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Business Info

Restaurant: Sendik's Elm Grove
Address: 13425 Watertown Plank Road, Elm Grove, WI 53122
Phone: (262) 786-9525
Total inspections: 4
Last inspection: Jan 28, 2010

Score
(the higher the better)
90

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Violation descriptions and comments

Qualifying Statement.
All products must be labeled the same as they come in from the federal -or state-inspected plant.
If you slice or repackage state - or federally-inspected products, you must transfer the information from those products to your label. The
state or federal legend may not be transferred to products that are repackaged or further processed (sliced).

Complaint Details: According to consumer, manufacturer's dates on the Farmland hams are being relabeled by the establishment with the new sell
by dates. A ham purchased by the consumer had the establishment's sell by date of 1-14-09. However, under the store's label the original
manufacturer's label stated the sell by date of 12-27-08.
Investigation Findings:
All Farmlands hams were labeled with manufacturer’s use or freeze by dates of Jan. 23rd, 09.

**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow.
(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.

Complaint re: no hot water in public restrooms.
Conducted site evaluation of restrooms and areas with handwash sinks. I spoke with Jim and Jeff both are managers. A new hot water heater
had been installed last week. The hot water in the restrooms ranged from 68f-78f through an electronic eye faucet. The water is free flowing
when faucet is functioning. A plumber was called and en route during inspection.
All handwash sinks in food prep areas had hot water with a range from 95f-120f through an electronic faucet. The employee restrooms on lower
level ranged from 82f-105f.
Manager will inform plumber of findings.

Follow up of critical item
1. The handwash sink temperatures have been adjusted and the toilet room sink temps were between 85f-110f after recheck. The motion signal
for the sinks are very sensitive-the water must run for at least 20 seconds.

BBQ Chicken in deli cooler 45f-50f [the chicken was removed from service and discarded]
**CDC Risk Factor Violation 18 A**: 3-501.14 Cooling.C
(A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that
(2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F.
(B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED
from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during
shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less.
(D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately
placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or
less.
Meat area sink-mechanical dispensing of sanitizer
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
Ex. Storage surfaces, bins in deli, bakery area, etc
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(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 area of deli and lower level rooms need attention. Overall cleaning is
being done
(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.

Deli section-4 compt-sink-Quat sanitizer-200ppm-strips available
Meat section-3 compt sink-Quat sanitizer-200ppm- after adjustment
Produce section-3 compt sink-Quat sanitizer

Temperatures-
Deli display-air[bottom]38f, 43f, pea salad 41
potato salad 41f, chicken salad 41f
deli meat 38f
Deli meat walkin cooler-36f
Deli prepared foods walkin cooler 37f
Rice 170f
Salad bar 38f-43f, turkey 41f
Hot bar-chicken 150f, fried rice 180f
Ready to eat chicken 166f-180f
Beverage display cooler 33f, Prepared food display 33f
Juice cooler 34f
Frozen food -10f
Meat display 32f, end freezer chicken 9f, frozen shrimp -3f
End freezer shrimp 0f, chili freezer 3f, pizza freezer -0f
Meat counter cooler 30f, meat walkin cooler 34f
ice cream freezer -10f
Dairy cooler 34f, yogurt cooler 33f, pudding cooler 34f
Bacon bunker 29f, egg bunker 33f
Cheese[bagged] 34f, 33f
glass door cooler[cheese] 34f, display 34f
Retail section-amish chickens 41f,
Frozen foods -10f-0f
Lower level #1 walkin cooler 30f, meat cooler 29f, freezer -10f
#2 walk in cooler 32f, dairy walk in cooler 33f
Pot washer 166f-at plate temp
Hand wash sinks in each area
Gloves used
Cheese section-hand wash only-utensils to be washed in other food prep areas
Food prep sinks
Scales are programmed with ingredient information
Shell stock tags for mussels available
Keep surfaces wiped down
Baby formula checked monthly/soon to be expired removed from shelf
Warning label for juice prepared on site is available
Discussed COOL labels
Orkin is PCO
Discussed risk factors with corporate environmental personnel

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Takes reservations:

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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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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants