RecordWell Data

La Mexicanita Fresh Market Racine

2210 SIXTEENTH ST, Racine, WI 53405 · Racine County

117cited violations
26serious tier
17inspections

Establishment

Type
Retail food (not serving meals) (Retail Food - Not Serving Meals, Complex)
Inspected by
City of Racine Public Health Department
License / ID
SSCT-CWRRDE
Status
Permitted
Phone
(224) 302--302 ext. 2586
Official record
City of Racine Public Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202685712
20255267
20242154
20232193

Inspections

  1. Jul 23, 2026 Re-inspection 2 · 1 core, 1 repeat
    • Not serious Core Repeat Corrected on site

      WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

      Wiping cloth sanitizer solution is stored on the floor.

      Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination. Action Taken: Bucket moved on top of a crate.

      Code 3-304.14 (E)

  2. Jun 23, 2026 Re-inspection 2 · No items found

    No violations cited.

  3. Jun 22, 2026 Re-inspection · 1 priority foundation, 2 core, 1 repeat
    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

      The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and pests, facility cleanliness, temperature control, date marking and employee hygeine.

      Correction: The person in charge shall obtain training or training materials in the areas of pests, facility cleanliness, temperature control, date marking and employee hygeine. so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (8)

    • Not serious Core

      CONTROLLING PESTS - INSPECTING PREMISE

      06/22/2026- Live cockroach observed crawling under prep cooler in kitchen. Live mouse observed in trap. 06/16/2026 -Live cockroaches observed behind detached FRP wall panel across from ice machine.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

      Code 6-501.111 (B)

    • Not serious Core

      LICENSE HOLDER RESPONSIBILITIES - CLOSURE DUE TO IMMINENT HAZARD

      06/22/2026- Imminent health hazard of live cockroaches and mice in the food establishment. 06/16/2026-Imminent health hazard of live cockroaches exists and the food establishment has not discontinued food service operations.

      Correction: Immediately cease food establishment operations until imminent hazard has been removed.

      Code ATCP 75.067 (4)

  4. Jun 22, 2026 Follow Up · No items found

    No violations cited.

  5. Jun 16, 2026 Follow Up · 1 priority foundation, 2 core, 3 repeat
    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

      The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and pests, facility cleanliness, temperature control, date marking and employee hygeine.

      Correction: The person in charge shall obtain training or training materials in the areas of pests, facility cleanliness, temperature control, date marking and employee hygeine. so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (8)

    • Not serious Core Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      Live cockroaches observed behind detached FRP wall panel across from ice machine.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

      Code 6-501.111 (B)

    • Not serious Core Repeat

      LICENSE HOLDER RESPONSIBILITIES - CLOSURE DUE TO IMMINENT HAZARD

      Imminent health hazard of live cockroaches exists and the food establishment has not discontinued food service operations.

      Correction: Immediately cease food establishment operations until imminent hazard has been removed.

      Code ATCP 75.067 (4)

  6. Jun 15, 2026 Re-inspection 2 · 2 priority, 4 priority foundation, 7 core, 13 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Employee observed not washing hands after handling phone and returning to 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

      TCS FOOD - HOT HOLDING

      6/15/26: Chicharrones observed to be hot held at 100°F in hot case. 4/30/26 Fried pork observed to be hot held at 90°F in hot case.

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

      Code 3-501.16 (A) (1)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on hand washing, date marking procedures, cooling procedures, and proper holding temeratures.

      Correction: The person in charge shall provide food safety training to employees on hand washing, date marking procedures, cooling procedures, and proper holding temeratures.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for refried beans and steak stored in a deep, covered pans in the walk-in and prep cooler.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Ham and cheese in deli case, salsas in grab and go, and prepared meats in prep cooler are all missing date marks.

      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 Repeat

      FOOD CONTACT SURFACES - SOILED

      Deli slicer observed to be visibly soiled with meat debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat Corrected on site

      WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

      Wiping cloth sanitizer solution is stored on the floor.

      Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination. Action Taken: Bucket moved on top of a crate.

      Code 3-304.14 (E)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Multiple food items stored on the floor throughout the establishment.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Significant scoring observed on all meat prep area cutting boards.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code 4-501.12

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      4/30/26: -Walk-in cooler shelves soiled with food debris. -Tracks of meat display cooler observed to be soiled with meat debris. 4/15/26: Kitchen hood system heavily soiled with grease accumulation. -Walk-in cooler shelves soiled with food debris. -Tracks of meat display cooler observed to be soiled with meat debris.

      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

      SURFACE CHARACTERISTICS - INDOOR AREAS

      -FRP panel across from the ice machine observed to be detached from the wall. -Shelf next to the meat display case observed to be made of absorbent press-board material. -Hole observed in wall next to meat freezer.

      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

      STORING MAINTENANCE TOOLS

      Tools observed to be stored on shelf holding seasonings and other single service items.

      Correction: Remove maintenance tools from areas that can contaminate food, equipment, linens, single-use or single service articles.

      Code 6-501.113

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      Walls, floors, and ceiling of meat prep area and kitchen observed to be soiled with food debris and grease.

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

      Code 6-501.12

  7. Apr 30, 2026 Re-inspection · 4 priority, 4 priority foundation, 7 core, 15 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Employee observed not washing hands after handling phone and returning to 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

      TCS FOOD - HOT HOLDING

      Fried pork observed to be hot held at 90°F in hot case.

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

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat

      FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

      Dishes and equipment not sanitized after cleaning.

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

      Code 4-702.11

    • Serious Priority Repeat Corrected on site

      TOXIC SUBSTANCES - STORAGE

      Bottle of household cleaner observed to be stored on the top of the ice machine.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: Cleaning product moved to designated chemical storage area.

      Code 7-201.11 (B)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on hand washing, date marking procedures, cooling procedures, and proper holding temeratures.

      Correction: The person in charge shall provide food safety training to employees on hand washing, date marking procedures, cooling procedures, and proper holding temeratures.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for refried beans and steak stored in a deep, covered pans in the walk-in and prep cooler.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Ham and cheese in deli case, salsas in grab and go, and prepared meats in prep cooler are all missing date marks.

      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 Repeat

      FOOD CONTACT SURFACES - SOILED

      Deli slicer observed to be visibly soiled with meat debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat Corrected on site

      WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

      Wiping cloth sanitizer solution is stored on the floor.

      Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination. Action Taken: Bucket moved on top of a crate.

      Code 3-304.14 (E)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Multiple food items stored on the floor throughout the establishment.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Significant scoring observed on all meat prep area cutting boards.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code 4-501.12

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      4/30/26: -Walk-in cooler shelves soiled with food debris. -Tracks of meat display cooler observed to be soiled with meat debris. 4/15/26: Kitchen hood system heavily soiled with grease accumulation. -Walk-in cooler shelves soiled with food debris. -Tracks of meat display cooler observed to be soiled with meat debris.

      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

      SURFACE CHARACTERISTICS - INDOOR AREAS

      -FRP panel across from the ice machine observed to be detached from the wall. -Shelf next to the meat display case observed to be made of absorbent press-board material. -Hole observed in wall next to meat freezer.

      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

      STORING MAINTENANCE TOOLS

      Tools observed to be stored on shelf holding seasonings and other single service items.

      Correction: Remove maintenance tools from areas that can contaminate food, equipment, linens, single-use or single service articles.

      Code 6-501.113

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      Walls, floors, and ceiling of meat prep area and kitchen observed to be soiled with food debris and grease.

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

      Code 6-501.12

  8. Apr 15, 2026 Routine · 6 priority, 7 priority foundation, 9 core, 7 repeat
    • Serious Priority

      WHEN TO WASH

      Employee observed not washing hands after handling phone and returning to 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 - RAW OVER RTE-FOODS

      Pot of refried beans observed to stored underneath package of raw beef in walk-in 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: Beans were removed from underneath raw beef product.

      Code 3-302.11 (A) (1)

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Fried pork observed to be hot held at 90°F in hot case.

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

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Beef observed to be cold held at 68°F in small prep cooler. Refried beans observed to be cold held at 57°F in the walk-in cooler.

      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

      FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

      Dishes and equipment not sanitized after cleaning.

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

      Code 4-702.11

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - STORAGE

      Bottle of household cleaner observed to be stored on the top of the ice machine.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: Cleaning product moved to designated chemical storage area.

      Code 7-201.11 (B)

    • Not serious Priority Foundation

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on hand washing, date marking procedures, cooling procedures, and proper holding temeratures.

      Correction: The person in charge shall provide food safety training to employees on hand washing, date marking procedures, cooling procedures, and proper holding temeratures.

      Code 2-103.11 (N)

    • Not serious Priority Foundation

      GRINDING RECORDS - PRESENT

      Grinding records for raw ground beef do not exist.

      Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

      Code 3-203.13 (A) and (D)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for refried beans and steak stored in a deep, covered pans in the walk-in and prep cooler.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Ham and cheese in deli case, salsas in grab and go, and prepared meats in prep cooler are all missing date marks.

      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 Repeat

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      No test kit is available for monitoring chlorine sanitizer concentration.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

      Code 4-501.116

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Deli slicer observed to be visibly soiled with meat debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      HAND DRYING PROVISION

      No single-use toweling available at employee restroom hand sink.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

      Code 6-301.12

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Pot of cooked re-fried beans were observed to be uncovered in the walk-in cooler.

      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

      WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

      Wiping cloth sanitizer solution is stored on the floor.

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

      Code 3-304.14 (E)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Multiple food items stored on the floor throughout the establishment.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Significant scoring observed on all meat prep area cutting boards.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code 4-501.12

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      -Kitchen hood system heavily soiled with grease accumulation. -Walk-in cooler shelves soiled with food debris. -Tracks of meat display cooler observed to be soiled with meat debris.

      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

      SURFACE CHARACTERISTICS - INDOOR AREAS

      -FRP panel across from the ice machine observed to be detached from the wall. -Shelf next to the meat display case observed to be made of absorbent press-board material. -Hole observed in wall next to meat freezer.

      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

      REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS

      Dead mice observed in pest trap under meat freezer.

      Correction: Remove all dead pests frequently enough to prevent decomposition or attraction of other pests.

      Code 6-501.112

    • Not serious Core

      STORING MAINTENANCE TOOLS

      Tools observed to be stored on shelf holding seasonings and other single service items.

      Correction: Remove maintenance tools from areas that can contaminate food, equipment, linens, single-use or single service articles.

      Code 6-501.113

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      Walls, floors, and ceiling of meat prep area and kitchen observed to be soiled with food debris and grease.

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

      Code 6-501.12

  9. Dec 8, 2025 Re-inspection 2 · 1 core, 1 repeat
    • Not serious Core Repeat

      VENTILATION HOOD SYSTEM - DROP PREVENTION

      12/8/25 - The drip cup of the exhaust ventilation hood system is missing. 10/20/25 - The drip cup of the exhaust ventilation hood system is missing. 9/19/25 - The drip cup of the exhaust ventilation hood system is missing. 7/31/25 - The drip cup of the exhaust ventilation hood system is missing. 6/11/25 - The drip cup of the exhaust ventilation hood system is missing.

      Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

      Code 4-204.11

  10. Oct 20, 2025 Re-inspection · 2 priority, 1 priority foundation, 3 core, 6 repeat
    • Serious Priority Repeat

      COOLING - 6-HOUR COOLING PARAMETER

      10/20/25 - No active cooling was observed during inspection. 9/19/25 - No active cooling was observed during inspection. 7/31/25 - No active cooling was observed during inspection. 6/11/25 - Steak in prep cooler and pork in under-grill cooler drawer that were cooked the day before inspection were observed to be 48 and 50°F respectively.

      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 Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      10/20/25 - Baked beans in walk-in cooler observed to be cold held at 46°F. 9/19/25 - Diced tomatoes, cheese, and queso fresco in 1-door prep cooler observed to be at 50, 52, and 55°F respectively. 7/31/25 Diced tomatoes and guacamole in 1-door prep cooler observed to be at 50 and 52°F respectively. 6/11/25 - Yogurt in dairy cooler observed to be 48°F. Diced tomato and cheese in prep cooler observed to be 44 and 45°F respectively.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Yogurt discarded during inspection. Other foods in cooler were moved to walk-in cooler during inspection. Action Taken: 7/31/25 - guacamole was discarded and diced tomatoes were moved to the walk-in cooler. Action Taken: 9/19/25 - Dice tomatoes, cheese, and queso fresco were moved to the walk-in coo

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

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - DATE MARKING METHODS

      10/20/25 - Date marking method is missing on the baked beans in the walk-in cooler. 9/19/25 - Date marking method is missing on various food in the walk-in cooler. 7/31/25 - Date marking method is missing throughout all commercially prepared foods and TCS foods prepared in the establishment. These food items include but are not limited to: salsas, ceviche, deli meats, and cheeses. 6/11/25 - Date marking method is missing throughout all commercially prepared foods and TCS foods prepared in the establishment. These food items include but are not limited to: cooked steak and pork, prepared guacamole and salsas, ceviche, deli meats, and cheeses.

      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

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

      10/20/25 - Wiping cloth observed on meat cutting board. 9/19/25 - Wiping cloth observed on meat cutting board. 7/31/25 - Wiping cloth observed on meat cutting board. 6/11/25 - Wiping cloth used for wiping surfaces stored on cutting board in meat department.

      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 Repeat Corrected on site

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      10/20/25 - Corn and brussel sprouts observed on floor in walk-in cooler. 9/19/25 - Multiple boxes of food observed on floor in walk-in cooler. 7/31/25 - Queso fresco, brussel sprouts, and carrots observed to be stored on the floor of the walk-in cooler. 6/11/25 - Tortillas observed to be stored on the floor in the retail area. Boxes of produce observed to be stored on the floor in the walk-in cooler.

      Correction: Store all food items 6 inches above the floor. Action Taken: Queso fresco, brussel sprouts, and carrots were moved off the floor in the walk-in cooler. Action Taken: 10/20/25 - Brussel sprouts and corn were removed off the floor during inspection.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      VENTILATION HOOD SYSTEM - DROP PREVENTION

      10/20/25 - The drip cup of the exhaust ventilation hood system is missing. 9/19/25 - The drip cup of the exhaust ventilation hood system is missing. 7/31/25 - The drip cup of the exhaust ventilation hood system is missing. 6/11/25 - The drip cup of the exhaust ventilation hood system is missing.

      Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

      Code 4-204.11

  11. Sep 19, 2025 Re-inspection 2 · 2 priority, 1 priority foundation, 3 core, 6 repeat
    • Serious Priority Repeat

      COOLING - 6-HOUR COOLING PARAMETER

      9/19/25 - No active cooling was observed during inspection. 7/31/25 - No active cooling was observed during inspection. 6/11/25 - Steak in prep cooler and pork in under-grill cooler drawer that were cooked the day before inspection were observed to be 48 and 50°F respectively.

      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 Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      9/19/25 - Diced tomatoes, cheese, and queso fresco in 1-door prep cooler observed to be at 50, 52, and 55°F respectively. 7/31/25 Diced tomatoes and guacamole in 1-door prep cooler observed to be at 50 and 52°F respectively. 6/11/25 - Yogurt in dairy cooler observed to be 48°F. Diced tomato and cheese in prep cooler observed to be 44 and 45°F respectively.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Yogurt discarded during inspection. Other foods in cooler were moved to walk-in cooler during inspection. Action Taken: 7/31/25 - guacamole was discarded and diced tomatoes were moved to the walk-in cooler. Action Taken: 9/19/25 - Dice tomatoes, cheese, and queso fresco were moved to the walk-in coo

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

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - DATE MARKING METHODS

      9/19/25 - Date marking method is missing on various food in the walk-in cooler. 7/31/25 - Date marking method is missing throughout all commercially prepared foods and TCS foods prepared in the establishment. These food items include but are not limited to: salsas, ceviche, deli meats, and cheeses. 6/11/25 - Date marking method is missing throughout all commercially prepared foods and TCS foods prepared in the establishment. These food items include but are not limited to: cooked steak and pork, prepared guacamole and salsas, ceviche, deli meats, and cheeses.

      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

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

      9/19/25 - Wiping cloth observed on meat cutting board. 7/31/25 - Wiping cloth observed on meat cutting board. 6/11/25 - Wiping cloth used for wiping surfaces stored on cutting board in meat department.

      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 Repeat Corrected on site

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      9/19/25 - Multiple boxes of food observed on floor in walk-in cooler. 7/31/25 - Queso fresco, brussel sprouts, and carrots observed to be stored on the floor of the walk-in cooler. 6/11/25 - Tortillas observed to be stored on the floor in the retail area. Boxes of produce observed to be stored on the floor in the walk-in cooler.

      Correction: Store all food items 6 inches above the floor. Action Taken: Queso fresco, brussel sprouts, and carrots were moved off the floor in the walk-in cooler.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      VENTILATION HOOD SYSTEM - DROP PREVENTION

      9/19/25 - The drip cup of the exhaust ventilation hood system is missing. 7/31/25 - The drip cup of the exhaust ventilation hood system is missing. 6/11/25 - The drip cup of the exhaust ventilation hood system is missing.

      Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

      Code 4-204.11

  12. Jul 31, 2025 Re-inspection · 3 priority, 3 priority foundation, 7 core, 13 repeat
    • Serious Priority Repeat

      FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

      7/31/25 - Chicharrones in the customer self-service area are not protected from contamination. 6/11/25 - Chicharrones in the customer self-service area are not protected from contamination.

      Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.

      Code 3-306.11

    • Serious Priority Repeat

      COOLING - 6-HOUR COOLING PARAMETER

      7/31/25 - No active cooling was observed during inspection. 6/11/25 - Steak in prep cooler and pork in under-grill cooler drawer that were cooked the day before inspection were observed to be 48 and 50°F respectively.

      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 Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      7/31/25 Diced tomatoes and guacamole in 1-door prep cooler observed to be at 50 and 52°F respectively. 6/11/25 - Yogurt in dairy cooler observed to be 48°F. Diced tomato and cheese in prep cooler observed to be 44 and 45°F respectively.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Yogurt discarded during inspection. Other foods in cooler were moved to walk-in cooler during inspection. Action Taken: 7/31/25 - guacamole was discarded and diced tomatoes were moved to the walk-in cooler.

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

    • Not serious Priority Foundation Repeat

      THAWING - REDUCED OXYGEN PACKAGED FISH

      7/31/25 - No thawing of tilapia was observed during inspection. 6/11/25 - Tilapia observed to be stored in the walk in cooler in ROP environment.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - DATE MARKING METHODS

      7/31/25 - Date marking method is missing throughout all commercially prepared foods and TCS foods prepared in the establishment. These food items include but are not limited to: salsas, ceviche, deli meats, and cheeses. 6/11/25 - Date marking method is missing throughout all commercially prepared foods and TCS foods prepared in the establishment. These food items include but are not limited to: cooked steak and pork, prepared guacamole and salsas, ceviche, deli meats, and cheeses.

      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 Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      7/31/25 - Interior of ice machine is soiled with brown mildew-like accumulations. 6/11/25 - Interior of ice machine is soiled with brown mildew-like accumulations.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

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

      7/31/25 - Wiping cloth observed on meat cutting board. 6/11/25 - Wiping cloth used for wiping surfaces stored on cutting board in meat department.

      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 Repeat Corrected on site

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      7/31/25 - Queso fresco, brussel sprouts, and carrots observed to be stored on the floor of the walk-in cooler. 6/11/25 - Tortillas observed to be stored on the floor in the retail area. Boxes of produce observed to be stored on the floor in the walk-in cooler.

      Correction: Store all food items 6 inches above the floor. Action Taken: Queso fresco, brussel sprouts, and carrots were moved off the floor in the walk-in cooler.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat Corrected on site

      FOOD LABELS - PROVIDED

      7/31/25 - Chicharrones on shelf were not properly labled. 6/11/25 - Bags of conchas and grab and go chopped vegtetables are not labeled.

      Correction: Packaged foods shall be labeled as required by law. Action Taken: Chicharrones were moved off the and placed behind the counter.

      Code 3-602.11 (A)

    • Not serious Core Repeat

      VENTILATION HOOD SYSTEM - DROP PREVENTION

      7/31/25 - The drip cup of the exhaust ventilation hood system is missing. 6/11/25 - The drip cup of the exhaust ventilation hood system is missing.

      Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

      Code 4-204.11

    • Not serious Core Repeat

      THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

      7/31/25 - Meat display cases and single door prep cooler are not equipped with an integral or permanently affixed temperature measuring device. 6/11/25 - Meat display cases are not equipped with an integral or permanently affixed temperature measuring device.

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

      Code 4-204.112 (B)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      7/31/25 - Cutting boards in meat preparation area heavily scored. 6/11/25 - Cutting boards in meat preparation area heavily scored.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code 4-501.12

    • Not serious Core Repeat

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

      Multiple pots observed to be stored on the floor next to the mop sink. Container of clean pans observed to be stored on the floor below the hand sink.

      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)

  13. Jun 11, 2025 Routine · No items found

    No violations cited.

  14. May 18, 2024 Routine · 4 priority, 3 priority foundation, 8 core
    • Serious Priority Corrected on site

      FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

      Chicarones and candy by register in the customer self-service area is not protected from contamination.

      Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination. Action Taken: Foods covered with plastic wrap.

      Code 3-306.11

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Foods in hot holding unit are below the requried 135°F- beans 110, rice 120, pork 126, chicken 73

      Correction: Maintain time/temperature control for safety food at or above 135°F. Action Taken: Manager turned up all dials on hot holding unit and reheated foods.

      Code 3-501.16 (A) (1)

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Milk and meat in walk-in coolers at 42/43, chorizo in cusotmer area at 51, cucumber salad with cut tomato at room temperature- 80 °F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Action Taken: Chorizo was stacked too high, removed high stack. Manager will use time as a public health control for cactus salad- owner emailed information. Manager will monitor walk in cooler temperatueres, they may have been open for an extended period for stocking.

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

    • Serious Priority Corrected on site

      FOOD CONTACT SURFACES - CLEANING FREQUENCY

      Slicers and band saw used with time/temperature controlled for safety food 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. Action Taken: Explained requirement to manager, who stated they will begin to clean every 4 hours.

      Code 4-602.11 (C)

    • Not serious Priority Foundation

      GRINDING RECORDS - PRESENT

      Grinding records for raw ground beef do not exist.

      Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records. Owner emailed sample logs and information.

      Code 3-203.13 (A) and (D)

    • Not serious Priority Foundation Corrected on site

      THERMOMETERS - FOOD - ACCURACY

      Stem thermometer used in food establishment is not accurate to +/- 2°F.

      Correction: Calibrate or replace thermometer. Action Taken: Calibrated thermometer with manager and manager produced new thermometer which was accurate.

      Code 4-203.11

    • Not serious Priority Foundation

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      Only swimming pool test kit available for monitoring sanitizer concentration, which is not suitable..

      Correction: Provide a suitable test kit to allow accurate determination of the sanitization concentration- chlorine.

      Code 4-501.116

    • Not serious Core

      EATING, DRINKING, OR USING TOBACCO

      Half eaten apple on top of meat case in meat department.

      Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

      Code 2-401.11 (A)

    • Not serious Core Corrected on site

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

      Wiping cloth used for wiping surfaces stored on prep surfaces in meat department

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Ensure contatiner is not stored on the floor. Action Taken: Showed manager how to prepare a sanitizing solution at the proper concentration. Manager placed all cloths in solution.

      Code 3-304.14 (B) (1)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Ramen noodles stored on the floor.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      FOOD LABELS - LABEL INFORMATION

      Salsas and guacamole in customer self-service cooler do not have any labeling.

      Correction: Label all customer self-service items. Label information shall include: common name of food, ingredients in order of predominance, and quantity.

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

    • Not serious Core

      THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

      Lunch meat/cheese case and hot holding unit are not equipped with an integral or permanently affixed temperature measuring device.

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

      Code 4-204.112 (B)

    • Not serious Core

      GARBAGE/REFUSE - COVERING RECEPTACLES

      Dumpster lids are not closed.

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

      Code 5-501.113

    • Not serious Core

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Floor and wall juncture in kitchen area is not coved.

      Correction: Provide base coving in this area.

      Code 6-201.13 (A)

    • Not serious Core

      DRYING MOPS

      Mops stored on floor by mop sink.

      Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies. Provide mop hangers if needed.

      Code 6-501.16

  15. Jan 31, 2024 Pre-inspection Follow Up · No items found

    No violations cited.

  16. Oct 26, 2023 Pre-inspection Follow Up · 1 priority, 1 priority foundation, 2 core
    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      10/26/23:No air gap provided on the prep sink in the kitchen. 10/19/23:1. No air gap provided on the prep sink in the kitchen. 2. An air break rather than an air gap is provided at condensation drains at the deli cooler.

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

      Code 5-202.13

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      10/26/23: Large stock pots and cooking vessel are too large to be washed, rinsed, sanitized. 10/19/23: 1. Deli slicer and meat saw are visibly soiled. 2. Large stock pots and cooking vessel are too large to be washed, rinsed, sanitized. 3. Interior of ice machine is heavily soiled with slimy deposits.

      Correction: Maintain food contact surfaces in a clean condition.Provide procedure on how larger pieces of equipment will be cleaned-in-place.

      Code 4-601.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      10/26/23: Handle on the meat walk-in cooler is broken and is not maintained in good repair. 10/19/23: 1. Handle on the meat walk-in cooler is broken and is not maintained in good repair. 2. The metal shelving in the walk-in coolers have flaking paint and exposed rusty spots. 3. All electrical outets/switches in food preparation or food storage areas have broken covers or are missing. 4. Right lid of chest freezer in back storage does not fully close. 5.Display freezer in front of deli does not have a lid.

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

      Code 4-501.11 (A)

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      10/26/23: Basecove is missing at floor wall juncture on the replaced floor/wall in the deli area and under the prep sink. 10/19/23: 1.Several floor tiles in the deli area are missing or damaged with old food debris accumulating in the void space. 2. Several tiles under cooking equipment in the kitchen are missing or damaged. 3. Several tiles along floor wall juncture in kitchen by prep sink are missing or damaged and the vinyl base coving has become detached. 4. Threshold between back storage and the deli is exposed unsealed wood. 5. Several wall shelves and counters are exposed unsealed wood. 6. Acoustical tiles are observed in ceiling over deli department.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.Paint or seal all exposed wood.

      Code 6-201.11

  17. Oct 19, 2023 Pre-inspection · 2 priority, 3 priority foundation, 10 core
    • Serious Priority

      APPROVED PROCEDURES - ROP - FISH

      Reduced oxygen packaging is being used for fish that is not frozen at deli case.

      Correction: Discard fish. Fish is prohibited from being reduced oxygen packaged unless it remains frozen throughout the entire process.

      Code 3-502.12 (C)

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      1. No air gap provided on the prep sink in the kitchen. 2. An air break rather than an air gap is provided at condensation drains at the deli cooler.

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

      Code 5-202.13

    • Not serious Priority Foundation

      EQUIPMENT AND UTENSILS - FOOD CONTACT, ACCESSIBLE FOR CLEANING

      Ice machine is not accessible for cleaning or for proper inspection due to being blocked by chest freezer.

      Correction: Provide utensil or equipment that can be accessed for cleaning and inspection without being disassembled or disassembled with the use of common hand held tools.

      Code 4-202.11 (5)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      1. Deli slicer and meat saw are visibly soiled. 2. Large stock pots and cooking vessel are too large to be washed, rinsed, sanitized. 3. Interior of ice machine is heavily soiled with slimy deposits.

      Correction: Maintain food contact surfaces in a clean condition.Provide procedure on how larger pieces of equipment will be cleaned-in-place.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      CONTROLLING PESTS - TRAPPING DEVICES

      Large accumulation of dead flies on several sticky traps hanging from ceiling.

      Correction: Eliminate pests or insects from food establishment. Discard any potentially contaminated food or single-use items and clean and sanitize potentially affected equipment. Change sticky traps on a more frequent schedule.

      Code 6-501.111 (C)

    • Not serious Core

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

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

      Code 12-201.11 (A) (1)

    • Not serious Core Corrected on site

      FOOD LABELS - PROVIDED

      1. Packages of non-tcs snacks in customer area are not provided with a label. 2. Frozen watermelon drink in grab and go freezer is not provided with a label.

      Correction: Packaged foods shall be labeled as required by law. Action Taken: packaged watermelon drink discarded by PIC.

      Code 3-602.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - CAN OPENERS

      Can opener located in deli area is covered in rust and no longer smooth and easily cleanable.

      Correction: Provide can openers with cutting parts that are readily removable for cleaning and replacement.

      Code 4-202.15

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      1. Handle on the meat walk-in cooler is broken and is not maintained in good repair. 2. The metal shelving in the walk-in coolers have flaking paint and exposed rusty spots. 3. All electrical outets/switches in food preparation or food storage areas have broken covers or are missing. 4. Right lid of chest freezer in back storage does not fully close. 5.Display freezer in front of deli does not have a lid.

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

      Code 4-501.11 (A)

    • Not serious Core

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

      Meat grinder is stored on table adjacent to handwashing sink and is actively being splattered with water when washing hands.

      Correction: Rearrange items on table top OR install splash guards on both sides of the handwashing sink. 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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      1. Several floor tiles in the deli area are missing or damaged with old food debris accumulating in the void space. 2. Several tiles under cooking equipment in the kitchen are missing or damaged. 3. Several tiles along floor wall juncture in kitchen by prep sink are missing or damaged and the vinyl base coving has become detached. 4. Threshold between back storage and the deli is exposed unsealed wood. 5. Several wall shelves and counters are exposed unsealed wood. 6. Acoustical tiles are observed in ceiling over deli department.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.Paint or seal all exposed wood.

      Code 6-201.11

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior delivery door near the mop sink has a large amount of light shining underneath and is not self-closing or tight-fitting.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core

      HANDWASHING AIDS AND DEVICES, USE RESTRICTION

      Soap and single-use toweling is provided at prep sink in kitchen.

      Correction: Remove handwashing aids and devices at unapproved sink and prohibit handwashing at this sink.

      Code 6-301.13

    • Not serious Core

      MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

      1. Pushcart at front of store is gathering clutter and is not being used. 2. Shelving and old equipment scattered throughout the store.

      Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

      Code 6-501.114

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      1. Floor area under stairs at exterior delivery door is heavily soiled with old food debris. 2. Floor in kitchen around large cooking vessel has a large accumulation of grease. 3. Floor wall juncture under toilet room sink is heavily soiled.

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

      Code 6-501.12

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.