RecordWell Data

The Chartroom

209 DODGE ST, Racine, WI 53402 · Racine County

47cited violations
11serious tier
6inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
City of Racine Public Health Department
License / ID
LWIR-CPKTNC
Status
Permitted
Phone
(262) 939-4079
Official record
City of Racine Public Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2025221
20242377
2023283

Inspections

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

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

      8/1/25 - The chlorine concentration in the bar dish machine is not being used according to EPA registered label use instructions and is at 0 PPM 7/1/25 - The chlorine concentration in the bar dish machine is not being used according to EPA registered label use instructions and is at 25 PPM.

      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: Bar glasses must be sanitized in kitchen dish machine or three compartment sink. Action Taken: 8/1/25 - Bar glasses must be sanitized in kitchen dish machine or three compartmentn sink.

      Code 4-501.114 (A) - (E)

    • Not serious Core Repeat Corrected on site

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

      8/1/25 - Wiping cloth used for wiping surfaces stored on prep counter. 7/1/25 - Wiping cloths used for wiping surfaces stored on prep counters and cutting boards.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Action Taken: Cloths were all placed in sanitizer buckets or moved to soiled laundry bag. Action Taken: 8/1/25 - Wiping cloth was placed in a sanitizer bucket.

      Code 3-304.14 (B) (1)

  2. Jul 1, 2025 Routine · No items found

    No violations cited.

  3. May 3, 2024 Re-inspection · 1 priority, 1 priority foundation, 3 core, 5 repeat
    • Serious Priority Repeat Corrected on site

      WHEN TO WASH

      5/3/24: Employee observed not washing hands after changing tasks, touching clothing, and changing gloves. 1/17/24: Employee observed not washing hands after changing tasks, touching clothing/hats, using cellphone, leaving to go outside and coming back into the kitchen, and changing gloves.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Education provided to staff by inspector. All staff washed hands. Action Taken: Discussion about when to wash hands and education provided.

      Code 2-301.14

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      5/3/24: Improper cooling methods are observed for fajita mix which it covered in plastic wrap and is at 76*F. Temperatures are not being monitored during the cooling process. 1/17/24: Improper cooling methods are observed for prime rib and foil wrapped baked potatoes. Temperatures are not being monitored during the cooling process.

      Correction: Food items must be uncovered while cooling (not wrapped in foil), temperatures monitored during the process, and food items covered once a temperature of 41*F or below has been reached. Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Core Repeat

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      5/3/24: There is no approved or current certified food manager for this establishment. 1/17/24: 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 30-days.

      Code 12-201.11 (A) (1)

    • Not serious Core Repeat Corrected on site

      OPEN DRINK CONTAINER

      5/3/24:Uncovered drinking cups observed in food preparation area and hot line. 1/17/24: Drinking cups and open energy drink can without covers were observed in food preparation area and on shelving in warewashing area.

      Correction: Provide approved beverage container with cover in food preparation area. Action Taken: Open drink cup and open energy drink can were relocated and covered. Action Taken: Lids were provided and drinks moved to lower shelf in approved area.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      5/3/24: Boxes of food items are stored on the floor in the walk-in freezer. 1/17/24: Boxes of food items are stored on the floor in the walk-in freezer.

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

      Code 3-305.11 (A) (3)

  4. Jan 17, 2024 Routine · 6 priority, 10 priority foundation, 16 core
    • Serious Priority Corrected on site

      WHEN TO WASH

      Employee observed not washing hands after changing tasks, touching clothing/hats, using cellphone, leaving to go outside and coming back into the kitchen, and changing gloves.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Education provided to staff by inspector. All staff washed hands.

      Code 2-301.14

    • Serious Priority Corrected on site

      FOOD IN A HERMETICALLY SEALED CONTAINER

      Hermetically sealed jam was observed on the dry spice rack. PIC stated it was completed at the establishment and that tomatoes may also be canned from time to time.

      Correction: All low acid or acidified foods in hermetically sealed containers shall come from a licensed food processing plant. Discard unapproved foods. Action Taken: Jam was discarded. Education provided to Staff how canning cannot occur in restaurants and the canned items must come from a licensed food processing plant.

      Code 3-201.12

    • Serious Priority Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed touching ready-to eat food sliced tomato with their bare hands.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Action Taken: Tomato was discarded.

      Code 3-301.11 (B)

    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw chicken stored over ready to eat foods in the 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: Chicken was relocated to bottom shelf.

      Code 3-302.11 (A) (1)

    • Serious Priority Corrected on site

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

      1. Chlorine sanitizer at kitchen low temp dish machine is at 0ppm chlorine. 2. Chlorine sanitizer at bar low temp dish machine is at 0ppm chlorine. 3. Sani bucket is at 0ppm chlorine. 4. Sanitizer dispenser at 3 comparment sink is non-functional due to frozen water pipes.

      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: Training was provided by inspector on proper sanitizer concentration levels and how to check concentrations. 1. Machine was primed and ran until 50ppm chlorine was observed. Ecolab will be servicing the machine. 2. Chemical bo

      Code 4-501.114 (A) - (E)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - STORAGE

      1. Toxic ant spray stored in dry storage above food items. 2. Uncovered Styrofoam cup of unlabeled powder chemical is stored on shelf adjacent to broaster.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: Ant spray was relocated. Powder chemical identified as cleaner for fryers and was relocated to a labeled sealed container.

      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: 1. When and where to wash hands. 2. Proper glove usage. 3. Thawing of vacuumed sealed seafood. 4. Special processes that require additional approvals (ROP) or are not allowed (canning). 5. When to contact the Health Department with a reportable illness. 6. When and how to check/verifiy sanitizer concentrations.

      Correction: The person in charge shall provide food safety training to employees on the items listed above and general food safety.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Corrected on site

      WHERE TO WASH

      Employees observed washing hands in the prep sink adjacent to handwashing sink.

      Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks. Action Taken: Education provided to employees about where to wash hands.

      Code 2-301.15

    • 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: Procedure for V&D clean-up to be emailed with inspection report. Discussed with kitchen staff.

      Code 2-501.11

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for prime rib and foil wrapped baked potatoes. Temperatures are not being monitored during the cooling process.

      Correction: Food items must be uncovered while cooling (not wrapped in foil), temperatures monitored during the process, and food items covered once a temperature of 41*F or below has been reached. Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Corrected on site

      RTE/TCS FOOD - PROPER DATE MARKING

      Multiple food items that require date marking found throughout kitchen, walk-in coolers, and working prep coolers without a datemark.

      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. Action Taken: If known by staff the date that the items were made, then the items were provided with appr

      Code 3-501.17 (A)

    • Not serious Priority Foundation Corrected on site

      WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

      1. No test kit is available for monitoring chlorine sanitizer concentration. 2. Quat-40 test kit has been water damaged and no longer accurate.

      Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Action Taken: Test kits were provided by inspector.

      Code 4-501.116

    • Not serious Priority Foundation Corrected on site

      FOOD CONTACT SURFACES - SOILED

      Mandolin food slicer is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition. Action Taken: Item was re-washed, rinsed, and sanitized.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

      1. There is no hot water available in the restrooms. 2. The 3 compartment warewashing sink water lines are frozen and inoperable. The facility is incapable of meeting the peak demands of the food establishment.

      Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.

      Code 5-103.11

    • Not serious Priority Foundation Corrected on site

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink at bar is blocked with red sanitizer bucket and is unavailable for proper handwashing.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Action Taken: Sani bucket was relocated.

      Code 5-205.11 (A) and (C)

    • Not serious Priority Foundation Corrected on site

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at bar handwashing sinks for hand drying.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Installation of paper towel dispenser completed. Paper towel was provided.

      Code 6-301.12

    • Not serious Core Corrected on site

      HACCP PLAN - NOT IN PLACE

      Food Establishment does not have a required HACCP Plan for reduced oxygen packaging (ROP) for cooked, cooled, ready to eat rice pilaf.

      Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department. Action Taken: All ROP food items were discarded. Education provided by inspector for when a HACCP and/or Variance is required and how to obtain approval.

      Code 1-106.11

    • 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

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing braclets while working with clean equipment and dishware.

      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: Bracelets were removed and hands appropriately washed.

      Code 2-303.11

    • Not serious Core Corrected on site

      OPEN DRINK CONTAINER

      Drinking cups and open energy drink can without covers were observed in food preparation area and on shelving in warewashing area.

      Correction: Provide approved beverage container with cover in food preparation area. Action Taken: Open drink cup and open energy drink can were relocated and covered.

      Code 2-401.11 (B)

    • Not serious Core Corrected on site

      PERSONAL CLEANLINESS - HAIR RESTRAINTS

      Employee noted working in food preparation/cooking area without a hair restraint.

      Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Action Taken: Employees donned hair nets and/or hats.

      Code 2-402.11

    • Not serious Core Corrected on site

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      1. Ready to eat sauces, cooked potatoes, and raw chicken were observed to be unwrapped or uncovered in the walk-in cooler. 2. Several bulk containers of spices that are not in-use do not have covers on dry storage rack.

      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. Action Taken: Covers/lids were provided for food items.

      Code 3-302.11 (A) (4)

    • Not serious Core Corrected on site

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Spices stored in unlabeled containers.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Action Taken: Labels were added to all food items missing labels.

      Code 3-302.12

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Two knives observed being stored wedged between prep cooler and hot holding unit on the cook line.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: Knives were removed to be washed, rinsed, and sanitized. Discussion of proper in-use utensil storage.

      Code 3-304.12

    • Not serious Core 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: Wiping cloth bucket was relocated from floor to bottom shelf.

      Code 3-304.14 (E)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of food items are stored on the floor in the walk-in freezer.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      1. Spatula at grill station has handle that is severly melted, no longer smooth and easily cleanable and is not maintained in good repair. 2. Metal burger press at grill station is missing the handle.

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

      Code 4-501.11 (A)

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean metal pans and plastic tubs 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

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

      It was observed that soup spoons under soup station are stored where the food or lip contact surface could be contaminated.

      Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

      Code 4-904.11 (A)

    • Not serious Core

      LIGHT BULBS - PROTECTIVE SHIELDING

      Lights located in the dry storage area are not shatter resistant or shielded.

      Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs for all lights located in food areas. .

      Code 6-202.11

    • Not serious Core Corrected on site

      INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED

      The insect control device (fly swatter with bug remnants) is located over breading adjacent to broaster.

      Correction: Remove or relocate this device so that it is not over any food prep area. Action Taken: Fly swatter was relocated.

      Code 6-202.13 (B) (1)

    • Not serious Core

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

      Employee personal items such as coats and sweatshirts are being hung on dry storage shelving.

      Correction: Relocate employee storage area to prevent contamination of food, equipment, linens, single-use and single service articles.

      Code 6-403.11 (B)

  5. Aug 14, 2023 Pre-inspection Follow Up · 1 priority, 1 core, 2 repeat
    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Walk-in Cooler outside is cold held at 57°F.

      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)

    • Not serious Core Repeat

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

      The exterior door in the back of the kitchen area is not 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)

  6. Aug 11, 2023 Pre-inspection · 2 priority, 3 priority foundation, 1 core
    • Serious Priority

      TCS FOOD - COLD HOLDING

      Walk-in Cooler outside is cold held at 57°F.

      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

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      Pipes extending in to air gaps on prep sinks, ice machines, and dishmachine.

      Correction: Cut pipes extedning into an air gap on water supply side to protect water supply.

      Code 5-202.13

    • Not serious Priority Foundation

      HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

      Handwashing sink not provided in women's and men's bathrooms.

      Correction: Install an approved handwashing sinks.

      Code 5-203.11

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at men's and women's handwashing sink.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • Not serious Priority Foundation

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at mens/womens handwashing sink for hand drying.

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

      Code 6-301.12

    • Not serious Core

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

      The exterior door in the back of the kitchen area is not 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)

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.