Doubletree By Hilton Racine Harbourwalk

Year by year

Inspections

1. Feb 26, 2026 Routine · 1 priority, 2 priority foundation, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Cream Cheese in frozen bowl is cold held at 60°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Cream cheese discarded. Cream cheese cups will be held on ice during breakfast service.

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

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement on cook to order eggs.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink in kitchen.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Paper towel provided during inspection.

     Code 6-301.12

2. Feb 19, 2025 Re-inspection · 1 priority, 1 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     2/19/25- Cream cheese cold held at 56°F 1/29/25- Orange juice is cold held at 55°F in a beverage dispenser. Cream cheese individual packages are cold held in a cold bowl at 62°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Orange juice and cream cheese were discarded during inspection. 2/19/25- Cream cheese to be discarded at end of service.

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

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     Salads, wraps, desserts, and puddings in the lobby customer grab and go area were missing label information including the common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

3. Jan 29, 2025 Routine · 4 priority, 2 priority foundation, 3 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Sausage links are hot held in chaffing dishes at 120°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Sausage links were discarded during inspection.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Orange juice is cold held at 55°F in a beverage dispenser. Cream cheese individual packages are cold held in a cold bowl at 62°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Orange juice and cream cheese were discarded during inspection.

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

   • Serious Priority Corrected on site

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

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM due to the dishmachine having an issue with automatically dispensing the sanitizer.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: Education provided to employees on testing of sanitizer in dishmachine and 3 compartment sink. Dishes that were not properly sanitized will be sanitized using the 3 compartment sink. 3 compartment sink to be used for washing,

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine sanitizer is not being used according to manufacturer’s use directions and was observed at a concentration of 200 PPM in the sanitizer bucket.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Action Taken: Education provided on proper chlorine concentration (50-100 PPM) for sanitizing food contact surfaces during inspection. Sanitizer bucket was taken out of use during inspection to be remade.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

     Label information for salads, wraps, desserts, and puddings in the lobby customer grab and go area are missing allergen identification.

     Correction: Label information shall include the food source for each major food allergen contained in the food.

     Code 3-602.11 (B) (5)

   • Not serious Priority Foundation Corrected on site

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine 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: Chlorine sanitizer test kits provided by inspector during inspection.

     Code 4-302.14

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Salads, wraps, desserts, and puddings in the lobby customer grab and go area were missing label information including the common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

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

     Clean, wet dishes are improperly stored on towels, which could be a source of contamination.

     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

     There is a broken floor tile with a large piece missing near the mop sink in the kitchen.

     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

4. Apr 30, 2024 Pre-inspection Follow Up · No items found

   No violations cited.

5. Apr 23, 2024 Pre-inspection · 1 priority, 2 core
   • Serious Priority

     PLUMBING - REPAIRED TO UNIFORM PLUMBING CODE

     The mop sink is held up by plastic crates and is not secured and sealed to the wall.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Referral will be made to the department of safety and professional services for follow up.

     Code 5-205.15 (A)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     1. Flooring in warewashing area has broken and missing tiles. 2. Wall behind mop sink are painted drywall.

     Correction: 1. Repair damaged flooring or replace with approved materials. 2. The wall surrounding the mop sink should be FRP, or another approved material, from the floor to at least 8 feet high.

     Code 6-101.11

   • Not serious Core

     DRYING MOPS

     Mop hangers should be relocated from behind prep cooler to near mop sink.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16