RecordWell Data

Chloe's Cafe INC

2920 TAYLOR AVE, Racine, WI 53405 · Racine County

52cited violations
10serious tier
7inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
City of Racine Public Health Department
License / ID
QSHN-DDUKCX
Status
Permitted
Phone
(224) 237-2441
Official record
City of Racine Public Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026262
20255468

Inspections

  1. Apr 2, 2026 Re-inspection · No items found

    No violations cited.

  2. Mar 19, 2026 Routine · 2 priority, 1 priority foundation, 3 core, 4 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw eggs stored above sour cream and cheeses in bar prep 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.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat

      DATE MARKING - DISPOSITION

      Deli meats in four door prep cooler are not provided with a date mark.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Not serious Priority Foundation Corrected on site

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at bar handwashing sink.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap provided during inspection.

      Code 6-301.11

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      In use tongs and ladles observed to be stored hanging off of cart handle in the walk way exposing the utensils to potential contamination.

      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.

      Code 3-304.12

    • Not serious Core Repeat Corrected on site

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Cracked food containers observed in prep area.

      Correction: Repair equipment to good condition or remove from premise. Action Taken: Cracked containers discarded during inspection.

      Code 4-501.11 (A)

    • Not serious Core

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

      Employee items such as phones and jackets observed to be stored on food prep surfaces and storage shelves.

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

      Code 6-403.11 (B)

  3. Jun 18, 2025 Re-inspection · 2 priority foundation, 1 core, 3 repeat
    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement to identify which food items can be served raw or undercooked. .

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

      Code 3-603.11 (B)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Food contact surface of deli slicer is is visibly soiled with old food.

      Correction: Maintain food contact surfaces in a clean condition. Completely disassemble deli slicer for proper washing, rinsing, sanitizing.

      Code 4-601.11 (A)

    • Not serious Core Repeat

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

      Wiping cloth used for wiping surfaces stored on prep counters and under cuttingboards.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

  4. Apr 30, 2025 Routine · 8 priority, 6 priority foundation, 9 core
    • Serious Priority Corrected on site

      WHEN TO WASH

      Employee observed not washing hands before putting on gloves and changing gloves.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Verbal education provided to employees about handwashing and when to wash.

      Code 2-301.14

    • Serious Priority Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed handling ready-to eat cooked potato cubes 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: Potatoes were discarded by PIC.

      Code 3-301.11 (B)

    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Ready to eat food items stored under raw shelled eggs.

      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.

      Code 3-302.11 (A) (1)

    • Serious Priority

      COOLING - COOLING FROM AMBIENT TEMPERATURES

      Diced melon cubes prepared at ambient temperature in prep cooler are at 47°F and have not cooled to 41°F within 4 hours.

      Correction: Discard the food item. Food shall be cooled to 41°F within 4 hours.

      Code 3-501.14 (B)

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Cooked diced cube potatoes are hot held at 60°F

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Potatoes were discarded by PIC.

      Code 3-501.16 (A) (1)

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Chicken noodle soup made the day prior is cold held at 54°F in prep cooler.

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

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

    • Serious Priority

      DATE MARKING - DISPOSITION

      Ready to eat food throughout facility is not provided with a date mark.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

      Code 3-501.18 (A)

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

      Plumbing system not provided with a backflow prevention device at the mop sink.

      Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

      Code 5-203.14

    • Not serious Priority Foundation Corrected on site

      DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

      Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

      Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness. Action Taken: Education provided through discussion. Fact sheet will be emailed with report.

      Code 2-102.11 (C) (2)

    • Not serious Priority Foundation

      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.

      Code 2-501.11

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for chicken broth in large plastic cambro with very little ice in an ice bath.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Use small shallow metal pans on ice or purchase ice wand.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Food items requiring date marking are not provided with a date.

      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

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement to identify which food items can be served raw or undercooked. .

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

      Code 3-603.11 (B)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Food contact surface of deli slicer is is visibly soiled with old food.

      Correction: Maintain food contact surfaces in a clean condition. Completely disassemble deli slicer for proper washing, rinsing, sanitizing.

      Code 4-601.11 (A)

    • Not serious Core

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in food preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Various containers of seasonings and squeeze bottles full of liquid are stored in unlabeled containers/bottles.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      In use spatulas stored at cook line are stored in a metal container with water at 85-95°F.

      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.

      Code 3-304.12

    • Not serious Core

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

      Wiping cloth used for wiping surfaces stored on prep counters and under cuttingboards.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core

      WIPING CLOTHS - USE LIMITATION - CLOTHS USED FOR WIPING COUNTERS LAUNDERED DAILY

      Wiping cloths used for wiping surfaces and equipment are heavily soiled.

      Correction: Cloths used for wiping counters and equipment shall be laundered daily.

      Code 3-304.14 (B) (2)

    • 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: High temperature test strips were provided by inspector.

      Code 4-302.13 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Top hinges of prep coolers are loose and not maintained in good repair.

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

      Code 4-501.11 (A)

    • Not serious Core

      FOOD CONTACT SURFACES - MICROWAVE CLEANED

      Cavity and door of microwave are soiled with old food splatter and debris.

      Correction: Clean and maintain microwave at least every 24 hours.

      Code 4-602.12 (B)

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at bar handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

  5. Mar 18, 2025 Pre-inspection Follow Up · 3 core
    • 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

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      3/18/25 1. Food−contact surfaces of deli slicer has encrusted soil accumulations and old food debris. 2/28/25 1. Food−contact surfaces of deli slicer has encrusted soil accumulations and old food debris. 2. Food-contact surfaces of cheese slicer/shredder has a spider living in the barrel and is soiled.

      Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

      Code 4-601.11 (B)

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      3/18/24 Observed chipping or missing paint on basement floor. 2/18/25 1. Observed unsealed, unpainted wood shelf at bar area. 2. Observed wall behind ice bin and drainboard to be unsealed, unpainted wood. 3. Observed raw wood corners of wall adjacent to handsink sink at bar. 4. Observed chipping, damaged, or missing paint at server coffee area and ceiling at dishmachine area. 5. Observed chipping or missing paint on basement floor. 6. Observed damaged light switch at coffee area. 7. Observed damaged/chipped/missing tiles at the coffee area and on platform under dishmachine.

      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

  6. Feb 18, 2025 Pre-inspection · 2 priority foundation, 5 core
    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at employee handwashing sink at bar.

      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 employee handwashing sink at bar 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

      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

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Clear containers were observed to be cracked and chipping.

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

      Code 4-501.11 (A)

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      Various areas need attention, repair so they are smooth, easily cleanable and nonabsorbent. - Raw wood ledge in the bar area. - Raw wood behind cooler and sink in the bar area - Panel is not fully sealed to the wall next to bar handsink. - Raw wood on the tool hanging mechanism in the kitchen. - Upper edge of door frame next to the dish machine has peeling paint. - Grout needed to fill in cracked tiles near the coffee station cooler, and the ledge of the dish machine platform.

      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

      HANDWASHING SIGNAGE

      No handwashing signage provided at bar handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

    • Not serious Core

      INTENSITY - LIGHTING

      The light intensity in the coffee prep station must be increased. Replace the second bulb in this area.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

  7. Feb 18, 2025 Pre-inspection · 2 priority foundation, 8 core
    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink at bar.

      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 employee handwashing sink at bar 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

      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

      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 or temperature test strips. Action Taken: High temperature test strips were provided by inspector.

      Code 4-302.13 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Several cambros observed to be chipping and are not maintained in good repair.

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

      Code 4-501.11 (A)

    • Not serious Core

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      1. Food−contact surfaces of deli slicer has encrusted soil accumulations and old food debris. 2. Food-contact surfaces of cheese slicer/shredder has a spider living in the barrel and is soiled.

      Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

      Code 4-601.11 (B)

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      1. Observed unsealed, unpainted wood shelf at bar area. 2. Observed wall behind ice bin and drainboard to be unsealed, unpainted wood. 3. Observed raw wood corners of wall adjacent to handsink sink at bar. 4. Observed chipping, damaged, or missing paint at server coffee area and ceiling at dishmachine area. 5. Observed chipping or missing paint on basement floor. 6. Observed damaged light switch at coffee area. 7. Observed damaged/chipped/missing tiles at the coffee area and on platform under dishmachine.

      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

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

      The exterior screen door in the kitchen 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 SIGNAGE

      No handwashing signage provided at bar handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

    • Not serious Core

      INTENSITY - LIGHTING

      1. The light intensity in the coffee/ice machine room is less than 50 foot candles. 2. The light intensity in the basement dry storage and chemical storage is less than 10 foot candles.

      Correction: Provide the correct lighting intensity in all work and storage areas. Replace any burnt out lightbulbs.

      Code 6-303.11

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.