Gyro Grill Wi

Year by year

Inspections

1. Jul 30, 2025 Routine · 3 priority, 2 priority foundation, 6 core
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Observed rice that was made on 7/29/25 was improperly reheated on 7/30/25. Observed reheated rice was at 120F. Disucssed with owner when it was made and took side by side temperatures. Owner stated the rice has been reheating for three hours. Owner then dicarded reheated rice.

     Correction: Adjust procedures and methods to properly reheat food. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Observed gyro meat siting out on the counter top is hot held at 98°F. Discussed how long the gyro meat was sitting out with owner. Owner stated 30 minutes. Owner stated that the extra gyro meat cut off the cone sits out not longer than 2 hours, then is reheated once an order is placed. Provided education to owner on either hot holding, cooling, uses time as a public health control for gyro meat. If establishment wants to use time as a public health control a plan must be submitted for approval. Owner then reheated gyro meat and the temperature was 170F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Observed employee use knife to cut cooked chicken. Employee then place knife onto soiled shelf below grill top. Discussed when the shelf gets clean and employee stated once a day. Discussed with owner. Instructed to wash rinse and sanitize the knife and do the same for the shelf. Owner then had employe clean and sanitize those areas.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     Observed the Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling. Observed reheating and hot holding temperature violations. Provided education to owner. Owner will train and educate employees. Temperatures for hot holding and reheating will be taken more oftern and monitiored. DATCP fact sheets will be given.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Kitchen handwashing sink and handwashing sink on 4 compartment sink both observed to be block during inspection and is unavailable for proper handwashing. Kitchen sink was block by dishes and garbage can. Handwashing sink at 4 compartment sink block by dishes. Informed owner and owner removed all dishes from both sinks and garbage can. Handwashing is now accessble.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Observed containers of cooked chick peas, raw chicken, and cooked lamb in the walk in cooler were observed to be unwrapped or uncovered. Informed owner and owner placed covers over containers of food.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Observed spoon was improperly stored handle down in rice. Informed owner and owner removed spoon.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Observed container of raw chicken, containers of hummus and containers of cooked chick peas are stored on the floor in the walk in cooler. Observed several packages of frozen food are stored on the floor in the walk in freezer. Instructed over to store food 6 inches above the floor. Owner stated they will get it fixed.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Observed chest freezer, and walk in freezer are not maintained in good repair. Observed plastic cover for chest freezer lid is missing. Observed gasket on walk in freezer is coming off. Instructed owner to repair these areas. Owner stated they will get it repaired.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed shelfs storing supplies in the kitchen are not cleaned on a frequent basis. Observed accumulation of debris on the shelfs. Observed the inside of several coolers in the kitchen are not cleaned on a frequent basis. Observed an accumulation of debris in the inside of the coolers. Instructed owner to increase the cleaning frequecy of each of these areas. Owner stated they will get an employee to clean those areas.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Observed the walls in the kitchen have accumulation of debris.Instructed owner to increase cleaning frequency of the walls of the kitchen. Owner stated they will get an employee to clean those areas.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Jun 18, 2025 Routine · 3 priority, 3 priority foundation
   • Serious Priority Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Observed employee place raw beef on grill with gloved hand. Employee then grabbed cut lettuce and place the lettuce onto bun with the gloved hand that touch the raw beef. Informed owner and owner had employee discard the bun with lettuce. Owner then hand employee wash their hands and don a new pair of gloves.

     Correction: Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed in 2 drawer prep cooler cooked rice/grape leaf appetizer is stored under raw beef. Informed owner and owner had employee move the raw beef. Under the rice/grape leaf appetizer

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Observed a cover container of cooked beans in the walk in cooler has not cooled within 6 hours. Took temperature and got 54F. Asked owner when they were made and beans were cooked on 6/17/2025. Informed owner the temperature of the cooked beans and owner discarded cooked beans.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation Corrected on site

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Observed plastic spatulas and wooden spoon located on racks above 4 compartment sink are not easily cleanable. Observed cracks, chips and groves on the plastic spatulas and wooden spoon. Instructed PIC to repair or replace. PIC then discard plastic spatulas and wooden spoons.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Observed tongs, spoons, and knifes on racks above four compartment sink are visibly soiled. Informed owner. Owner then had employee remove then and place them into the sink. Owner stated they will be wash rinse and sanitized

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     Observed no single-use toweling available at employee handwashing sink for hand drying located on 4 compartment sink. Informed owner and owner place paper towel on handwashing sink.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

3. Feb 21, 2024 Routine · 4 priority foundation, 3 core
   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Food item's in thurought cooler equipment is improperly date marked. Facility does not maintain a consistant date marking structure.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Deli Slicer, Food Contact Surface Areas are visibly soiled, with food, food debris, and soil accumulations. Discussed with CFPM to maintain these surfaces in a clean condition at all times.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. Plumbing is detached and being drained into a bin. Correct Plumbing issues.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple Food Items in the cooler equipment were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Multiple Utensils were improperly stored on shelves, counters, stored in incorrect locations soiled..

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of Deli Slicer has encrusted soil accumulations. Deli slice left is soiled condition between use.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

4. Sep 26, 2023 Pre-inspection · 1 priority, 1 priority foundation, 2 core
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at mop sink hose.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is dirty or underfilled not submerged in water.

     Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris and at adequate water levels..

     Code 3-304.14 (D)

   • Not serious Core Corrected on site

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of Meat Slicer has encrusted soil accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)