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Business Info

Restaurant: Pick 'N Save #6382
Address: 15445 W. National Avenue, New Berlin, WI 53151
Phone: (262) 789-1000
Total inspections: 2
Last inspection: Dec 16, 2010

Score
(the higher the better)
93

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Violation descriptions and comments

Violation 45 M: 4-202.16 Nonfood-Contact Surfaces.
Several deli & bakery cabinets are damaged.(i.e. loose formica, chipped sides, etc.).
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
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 packages of peanut squares.
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
The following surfaces of equipment are soiled: Deli microwave oven, vent at whole lunchmeat/cheese case, spilled food is present on mats in the
cold chicken case; Replace the soak pads at Minute Made juice case. (Soak pads 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 under dairy carts/shelves in the walk-in cooler is soiled.
(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 B: 6-202.11 Light Bulbs, Protective Shielding.
Several light shields are missing at florescent lights in the meat cutting room.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
Thermometers in the produce and dairy walk-in cooler are not operational.
(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:
Creamy chicken wild rice soup 179f.
Rotisserie chicken 162f.
Broasted chicken 182f.
Deli display case 35f.
Whole lunchmeat/cheese case 35f.
Deli walk-in cooler 37f.
Deli walk-in freezer -6f.
Deli island case 33f.
Cold chicken/sandwich/party trays case 35f.
Cut fruit case 38f.
Salads to go case 38f.
Produce case by the brussel sprouts 37f.
Produce walk-in cooler 34f.
Self-serve bakery case 35f.
Bakery display case 38f.
Bakery walk-in freezer 0f.
Bakery 3-door cooler 36f.
Self-serve bakery freezer -7f.
Seafood freezer -6f.
Seafood display case 32f.
Meat display case 34f.
Meat walk-in cooler 32f.
Self-serve seafood case 35f.
Seafood freezer 0f.
Meat case by the ground meat section 35f.
Poultry case 32f.
Ham case 34f.
Turkey cooler 28f.
Turkey freezer -2f.
Turkey hamburgers freezer 10f.
Breakfast sausage freezer 5f.
Lunchmeat case 35f.
Butter/margarine cooler 36f.
Juice cooler 33f.
Dairy walk-in cooler 35f.
Main walk-in freezer -2f.
Bagels cooler 35f.
Yogurt cooler 36f.
Open cheese case 34f.
Biscuits cooler 40f.
Wall cheese case 36f.
Waffles freezer 0f.
Fish freezer -7f.
Desserts freezer -6f.
Vegetables freezer -11f.
Ice cream freezer -12f.
Ice cream novelties freezer -18f.
Frozen dinners -10f.
Pizza freezer 9f.
Lean cuisine freezer -16f.
-J-512 Sanitizers are used for sanitizing equipment and utensils. Sanitizing concentration in the deli utensil wash sink was recorded at 200
p.p.m.
-Disposable gloves are available for handling of ready to eat foods.
-Food products are date marked.
-Sanitizing concentration in the produce food prep. sink was recorded 25 p.p.m.(Kay veg. wash)
-Nutritional and ingredient information is available for Jelly Belly candy.
-Shipper tags are available for the shellfish.
-Ground beef production logs are available.
-Scales are programmed with ingredient information.

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
The following surfaces of equipment/utensils are soiled and need to be cleaned: Deli microwave oven, bakery table frames, donut frying area and
inside filling cabinet.
(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.
Violation 35 B: Bulk food(this applies to self-serve bakery-donuts, rolls, bagels, muffins) 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.

The following temperatures were recorded at the time of inspection:
Potato bacon soup 183f.
Broccoli cheddar soup 168f.
Chili 179f.
Minestrone soup 186f.
Chicken noodle soup 189f.
Hot salsa 37f.(Salad bar)
Hummus 38f.(Salad bar)
Greek pasta 39f.(Salad bar)
Tuna salad 42f.(Salad bar)
Cottage cheese 40f.(Salad bar)
Chicken strips 40f.(Salad bar)
7-layer salad 42f.(Salad bar)
Beets 43f.(Salad bar)
Deli walk-in cooler 40f.
Deli walk-in freezer 4f.
Deli display case 36f.
Fried chicken 170f.
Mashed potatoes 146f.
Chicken wings 155f.
Chicken strips 153f.
Deli island case 34f.
Self-serve cheese cases 36f. & 37f.
Organic produce case 40f.
Produce case(carrot section) 37f.
Cut fruit & salad case 38f.
Salads to go case 38f.
Produce walk-in cooler 37f.
Self-serve bakery cake freezer -5f.
Open bakery freezer 0f.
Self-serve bakery case 35f.
Bakery walk-in freezer -1f.
Bakery display case 35f.
Delfield bakery cooler 37f.
Seafood freezer -3f.
Self-serve seafood case 32f.
Shrimp freezer 0f.
Smoked fish case 32f.
Meat display case 37f.
Seafood display case 35f.
Meat walk-in cooler 29f.
Self-serve meat case 32f.
Self-serve chicken case 35f.
Turkey freezer 0f.
Ham cooler 35f.
Lunchmeat case 35f.
Dairy walk-in cooler 34f.
Main walk-in freezer 0f.
Cheese case 34f.
Biscuits/bagels freezer 35f.
Butter/margarine case 38f.
Chicken freezer 0f.
Organic freezer -2f.
Potatoes freezer -3f.
Bread freezer 0f.
Pizza freezer -3f.
Ice cream freezer -8f.
Vegetables freezer -3f.
Meals freezer 0f.
Juice cooler 35f.
Ice cream novelties freezer -7f.
Juice freezer -2f.
Breakfast freezer 0f.
-Kay Quat Sanitizers are used for sanitizing equipment & utensils. Sanitizing concentrations at deli, bakery and produce utensil wash sinks
were recorded at 200 p.p.m.
-Ready to eat foods are date marked.
-Disposable gloves are available for handling ready to eat foods.
-Shipper tags are available for clams and mussels.
-Ground beef production logs are available.
-Scales are programmed with ingredient information.
Fax/send us information regarding employees who have acquired Food Manager's Certificates.

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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

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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