.
-Scales are programmed with ingredient information
-Shipper tags are provided for clams, mussels and oysters.
-Ground beef production logs are available.

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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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