RecordWell Data

Hillcrest Restaurant

6000 75TH ST, Kenosha, WI 53142 · Kenosha County

59cited violations
17serious tier
5inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Kenosha County Division of Health
License / ID
NFRY-8XQ3XP
Status
Permitted
Phone
(262) 697-9697
Official record
Kenosha County Division of Health inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262155
202524111
2024131

Inspections

  1. Feb 2, 2026 Re-inspection · 1 priority foundation, 2 core, 2 repeat
    • Not serious Priority Foundation Repeat

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Observed prep table connected to grill is melted and has holes. Instructed owner to replace prep table. Owner stated they will replace it.

      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 Core Repeat

      REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

      Observed the physical facilities in kitchen are in need of repair. Observed holes in wall, areas of walls are not sealed, areas of ceiling in kitchen are exposed showing insulation and non cleanable wood. Instructed owner to repair these area. Owner stated they will place a work order in.

      Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace in 90 days.

      Code 6-501.11

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      Observed walls and floors behind grill, and stove top on service line has accumulation of debris. Observed walls by dry storage area have accumulation of debris on the walls. Instructed owner to increase the cleaning frequency of these areas. Owner stated they will get these areas cleaned. Returned on 2/2/2026 for reinspection. Observed some of the area listed above have been cleaned but additional cleaning is still needed. Owner stated they will get these areas cleaned.

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

      Code 6-501.12

  2. Jan 22, 2026 Routine · 5 priority, 4 priority foundation, 3 core, 5 repeat
    • Serious Priority Repeat Corrected on site

      WHEN TO WASH

      Employee observed not washing hands after washing towel in handwashing sink. Employee then discarded gloves and started to prepare food on stove top and touched clean equipment. Instructed employee then must wash their hands. Employee washed their hands and don a new pair.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed handling ready-to eat foods with their bare hands. Observed employee handled biscuits with their bare hands. Observed employee toast the biscuits. Instructed employee then must wear gloves when handling ready to eat food. Employee then discarded the biscuits and don gloves.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

      Code 3-301.11 (B)

    • Serious Priority Repeat Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Observed 7 closed containers of cooked hash brown in walk on cooler has not cooled within the correct time range. Observed hash browns were on 1/21/2026 and each container of hash browns temperature ranged from 49-55F. Informed Kitchen Person In Charge. PIC took temperautres and got the same. PIC stated they were placed into the walk in cooler at 1:00pm on 1/21/2026. PIC then discarded all containers of has browns. Provided education to PIC.

      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)

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Observed container of sliced ham sitting on shelf at 60F and observed container of cooked turkey at 57F sitting on same shelf. Informed PIC. PIC stated employee forgotten to put it away. PIC stated it had been sitting out for 30 minutes. PIC then placed both containers back into walk in cooler to cool down to 41F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - SEPARATION

      Observed container of Hydrogen peroxide and multiple containers of toilet cleaning stored next to and touching foil pans and foil pan lid. This was observed in the dry storage area upstairs. Informed owner and owner rearrange shelf putting chemicals below.

      Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

      Code 7-201.11 (A)

    • Not serious Priority Foundation Repeat Corrected on site

      RTE/TCS FOOD - PROPER DATE MARKING

      Observed container of housemade stuffing, container of lasagna, and container of housemade meat pasta sauce in walk in cooler and container of housemade ranch in 2 door under countertop cooler are improperly date marked. Observed container housemade stuffing was made on 1/10/26, and container of housemade meat past sauce made on 1/8/26, and container of lasagna not date marked. PIC stated the stuffing anf meat sauce was frozen on those dates and thawed on 1/20/2026. Instructed PIC they must update the date marking on food item that are frozen then thawed. PIC voluntary discarded the containers. Observed no dating marking on lasagna. PIC did not know when it was made and voluntary discarded it. Observed housemade ranch was made on 1/7/2026. Owner stated ranch was made on 1/20/26 and employee forgot to take the old label off. Owner stated ranch is made every 2 days. Owner then properly date marked it.

      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

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      Observed there is no time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Establishment needs a time as a public health control for hash browns. Owner stated they go through th hash browns within 1 to 2 hours. Instructed owner to have a time as a public health control. Owner stated they will create a time as a public health control.

      Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

      Code 3-501.19 (A)

    • Not serious Priority Foundation

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Observed prep table connected to grill is melted and has holes. Instructed owner to replace prep table. Owner stated they will replace it.

      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 Corrected on site

      FOOD CONTACT SURFACES - SOILED

      Observed food grater and spatula stored on drying rack are visibly soiled. Informed owner and owner removed soiled utensils and placed them into the dishwasher.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      Observed the handwashing sink faucet neartest to mop sink are not maintained in good repair and leaks. Informed owner and owner stated they will get it fixed.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

    • Not serious Core Repeat

      REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

      Observed the physical facilities in kitchen are in need of repair. Observed holes in wall, areas of walls are not sealed, areas of ceiling in kitchen are exposed showing insulation and non cleanable wood. Instructed owner to repair these area. Owner stated they will place a work order in.

      Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace in 90 days.

      Code 6-501.11

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      Observed walls and floors behind grill, and stove top on service line has accumulation of debris. Observed walls by dry storage area have accumulation of debris on the walls. Instructed owner to increase the cleaning frequency of these areas. Owner stated they will get these areas cleaned.

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

      Code 6-501.12

  3. Jan 14, 2025 Re-inspection · 2 priority, 3 priority foundation, 6 core, 11 repeat
    • Serious Priority Repeat Corrected on site

      WHEN TO WASH

      Observed employee not washing hands after cracking raw egg. Employee then grabbed a clean plate to serve food on. Instructed employee place dish into warewashing station and to wash their hands. Employee then place dish into warewashing station and washed their hands and don a new pair of gloves.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Repeat

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      Observed no air gap provided on ice machine. Informed PIC to provide a air gap on ice machine. PIC will call company they lease the ice machine from to fix the air gap.

      Correction: Provide an air gap on water supply side to protect water supply.

      Code 5-202.13

    • Not serious Priority Foundation Repeat

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have written procedures that address responding to vomiting or diarrheal events. Instructed PIC to have a written procedures that address responding to vomiting or diarrheal events. PIC will create a written policy and provide training.

      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 Priority Foundation Repeat

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Meat/cheese slicer located in prep area is not easily cleanable. Observed tape on the meat/cheese slicer. Informed PIC. PIC stated tape will be removed and slicer will be W/R/S.

      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 Repeat

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      Observed a quat and chlorine test kit is not available for checking sanitizer concentrations. Informed PIC and PIC is going to order test kit.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The coolers, freezers, grills, waffle marker, can opener and food storage shelfs are not cleaned on a frequent basis. Observed accumulation of debris. Instructed PIC to increase the cleaning frequency.

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

      Code 4-602.13

    • Not serious Core Repeat

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The mop sink faucet, three comp sink faucet and 3 compartmentr basin are not maintained in good repair. All three items are leaking. Informed PIC and PIC will place a work order in to repair the sinks.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      Observed the floors, walls, and ceilings in the kitchen are damaged, chipping, cracking, have holes, and parts of the ceiling is made of plywood. Instrcuted PIC to repair and replaced affected areas. PIC will place a work order in.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Observed areas of floor and wall juncture in kitchen are not coved. Instructed PIC repair or replace missing coving. PIC will place a work order in.

      Correction: Provide base coving.

      Code 6-201.13 (A)

    • Not serious Core Repeat

      REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

      The physical facilities in kitchen are in poor repair. Observed holes in wall, areas of walls are crumbling, areas of ceiling in kitchen looks charded and exposed. Informed PIC and PIC will place a work order in.

      Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace walls and ceilings in the kitchen.

      Code 6-501.11

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      Observed the walls, and floors in are accumulating debris. Instructred PIC to increase the cleaning frequency. PIC will have employee increase the cleaning frequnecy.

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

      Code 6-501.12

  4. Jan 3, 2025 Routine · 8 priority, 8 priority foundation, 13 core, 1 repeat
    • Serious Priority Corrected on site

      HANDWASHING PROCEDURE

      Employee not following proper handwashing procedures. Observed employee washing their hands with cold water. Instructed employee to wash their hands using warm water. Employee washed their hands and don a new pair of gloves.

      Correction: Train food employees in proper handwashing techniques.

      Code 2-301.12 (B)

    • Serious Priority Corrected on site

      HANDWASHING PROCEDURE

      Employee not following proper handwashing procedures. Observed employee washing their hands with gloves. Instructed employee remove gloves and wash their hands. Employee washed their hands and don a new pair of gloves.

      Correction: Train food employees in proper handwashing techniques.

      Code 2-301.12 (B)

    • Serious Priority Corrected on site

      WHEN TO WASH

      Employee wearing gloves observed pushing down on trash inside the trash can. Employee then moved to the prep station and started to work with food. Employee had not removed gloves. Instructed employee to wash their hands and don new gloves. Employee than washed their hands and donned new gloves..

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Corrected on site

      FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

      Observed container of cooked steak on grill top coming into contact with the bottom of another container of cooked steak that came in from walk in cooler. The bottom of the container of cooked steak that came from walk in cooler was place on top and in the container of cooked steak on grill top. Intructed owner to remove the top container of cooked steak that came from walk in cooler and discard the container that was contaminated. Owner then discarded container of cooked steak.

      Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Single-use and single-service shall be maintained in a sanitary condition. Discard potentially contaminated food items.

      Code 3-304.11

    • Serious Priority Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Observed cooked hashbrowns in walk in cooler tempted at 45-47°F. PIC stated hashbrowns were cooked on 01.02 before 3 pm. Each container of hashbrowns tempted. Informed PIC all containers of hashbrowns are out of temperature. PIC refused to tempt containers. PIC then discarded all containers of hashbrowns. Educated owner on proper ways to cool hashbrowns.

      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)

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Sausage links under heat lamp are hot held at 119°F. Staff stated sausage cooked less than one hour and a half earlier in the morning. Staff placed sausage links on grill anfd reheated sausage links 168. PIC will have employees trained on monitoring food temperatures.

      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 - CLEANING FREQUENCY

      Meat/Cheese slicer and prep table countertop used with time/temperature controlled for safety food is not cleaned every 4 hours. Observed meat/cheese slicer was soiled. Discussed with cook when the slicer was used. Cook stated slicer was used at 6:30am and has not been cleaned and sanitized yet. Instructed cook to wash, rinse, and sanitize the slicer. Observed prep table countertop not sanitizer. Employee stated prep table counter top get sanitizer at the end of the day. Informed employee and PIC it needs to be done every four hours. Countertop was then sanitized and PIC will train employees.

      Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

      Code 4-602.11 (C)

    • Serious Priority Corrected on site

      FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

      The themometer not sanitized after cleaning. Observed employee wash, and rinse themometer in hand sink and not sanitizer themometer. Instructed employee to wash, rinse, and sanitizer themometer. Employee then wash, rinsed, and sanitizer themometer.

      Correction: Clean and sanitize all utensils and equipment before contact with food.

      Code 4-702.11

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      Observed no air gap provided on ice machine. Informed PIC to provide a air gap on ice machine. PIC will call company they lease the ice machine from to fix the air gap.

      Correction: Provide an air gap on water supply side to protect water supply.

      Code 5-202.13

    • Not serious Priority Foundation Corrected on site

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

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding hot holding and cooling. Observed temperature violations with cooling of hash browns and hot holding of sausage links. Discussed with PIC how hash browns are cooled and proper hot holding temperatures of sausage links. Educated PIC on proper cooling methods for hash browns and hot holding sausage links. Facts sheets will be given. CFPM will provide education to all employees.

      Correction: The CFPM 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

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have written procedures that address responding to vomiting or diarrheal events. Instructed PIC to have a written procedures that address responding to vomiting or diarrheal events. PIC will create a written policy and provide training.

      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 Priority Foundation Corrected on site

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for hash browns in walk-in cooler. Observed hashbrowns being cooled in deep plastic containers. Educated PIC on using shallower pans for cooling hashbrowns. Observed large stock pots holding soups tempted at 171F. Discussed with PIC how soups are cooled. Discussed temperatore requirements and shallower pans methods.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat Corrected on site

      RTE/TCS FOOD - PROPER DATE MARKING

      Container of cooked bacon and cooked beef in walk in cooler are improperly date marked. Observed no date marking on these containers of food. Informed PIC. PIC did not know what date should be marked. PIC discarded container of cooked bacon and container of cooked beef. PIC will train employee on date marking.

      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

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Meat/cheese slicer located in prep area is not easily cleanable. Observed tape on the meat/cheese slicer. Informed PIC. PIC stated tape will be removed and slicer will be W/R/S.

      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 Corrected on site

      THERMOMETERS - FOOD - ACCURACY

      Thermometer used in food establishment is not accurate to +/- °F. Establishment's thermometer recorded temperature of cooked sausage at 20F after reheating on grill. Reheated sausage observed at 168F. Discussed with staff how the thermometers are calibrated. Staff obtain new thermometer and calibrated thermometer in an ice bath.

      Correction: Calibrate or replace thermometer.

      Code 4-203.11

    • Not serious Priority Foundation Corrected on site

      WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER

      A 3 compartment sink is not provided in the manual warewashing operation. Observed employee using one compartment of the 3 compartment sink to wash, rinse, and sanitize. Informed PIC and PIC will train all employee to use the 3 compartment to properly wash, rinse, and sanitize dishes. PIC informed employee and employee wash, rinsed, and sanitized dishes.

      Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.

      Code 4-301.12 (A)

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      Observed a quat and chlorine test kit is not available for checking sanitizer concentrations. Informed PIC and PIC is going to order test kit.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Core Corrected on site

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Observed three containers in the walk in cooler without covers. One container of raw fish, one of cooked bacon, and one of cooked beef were observed to be unwrapped or uncovered. Instructed owner to provide covers for the containers. PIC will provide training.

      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

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Sugar and flour are stored in bulk containers without labels. Instructed PIC to label containers. PIC stated she will label the bulk containers.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Pans and utensils are improperly stored. Observed pans facing up towards the ceiling on racks. Observed scoop wedged between wall and steam table. Observed scoops in flour and sugar bin with handles down. Instructed PIC to have pans facing down on racks. Instructed PIC to remove the scoop between the wall and the steam table. PIC turned over pans and moved scoop to the ware washing area.

      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 Corrected on site

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Observed wiping cloth used to wipe down prep table not stored in sanitizer solution. Instructed PIC that wiping cloths must be stored in sanitizer solution. PIC removed wiping cloths.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Corrected on site

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Observed cooked sausages laying on top of without wrappings. Informed PIC and PIC discarded cooked sausage.

      Correction: Discard food item.

      Code 3-307.11

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Heat lamp is not maintained in good repair. Observed heat lamp is not maintaing hot holding tempartures for food. Informed PIC to repair or replace heat lamp. PIC will fix or repair heat lamp.

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

      Code 4-501.11 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The coolers, freezers, grills, waffle marker, can opener and food storage shelfs are not cleaned on a frequent basis. Observed accumulation of debris. Instructed PIC to increase the cleaning frequency.

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

      Code 4-602.13

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The mop sink faucet, three comp sink faucet and 3 compartmentr basin are not maintained in good repair. All three items are leaking. Informed PIC and PIC will place a work order in to repair the sinks.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

    • Not serious Core

      GARBAGE/REFUSE - COVERING RECEPTACLES

      Observed waste receptacles located in dumpster are not covered. Instructed PIC to keep the dumpster covered. PIC will have employee close them.

      Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.

      Code 5-501.113

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      Observed the floors, walls, and ceilings in the kitchen are damaged, chipping, cracking, have holes, and parts of the ceiling is made of plywood. Instrcuted PIC to repair and replaced affected areas. PIC will place a work order in.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Observed areas of floor and wall juncture in kitchen are not coved. Instructed PIC repair or replace missing coving. PIC will place a work order in.

      Correction: Provide base coving.

      Code 6-201.13 (A)

    • Not serious Core

      REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

      The physical facilities in kitchen are in poor repair. Observed holes in wall, areas of walls are crumbling, areas of ceiling in kitchen looks charded and exposed. Informed PIC and PIC will place a work order in.

      Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace walls and ceilings in the kitchen.

      Code 6-501.11

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      Observed the walls, and floors in are accumulating debris. Instructred PIC to increase the cleaning frequency. PIC will have employee increase the cleaning frequnecy.

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

      Code 6-501.12

  5. May 9, 2024 Routine · 1 priority, 1 priority foundation, 1 core
    • Serious Priority Corrected on site

      SAFE UNADULTERATED AND HONESTLY PRESENTED

      3 trays of prepped food on walk in cooler floor. Corrected on site with kitchen staff.

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

      Code 3-101.11

    • Not serious Priority Foundation Corrected on site

      RTE/TCS FOOD - PROPER DATE MARKING

      A few containers in prep coolers lack date marking. Corrected on site..

      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 Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Knife rack where clean knives are stored need sto be cleaned frequently.

      Correction: Discard food item.

      Code 3-307.11

Source: Kenosha County Division of Health. History last read Oct 11, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.