RecordWell Data

Infusino's

3225 RAPIDS DR, Racine, WI 53404 · Racine County

63cited violations
9serious tier
8inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
City of Racine Public Health Department
License / ID
RCAN-8EJK52
Status
Permitted
Phone
(262) 633-3173
Official record
City of Racine Public Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262124
20254455
2024160
2023100

Inspections

  1. Sep 22, 2026 Routine · 4 priority, 3 priority foundation, 5 core, 7 repeat
    • Serious Priority

      HACCP PLAN - SUPPORTING DOCUMENTS

      After a review of the HACCP Plan, supporting documents are not provided or are missing including date marking of ROP (reduced oxygen packaged) meats.

      Correction: Provide supporting documents and any other information as requested by the department or its Agent.

      Code 1-106.12 (E) and (F)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      Cheese stored in the grill line prep cooler top was observed at 45°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Top of prep cooler was closed and instructed to remain closed when not in use. Operator is to check internal food temperatures in an hour to ensure time/temperature control for safety (TCS) to ensure temperatures are coming down. If not, they will move TCS foods to the lower prep coole

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

    • Serious Priority Corrected on site

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

      The chlorine sanitizer at both dishmachines is not being used according to EPA registered label use instructions and is at 0 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: The kitchen dishmachine passed a thermostrip, therefore is sanitizing the dishes with hot water. The bar dishmachine should not be used for sanitizing until it has been repaired and is properly sanitizing with a chlorine conce

      Code 4-501.114 (A) - (E)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - CONDITIONS OF USE - USED

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

      Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Action Taken: Chlorine santizer in the sanitizer bucket was diluted to a concentration of 100 PPM during inspection.

      Code 7-202.12 (A)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Open bags of salad, cut tomatoes, cheese, and other ready-to-eat time/temperature control for safety food throughout establishment were observed to have no date mark.

      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

      Food contact surfaces of meat saw and meat slicer are visibly soiled with food debris.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink in kitchen.

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

      Code 6-301.11

    • Not serious Core Corrected on site

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing a bracelet 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. Action Taken: Employee removed bracelet from wrist during inspection.

      Code 2-303.11

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Uncovered foods were observed throughout facility.

      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 Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      The grill line equipment has a large accumulation of grease and food debris on the sides, underneath, on handles and legs of equipment.

      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

      CONTROLLING PESTS - INSPECTING PREMISE

      Fruit flies prevalent throughout establishment, but heavily concentrated in the bar area.

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

      Code 6-501.111 (B)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floors throughout facility have an accumulation of grease concentrated under equipment and near walls.

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

      Code 6-501.12

  2. Jan 30, 2026 Re-inspection · No items found

    No violations cited.

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

      APPROVED PROCEDURES - VARIANCE FOLLOWED

      11/18/2025- Variance for ROP (reduced oxygen packaged) raw meat is not being followed and documentation is not available for review. Date-marking on ROP products was observed and refrigerator storing ROP products was being visually monitored. 10/28/2025- Variance for ROP (reduced oxygen packaged) raw meat is not being followed and documentation is not available for review by the regulatory authority, including thermometer calibration logs, and temperature logs for the product temperature (per HACCP plan). 08/29/2025 & 10/09/2025- -Variance for ROP (reduced oxygen packaged) raw meat is not being followed and documentation is not available for review by the regulatory authority, including date marking of ROP meat, thermometer calibration logs, and temperature logs for refrigeration unit where ROP meat is stored.

      Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

      Code 1-106.14

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - PROVIDED

      11/18/2025 - Consumer advisory on the menu is missing the disclosure (*) next to the prime rib and burgers that can be undercooked. 10/28/2025- Consumer advisory on the menu is missing the disclosure (*) next to the prime rib and burgers that can be undercooked. 10/09/2025- No consumer advisory provided on menu for prime ribe and burgers. 08/29/2025-No consumer advisory provided on menu for prime rib and burgers.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

      Code 3-603.11 (A)

    • Not serious Core Repeat

      SURFACE CHARACTERISTICS - INDOOR AREAS

      11/18/2025- Tiles observed to be missing on the walls near the prep cooler by the cookline and by the warewashing area. 10/28/2025- Tiles observed to be missing on the walls near the prep cooler by the cookline and by the warewashing area. 10/09/2025-1. Tiles observed to be missing on the walls near the prep cooler by the cookline and by the warewashing area. 2. Light covers observed to be cracked throughout kitchen and prep areas. 08/29/2025-1. Ceiling grates observed to be falling out of ceiling. 2. Tiles observed to be missing on the walls near the prep cooler by the cookline and by the warewashing area. 3. Light covers observed to be cracked throughout kitchen and prep areas.

      Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

      Code 6-101.11

  4. Oct 28, 2025 Re-inspection 2 · 2 priority foundation, 3 core, 3 repeat
    • Not serious Priority Foundation Repeat

      APPROVED PROCEDURES - VARIANCE FOLLOWED

      10/28/2025- Variance for ROP (reduced oxygen packaged) raw meat is not being followed and documentation is not available for review by the regulatory authority, including thermometer calibration logs, and temperature logs for the product temperature (per HACCP plan). 08/29/2025 & 10/09/2025- -Variance for ROP (reduced oxygen packaged) raw meat is not being followed and documentation is not available for review by the regulatory authority, including date marking of ROP meat, thermometer calibration logs, and temperature logs for refrigeration unit where ROP meat is stored.

      Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

      Code 1-106.14

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - PROVIDED

      10/28/2025- Consumer advisory on the menu is missing the disclosure (*) next to the prime rib and burgers that can be undercooked. 10/09/2025- No consumer advisory provided on menu for prime ribe and burgers. 08/29/2025-No consumer advisory provided on menu for prime rib and burgers.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

      Code 3-603.11 (A)

    • Not serious Core Repeat

      SURFACE CHARACTERISTICS - INDOOR AREAS

      10/28/2025- Tiles observed to be missing on the walls near the prep cooler by the cookline and by the warewashing area. 10/09/2025-1. Tiles observed to be missing on the walls near the prep cooler by the cookline and by the warewashing area. 2. Light covers observed to be cracked throughout kitchen and prep areas. 08/29/2025-1. Ceiling grates observed to be falling out of ceiling. 2. Tiles observed to be missing on the walls near the prep cooler by the cookline and by the warewashing area. 3. Light covers observed to be cracked throughout kitchen and prep areas.

      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

      CONTROLLING PESTS - INSPECTING PREMISE

      Flying inspects prevalent throughout establishment.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Provide effective pest control.

      Code 6-501.111 (B)

    • Not serious Core

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      Retail food establishment permit is not posted in a conspicous area.

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

      Code ATCP 75.06 (1) (b)

  5. Oct 9, 2025 Re-inspection · 1 priority, 3 priority foundation, 11 core, 15 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      10/9/2025 - Raw meat stored over marinara sauce in the cooler. 08/29/2025-Raw fish and raw beef stored over lasagna 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.

      Code 3-302.11 (A) (1)

    • Not serious Priority Foundation Repeat

      APPROVED PROCEDURES - VARIANCE FOLLOWED

      Variance for ROP (reduced oxygen packaged) raw meat is not being followed and documentation is not available for review by the regulatory authority, including date marking of ROP meat, thermometer calibration logs, and temperature logs for refrigeration unit where ROP meat is stored.

      Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

      Code 1-106.14

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Cooked foods, cut tomatoes, open bags of salad mix are not date-marked to identify when the food item has exceed the 7 day shelf life.

      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

      CONSUMER ADVISORY - PROVIDED

      No consumer advisory provided or the consumer advisory on menu for prime rib and burgers.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

      Code 3-603.11 (A)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Foods throughout establishment were observed to be unwrapped or uncovered.

      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 Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      10/9/2025- 1. Knives throughout facility were stored by being wedged between 2 pieces of equipment. 2. Clean knives were observed stored in knife holder that was soiled with food debris. 08/29/2025-1. Knives throughout facility were stored by being wedged between 2 pieces of equipment. 2. Clean knives were observed stored in knife holder that was soiled with food debris. 3. Ice scoop in bar area was observed to be stored on wood bar top.

      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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      10/09/2025 - Boxes of food observed stored on the floor in the basement, in the kitchen, in the upstairs and basement walk-in coolers, and the walk-in freezer. 08/29/2025-Boxes of food observed to be stored on the floor in the basement and in the basement walk- in cooler, and in pots on the floor in the walk-in cooler.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the following were observed to be soiled: 1. The exterior of the stand up mixers were soiled with food debris and flour. 2. The exterior of the meat saw was soiled with food debris and food splatter. 3. The basement walk-in cooler had a ceiling that was soiled with dirt, dust and debris. 4. The basement walk-in cooler condenser fans were soiled with dust and debris. 5. The interior of the cookline prep cooler was soiled with dark mildew-like accumulation around the door gasket and food debris on the shelves. 6. The bar cooler interior was observed to have a mold-like substance.

      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

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Single-use or single-service articles are being stored on the floor throughout establishment. Open pizza rounds observed to be stored under the stair well in basement where they could be subject to contamination.

      Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

      Code 4-903.12

    • Not serious Core Repeat

      SURFACE CHARACTERISTICS - INDOOR AREAS

      10/09/2025-1. Tiles observed to be missing on the walls near the prep cooler by the cookline and by the warewashing area. 2. Light covers observed to be cracked throughout kitchen and prep areas. 08/29/2025-1. Ceiling grates observed to be falling out of ceiling. 2. Tiles observed to be missing on the walls near the prep cooler by the cookline and by the warewashing area. 3. Light covers observed to be cracked throughout kitchen and prep areas.

      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

      LIGHT BULBS - PROTECTIVE SHIELDING

      Lights located over warewash and throughout kitchen and prep areas are not shielded and not shatter resistant.

      Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

      Code 6-202.11

    • Not serious Core Repeat

      INTENSITY - LIGHTING

      1. The light intensity in the pizza making area was 17-22 foot candles and less than the required 50 foot candles. 2. The light intensity under the hood in the small prep room was 4 foot candles and less than the required 50 foot candles.

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

      Code 6-303.11

    • Not serious Core Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      Flying inspects prevalent throughout establishment.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Provide effective pest control.

      Code 6-501.111 (B)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      1. The floors, walls and ceiling are soiled with an accumulation of grease, food splatter, and debris. 2. Rubber mats in warewashing area observed to have an accumulation of food debris.

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

      Code 6-501.12

    • Not serious Core Repeat

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      Retail food establishment permit is not posted in a conspicous area.

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

      Code ATCP 75.06 (1) (b)

  6. Aug 29, 2025 Routine · 4 priority, 6 priority foundation, 12 core, 4 repeat
    • Serious Priority Corrected on site

      WHEN TO WASH

      Employee observed not washing hands after removing ear bud from ear and putting it back in ear, and then returning to food prep.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Employee was instructed to wash hands after touching ear buds before returning to food prep.

      Code 2-301.14

    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw fish and raw beef stored over lasagna 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.

      Code 3-302.11 (A) (1)

    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      1. Raw whole muscle beef stored above raw fish in the walk in cooler. 2. Raw sausage over whole muscle beef in the walk in cooler.

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

      Code 3-302.11 (A) (2)

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Garlic and oil mixture is held on the counter at 72°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Garlic and oil mixture was discarded during inspection.

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

    • Not serious Priority Foundation

      APPROVED PROCEDURES - VARIANCE FOLLOWED

      Variance for ROP raw meat is not being followed and documentation is not available for review by the regulatory authority.

      Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

      Code 1-106.14

    • Not serious Priority Foundation

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Fish in reduced oxygen packaging (ROP) is being improperly thawed by thawing in refrigeration without first opening the package.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Cooked foods, cut tomatoes, open bags of salad mix are not date-marked to identify when the food item has exceed the 7 day shelf life.

      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 - PROVIDED

      No consumer advisory provided or the consumer advisory on menu for prime rib and burgers.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

      Code 3-603.11 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      1. Interior of ice machine observed to be soiled with a black, slimey substance. 2. Meat saw blade area has an accumulation of old meat residue.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee handwashing sink in the expo area 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 Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Foods throughout establishment were observed to be unwrapped or uncovered.

      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

      IN-USE UTENSILS, BETWEEN USE STORAGE

      1. Knives throughout facility were stored by being wedged between 2 pieces of equipment. 2. Clean knives were observed stored in knife holder that was soiled with food debris. 3. Ice scoop in bar area was observed to be stored on wood bar top.

      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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of food observed to be stored on the floor in the basement and in the basement walk- in cooler, and in pots on the floor in the walk-in cooler.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of the following were observed to be soiled: 1. The exterior of the stand up mixers were soiled with food debris and flour. 2. The exterior of the meat saw was soiled with food debris and food splatter. 3. The basement walk-in cooler had a ceiling that was soiled with dirt, dust and debris. 4. The basement walk-in cooler condenser fans were soiled with dust and debris. 5. The interior of the cookline prep cooler was soiled with dark mildew-like accumulation around the door gasket and food debris on the shelves. 6. The bar cooler interior was observed to have a mold-like substance.

      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

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Single-use or single-service articles are being stored on the floor throughout establishment. Open pizza rounds observed to be stored under the stair well in basement where they could be subject to contamination.

      Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

      Code 4-903.12

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The handwash sink in the kitchen is not draining properly and is not maintained in good repair.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      1. Ceiling grates observed to be falling out of ceiling. 2. Tiles observed to be missing on the walls near the prep cooler by the cookline and by the warewashing area. 3. Light covers observed to be cracked throughout kitchen and prep areas.

      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

      LIGHT BULBS - PROTECTIVE SHIELDING

      Lights located over warewash and throughout kitchen and prep areas are not shielded and not shatter resistant.

      Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

      Code 6-202.11

    • Not serious Core

      INTENSITY - LIGHTING

      1. The light intensity in the pizza making area was 17-22 foot candles and less than the required 50 foot candles. 2. The light intensity under the hood in the small prep room was 4 foot candles and less than the required 50 foot candles.

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

      Code 6-303.11

    • Not serious Core

      CONTROLLING PESTS - INSPECTING PREMISE

      Flying inspects prevalent throughout establishment.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Provide effective pest control.

      Code 6-501.111 (B)

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      1. The floors, walls and ceiling are soiled with an accumulation of grease, food splatter, and debris. 2. Rubber mats in warewashing area observed to have an accumulation of food debris.

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

      Code 6-501.12

    • Not serious Core

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      Retail food establishment permit is not posted in a conspicous area.

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

      Code ATCP 75.06 (1) (b)

  7. Sep 11, 2024 Routine · 2 priority foundation, 4 core, 4 repeat
    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      The can opener, meat saw, potato spiraler and the interior of the ice machine lid is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation Repeat

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at employee 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 Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Bulk seaosnings were observed to be unwrapped or uncovered.

      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: The seasonings were covered during inspection,

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes of food 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

      VENTILATION HOOD SYSTEM - DROP PREVENTION

      The exhaust ventilation hood system is soiled with grease.

      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

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The basement shelving is not cleaned on a frequent basis and have food residue on them.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

  8. Jun 2, 2023 Re-inspection 2 · No items found

    No violations cited.

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.