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Business Info

Restaurant: Pick 'N Save #6881
Address: 13995 W. National Avenue, New Berlin, WI 53151
Phone: (262) 827-0038
Total inspections: 4
Last inspection: Mar 14, 2011

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100

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Violation descriptions and comments

Violation 31 C: 3-501.11 Frozen food stored frozen. Temperature in the open ice cream case was recorded at 55f. Note: The case is not in
defrost cycle. Refrigeration service has been called and all food products were removed from the case. Stored frozen foods shall be maintained
frozen.
Temperatures in the other ice cream and ice cream novelty freezers were recorded at -4f. & -6f.
Violation 35 B: Bulk food(this applies to Bergin Company nuts and candies) 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 bakery employees is not wearing 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
Honeycomb vents in the self-serve produce case 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 in the dairy 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.

The following temperatures were recorded at the time of inspection:
Broasted chicken 180f.
Chicken wings 172f.
Chicken strips 168f.
Rotisserie chicken 165f.
Potato soup 173f.
Deli display case 36f.
True 3-door deli refrigerator 38f.
Rotisserie chicken salad case 35f.
Self-serve sandwich case 38f.
Bakery walk-in freezer -5f.
Bakery walk-in cooler 34f.
Deli island case 33f.
Deli/produce walk-in cooler 35f.
Ribs/sausage case 37f.
Self-serve bakery case 32f.
Self-serve bakery freezer -11f.
Cut melons/fruit case 40f.
Pepper case 42f.
Organic produce case 41f.
Salads to go case 40f.
Cider case 39f.
Shrimp freezer -2f.
Seafood freezer 0f.
Seafood display case 34f.
Meat display case 35f.
Self-serve meat case 34f.
Self-serve poultry case 36f.
Ham case 30f.
Corn dogs freezer 0f.
Lunchmeat case 32f.
Margarine/butter case 33f.
Biscuits refrigerator 33f.
Yogurt refrigerator 32f.
Dairy walk-in cooler 32f.
Cheese case 38f.
Breakfast/bagel freezer -9f.
Snacks freezer -6f.
Potatoes freezer 0f.
Vegetables freezer -2f.
Juice freezer -4f.
Organic/natural foods freezer 0f.
Ice cream novelties freezer -4f.
Ice cream freezer -6f.
Pizza freezer -5f.
Lean cuisine freezer -8f.

-J-512 Sanitizers are used to sanitize equipment and utensils. Sanitizing concentrations in the deli, bakery & produce utensil wash sinks were
recorded at 200 p.p.m.
-Final rinse cycle at bakery pan washer was recorded at 180f.
-Disposable gloves are used for handling of ready to eat foods.
-Ready to eat food products are date marked.
-Consumer warning(advisory) statement is available for the sushi products.
-Shipper tags are available for the clams.
-Ingredient binder is available for the self-serve bakery.
-Meat grind logs are available.

Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Deli wrapper and area underneath are soiled.
Dust is accumulating on the ceiling vent in the deli production area.
Dry milk residue is accumulating on milk soak pads. Replace the soak pads.
(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.
The floor is soiled underneath produce prep counters and in the bakery walk-in freezer.
(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 chicken prep and the deli/produce walk-in coolers.
(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:
Rotisserie Chicken 167f, 165.5f
Fried chicken 136f, chicken strips 190f
Self Serve Soup: Chicken & Wild Rice 193f, Chili 164f
Deli Prep Cooler 32f
Deli display cooler: Dinners/Pasta/Cheese 40f, Lunchmeat 38f
Deli/produce walk in cooler 35f
Bakery walk-in freezer (-2f)
Bakery self serve case 32f
Bakery self serve freezer (-7f)
Self serve deli refrigerator 36f
Pizza/sandwich refrigerator 36f
Party tray refrigerator 41f
Produce Fruit & Salad Case 40f
Sausage Display 38f
Cheese Display 34f
Shrimp freezer (-2f)
Meat display case 35f
Seafood display case 35f
Meat walk-in cooler 30f
Meat ground beef walk-in cooler 31f
Self serve meat case: pork 36f, poultry 33f
Ham refrigerator 38f
Tenderloin refrigerator 36f
Turkey freezer (0f)
Breakfast meat refrigerator 30f
Corn Dog freezer 6f
Lunchmeat refrigerator 33f
Butter/ Margarine refrigerator 33f
Yogurt cooler 30f
Sour Cream cooler 33f
Dairy refrigerator 36f
Dairy walk-in cooler 36f
Frozen entries (-6f)
Chicken Dinner Freezer (-8f)
Vegetable Freezer (-2f)
Potato freezer (-5f)
Juice/cheese refrigerator (28f)
Pizza Freezer (-4f)
Dinner freezer (-9f)
Ice Cream novelties (-7f)
Ice Cream freezer (-6f)
Desert freezer (-7f)
Waffle freezer (-9f)
Cheese/ Wraps 35f

-J-512 sanitizers are used to sanitize equipment and utensils. Sanitizing concentrations in the deli, bakery, produce, and meat sinks were
recorded at 200 ppm.
-Final rinse cycle at bakery pan washer was recorded at 180f.
-Disposable gloves are used for the handling of ready to eat foods.
-Ready to eat foods are date marked.
-Ingredient binder is available for self serve bakery.
-Meat grind logs are available.
-Nutritional and ingredient information is available for bulk candy and nuts.
-The temperatures are being logged in all respective departments.
-Country of origin information is available for the cut fruits and vegetables.
Note: 1. Sushi products are not being sold in this establishment.
2. Shellfish are not being sold in this establishment.

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
Temperature in the salad/fruit/juice case was recorded at 45f. Food products were removed from that section of the refrigerator.
Note: Temperatures in hot food case are not balanced. One section of the hot holding case is maintaining temperature of 116f. and the other
250f. Although the case temperature is not consistent, the products are maintaining proper temperatures.
(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.
Violation 35 M: 3-602.12 Other Forms of Information.
6-12.9 oz. cans of Similac infant formulas are sold beyond it’s coded date of expiration(11-1-10 & 1-1-11).
Note: The baby formulas were removed from sale.
(A) If required by LAW, CONSUMER warnings shall be provided.
(B) FOOD ESTABLISHMENT or manufacturers’ dating information on FOODS may not be concealed or altered.
(C) Infant formula may not be sold or offered for sale after the code date specified by the
manufacturer on the infant formula label.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Ceiling vent in the bakery dept., floors in the bakery walk-in cooler & freezer, bakery pans, produce & lunchmeat vents, floor behind the
fryers, floor in the meat walk-in freezer and door (between glass) in the seafood display case are soiled.
(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 the employee hand sink in the chicken prep. room.
Note: Soap has been provided.
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 Q: 6-501.11 Repairing.
Several base cove tiles in the deli/produce walk-in cooler are not in good repair.
The PHYSICAL FACILITIES shall be maintained in good repair.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
Several light shields are missing in the produce department.
(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 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
A container without handle is used for scooping bulk bakery products (i.e. corn meal, flour, etc.).
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;

The following temperatures were recorded at the time of inspection:
Broccoli cheddar soup 166f.
Chicken noodle soup 162f.
Rotisserie chicken 155f.
Buffalo chicken 140f. & 149f.
Chicken wings 139f.
Fried chicken out of the fryer 201f.
Air temperature of the hot case 116f. & 250f.?
Deli display case(salad section) 35f.
Deli display case(lunchmeat section) 34f.
Sandwich ingredients storage refrigerator 33f.
Bakery walk-in freezer 0f.
Bakery walk-in cooler 33f.
Self-serve bakery case 30f.
Self-serve bakery freezer -4f.
Self-serve sandwich/chicken case 34f.
Self-serve hummus case 34f.
Deli/produce walk-in cooler 32f.
*Juice/salad refrigerator 45f.
Lettuce case 35f.
Self-serve sausage case 33f.
Deli island case 34f.
Shrimp freezer -2f.
Seafood freezer -7f.
Ground beef case 32f.
Chicken case 29f.
Hamburger freezer -5f.
Meat display case 35f.
Seafood display case 34f.
Walk-in meat cooler 27f.
Meat walk-in freezer -6f.
Main walk-in freezer 0f.
Lunchmeat case 29f.
Ham case 40f.
Turkey freezer -2f.
Yogurt refrigerator 32f.
Dairy cooler 36f.
Juice case 38f.
Organic freezer -5f.
Cheese cooler 33f.
Breakfast freezer -1f.
Juice concentrate freezer -4f.
Frozen chicken -5f.
Potato freezer -2f.
Vegetable freezer -2f.
Pizza freezer -10f.
Frozen entree -11f.
Frozen dinners -11f.
Ice cream novelties freezer -10f.
Ice cream freezer -11f.
Desserts freezer -8f.
-Kay-Quat Sanitizer is used for sanitizing equipment & utensils. Sanitizing concentration in deli, bakery, produce and meat utensil wash sinks
were recorded at 200 p.p.m.
-Final rinse cycle at bakery pan washer was recorded at 180f.
-Kay Chlorinated Cleaner is used for cleaning of produce.
-All departments are recording temperatures.
-A binder with ingredients is available for the self-serve bakery products.
-Disposable gloves are available for handling ready to eat foods.
-Ready to eat foods are date marked.
-Shipper tags are available for mussels and clams.
-Ground meat log is available.

This is a follow-up inspection concerning item #20A.
-Temperature in the juice/salad refrigerator was recorded at 35f.
-Hot food holding case was repaired. Air temperatures were recorded 240f. and 202f. Product (fried chicken and chicken wings) temperatures
were recorded at 171f. 157f.

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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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