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Business Info

Restaurant: Gyros Corner
Address: 1538 E. Moreland Blvd., Waukesha, WI 53186
Phone: (262) 544-0211
Total inspections: 6
Last inspection: Aug 16, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
• Employees are using gloves for handling ready-to-eat items and are changing them at the appropriate times, however, more frequent
handwashing also needs to be done. Gloves are not a substitute to handwashing.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
• Several instances of raw meats stored next to ready-to-eat items in grill-line cooler drawers - raw burgers by lettuce and tomato for
garnish, raw chicken by other ready-to-eat items. Designate one lower drawer for raw meats to minimize cross contamination risk.
• Raw chicken stored over ready-to-eat pastas in walk-in cooler. Raw sausage and bacon stored over chopped vegetables in walk-in cooler.
• Corrected at time of inspection.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Can opener blade.
• Grill-line equipment.
• Handles of coolers / freezers , etc.
• Floors, walls, corners in mop sink room.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• Grill-line prep cooler noted at 50f – 64f. Repairman called. It is normal for the air temperature of a cooler to go up a couple of
degrees with heavy use, but the food temperature must be maintained at 41f or below at all times. Potentially hazardous food items moved
to walk-in cooler for the time being.
• Sliced potatoes stored at ambient temperature under flat top on grill-line – 75f. Disposed of at time of inspection.
(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.
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
• Date-marking needed for ready-to-eat potentially hazardous items held for more than 24 hours – gravy, baked potatoes for example.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
Violation 37 E: 3-305.11 Food Storage.
• Packaged bread stored on floor under shelving on grill-line, be sure to keep a minimum of 6” off of the floor.
• Some food items stored in pans on floor of walk-in cooler under shelves.
(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 45 I: 4-101.111 Nonfood-Contact Surfaces.
• Cardboard is not a suitable shelf liner as it is absorbent. Remove.
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.

Low-temperature dish machine - 50ppm LTS 3000 chlorine sanitizer + three-compartment sink (NSU) + mop / utility sink + grill-line handwash
sink.
Temperatures taken at time of inspection:
Grill-line True freezer - 5f Delfield upright cooler - 38f
Prep cooler - upper, olives - 51f, upper, feta - 50f, lower, drawers - gyro meat - 64f, deli turkey - 56f, raw burger patty - 51f
Sausage gravy - 145f Oatmeal - 140f
Chili - 150f Marinara - 145f
Brown gravy - 145f Potatoes under flat top - 57f
Gyro cone - 140f Juice dispenser - 40f
Glass-door cooler - 35f Minestrone soup - 169f
Cream soup - 155f Walk-in freezer - 9f
Chest freezer - 6f Walk-in cooler - 40f
Walk-in cooler - rice -46f, gravy - 47f, baked potatos - 45f (bulk containers had been held out for long period for stocking steam table, etc.
- be sure to keep this time to the minimum necessary)

Grill-line cooler still noted @ 46f - 50f. Raw burgers - 50f, deli meat - 47f, raw chicken - 49f, tuna salad - 46f, olives on top portion -
40f.
* new gaskets ordered.
- until internal food temps canb e maintained @ 41f. Potentially hazardous items will need to be stored in different cooler. Corrected.
- Better organization in drawers - raw meats stored together in lower drawer.

This is a follow-up to the routine inspection done on 6-16-09. The following violations have been corrected:
06C) Employees are now practicing more frequent hand washing.
13A) Raw meats are now properly stored below ready-to-eat items and not next to ready-to-eat items. Cooler drawers have been re-organized.
14F) Food and non-food contact surfaces have been cleaned: can opener blade, grill-line equipment, handles of coolers / freezers, etc.,
floors, walls, corners in mop sink room.
20A) Grill-line prep cooler now noted at 37f - 40f (upper, feta - 38f, lower, air (drawer) - 37f, lower, deli meat - 40f. Sliced potatoes now
properly stored in upright prep cooler.
21A) Ready-to-eat potentially hazardous items are now properly marked with date of preparation.
* At time of follow-up noted large 5-gallon buckets of gravy made on 6/30 and chili made on 6/ 28 in walk-in cooler. Temperatures were 46f /
47f. Am told these items were cooled in ice bath to 40f after preparation. Walk-in cooler noted at 37f, other food items noted at 38f
(pasta, ground beef). Gravy and chili were disposed of and de-natured with bleach at time of inspection. Left information regarding cooling
and discussed (Spanish and English).

Violation 37 E: 3-305.11 Food Storage. Food containers stored on floor in walkin cooler.
(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

Complaint re: becoming ill after eating.
On site visit and discussed complaint with owner.
Consumer had take out order on 1/16/10 and became ill on 1/17/10.
At time of inspection-
Temperatures-walkin cooler 37f
prep cooler[grill] drawers 33f-41f, feta cheese[insert] 40f
burgers 40f, deli meat 38f
grill upright 33f
hot hold-sausage 137f, gravy 150f
glass door cooler 37f, 2 door cooler 38f
Dish machine-chlorine sanitizer 100ppm
Wiping cloths-100ppm chlorine
The gyro meat is from Krohos Foods-Chicago and tzatziki sauce is from Devanco Foods. The sauce is place in single service to go cups and
refrigerated. The meat is cooked on gyro spit type unit and cooked meat is held in pan[hot holding]. The meat on spit noted at 140f and is
on continuous turn cycle. The gyros also has tomato and onion.
The exact numbers of orders that day not available but per owner there were several hundred sold.
There have been no reported ill employees.
Handwashing is being done and gloves are being worn.
Discussed the risk factor violations from previous inspection

Upright cooler [gyros area] noted 49f; food moved to another functioning unit and repair person was called.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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.
Spray bottle by food, hand liquid by cups [corrected by end of inspection]
**Critical Violation 26 C** : 7-201.11 Separation.C
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Gasket of upright cooler[by gyros area]; paper, cardboard surfaces not cleanable.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Ex. Storage surfaces, can opener base, outside of equipment[door handles], 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 under and behind equipment
(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.

3 compt sink-contains handwash/food prep
Handwash sink at grill area
Dishmachine-chlorine-50ppm
Temperatures
prep cooler 37f-40f, insert 41f
tuna salad 40f
freezer 10f
glass door cooler 33f
sauce 150fx2
sausage, bacon 140f
gravy[sausage] 155f
freezer ice cream 8f
glass door side 36f
glass door front 37f
juice cooler 36f
walkin cooler 41-43f food temp 39f
freezer 3f
Discussed risk factors
Customer concern re: becoming ill after eating several weeks ago-discussed with owner

Follow up of inspection
1. The upright cooler is maintaining 41f-44f. The air and food temperature must be monitored.
Food with temperatures above 43f were moved to the walkin cooler. The cooler was looked at by repair person. The food temperatures cannot
get above 41-43f.
2. Chemical storage remains corrected.
Continue correction of violations.

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Takes reservations:

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Accepts credit cards:

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Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

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Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

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Beer & Wine Only Full Bar Happy Hour

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Yes No

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