Racine Unified School District - Central Kitchen

Year by year

Inspections

1. Oct 7, 2026 Routine · No items found

   No violations cited.

2. Feb 19, 2026 Re-inspection · No items found

   No violations cited.

3. Feb 19, 2026 Second Inspection · No items found

   No violations cited.

4. Oct 13, 2025 Routine · 2 core
   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing a watch on wrist 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 Corrected on site

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer. Action Taken: Irreversible registering thermostrips were provided by inspector during inspection.

     Code 4-302.13 (B)

5. Mar 25, 2025 Second Inspection · No items found

   No violations cited.

6. Nov 11, 2024 Routine · No items found

   No violations cited.

7. Mar 6, 2024 Re-inspection 2 · No items found

   No violations cited.

8. Mar 6, 2024 Second Inspection · No items found

   No violations cited.

9. Oct 19, 2023 Re-inspection · 1 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     10/19/23: Employee observed not washing hands and changing gloves. 1. After handling boxes with gloved hands. 2. After being outside the building and returning with gloved hands going straight to production line. 3. When changing tasks in the kitchen. 9/26/23: Employee observed not washing hands after: 1. Touching garbage with gloved hands. 2. Wipping nose with tissue with gloved hands. 3. After touching phone with gloved hands.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: All employees were stopped and asked to discard any contaminated food items then appropriately wash hands and reglove. Action Taken: Employees changed gloves and rewashed.

     Code 2-301.14

   • Not serious Priority Foundation Repeat Corrected on site

     PROPER COOLING METHODS - CRITERIA

     10/19/23: Cooling was not observed at time of inspection. Cooling logs are not observed for TCS food items made prior to inspection. Cooling was properly described by PIC. 9/26/23: Improper cooling methods are observed for cooked rice. Rice observed to be covered and stacked in deep plastic totes in the walk-in freezer (approx around 9:50am) and temperature of 164-177*F. Inspectors had PIC relocate rice to shallow metal pans on speedrack to be placed in freezer. Observed rack of rice sitting at room temperature with no temperature control after 2 hours, temperature 100-119*F. Rice was finally handled by PIC to be moved into blast chiller.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Inspector informed PIC that the rice had not met the cooling parameters by reaching 70*F within 2 hours. Rice was discarded.

     Code 3-501.15 (A)

   • Not serious Core Repeat Corrected on site

     PERSONAL CLEANLINESS - JEWELRY

     10/19/23: Several employees noted wearing watches while actively working with food. 9/26/23: Several employee noted wearing braclets, watches, rings on wrists and hands while actively 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. Action Taken: Employees were asked to remove jewerly and rewash hands.

     Code 2-303.11

10. Sep 26, 2023 Routine · 2 priority, 5 priority foundation, 3 core
    • Serious Priority Corrected on site

      WHEN TO WASH

      Employee observed not washing hands after: 1. Touching garbage with gloved hands. 2. Wipping nose with tissue with gloved hands. 3. After touching phone with gloved hands.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: All employees were stopped and asked to discard any contaminated food items then appropriately wash hands and reglove.

      Code 2-301.14

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Cookie hummus made the day prior is in deep pastic totes that are stacked in walk-in cooler and cold held at 46-54°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Hummus was discarded by PIC.

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

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

      The Person in Charge (PIC) is unable demonstrate appropriate managerial control over the process of cooling of foods with staff members.

      Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees. Implement training so staff know how to actively monitor the cooling process.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation Corrected on site

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events.

      Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. Action Taken: Provided by inspector.

      Code 2-501.11

    • Not serious Priority Foundation

      WASHING FRUITS AND VEGETABLES - DEVICES USED FOR CHEMICAL SANITIZATION

      Device for onsite chemical generation for washing fruits and vegetables is not used in accordance with manufacturer's directions and is testing at a pH of 5.5 to 6.0.

      Correction: Use onsite chemical device according to manufacturer's directions. Ideal pH range for produce wash is to be pH <3.5.

      Code 3-302.15 (C)

    • Not serious Priority Foundation Corrected on site

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for cooked rice. Rice observed to be covered and stacked in deep plastic totes in the walk-in freezer (approx around 9:50am) and temperature of 164-177*F. Inspectors had PIC relocate rice to shallow metal pans on speedrack to be placed in freezer. Observed rack of rice sitting at room temperature with no temperature control after 2 hours, temperature 100-119*F. Rice was finally handled by PIC to be moved into blast chiller.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Inspector informed PIC that the rice had not met the cooling parameters by reaching 70*F within 2 hours. Rice was discarded.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Corrected on site

      FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

      No thermometer is present for monitoring temperatures in foods at cooking operation.

      Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food. All employees working with cooking and food temperature monitoring shall be provided with a food thermometer. Action Taken: A probe thermometer was provided by employee from her personal purse.

      Code 4-302.12 (A)

    • Not serious Core Corrected on site

      PERSONAL CLEANLINESS - JEWELRY

      Several employee noted wearing braclets, watches, rings on wrists and hands while actively 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. Action Taken: Employees were asked to remove jewerly and rewash hands.

      Code 2-303.11

    • Not serious Core

      FOOD CONTAMINATION - FOOD PREPARATION

      Fruits and vegetables in produce wash station are subject to potential contamination by the prep sink being soiled with a wet rag and dead earwigs.

      Correction: Remove food from this location or provide alternate methods to protect food from contamination.

      Code 3-305.14

    • Not serious Core

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      Retail food establishment permit posted is expired and from 2022-2023.

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

      Code ATCP 75.06 (1) (b)

11. May 30, 2023 Second Inspection · No items found

    No violations cited.

12. May 11, 2023 Second Inspection · No items found

    No violations cited.