RecordWell Data

Piggly Wiggly (# 9)

4011 DURAND AVE, Racine, WI 53405 · Racine County

53cited violations
15serious tier
9inspections

Establishment

Type
Retail food (not serving meals) (Retail Food - Not Serving Meals, Complex)
Inspected by
City of Racine Public Health Department
License / ID
ASZA-8E7N8Y
Status
Permitted
Phone
(262) 554-8681
Official record
City of Racine Public Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026262
20255134
20242349

Inspections

  1. Apr 1, 2026 Admin Follow Up · 1 priority, 1 priority foundation, 1 core, 3 repeat
    • Serious Priority Repeat Corrected on site

      FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

      Food contact surfaces of meat equipment are not sanitized after cleaning. Sanitizer hose had a quat concentraion of 100 PPM.

      Correction: Clean and sanitize all utensils and equipment before contact with food. Action Taken: Instructed person in charge to sanitize saws and equipment with a bucket of sanitizer until hose concentraiton can be fixed.

      Code 4-702.11

    • Not serious Priority Foundation Repeat Corrected on site

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink in the main meat prep room and the smaller meat prep room.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap provided at both employee handwashing sinks during inspection.

      Code 6-301.11

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Various single service items observed to be stored on the floor througohut the the departments.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

  2. Jan 29, 2026 Routine · 1 priority, 1 priority foundation, 1 core
    • Serious Priority Corrected on site

      FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

      Food contact surfaces of meat equipment are not sanitized after cleaning. Sanitizer hose had a quat concentraion of 100 PPM.

      Correction: Clean and sanitize all utensils and equipment before contact with food. Action Taken: Instructed person in charge to sanitize saws and equipment with a bucket of sanitizer until hose concentraiton can be fixed.

      Code 4-702.11

    • Not serious Priority Foundation Corrected on site

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink in the main meat prep room and the smaller meat prep room.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap provided at both employee handwashing sinks during inspection.

      Code 6-301.11

    • Not serious Core

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Various single service items observed to be stored on the floor througohut the the departments.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

  3. Aug 4, 2025 Re-inspection 2 · No items found

    No violations cited.

  4. Aug 1, 2025 Re-inspection 2 · 1 core, 1 repeat
    • Not serious Core Repeat

      LICENSE HOLDER RESPONSIBILITIES - CLOSURE DUE TO IMMINENT HAZARD

      Food products are covered in construction dust from lack of proper containment. Imminent health risk exists and the food establishment has not discontinued food service operations.

      Correction: Immediately cease food establishment operations until imminent hazard has been removed. All construction dust must be cleaned from the establishment before resuming operations. Containment of construction dust must prevent any dust from settling on food products or equipment throughout the store.

      Code ATCP 75.067 (4)

  5. Jul 31, 2025 Re-inspection · 1 core, 1 repeat
    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      - Boxes of packaged foods observed to be covered with dust from floor construction throughout the store. Concentration of dust was observed to be highest in the middle of the store closest to the most recent construction areas. - Construction equipment and dust observed in produce prep area.

      Correction: If construction is to occur while establishment is still in operation, food preparation areas must be completely partitioned off from the construction areas. Construction area is to have negative air pressure. Hand wash sinks must remain functional in any in-use food preparation areas. If construction found to be contributing to food contamination, orders to discontinue food preparation will be is

      Code 3-307.11

  6. Jul 29, 2025 Re-inspection · 1 core
    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      - Boxes of packaged foods observed to be covered with dust from floor construction throughout the store. Concentration of dust was observed to be highest in the middle of the store closest to the most recent construction areas. - Construction equipment and dust observed in produce prep area.

      Correction: If construction is to occur while establishment is still in operation, food preparation areas must be completely partitioned off from the construction areas. Construction area is to have negative air pressure. Hand wash sinks must remain functional in any in-use food preparation areas. If construction found to be contributing to food contamination, orders to discontinue food preparation will be is

      Code 3-307.11

  7. Jun 4, 2025 Routine · 4 priority, 1 priority foundation, 5 core, 7 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Employee observed not washing hands after touching face with gloves on and returning to food preparation in the produce department.

      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 Corrected on site

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      Raw chicken stored over pork in meat bunker in front of meat department.

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Action Taken: Raw chicken was moved below pork products during inspection.

      Code 3-302.11 (A) (2)

    • Serious Priority Repeat Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Fried chicken pieces and boneless chicken wings packaged for grab n go in the sushi cooler, were not cooled to 41°F in 6 hours. These were observed at 43-46°F and 46°F, respectively after being cooked the previous day.

      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. Action Taken: Chicken that was not cooled properly was discarded during the inspection.

      Code 3-501.14 (A)

    • Serious Priority Repeat

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on prep sink in the deli.

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

      Code 5-202.13

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      1. Slimey drippage and accumulations observed on produce shelving holding raw, unwrapped produce. 2. Brown mildew-like accumulations observed on the interior lip of the ice machine in meat area.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      WASHING FRUITS AND VEGETABLES

      Raspberries and blackberries are not being washed when prepared for fruit salad per person in charge.

      Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form.

      Code 3-302.15 (A)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Multiple non-food contact surfaces observed to be soiled throughout the facility. 1. Hot holding case next to bakery fryers observed to be coated with grease. 2. Food debris observed in the sliding window trim of the deli case. 3. Exterior of baking utensils in bakery observed to be encrusted with old food accumulations. 4. Hood filter in bakery observed to have an accumulation of grease on all surfaces.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      INTENSITY - LIGHTING

      The light intensity in the walk-in freezer in the bakery is less than 20 foot candles. The light intensity in the warewashing meat room is less than 50 foot candles.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

    • Not serious Core

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

      Clothes and hats observed to be stored on a shelf with other single service items in the meat area.

      Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles.

      Code 6-403.11 (B)

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor and walls around the fryers in the bakery are coated in grease accumulations. Dust and dirt accumulations observed on ceiling tiles throughout the bakery.

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

      Code 6-501.12

  8. Nov 4, 2024 Re-inspection · 3 priority, 1 priority foundation, 5 core, 9 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Employees in deli and meat department observed not washing hands before putting gloves on to initiate working with food.

      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 Corrected on site

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      Raw animal foods are stored in heaping containers directly next to raw animal foods of other species in the meat cases.

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Action Taken: Raw animal foods were removed from heaping containers during inspection, so as to not contaminate other species of meat that are directly adjacent.

      Code 3-302.11 (A) (2)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - HOT HOLDING

      11/4/2024- Deli hot holding unit observed to be hot holding TCS (time/temperature control for safety) foods between 126-132 degrees F. 6/12/2024 Spanish rice in the hot holding unit in the deli at 128-133°F. Rotisserie chickens in the hot holding unit in the grocery section were hot held at 126-131°F.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Spanish rice and rotisserie chickens were reheated to 165°F or above during inspection. Action Taken: TCS foods that were hot held below 135 degrees F were reheated to 165 degrees F during inspection. The hot holding unit was turned up during inspection.

      Code 3-501.16 (A) (1)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      11/04/2024- Slimey drippage and accumulations observed on produce shelving from lettuce to cauliflour. 06/12/2024- 1. Slimey drippage and accumulations observed on produce shelving from lettuce to cauliflour. 2. Meat slicer in meat department front is soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      11/04/2024- 1. Plastic food bins observed in meat department with cracks and missing pieces. 2. Shelving in the walk in cooler in the deli are rusted and deteriorating. 06/12/2024-1. Plastic food bins observed in meat department with cracks, missing pieces and taped. 2. Hose used for spraying meat room is fraying and no longer in good repair. 3. Shelving in the walk in cooler in the deli are rusted and deteriorating.

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

      Code 4-501.11 (A)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The following non-food contact surfaces were observed to be dirty: 1. Package wrapping stations throughout deli, meat department, and produce. 2. Underneath deli coolers, hot holding unit, and prep tables. 3. Light covers inside the walk in cooler in dairy. 4. Ceilings and walls in deli department. 5. Walk in cooler floors throughout facility.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

      Breadstick and loaf pans in the bakery are soiled with an accumulation food debris.

      Correction: Clean food cooking and baking equipment at least every 24 hours.

      Code 4-602.12 (A)

    • Not serious Core Repeat

      SURFACE CHARACTERISTICS - INDOOR AREAS

      11/04/2024- 1. Tile floors throughout facility are deteriorating and have large areas of deterioration. 2. Floor near handwash sink in bakery is deteriorated. 3. Flooring in mop sink room has several areas with missing tiles. 4. Raw wood observed covering the walls in the back warehouse area. 6/12/2024 1. Tile floors throughout facility are deteriorating and have large areas of deterioration. 2. Floor near handwash sink in bakery is deteriorated. 3. Flooring in mop sink room has several areas with missing tiles. 4. Mop sink area has a large hole in the wall. 5. Raw wood observed covering the walls in the back warehouse area.

      Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

      Code 6-101.11

    • Not serious Core Repeat

      LIGHT BULBS - PROTECTIVE SHIELDING

      11/4/2024 Lights located in food preparation and storage areas are not shielded and it is undeterminable if they are shatter resistant. 6/12/2024 1. Lights located in food preparation and storage areas are not shielded and it is undeterminable if they are shatter resistant. 2. Light fixture in mop sink area does not have a protective cover.

      Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

      Code 6-202.11

  9. Jun 12, 2024 Routine · 6 priority, 4 priority foundation, 15 core, 5 repeat
    • Serious Priority

      WHEN TO WASH

      Employees in deli and meat department observed not washing hands before putting gloves on to initiate working with food.

      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

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      Raw animal foods are stored in heaping containers directly next to raw animal foods of other species in the meat cases.

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

      Code 3-302.11 (A) (2)

    • Serious Priority Corrected on site

      FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

      Meat employee was observed washing contaminated gloves.

      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. Action Taken: Meat employee was educated on single use glove usage, discarded contaminated gloves, and washed hands.

      Code 3-304.11

    • Serious Priority Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Cooked rotisserie chickens observed in the walk in cooler, at an internal temperature of 44*F after being placed in the walk in cooler from hot holding, more than 8 hours prior.

      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. Action Taken: Rotisserie chickens were discarded during inspection.

      Code 3-501.14 (A)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - HOT HOLDING

      -Spanish rice in the hot holding unit in the deli at 128-133°F. -Rotisserie chickens in the hot holding unit in the grocery section were hot held at 126-133°F.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Spanish rice and rotisserie chickens were reheated to 165°F or above during inspection.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on prep sink in the deli department.

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

      Code 5-202.13

    • Not serious Priority Foundation

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Fish in reduced oxygen packaging is being improperly thawed by placing in the meat coolers while in the reduced oxygen packaging.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Corrected on site

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      Sanitation test strips used for checking sanitizer concentrations throughout the facility were missing and/or expired.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Action Taken: Sanitizer test strips were provided by inspector during inspection.

      Code 4-302.14

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      -Slimey drippage and accumulations observed on produce shelving from lettuce to cauliflour. -Meat slicer in meat department front is soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Corrected on site

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink in the deli.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap was provided at deli hand wash sink during inspection.

      Code 6-301.11

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Employees noted in deli and meat department wearing watches and large rings while working with food.

      Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

      Code 2-303.11

    • Not serious Core

      WASHING FRUITS AND VEGETABLES

      Strawberries observed being prepared without being washed first.

      Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form.

      Code 3-302.15 (A)

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Meat department ice scoop was stored on top of ice machine.

      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. Action Taken: Ice scoop was placed on a styrofoam plate during inspection.

      Code 3-304.12

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

      Boxes of food stored on floor of walk in cooler.

      Correction: Store all food items in areas which are clean and dry and not subject to contamination.

      Code 3-305.11 (A) (1)

    • Not serious Core

      FOOD CONTAMINATION - FOOD PREPARATION

      Cakes are subject to potential contamination by being stored on a cloth cake stand cover during decorating.

      Correction: Supply clean cloth cake covers daily for cake decorating, or cease using covers.

      Code 3-305.14

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Hose used for cleaning meat room was observed stored in the rinse compartment of the 3 compartment sink, and could be a source of contamination.

      Correction: Store hose on hose reel at all times that it is not in use.

      Code 3-307.11

    • Not serious Core

      THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

      Coolers throughout facility had missing and/or damaged thermometers for measuring ambient air.

      Correction: Provide a integral or permanently affixed temperature measuring device.

      Code 4-204.112 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

      Sinks in the meat room including 3 compartment and handwashing, have deteriorating caulk that is no longer sealing equipment to the wall.

      Correction: Replace caulking around sinks in meat room.

      Code 4-402.11

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      1. Plastic food bins observed in meat department with cracks, missing pieces and taped. 2. Hose used for spraying meat room is fraying and no longer in good repair. 3. Shelving in the walk in cooler in the deli are rusted and deteriorating.

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

      Code 4-501.11 (A)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The following non-food contact surfaces were observed to be dirty: -package wrapping stations throughout deli, meat department, and produce. -underneath deli coolers, hot holding unit, and prep tables. -light covers inside the walk in cooler in dairy. -ceilings and walls in deli department. -walk in cooler floors throughout facility.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

      Breadstick and loaf pans in the bakery are soiled with an accumulation food debris.

      Correction: Clean food cooking and baking equipment at least every 24 hours.

      Code 4-602.12 (A)

    • Not serious Core

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      1. Clean bakery utensils stored in drawer with soiled bakery utensils. 2. Clean equipment and utensils stored hanging on water line in meat room.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      1. Tile floors throughout facility are deteriorating and have large areas of deterioration. 2. Floor near handwash sink in bakery is deteriorated. 3. Flooring in mop sink room has several areas with missing tiles. 4. Mop sink area has a large hole in the wall. 5. Raw wood observed covering the walls in the back warehouse area.

      Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

      Code 6-101.11

    • Not serious Core

      LIGHT BULBS - PROTECTIVE SHIELDING

      -Lights located in food preparation and storage areas are not shielded and it is undeterminable if they are shatter resistant. -Light fixture in mop sink area does not have a protective cover.

      Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

      Code 6-202.11

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

      There are large gaps around the rolling dock door in the warehouse, which could be an entrance for pests.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code 6-202.15 (A) (1)

Source: City of Racine Public Health Department. History last read Oct 16, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.