RecordWell Data

Cousins Subs

6100 REGENCY WEST DR, Racine, WI 53406 · Racine County

54cited violations
11serious tier
7inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
City of Racine Public Health Department
License / ID
SHAN-C2VMDP
Status
Permitted
Phone
(262) 554-1700
Official record
City of Racine Public Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026110
2025153
20242307
20233181

Inspections

  1. Aug 25, 2026 Routine · 1 core
    • Not serious Core Corrected on site

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS - EATING/DRINKING/SMOKING

      Employee phone observed on cutting board.

      Correction: Phones are to be stored in designated area so they do not contaminate food or food contact surfaces. Action Taken: Phone removed from cutting board, surface sanitized.

      Code 6-403.11 (A)

  2. Sep 15, 2025 Routine · 3 priority, 2 priority foundation, 1 repeat
    • Serious Priority Corrected on site

      WHEN TO WASH

      Employee observed not washing hands after placing an order on touchscreen and going back to food prepping.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Employee was instructed to wash hands.

      Code 2-301.14

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Chicken tenders on grill observed to be hot held at 115°F

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Chicken tenders were reheated to 165°F.

      Code 3-501.16 (A) (1)

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Sliced ham and chicken in walk-in cooler observed to be cold held at 44 and 45°F respectively.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: PIC was instructed to keep monitoring temperatures of the walk-in cooler to ensure the food products do not increase in temperature.

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

    • Not serious Priority Foundation

      ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

      Walk-in cooler is not sufficient in capacity to hold foods at 41°F. Temperature in walk-in cooler observed to be at 42°F

      Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

      Code 4-301.11

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      1. Interior lip of ice machine observed to be soiled with a brown slimy substance. 2. Deli slicer observed to be soiled with food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

  3. Nov 27, 2024 Re-inspection · 2 priority, 2 priority foundation, 8 core, 11 repeat
    • Serious Priority Repeat Corrected on site

      RAW ANIMAL FOODS-COOKING TEMPERATURES - 145 DEGREES

      Raw steak was not cooked to a temperature of 145°F for 15 seconds.

      Correction: Adjust procedures and methods to cook steak to 145 °F for 15 seconds. Provide education for employees about proper cooking tempertures. Action Taken: Steak was put back on the grill until an internal temperature of 145 was confirmed.

      Code 3-401.11 (A) (1)

    • Serious Priority Repeat Corrected on site

      RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

      Raw chicken was not cooked to a temperature of 165°F for 15 seconds.

      Correction: Adjust procedures and methods to cook chicken to 165 °F for 15 seconds. Provide education to employees about proper cooking temperture. Action Taken: Chicken was put back on the grill until an internal temperature was confirmed.

      Code 3-401.11 (A) (3)

    • Not serious Priority Foundation Repeat Corrected on site

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A quaternary test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Action Taken: Quaternary test strips were provided. Action Taken: Quaternary test strips were provided and education was given on how to use them.

      Code 4-302.14

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      1.)Deli Slicer is visibly soiled. 2.)Upper lip of ice machine is soiled with black slimy reisdue.

      Correction: 1.)Maintain Deli Slicer in a clean condition. Provide education on how to properly clean and sanitize deli slicer to employees. 2.)Empty the ice machine of all the ice, clean and sanitize, and maintain machine in clean condition.

      Code 4-601.11 (A)

    • Not serious Core

      CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

      There is no approved or current food protection manager’s certificate posted in the food establishment.

      Correction: Post current food protection manager certification in conspicuous view within the food establishment.

      Code 12-201.11 (B)

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

      Wiping cloth sanitizer solution buckets with black dirty accumulation is stored on the floor.

      Correction: Store clean wiping cloth sanitizer bucket solution off the floor and in a manner to prevent cross contamination.

      Code 3-304.14 (E)

    • Not serious Core Repeat

      FOOD CONTAMINATION - FOOD PREPARATION

      1.)Food preparation in the kitchen is subject to potential contamination by the kitchen door being propped open and unmonitored. 2.)Room where ice machine was located was propped open and unmointored leaving ice subject to contamination.

      Correction: 1.)Keep the hallway door closed and locked at all times to protect food from contamination. 2.)Keep the ice room locked at all times to protect food from contamination.

      Code 3-305.14

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Inside lip of prep cooler, prep cooler condenser, and microwave interior are soiled with accumulation of food debris.

      Correction: Clean food debris from all non-food contact surfaces of equipment. Regularly maintain nonfood contact surfaces in a clean condition.

      Code 4-601.11 (C)

    • Not serious Core Repeat Corrected on site

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

      1.)Cleaned Utensils is improperly stored in soiled draining rack 2.)Single service items are stored near the back entrance (out to the dumpster area) on the ground

      Correction: 1.)Clean utensils shall be stored in a clean dry location, not exposed to contamination and off the floor. Action Taken: Contaminated utensils were sanitized and education was given on how to properly store them. 2.)Single service items should be stored in clean, dry area at least 6 inches off the ground.

      Code 4-903.11 (A)

    • Not serious Core Repeat

      GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES

      The dumpster and dumpster enclosure used to store refuse from the restaurant was observed to be poorly enclosed and maintained. Unnecessary debris surrounded the dumpster dumpsters.

      Correction: Enforce the enclosure and maintain the dumpster so that unneccesary debris does not accumulate around the dumpster.

      Code 5-501.115

    • Not serious Core Repeat

      PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE

      Womens public restroom toilet was found to be duct taped closed and in disrepair.

      Correction: Provide toilet in good repair.

      Code 8-201.16

    • Not serious Core Repeat

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      Retail food establishment permit is not posted in a conspicous area.

      Correction: Post retail food establishment permit in a public area.

      Code ATCP 75.06 (1) (b)

  4. Oct 24, 2024 Routine · 5 priority, 4 priority foundation, 9 core, 2 repeat
    • Serious Priority Corrected on site

      SAFE UNADULTERATED AND HONESTLY PRESENTED

      American Cheese in small prep cooler (upfront) found to be over filled and uncovered resulting in crusty and hard cheese.

      Correction: Discard adulterated food. Action Taken: Adulterated items where discared.

      Code 3-101.11

    • Serious Priority Corrected on site

      RAW ANIMAL FOODS-COOKING TEMPERATURES - 145 DEGREES

      Raw steak was not cooked to a temperature of 145°F for 15 seconds.

      Correction: Adjust procedures and methods to cook steak to 145 °F for 15 seconds. Provide education for employees about proper cooking tempertures. Action Taken: Steak was put back on the grill until an internal temperature of 145 was confirmed.

      Code 3-401.11 (A) (1)

    • Serious Priority Corrected on site

      RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

      Raw chicken was not cooked to a temperature of 165°F for 15 seconds.

      Correction: Adjust procedures and methods to cook chicken to 165 °F for 15 seconds. Provide education to employees about proper cooking temperture. Action Taken: Chicken was put back on the grill until an internal temperature was confirmed.

      Code 3-401.11 (A) (3)

    • Serious Priority Repeat Corrected on site

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The Quaternary sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM in the sanitizer bucket.

      Correction: Provide training to employees on proper use and concentration of sanitizer. Regularly change sanitizer according to manufactures instructions to ensure proper concentration of sanitizer at all times. Action Taken: The sanitizer bucket was remade and displayed 150PPM and it was confirmed that the warewashing was dispensing the correct concentration.

      Code 4-501.114 (A) - (E)

    • Serious Priority

      FOOD CONTACT SURFACES - CLEANING FREQUENCY

      Utensils used to portion out TCS food such as tuna salad is not cleaned every 4 hours.

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

      Code 4-602.11 (C)

    • Not serious Priority Foundation Corrected on site

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A quaternary test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Action Taken: Quaternary test strips were provided. Action Taken: Quaternary test strips were provided and education was given on how to use them.

      Code 4-302.14

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      1.)Deli Slicer is visibly soiled. 2.)Upper lip of ice machine is soiled with black slimy reisdue. 3.)Can opener is soiled with food residue.

      Correction: 1.)Maintain Deli Slicer in a clean condition. Provide education on how to properly clean and sanitize deli slicer to employees. 2.)Empty the ice machine of all the ice, clean and sanitize, and maintain machine in clean condition. 3.)Clean and remove all food residue on food contact surfaces of can opener blade.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Corrected on site

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink observed to be used for dumping soda during inspection.

      Correction: Only use handwashing sink for handwashing. Regularly enforce proper handwashing., Action Taken: Education was provided on proper handwashing and where to dump soda/ice.

      Code 5-205.11 (B)

    • Not serious Priority Foundation

      CONTROLLING PESTS - TRAPPING DEVICES

      Presence of flying insects is found in prepration area.

      Correction: Eliminate pests or insects from food establishment. It is recommended that you work with a professional pest control company. Discard any potentially contaminated food or single-use items and clean and sanitize potentially affected equipment.

      Code 6-501.111 (C)

    • Not serious Core

      CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

      There is no approved or current food protection manager’s certificate posted in the food establishment.

      Correction: Post current food protection manager certification in conspicuous view within the food establishment.

      Code 12-201.11 (B)

    • Not serious Core

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

      Wet wiping cloth used for wiping surfaces stored on cutting board.

      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

      WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

      Wiping cloth sanitizer solution buckets with black dirty accumulation is stored on the floor.

      Correction: Store clean wiping cloth sanitizer bucket solution off the floor and in a manner to prevent cross contamination.

      Code 3-304.14 (E)

    • Not serious Core

      FOOD CONTAMINATION - FOOD PREPARATION

      1.)Food prepration in the kitchen is subject to potential contamination by the kitchen door being propped open and unmonitored. 2.)Room where ice machine was located was propped open and unmointored leaving ice subject to contamination.

      Correction: 1.)Keep the hallway door closed and locked at all times to protect food from contamination. 2.)Keep the ice room locked at all times to protect food from contamination.

      Code 3-305.14

    • Not serious Core

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      Food−contact surfaces of can opener has various encrusted food accumulations.

      Correction: Clean and remove all encrusted food contact surfaces of can opener.

      Code 4-601.11 (B)

    • Not serious Core Corrected on site

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

      1.)Cleaned Utensils is improperly stored in soiled draining rack 2.)Single service items are stored near the back enterance (out to the dumpster area) on the ground)

      Correction: 1.)Clean utensils shall be stored in a clean dry location, not exposed to contamination and off the floor. Action Taken: Contaminated utensils were sanitized and education was given on how to properly store them. 2.)Single service items should be stored in clean, dry area at leaad 6 inches off the ground.

      Code 4-903.11 (A)

    • Not serious Core

      GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES

      The dumpster and dumpster enclosure used to store refuse from the restaurant was observed to be poorly enclosed and maintained. Unnecessary debris surrounded the dumpster dumpsters.

      Correction: Enforce the enclosure and maintain the dumpster so that unneccesary debris does not accumulate around the dumpster.

      Code 5-501.115

    • Not serious Core

      PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE

      Womens public restroom toilet was found to be duct taped closed and in disrepair.

      Correction: Provide toilet in good repair.

      Code 8-201.16

    • Not serious Core

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      Retail food establishment permit is not posted in a conspicous area.

      Correction: Post retail food establishment permit in a public area.

      Code ATCP 75.06 (1) (b)

  5. Sep 5, 2023 Re-inspection 2 · No items found

    No violations cited.

  6. Aug 16, 2023 Re-inspection · 1 priority foundation, 4 core, 5 repeat
    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Interior lip of ice machine is soiled with black and pink residue.

      Correction: Clean ice machine to remove black and pink residue. Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Outside of food buckets in prep area by oven are soiled with black residue.

      Correction: Clean and remove black residue from outside of food buckets in prep area and maintain in clean condition.

      Code 4-601.11 (C)

    • Not serious Core Repeat

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

      Basecove is pushed in at the back warewashing area and is not maintained in good repair.

      Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace basecove and wall in back warewashing area.

      Code 6-501.11

    • Not serious Core Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      Observed fruit flies and flies in back of kitchen by deli slicer prep area and by 4 compartment sink area.

      Correction: Thoroughly clean and sanitize deli slicer prep area and warewashing area and maintain food establishment in clean condition. Provide effective pest control and .Routinely inspect facilities for insects and rodents.

      Code 6-501.111 (B)

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      Hood filters are soiled with a large accumulation of grease residue. .

      Correction: Clean hood filters to remove large accumulation of grease residue and maintain in clean condition. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14

  7. Jul 12, 2023 Routine · 1 priority, 1 priority foundation, 11 core, 8 repeat
    • Serious Priority Repeat

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The bleach sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      A) Deli Slicer is visibly soiled with food debris and food residue. B) Interior lip of ice machine is soiled with black and pink residue.

      Correction: A) Clean deli slicer to remove food debris and food residue. Maintain food contact surfaces in a clean condition. B) Clean ice machine to remove black and pink residue. Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing watches on wrists 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 Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Ice scoop was store on top of ice machine in mop sink room.

      Correction: Store ice scoop 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 Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of saltines are store on the floor by front window in soup area.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      A) Ice bucket is cracked and is not maintained in good repair. B) Cutting board stand is broken and is not maintained in good repair.

      Correction: A) Replace or Repair equipment to good condition or remove from premise. B) Replace or Repair equipment to good condition or remove from premise.

      Code 4-501.11 (A)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Outside of food buckets in prep area by oven are soiled with black residue.

      Correction: Clean and remove black residue from outside of food buckets in prep area and maintain in clean condition.

      Code 4-601.11 (C)

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Single-use spoons and other single-service articles are being stored on the floor in back hallway and on floor in cashier area.

      Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

      Code 4-903.12

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      Observed large accumulation of grease residue on grease trap and is not maintained in good repair.

      Correction: The plumbing system shall be maintained in good repair. Clean grease trap to remove large accumulation of grease residue.

      Code 5-205.15 (B)

    • Not serious Core

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

      Basecove is pushed in at the back warewashing area and is not maintained in good repair.

      Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace basecove and wall in back warewashing area.

      Code 6-501.11

    • Not serious Core

      CONTROLLING PESTS - INSPECTING PREMISE

      Observed fruit flies and flies in back of kitchen by deli slicer prep area and by 4 compartment sink area.

      Correction: Thoroughly clean and sanitize deli slicer prep area and warewashing area and maintain food establishment in clean condition. Provide effective pest control and .Routinely inspect facilities for insects and rodents.

      Code 6-501.111 (B)

    • Not serious Core Repeat

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      Hood filters are soiled with a large accumulation of grease residue. .

      Correction: Clean hood filters to remove large accumulation of grease residue and maintain in clean condition. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14

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.