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Business Info

Restaurant: Sam's Club #8164
Address: 600 N. Springdale Road, Waukesha, WI 53186
Phone: (262) 798-1490
Total inspections: 3
Last inspection: Feb 1, 2011

Score
(the higher the better)
95

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Violation descriptions and comments

**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow.
Water temperature at bakery employee hand sink(mixing valve type of a sink) was recorded at 138f.
(A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF)
and no more than 43.3oC (110oF) through a mixing valve or combination faucet.
(B) A steam mixing valve may not be used at a handsink.
(C) A handsink:
(1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is
replaced or installed it shall have a faucet of the type which is not hand operated.
(2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a
flow of water for at least 15 seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer’s
instructions.
Water temperature at bakery mixing valve type sink is being lowered now.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Under-shelf used for storage of block whitener is soiled. (See café area).
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 53 F: 6-201.11 Floors, Walls, and Ceilings.
Floor in the café walk-in freezer immediately by the door is not in good repair.
Except as specified under § 6-201.14, the floors, floor coverings, walls, wall coverings, and
ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or
applications may be used for safety reasons.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
Floor is soiled under the shelves in the café, dairy and meat walk-in coolers.
(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.
Floor in the café and meat walk-in coolers have been cleaned.

The following temperatures were recorded at the time of inspection:
Hot dogs 208f.
Polish sausage 204f.
Pizza 159f.
Soft-serve ice cream 36f.
Cafe food prep. refrigerator 40f.
Cafe walk-in cooler 40f.
Cafe walk-in freezer 0f.
Self-serve pizza/salad case 35f.
Rotisserie chicken 157f.
Ribs 146f.
Meat walk-in cooler 27f.
Ground meat case 29f.
Steak cooler 30f.
Pork loin case 27f.
Beef loin strip case 30f.
Sausage case 32f.
Ham case 38f.(The unit is coming off a defrost cycle).
Bakery self-serve case 36f.
Bakery case #2 37f.
Bakery walk-in cooler 36f.
Bakery walk-in freezer -5f.
Receiving bakery walk-in freezer -3f.
Ham steak case 32f.
Bacon cooler 29f.
Pork tenderloin cooler 28f.
Pork loin ribs case 30f.
Marinated chicken case 31f.
Chicken case 29f.
Marinated pork loin case 32f.
Salmon case 32f.
Sushi case 29f.
Seafood freezer -3f.
Meals refrigerator 33f.
Sausage case 33f.
Pizza case 31f.
Cheese case 29f.
Dips cooler 32f.
Strawberry case 36f.
Fruit salads case 35f.
Grapes case 31f.
Ice cream novelty freezer (8-A) -12f.
Ice cream freezer (8-B) -12f.
Ice cream freezer (8C) -10f.
Dairy walk-in cooler 32f.
Tilapia bunker -1f.
Fish sticks bunker 0f.
Flounder bunker 10f.
Meatballs bunker 0f.
Deli walk-in freezer 0f.
Grocery walk-in freezer -2f.
Produce walk-in cooler 37f.
-J-512 Sanitizers are used for sanitizing of equipment and utensils.
-Final rinse temperature at bakery pan washer was recorded at 185f.
-Disposable gloves are used by the food employees when handling ready to eat foods.
-Daily temperature logs are available.
-Food chiller is available.
-Sushi products are fully cooked.
-Computerized meat grind logs are available.

Violation 37 E: 3-305.11 Food Storage.
Discard spilled croissants in the Fresh walk-in freezer. Products that are still in the boxes may be salvaged.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Ceiling vent in the café storage area and bottom shelf in the Black Forest ham 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.
Spilled debris is present on the floor in the café 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.

The following temperatures were recorded at the time of inspection:
Pizza warmers 175f. & 182f.
Polish sausages 196f. & 202f.
Soft serve ice cream 34f.
True refrigerator below the soft serve ice cream machine 29f.
Cafe walk-in cooler 39f.
Cafe walk-in freezer -2f.
Self-serve pizza/salad case 35f.
Rotisserie chicken 147f. & 168f.
Deli refrigerator located in the deli/fresh production area 39f.
Meat walk-in cooler 30f.
Bakery walk-in freezer -2f.
Ready made products walk-in freezer -4f.
Bakery walk-in cooler 41f.
Open self-serve bakery case 40f.
Bakery cakes refrigerator 41f. & 46f. Note: Cakes in this refrigerator are shelf-stable.
Hams/lunchmeat refrigerator 41f.
Meat case by the pork tenderloin area 31f.
Meat case(pork chops section) 29f.
Meat case(steaks section) 29f.
Sausage case 31f.
Deli case 33f.
Cheese case #1 36f.
Cheese case #2 35f.
Party trays cooler 38f.
Sausage/party trays case 35f.
Salsa/cheese case 33f.
Dinners to go case 36f.
Seafood case 38f.
Shrimp freezer -2f.
Poultry case 33f.
Ham steak case 37f.
Prime rib roast case 36f.
Whole pork tenderloin case 36f.
Ground turkey case 36f.
Ravioli/soups case 39f.
Pickled herring refrigerator 33f.
Produce walk-in cooler 36f.
Dairy walk-in cooler 36f.
Truffle freezer -6f.
Ice cream freezer -5f.
Snickers/ice cream novelties freezer -6f.
Deli/dairy/produce walk-in cooler 38f.
Fresh walk-in freezer -15f.
Grocery walk-in freezer -11f.
Tyson bbq freezer bunker 0f.
Meatballs freezer bunker -1f.
Cut fruit case 34f.
Cheesecake case 36f.
-J-512 Sanitizers are used for sanitizing equipment and utensils. Sanitizing concentrations in the utensil wash sinks(cafe, meat, deli) were
recorded at 200 p.p.m.
-Sani-Sure Sanitizer is used for sanitizing soft serve ice cream machine.
-Final rinse temperature at bakery pan washer was recorded at 187f.
-Disposable gloves are available for handling of ready to eat foods.
-Daily temperature logs are available.
-Sushi products are fully cooked.
-Country of Origin Information is available on the meat/poultry labels.
Note: If not sold within four hours, rotisserie chicken and ribs are pulled from the hot food case.

Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
Bottom shelf in the pizza preparation refrigerator and ceiling vent in the bakery dept. 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.
Spilled debris is present in the café 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 34 C: 4-204.112 Temperature Measuring Devices.
A thermometer is not available in the pizza prep. refrigerator.
(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:
Hot dogs 201f. & 204f.
Soft serve ice cream 36f.
Pizza warmers 187f., 179f. & 187f.
Pizzas 144f. & 140f.
Cafe walk-in cooler 36f.
Cafe walk-in freezer 0f.
Pizza prep. refrigerator 40f.
Self-serve pizza/salad case 40f.
Ribs 141f.
Rotisserie chicken 146f.
Meatballs bunker 9f.
Meat walk-in cooler 28f.
Ground beef case 31f.
Meat case by the steak section 32f.
Meat case by the pork section 34f.
Meat case by the beef tenderloin section 32f.
Ham/bacon case 38f.
Self-serve bakery case 38f.
Cheesecake/éclair case 35f.
Bakery walk-in freezer -2f.
Bakery walk-in cooler 32f.
Cheese cases 35f., 38f., 36f.
Pasta case 38f.
Beef/chicken case 32f.
Deli sausage case 32f.
Shrimp freezer 0f.
Marinated meats case 33f.
Corned beef case 34f.
Pulled pork case 33f.
Chicken case 31f.
Sausage case 30f.
Seafood case 31f.
Cut fruit case 35f.
Blueberry case 36f.
Ready to go meal case 32f.
Lettuce case 38f.
Ice cream freezer -11f.
Ice cream novelties freezer -12f.
Desserts freezer -11f.
Dairy walk-in cooler 35f.
Grocery walk-in freezers -5f. & -2f.
Produce walk-in cooler 40f.
-Kay-Quat Sanitizers are available for sanitizing equipment & utensils. Sanitizing concentrations in the cafe, deli and meat utensil wash
sinks were recorded at 200 p.p.m.
-Disposable gloves are available for handling ready to eat foods.
-Chiller is used in the deli department for rapidly cooling foods.
-Daily temperature logs are available.
-Sushi products are fully cooked.
Note: If not sold within four hours, rotisserie chicken and ribs are pulled from the hot food case.
Pizzas are pulled within two hours.

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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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