Chicken Palace - Racine

Year by year

Inspections

1. Mar 11, 2026 Admin Follow Up · 1 priority, 1 priority foundation, 2 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Chicken in hot case is hot held at 122°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Chicken reheated to 165 degrees, hot case temperature increased.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking observed to be inconsistent in the establishment.

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

     Code 3-501.17 (D)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knives improperly stored in the crevice between prep coolers.

     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: Knives removed and washed during inspection.

     Code 3-304.12

   • Not serious Core Repeat Corrected on site

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Cardboard box was observed being reused as a shelf liner in standing expo cooler.

     Correction: Discard single-use and single service articles after initial use. Action Taken: Cardboard removed during inspection.

     Code 4-502.13 (A)

2. Mar 10, 2026 Routine · 1 priority, 1 priority foundation, 3 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Chicken in hot case is hot held at 122°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Chicken reheated to 165 degrees, hot case temperature increased.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking observed to be inconsistent in the establishment.

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

     Code 3-501.17 (D)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     Current certified food manager certificate for this establishment is expired.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knives improperly stored in the crevice between prep coolers.

     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: Knives removed and washed during inspection.

     Code 3-304.12

   • Not serious Core Corrected on site

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Cardboard box was observed being reused as a shelf liner in standing expo cooler.

     Correction: Discard single-use and single service articles after initial use. Action Taken: Cardboard removed during inspection.

     Code 4-502.13 (A)

3. Jul 1, 2025 Re-inspection 2 · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     7/1/2025 - Precooked foods such as refried beans, salsa, and rice in the walk-in cooler were not date marked. 5/6/2025 - Precooked foods such as refried beans, pinto beans, and salsas in the walk-in cooler were not date marked.

     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)

4. May 6, 2025 Re-inspection · 1 priority, 1 priority foundation, 2 core, 4 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     5/6/25: Salsa verde and salsa roja, in salsa cooler are cold held at 58 and 60°F. 4/14/25: Salsa verde, salsa roja, and coleslaw in salsa cooler are cold held at 44,45, and 42°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Decrease the cooler temperature to maintain proper cold holding temperatures. 5/6/25: Salsas were discarded during inspection.

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

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Precooked foods such as refried beans, pinto beans, and salsas in the walk-in cooler were not date marked.

     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 Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     5/6/25- Food observed to be stored on the floor in the freezer. 4/14/25- Ice cream is stored on the floor in the walk-in freezer.

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

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Two damaged floor tiles observed on in front of the warewashing station.

     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

5. Apr 14, 2025 Routine · 3 priority, 1 priority foundation, 4 core, 3 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Tortillas stored under raw shell eggs in right two door prep cooler.

     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. Action Taken: Eggs were moved to the bottom shelf of the cooler

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Chicken in Cres Cor hot holding unit are hot held at 125-128°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Chicken was reheated and hot holding unit temperature was increased to maintain proper hot holding temperatures.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Salsa verde, salsa roja, and coleslaw in salsa cooler are cold held at 44,45, and 42°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Decrease the cooler temperature to maintain proper cold holding temperatures.

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

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Precooked foods such as refried beans, pinto beans, and salsas in the walk-in cooler were not date marked.

     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

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Ice cream and tamales in the walk-in freezer 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 Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     -Ice cream scoops were being stored in room temperature, standing water. -Knife was stored in the crack between two prep coolers across from the grill.

     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

     Ice cream is stored on the floor in the walk-in freezer.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Two damaged floor tiles observed on in front of the warewashing station.

     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

6. Jun 8, 2024 Re-inspection · 2 priority, 3 core, 5 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Cooked onions in warmer at 107°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Action Taken: Instructed manager to hold at 135*F or above.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Whipped cream in dessert cooler at 50 *F, cut melon in same cooler at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Action Taken: Employee moving TCS foods to a cooler that is below 41*F and called for cooler service.

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

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Door gaskets torn on dessert cooler. Cooler not maintaining proper cold holding temperature.

     Correction: Replace cooler door gaskets.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     Single service utensils not stored with only handles presented to employee.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Store with all handles in one direction.

     Code 4-904.11 (A)

   • Not serious Core Repeat

     INTENSITY - LIGHTING

     The light intensity in the 2 door freezer isless than 20 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas. Replace bulb(s)

     Code 6-303.11

7. May 18, 2024 Routine · 3 priority, 1 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Manager observed cutting raw cucumebers with their bare hands.

     Correction: Employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Action Taken: Manager washed hands and put on gloves.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Cooked onions in warmer at 107°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Action Taken: Instructed manager to hold at 135*F or above.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Whipped cream in dessert cooler at 50 *F, cut melon in same cooler at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Action Taken: Employee moving TCS foods to a cooler that is below 41*F and called for cooler service.

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

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Spray bottle with chemicalnot labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Utensils for ice cream stored in standing, room temperature water. Bowl used to dispense salt.

     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. Use scoops or other utensils with handles to dispense dry foods.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Door gaskets torn on dessert cooler. Cooler not maintaining proper cold holding temperature.

     Correction: Replace cooler door gaskets.

     Code 4-501.11 (A)

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     Single service utensils not stored with only handles presented to employee.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Store with all handles in one direction.

     Code 4-904.11 (A)

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the 2 door freezer isless than 20 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas. Replace bulb(s)

     Code 6-303.11