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Business Info

Restaurant: Pick 'N Save Mukwonago #6384
Address: 1010 N. Rochester Street, Mukwonago, WI 53149
Phone: (262) 363-3026
Total inspections: 2
Last inspection: Jan 11, 2011

Score
(the higher the better)
87

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Violation descriptions and comments

**Critical Violation 45 L**: 4-202.11 Food-Contact Surfaces.C
Bakery bulk(corn meal, sesame seed, etc.) lids are damaged(cracked, chipped, etc.). Replace the lids.
(A) Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH;
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners, and crevices;
(4) Finished to have SMOOTH welds and joints; and
(5) Except as specified in ¶ (B), accessible for cleaning and inspection by one of the
following methods:
(a) Without being disassembled,
(b) By disassembling without the use of tools, or
(c) By easy disassembling with the use of handheld tools commonly available to
maintenance and cleaning personnel such as screwdrivers, pliers, open-end
wrenches, and Allen wrenches.
(B) Subparagraph (A)(5) does not apply to cooking oil storage tanks, distribution lines for
cooking oils, or BEVERAGE syrup lines or tubes.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Grease extractors above rotisserie chicken machines and ceiling vents in the bakery production area 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 dairy 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 54 B: 6-202.11 Light Bulbs, Protective Shielding.
A light shield is missing at florescent light above the deli pan washer.
(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.
A thermometer at dairy walk-in cooler is 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:
Cubed turkey 40f.(Salad bar)
Cubed ham 40f.(Salad bar)
Chicken strips 38f.(Salad bar)
Tuna 37f.(Salad bar)
Cucumber salad 36f.(Salad bar)
Garbanzo beans 36f.(Salad bar)
Crab meat 37f.(Salad bar)
Seven layer salad 38f.(Salad bar)
Cottage cheese 36f.(Salad bar)
Hot salsa 40f.
Mild guacamole 40f.
Greek olive mix 39f.
Marinated artichoke 38f.
Self-serve sushi case 37f.
Dinners to go case 36f.
Deli display case 36f. & 37f.
Sandwich wrapps refrigerator 38f.
Sandwich meat cooler 39f.
Mustard cooler 40f.
Deli walk-in freezer -2f.
Artic-Air chicken refrigerator 37f.
Deli walk-in cooler 34f.
Cheese case 35f.
Deli island case 36f.
Party trays cooler 37f.
Chicken wild rice soup 173f.
Chili 157f.
Vegetable soup 169f.
Broasted chicken 196f.
Chicken strips 198f.
Produce case(beets section) 38f.
Produce case(carrots section) 37f.
Salads/cut melons case 35f.
Salads to go case 34f.
Produce walk-in cooler 35f.
Self-serve bakery freezer -11f.
Self-serve bakery case 38f.
Bakery walk-in cooler 37f.
Bakery display case 40f.
Lunch meat case 38f.
Breakfast sausage freezer 4f.
Seafood display case 36f.
Meat display case 37f.
Meat walk-in cooler 34f.
Ham case 30f.
Sausage freezer 0f.
Shrimp freezer 0f.
Chicken case 32f.
Meat case 35f.
Dairy walk-in cooler 36f.
Ice cream walk-in freezer -5f.
Main walk-in freezer -7f.
Butter/margarine case 37f.
Biscuits cooler 35f.
Juice cooler 36f.
Chicken freezer -11f.
Snacks freezer -12f.
Seafood freezer -10f.
Natural/organic freezer -11f.
Ice cream freezer -11f.
Ice cream novelties freezer -9f.
Vegetables freezer -11f.
Dough/desserts freezer -10f.
Juice freezer -14f.
Waffles freezer -8f.
Breakfast freezer -12f.
Wall cheese case 34f.
Yogurt case 38f.
Ethnic foods freezer -14f.
Garlic bread freezer -15f.
Lo-Cal meals freezer -12f.
Pizza freezer -5f.
Microwave dinners freezer -8f.
-J-512 Sanitizer is used for sanitizing equipment and utensils. Sanitizing concentrations in the deli and produce utensil wash sinks were
recorded at 200 p.p.m.
-Final rinse cycle at deli pan washer was recorded at 180f.
-Ready to eat foods are date marked.
-Disposable gloves are available for handling of ready to eat foods.
-Scales are programmed with ingredient information.
-A blast chiller is available in the deli department.
-Binders with ingredient information are available for the bulk nuts, candy and self-serve bakery products.
-Ground beef production logs are available.
-Kay Vegi Wash is used for cleaning of fruits/vegetables. Chlorine concentration in the produce food prep. sink was recorded at 25 p.p.m.
-Consumer warning/advisory placard is available for the sushi products.

**Crtical Violation 49 K**: 5-205.15 System Maintained in Good Repair.C
One of the employee hand sinks in the deli service area leaks.
A PLUMBING SYSTEM shall be:
(A) Maintained in good repair.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Initial concentration in the produce utensil wash sink was recorded at 300 p.p.m. Sanitizing concentration was diluted to maintain 200 p.p.m. 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 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.
A binder with ingredient information could not be located for the bulk nuts and candy.
Also, provide ingredient information for the self-serve muffins.
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
Deli table frames, deli island case vent, top of the pan washer, and bottom shelf at self serve juice case is 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 shelves/carts 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:
Artichoke salad 37f.(Salad bar)
Chinese coleslaw 36f.(Salad bar)
Cut pineapples 36f.(Salad bar)
Seven layer salad 37f.(Salad bar)
Imitation crabmeat 36f.(Salad bar)
Cubed ham 38f.(Salad bar)
Cubed turkey 38f.(Salad bar)
Chicken strips 38f.(Salad bar)
Tuna salad 36f.(Salad bar)
Mild salsa 39f.
Roasted garlic 40f.
Hot guacamole 40f.
Chili 174f.
Potato bacon soup 173f.
Chicken noodle soup 168f.
Fried chicken 182f.(white); 185f.(dark piece)
Salads to go case 35f.
Fruit salad case 40f.
Mushroom case 40f.
Produce walk-in cooler 41f.
Self-serve juice case 40f.
Sushi case 37f.(Note: Sushi is not prepared in the establishment).
Deli sandwich prep. refrigerator 40f.
Sandwich wrapps cooler 38f.
Deli walk-in freezer -2f.
Deli walk-in cooler 35f.
Artic-Air deli chicken refrigerator 40f.
Deli display case 37f. & 38f.
Deli island case 36f.
Self-serve bakery freezer -11f.
Self-serve bakery case 37f.
Bakery display case 40f.
Bakery walk-in cooler 35f.
Bakery walk-in freezer 0f.
Self-serve seafood case 32f.
Seafood display case 33f.
Meat display case 39f.
Meat walk-in cooler 28f.
Ham case 40f.
Lunchmeat case 33f.
Breakfast sausage freezer 0f.
Ground beef freezer 0f.
Dairy walk-in cooler 34f.
Main walk-in freezer -2f.
Ice cream walk-in freezer -6f.
Butter/margarine case 40f.
Biscuits case 37f.
Juice refrigerator 38f.
Yogurt case 34f.
Cottage cheese cae 35f.
Wall cheese case 36f.
Breakfast freezer -3f.
Juice freezer -3f.
Potatoes freezer -2f.
Desserts freezer -1f.
Ice cream novelties freezer -8f.
Vegetable freezer -2f.
Ice cream freezer -7f.
Ethnic foods freezer 0f.
Pizza freezer -3f.
Chicken freezer 0f.
Snacks freezer 0f.
Organic freezer -10f.
-Kay-Quat Sanitizer is used for sanitizing equipment & utensils. Sanitizing concentration in the deli utensil wash sink was recorded at 200
p.p.m.
-Final rinse cycle at deli pan washer was recorded at 180f.
-Scales are programmed with ingredient information.
-Ready to eat foods are date marked.
-Disposable gloves are used for handling ready to eat foods.
-A blast chiller is available in the deli dept.
-Ground beef production log is available.
-Consumer warning/advisory placard is available for the sushi products.

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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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