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Business Info

Restaurant: Pick 'N Save #6388
Address: 1300 Pabst Farms Circle, Oconomowoc, WI 53066
Phone: (262) 200-7425
Total inspections: 3
Last inspection: Feb 7, 2011

Score
(the higher the better)
100

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Ratings Summary

Based on 1 vote

Overall Rating:		4.8
Ratings in categories:
Food:		5.0
Service:		5.0
Price:		2.0
Ambience:		4.0
Cleanliness:		5.0

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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.
• Grates for donuts in bakery area were soiled. Soiled grates were stored on top of clean grates. Floor area around the grate/fyers needs to
be cleaned as well.
• Clean dishware in deli preparation area noted as soiled. Be sure dishware is cleaned and sanitized properly and then air dried before
storing.
(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 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Smoothie area: doors, shelving, floor and air gap of 3-compartment sink were soiled.
• Violation corrected: the non-food contact surfaces were cleaned by the end of the inspection.
• Handles of True 2-door cooler in walk-in produce area were soiled and need to be cleaned more frequently.

(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• In use utensils were stored in standing water in coffee bar area.

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).
Violation 42 E: 4-901.11 Equipment and Utensils, Air-Drying Required.
• In the deli area: clean dishware was not air dried before being stored/stacked.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.

The following temperatures were recorded during the inspection:
Coffee Bar
Bev air cooler: 40f
Smoothie Bar
Fruit- melon 35f
Prep cooler: 36f
Produce Area/Fruit Cutting Area
Self service coolers: 39f, 33f, 40f, 38f, 33f
Self service juice cooler: 36f
Salad bar: pasta salad 41f, cut melon 36f, tuna salad 40f, egg 41f
Minestrone soup: 161f
Beef chili: 147f
Chicken Wild Rice soup: 149f
Fruit cutting area: 41f
True 2-door cooler: 32f
Produce walk-in cooler: 35f
Deli Area
Prep cooler (sandwiches): 36f
Display case- air temperature 33f, lasagna 39f, potato salad 36f, macaroni salad 37f, Sun garden potato salad 36f
Display case: 38f, ham salad 40f, ham 41f
Walk-in cooler: 33f
True cooler: 30f
True freezer: (-)12f
Self service cases: 38f, 39f, 41f
Full service cheese display case: 39f
Bakery Area
Walk-in cooler: 31f
Cake display: 35f
Self service case: 30f
3-door freezer: (-)8f
Meat Department Area
Meat case: 30f
Seafood case: 24f
Walk-in meat cutting room: 41f
Self service case: 30f
Self service meat cases: 26f
Self service meat cases (center): 30f, 31f, 33f, 30f
Self service meat cases (center): 7f, (-)2f, 17f, 14f
Dairy Area
Deli meat case: 35f
Organic meats freezer: (-)11f
Self service cheese case: 38f
Self service yogurt: 33f
Dairy Walk in cooler: 35f
Sour cream/butter self service case: 34f
Center cases: 38f, 39f, defrost, defrost
Dina Mias freezer: 2f
Pillsbury: 30f
Frozen Foods
Freezers: (-)19f, (-)2f, (-)9f, (-)2f, (-)9f, (-)17f, (-)16f, 1f, 19f, (-)12f, (-)7f, (-)13f, (-)9f, (-)10f, (-)16

J-512 Sanitizers are used for sanitizing equipment and utensils. Sanitizing concentrations were
recorded at 200ppm
Disposable gloves are used for handling of ready to eat foods.
Consumer advisory/warning labels are available for the fresh squeezed juices.
Ingredient and nutritional information is available for the self-serve bulk foods.
Ground beef logs are available.

Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Sanitizing concentration at Produce utensil sink was recorded at 300ppm.
Sanitizing concentration was diluted to maintain 200ppm. A test kit is available, use it accordingly.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
The following pieces of equipment are in need of cleaning: Produce Cantaloupe vent, Bakery vent in self serve display case, and counter under
the cutting boards in the meat service area.
The above equipment has been cleaned.
(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.
Spillage of egg was present underneath egg racking.
The floor has been cleaned.
(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.
The light shield bulb is broken in the self serve cantaloupe case.
(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.

The following temperatures were recorded at the time of inspection:
Tortellini salad 41F
Fruit salad 43F
Garbanzo beans 42F
Imitation crab meat 41F
Cubed ham 40F
Chicken strips 43F
Cottage cheese 42F
Mild salsa 35F
Mild Guacamole 37F
Greek olives 35F
Deli island case 33F
Self serve cheese case 34F
Self serve juice refrigerator 35F
Fried Chicken 155F
Mac/ cheese 174F
Rotisserie chicken 174F
Minestrone soup 181F
Tomato Basil 198F
Chicken Dumpling soup 202F
Smoothie refrigerator 40F
Coffee/milk refrigerator 38F
Packaged Salad refrigerator 37F
Fruit salad cooler 37F
Deli display case(lunch meat) 37F
Deli display case (salad/ gourmet) 36F
Deli walk in cooler 32F
Deli soup refrigerator 36F
Deli chicken freezer 4
Self serve salad case 33F
Produce case (Organic) 38F
Produce case (organic lettuce) 39F
Bakery walk in freezer -5F
Bakery walk in cooler 35F
Bakery display case 32F
Self serve bakery case 33F
Self serve bakery freezer -5F
Self serve seafood case 31F
Seafood display case 32F
Meat display case 36F
Stuffed mushrooms in meat display case 38F
Meat walk in cooler 35F
Ice cream walk in freezer 0
Dairy walk in cooler 34F
Self serve coffin case (Ham) 34F
Lunch meat case 40F
Meat case 36F
Poultry case 35F
Turkey freezer 2F
Shrimp freezer 4F
Cheese refrigerator 38F
Yogurt case 37F
Coffin style cheese case 33F
Butter/ margarine 37F
Natural/Organic freezer -8F
Organic refrigerator 37F
Juice freezer -11F
Frozen dinners -3F
Ice cream novelty -10F
Pizza freezer 0
Pie freezer -5F
Garlic Bread freezer -7F
Vegetable freezer -1F
Potatoes freezer -2F
Produce walk in cooler 35F
Salad bar dressing refrigerator 35F

-J-512 Sanitizers are used for sanitizing equipment and utensils. Sanitizing concentration in the deli four compartment sink was recorded at
200ppm.
-Chlorine concentration in Produce prep sink was recorded at 25ppm.
-Final rinse cycle at bakery pan washer was recorded at 180F
-Food handlers are using disposable gloves.
-Ready to eat foods are date marked
-A binder with ingredients information is available for bulk nuts, candy and bakery
-Shipper Tags are available for Oysters, Clams and Mussels
-Consumer Advisory/warning labels are available for non-pasteurized juices
-Ground Beef production log is available
-See attached document for the latest Glacier Water results
-Blast Chiller is available for rapidly cooling food products in deli department

**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
Note: Workers and consumers exposed to latex gloves and other products containing natural rubber latex may develop allergic reactions such as
skin rashes; hives; nasal, eye, or sinus symptoms; asthma; and (rarely) shock.

Complaint Details:
Complainant stated that on several occasions while shopping at the establishment she had noticed cakes decorator handling cupcakes and other
bakery products with bare hands. She had spoken directly to cake decorator as well as store director without a resolution. The cake decorator
continues to handle bakery without using disposable gloves.

Investigation Findings:
At the time of my visit, cake decorator was using disposable gloves while placing icing on the cake. I spoke with Mr. Groves (store director)
as well as the cake decorator about preventing contamination from hands while handling ready to eat foods. For details, see statement 7A.
Also, do use disposable gloves when placing decorative figurines on the cakes.

1 User Review:

Todd J. Cantwell

Added on Jun 12, 2017 5:20 PM

Visited on Jun 13, 2017 4:00 PM

Food:

Service:

Price:

Ambience:

Cleanliness:

The staff at the Pick N Save on Pabst Farm Circle in Oconomowoc are exceptionally helpful. I lost my iPhone after shopping. They patiently helped me find my lost iPhone. They offered needed help in a caring and professional manner. Jesse, one of the Pick N Save staff members, went looking for my cell phone for a time and found it in a shopping cart. He promptly brought it to me. I am truly impressed by the extra effort that store employees put into finding my phone. I especially thank Jesse for his extra efforts. This dedication to helping Pick N Save customers is what makes Pick N Save a superior place to shop.

Would you recommend Pick 'N Save #6388 to others? Yes

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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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