RecordWell Data

Tony Chen's Restaurant

4700 WASHINGTON AVE, Racine, WI 53406 · Racine County

78cited violations
16serious tier
8inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
City of Racine Public Health Department
License / ID
RCAN-937M7V
Status
Permitted
Phone
(262) 632-0868
Official record
City of Racine Public Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20264246
20252468
2024282

Inspections

  1. Sep 17, 2026 Re-inspection · 2 priority, 1 priority foundation, 2 core, 5 repeat
    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      09/17/2026- Garlic and oil mixture was observed with an internal temperature of 59°F. 09/02/2026 - Garlic and oil mixture was observed stored at room temperature on the cookline at an internal temperature of 53°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 moved to the prep cooler during inspection. Action Taken: Garlic and oil mixture was discarded during inspection.

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

    • Serious Priority Repeat Corrected on site

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

      09/17/2026 - The chlorine sanitizer in the 3 compartment sinks is not being used according to EPA registered label use instructions and is at 0 PPM. 09/02/2026 -The chlorine is not being used according to EPA registered label use instructions and is at 0 PPM in the sanitize compartment of the warewashing sinks.

      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 chlorine concentration was increased to 50 PPM in the sanitize compartment of the warewashing sinks during inspection. Action Taken: Chlorine was added in the 3 compartment sink to bring it to the appropriate concentration

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      09/17/2026 - Improper cooling methods observed for fried chicken pieces and cooked chicken breast which were cooling in deep pans and covered (cooked grilled chicken only). 09/02/2026 -Improper cooling methods are observed for cooked lomein that was cooling on the counter in a covered container, cooked chicken pieces, eggrolls, and lomein cooling under refrigeration in deep, covered containers.

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

      Code 3-501.15 (A)

    • Not serious Core Repeat Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      09/17/2026 - 1.Tongs observed stored on utility pipe at grill line. 09/02/2026 -1. Utensils stored in stagnant room temperature water in between uses. 2. Tongs stored over utility pipe at grill line. 3. Single-use cups with no handles stored in dry foods. 4. Utensils stored on egg container in between uses.

      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: Tongs were removed from utility pipe and brought to warewashing for washing and sanitizing during inspection.

      Code 3-304.12

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      09/17/2026 - Non-food contact surfaces of equipment handles are soiled with an accumulation of food residue. 09/02/2026 - 1. Non-food contact surfaces of equipment handles are soiled with an accumulation of food residue. 2. Non-food contact surfaces of rolling cart used to store garbage can observed to have an accumulation of grease and food 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)

  2. Sep 2, 2026 Routine · 3 priority, 1 priority foundation, 7 core, 8 repeat
    • Serious Priority Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Fried rice, cooked chicken pieces, cooked lomein and egg rolls in the walk-in cooler which were cooked the previous day, had not cooled in 6 hours and were observed with an internal temperature of 55°F, 52°F, 54°F and 53°F respectively. Egg rolls in the one door cooler which were cooked the previous day, had not cooled in 6 hours and were observed at an internal temperature of 54°F and 51°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. Action Taken: Food items which were cooked the previous day and had not cooled properly, were discarded during inspection.

      Code 3-501.14 (A)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      Garlic and oil mixture was observed stored at room temperature on the cookline at an internal temperature of 53°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 moved to the prep cooler during inspection.

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

    • Serious Priority Repeat Corrected on site

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

      The chlorine is not being used according to EPA registered label use instructions and is at 0 PPM in the sanitize compartment of the warewashing sinks.

      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 chlorine concentration was increased to 50 PPM in the sanitize compartment of the warewashing sinks during inspection.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for cooked lomein that was cooling on the counter in a covered container, cooked chicken pieces, eggrolls, and lomein cooling under refrigeration in deep, covered containers.

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

      Code 3-501.15 (A)

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      1. Utensils stored in stagnant room temperature water in between uses. 2. Tongs stored over utility pipe at grill line. 3. Single-use cups with no handles stored in dry foods. 4. Utensils stored on egg container in between uses.

      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

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

      Wiping cloths used for wiping surfaces stored on prep surfaces throughout the kitchen and prep areas.

      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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Uncovered buckets of food and bags of produce stored on floor in walk-in cooler. Boxes of food stored on floor in walk-in freezer.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Container bottoms stacked on top of uncovered food and coming in to contact with food.

      Correction: Keep exterior of containers away from direct contact with food.

      Code 3-307.11

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      1. Plastic basket storage container used to store food is not smooth and easily cleanable. 2. Rack used to store garbage can is made of wood and is not easily cleanable.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      1. Non-food contact surfaces of equipment handles are soiled with an accumulation of food residue. 2. Non-food contact surfaces of rolling cart used to store garbage can observed to have an accumulation of grease and food 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

      CLEANING, FREQUENCY AND RESTRICTIONS

      Floors throughout facility are soiled with an accumulation of grease. Floors under sinks in the kitchen are soiled with grease and food debris.

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

      Code 6-501.12

  3. Feb 4, 2026 Second Re-inspection · No items found

    No violations cited.

  4. Jan 6, 2026 Re-inspection 2 · 1 priority, 2 priority foundation, 5 core, 8 repeat
    • Serious Priority Repeat Corrected on site

      WHEN TO WASH

      01/06/2026 - Employee was observed not washing hands after removing ear bud from ear. 12/09/2025- Employees were not observed washing hands during re-inspection. 11/13/2025- Employee observed not washing hands after entering and exiting the walk-in cooler and 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 during inspection. Education provided on the importance of hand washing in food service.

      Code 2-301.14

    • 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 cross contamination, holding temperatures, and employee hygiene.

      Correction: The person in charge shall provide food safety training to employees on cross contamination, holding temperatures, and employee hygiene.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Fried chicken pieces observed to be cooling in deep containers in walk-in cooler.

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

      Code 3-501.15 (A)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Various foods and sauces throughout all cold storage units in the 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 Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      01/06/2026- In use knives observed to be stored in the crevice between prep tables. -In use ladle observed to be stored with handle submerged in food in the walk-in cooler. 12/09/2025- In use knives observed to be stored in the crevice between prep tables. 11/13/2025- -In use knives observed to be stored in the crevice between prep tables. -In use ladles observed to be stored in room temperature water.

      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: Utensils were sent to warewashing area.

      Code 3-304.12

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      01/06/2026 - Boxes of food stored on the floor in the walk-in freezer. -Vats of sauces stored uncoved on the floor in the walk-in cooler and walk-in freezer. 12/09/2025 - Boxes of dry goods stored on the floor in the back hallway. Boxes of food stored on the floor in the walk-in freezer. Vats of sauces stored uncovered on the floor in the walk-in cooler. 11/13/2025- Various boxes of dry goods are stored on the floor in the back hallway.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      01/06/2026- Single use cardboard observed to be used as shelf liners. 12/09/2025- Single use cardboard observed to be used as shelf liners. - Plastic grocery style bags used to store food in walk-in freezer. - Opens can reused to store food in walk-in freezer. 11/13/2025- Single use plastic cups observed being reused as food scoops. Single use cardboard observed to be used as shelf liners.

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

    • Not serious Core Repeat

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

      Employee personal items such as clothes, cologne, supplements, and hydrogen peroxide observed to be stored throughout food prep and storage areas.

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

      Code 6-403.11 (B)

  5. Dec 9, 2025 Re-inspection · 4 priority, 5 priority foundation, 12 core, 21 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      12/09/2025- Employees were not observed washing hands during re-inspection. 11/13/2025- Employee observed not washing hands after entering and exiting the walk-in cooler and returning to food prep.

      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

      FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

      Egg rolls and crab rangoons were observed coming into contact with dirty single service utensils.

      Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Single-use and single-service shall be maintained in a sanitary condition. Discard potentially contaminated food items.

      Code 3-304.11

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      12/09/2025- Garlic and oil mixture was stored on the counter on cookline and was cold held at 49°F. Cooked lomein noodles were stored on the prep surface and was cold held at 47°F. 11/13/2025 - Fried chicken pieces in stand-up cooler observed to be cold held at 46°F -Garlic and oil mixture observed to be cold held at 51°F on the prep counter. -Egg noodles observed to be cold held at 46°F on prep counter.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Garlic and oil mixture and cooked lomein noodles were returned to the refrigerator during inspection.

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

    • Serious Priority Repeat Corrected on site

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

      12/09/2025 - The chlorine concentration in the warewashing sink is not being used according to EPA registered label use instructions and is at 10 PPM. 11/13/2025- The chlorine concentration in the warewashing sink 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: Bleach added to sanitize compartment and concentration was corrected to 100 PPM. Action Taken: Bleach added to the sanitize compartment of the warewashing sinks and concentration was corrected to 50 PPM.

      Code 4-501.114 (A) - (E)

    • 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 cross contamination, holding temperatures, and employee hygiene.

      Correction: The person in charge shall provide food safety training to employees on cross contamination, holding temperatures, and employee hygiene.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Repeat Corrected on site

      WHERE TO WASH

      12/09/2025 - Employees were not observed washing hands during the re-inspection. 11/13/2025 -Employee observed washing hands in a three compartment sink.

      Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks. Action Taken: Employee was instructed to utilize designated hand sink for handwashing.

      Code 2-301.15

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Fried chicken pieces observed to be cooling in deep containers in walk-in 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

      Date marking procedures are not being followed in the establishment.

      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

      USING A HANDWASHING SINK - HANDWASHING ONLY

      12/09/2025- Handwashing sink observed to be used to store rubber gloves. 11/13/2025- Handwashing sinks observed to be obstructed with rice maker lids, and rubber gloves.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core Repeat

      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.).

      Code 2-402.11

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Various foods and sauces throughout all cold storage units in the 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 Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      12/09/2025- In use knives observed to be stored in the crevice between prep tables. 11/13/2025- -In use knives observed to be stored in the crevice between prep tables. -In use ladles observed to be stored in room temperature water.

      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: Utensils were sent to warewashing area.

      Code 3-304.12

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

      Containers of rice stored below the handwashing sink and is exposed to splash.

      Correction: Store all food items in areas which are clean and dry and not subject to contamination.

      Code 3-305.11 (A) (1)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      12/09/2025 - Boxes of dry goods stored on the floor in the back hallway. Boxes of food stored on the floor in the walk-in freezer. Vats of sauces stored uncovered on the floor in the walk-in cooler. 11/13/2025- Various boxes of dry goods are stored on the floor in the back hallway.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      FOOD LABELS - BULK FOODS LABELED

      Bulk food containers are not labeled with common name of food.

      Correction: Label food containers with common name of food.

      Code 3-602.11 (C)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      12/09/2025- Rice container lid made of cardboard and rope is not an approved piece of equipment. - Non-food grade containers used to store food throughout establishment including garbage cans used to store dry bulk foods and plastic totes used to store bulk spices. 11/13/2025-Wood saw horse observed in the establishment is not an approved piece of equipment. -Rice container lid made out of cardboard and rope is not an approved piece of equipment. -Non-food grade containers used to store food throughout the establishment.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core Repeat

      WAREWASHING - SINKS - USE LIMITATION

      12/09/2025- The warewashing sink observed being used to prep chicken. 11/13/2025- The warewashing sink is being used improperly for preparing raw chicken and shrimp.

      Correction: Discontinue using warewashing sink compartments for food prep.

      Code 4-501.16

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      12/09/2025- Single use cardboard observed to be used as shelf liners. - Plastic grocery style bags used to store food in walk-in freezer. - Opens can reused to store food in walk-in freezer. 11/13/2025- Single use plastic cups observed being reused as food scoops. Single use cardboard observed to be used as shelf liners.

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

    • Not serious Core Repeat

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Single-use or single-service articles are being stored on the floor in the kitchen and back hallway.

      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

      -Ceiling tiles missing above walk-in cooler. - Floor tiles severely damaged in front of warewashing station.

      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

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

      Employee personal items such as clothes, cologne, supplements, and hydrogen peroxide observed to be stored throughout food prep and storage areas.

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

      Code 6-403.11 (B)

  6. Nov 13, 2025 Routine · 4 priority, 6 priority foundation, 15 core, 2 repeat
    • Serious Priority

      WHEN TO WASH

      Employee observed not washing hands after entering and exiting the walk-in cooler and returning to food prep.

      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

      FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

      Egg rolls and crab rangoons were observed coming into contact with dirty single service utensils.

      Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Single-use and single-service shall be maintained in a sanitary condition. Discard potentially contaminated food items.

      Code 3-304.11

    • Serious Priority

      TCS FOOD - COLD HOLDING

      -Fried chicken pieces in stand-up cooler observed to be cold held at 46°F -Garlic and oil mixture observed to be cold held at 51°F on the prep counter. -Egg noodles observed to be cold held at 46°F on prep counter.

      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 Corrected on site

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

      The chlorine concentration in the warewashing sink 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: Bleach added to sanitize compartment and concentration was corrected to 100 PPM.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on cross contamination, holding temperatures, and employee hygiene.

      Correction: The person in charge shall provide food safety training to employees on cross contamination, holding temperatures, and employee hygiene.

      Code 2-103.11 (N)

    • Not serious Priority Foundation Corrected on site

      WHERE TO WASH

      Employee observed washing hands in an three compartment sink.

      Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks. Action Taken: Employee was instructed to utilize designated hand sink for handwashing.

      Code 2-301.15

    • Not serious Priority Foundation

      THAWING

      Frozen chicken observed to be improperly thawing at room temperature on the prep counter.

      Correction: TCS foods must be thawed under running cold water in prep sink or under refrigeration.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Fried chicken pieces observed to be cooling in deep containers in walk-in 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

      Date marking procedures are not being followed in the establishment.

      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

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sinks observed to be obstructed with rice maker lids, and rubber gloves.

      Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

      Code 5-205.11 (B)

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing bracelets 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

      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.).

      Code 2-402.11

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Various foods and sauces throughout all cold storage units in the 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 Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      -In use knives observed to be stored in the crevice between prep tables. -In use ladles observed to be stored in room temperature water.

      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: Utensils were sent to warewashing area.

      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.

      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

      FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

      Containers of rice stored below the handwashing sink and is exposed to splash.

      Correction: Store all food items in areas which are clean and dry and not subject to contamination.

      Code 3-305.11 (A) (1)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Various boxes of dry goods are stored on the floor in the back hallway.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      FOOD LABELS - BULK FOODS LABELED

      Bulk food container is not labeled with common name of food.

      Correction: Label food containers with common name of food.

      Code 3-602.11 (C)

    • Not serious Core

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      -Wood saw horse observed in the establishment is not an approved piece of equipment. -Rice container lid made out of cardboard and rope is not an approved piece of equipment. -Non-food grade containers used to store food throughout the establishment.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core

      WAREWASHING - SINKS - USE LIMITATION

      The warewashing sink is being used improperly for preparing raw chicken and shrimp.

      Correction: Discontinue using warewashing sink compartments for food prep.

      Code 4-501.16

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Single use plastic cups observed being reused as food scoops. Single use cardboard observed to be used as shelf liners.

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      -Exterior surfaces of prep cooler doors soiled with food debris and grease.

      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 in the kitchen and back hallway.

      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

      SURFACE CHARACTERISTICS - INDOOR AREAS

      -Ceiling tiles missing above walk-in cooler. - Floor tiles severely damaged in front of warewashing station.

      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

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

      Employee personal items such as clothes, cologne, supplements, and hydrogen peroxide observed to be stored throughout food prep and storage areas.

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

      Code 6-403.11 (B)

  7. Dec 6, 2024 Routine · 1 priority, 3 core, 3 repeat
    • Serious Priority Repeat Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      1. Raw chicken is stored over cooked chicken in the 1-door cooler. 2. The container of raw shelled eggs is stored behind the container of RTE vegetables in the 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. Action Taken: The chicken and eggs were re-organized during inspection.

      Code 3-302.11 (A) (1)

    • Not serious Core Repeat Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      1. There is a handle-less bowl stored inside the rice cook. 2. The handle of the scoop in the soup in the walk-in cooler is in contact with the product.

      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: The bowl and handle were removed during inspection.

      Code 3-304.12

    • 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

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

      It was observed that spoons accessible to customers and forks in the kitchen 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)

  8. Jan 5, 2024 Routine · 1 priority, 1 priority foundation, 2 core, 1 repeat
    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw chicken is stored above RTE egg rolls in the 7-up 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: The chicken was moved to a lower shelf during inspection.

      Code 3-302.11 (A) (1)

    • Not serious Priority Foundation Corrected on site

      PACKAGE INTEGRITY

      There is a dented can of bamboo shoots on the storage shelf.

      Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated. Action Taken: The bamboo shoots were discarded during inspection.

      Code 3-202.15

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      A handle-less bowl used as a scoop was stored in the white rice.

      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: The bowl was removed during inspection.

      Code 3-304.12

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Food items are stored on the floor in the walk-in cooler and walk-in freezer.

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

      Code 3-305.11 (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.