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2. Wisconsin smaller cities
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Business Info

Restaurant: Pick 'N Save Wales #6386
Address: 405 N. Wales Road, Wales, WI 53183
Phone: (262) 968-9460
Total inspections: 2
Last inspection: Nov 17, 2010

Score
(the higher the better)
91

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Violation descriptions and comments

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
The following temperatures were recorded in the salad bar refrigerator: Hot salsa 49f., mild salsa 48f., tuna salad 44f., cubed ham 44f., crab
44f., garbanzo beans 43f.
-Salsas were moved to walk-in cooler.
Advantage refrigeration was called to repair the unit.
Salad bar temperatures were lowered to maintain the following temperatures: Garbanzo beans 36f., crab 37f., cubed ham 39f., tuna salad 38f.,
Salsas are still in the walk-in cooler maintaining temperature of 38f.
(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 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Refrigeration vents at self-serve pizza/cold chicken/sushi cases 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 milk carts in the dairy walk-in cooler. Also, replace the spill pad under the carts where necessary.
(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.
M

The following temperatures were recorded at the time of inspection:
Broccoli cheese soup 144f.
Potato bacon soup 137f.
Harvest vegetable soup 139f.
Broasted chicken 144f.
Chicken wings 140f.
*Hot salsa 49f.
*Mild salsa 48f.
*Garbanzo beans 43f.
*Ham cubes 44f.
*Imitation crab 44f.
Salad bar 41f. & 42f.
Sandwich refrigerators A & B 33f. & 34f.
Pizza station 33f.
Deli display case 34f. & 35f.
Deli cheese/sandwich case 33f.
Deli walk-in cooler 35f.
Deli island cases 33f. & 35f.
Self-serve pizza case 38f.
Chicken case 38f.
Self-serve sushi case 36f.
Organic produce case 40f.
Apple cider refrigerator 40f.
Cut fruits cooler 35f.
Salads to go case 36f.
Produce case(carrots section) 39f.
Produce walk-in cooler 40f.
Merkt's cheese/Usinger sausage case 40f.
Self-serve bakery freezer -2f.
Self-serve bakery case 39f.
Bakery display case 35f.
Bakery walk-in cooler 33f.
Bakery walk-in freezer -6f.
Self-serve seafood case 36f.
Seafood display case 36f.
Meat display case 36f.
Seafood holding case 38f.
Meat walk-in cooler 30f.
Turkey freezer -2f.
Poultry case 35f.
Meat(pork section) 36f.
Meat(steak section) 32f.
Bacon cooler 40f.
Ham case 35f.
Corn dogs freezer 2f.
Lunchmeat case 31f.
Hamburger freezer 0f.
Seafood freezer -4f.
Cheese coffin style refrigerator 38f.
Juice cooler 36f.
Yogurt refrigerator 38f.
Cottage cheese case 32f.
Bagels cooler 34f.
Dairy walk-in cooler 36f.
Ice cream walk-in freezer -3f.
Main walk-in freezer -10f.
Butter/margarine case 35f.
Breakfast freezer -3f.
Potatoes freezer -6f.
Desserts freezer -13f.
Frozen meals -10f.
Ice cream freezer -10f.
Juice freezer -6f.
Pies freezer -3f.
Pizza freezer -7f.
Natural/organic freezer -5f.
Vegetables freezer -6f.
Chicken freezer 1f.
-J-512 Sanitizers are available for sanitizing equipment and utensils. Sanitizing concentrations in the bakery and deli utensil wash sinks
were recorded at 200 p.p.m.
-Disposable gloves are available for handling of ready to eat foods.
-Ready to eat foods are date marked.
-Consumer warning/advisory placard is available for the sushi products.
-Shipper tags are available for mussels.
-Scales are programmed with ingredient information.
-Ground beef production logs are available.
-Blast chillers are available in deli and produce departments.
-Temperatures are recorded in all departments.

Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
-Fan guards in meat cutting room are rusty.
-A spray hose at produce 3-compartment sink is rusty.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Violation 35 B: Bulk food(this applies to self-serve muffins & rolls) 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
Deli wrapper, refrigeration vents at deli island and self-serve seafood cases 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.
Hot water was turned off at deli employee hand sink C.
Note: Hot water was turned back on.
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).

The following temperatures were recorded at the time of inspection:
Artichoke/tomato salad 41f.(Salad bar)
Tuna salad 40f.(Salad bar)
Mild salsa 40f.(Salad bar)
Cottage cheese 39f.(Salad bar)
Southwest salsa 40f.
Rainbow pasta salad 38f.
Chili 189f.
Soup 191f.
Fried chicken 172f.
Chicken strips 150f.
Chicken wings 145f.
Rotisserie chicken 177f.
Deli display case 36f. & 38f.
Self-serve sushi case 34f.
Dips refrigerator 37f.
Self-serve chicken case 35f.
Deli cheese/sandwich case 36f.
Pizza station refrigerator 36f.
Sandwich station refrigerator B 34f.
Sandwich station refrigerator A 33f.
Deli walk-in cooler 35f.
True deli freezer 0f.
Deli island cases 35f. & 36f.
Hummus case 40f.
Self-serve sandwich/pizza case 40f.
Salads to go case 38f.
Produce case by the mushrooms section 38f.
Fruit salads refrigerator 37f.
Produce walk-in cooler 36f.
Self-serve bakery case 37f.
Self-serve bakery freezer 0f.
Bakery display case 40f.
Bakery walk-in freezer -3f.
Bakery walk-in cooler 35f.
Self-serve seafood case 36f.
Seafood display case 35f.
Meat display case 38f.
Zero-Zone seafood case 32f.
Meat walk-in cooler 29f.
Self-serve meat case 37f.
Poultry case 35f.
Bacon/lunchmeat case 33f.
Ham case 35f.
Dairy walk-in cooler 35f.
Main walk-in freezer -2f.
Ice cream walk-in freezer -13f.
Seafood freezer -2f.
Hamburger freezer 0f.
Emil's pizza freezer -1f.
Butter/margarine case 38f.
Juice cooler 36f.
Yogurt case 36f.
Cream cheese case 37f.
Cottage cheese cooler 37f.
Cheese coffin style case 38f.
Breakfast freezer 0f.
Desserts freezer -4f.
Potatoes freezer 0f.
Ice cream freezer -15f.
Ice cream novelties freezer -6f.
Meals freezer -2f.
Juice freezer -6f.
Pizza freezer -3f.
Organic freezer -3f.
Vegetables freezer -3f.
-J512 Sanitizers are used for sanitizing equipment & utensils. Sanitizing concentrations in the deli & bakery utensil wash sinks were recorded
at 200 p.p.m.
-Disposable gloves are available for handling ready to eat foods.
-Shipper tags are available for mussels.
-Scales are programmed with ingredient information.
-Consumer warning/advisory placard is available for the sushi products.
-Ground beef production logs are available.
-JP Optimum is used for cleaning of fruits & vegetables.
-A blast chiller is available in the produce dept. Chiller in the deli department is not operational.
Note: Sushi is not prepared in the establishment.

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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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4. Waukesha County, WI Restaurants