RecordWell Data

Asian Buffet

3701 DURAND AVE 225A, Racine, WI 53405 · Racine County

106cited violations
23serious tier
12inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
City of Racine Public Health Department
License / ID
LWIR-CHTKGX
Status
Permitted
Phone
(917) 355-6158
Official record
City of Racine Public Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20264212
202544313
20243387
2023141

Inspections

  1. Sep 15, 2026 Re-inspection 2 · 1 core, 1 repeat
    • Not serious Core Repeat Corrected on site

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      09/15/2026 - Mechanical refrigeration of cold wells on the buffet lines are not working, however, establishment is using time as a public health control (TPHC) for cold TCS (time/temperature control for safety) foods on buffet lines. TPHC plan in place and being adhered to. 8/24/2026 - Mechanical refrigeration of cold wells on the buffet lines are not working, however, establishment is using time as a public health control (TPHC) for cold TCS (time/temperature control for safety) foods on buffet lines. TPHC plan in place and being followed. 8/4/2026 - Mechanical refrigeration of cold wells on the buffet lines are not working.

      Correction: Repair equipment to good condition or remove from premise. Action Taken: Using time as a public health control (TPHC) for cold TCS (time/termperature for safety) foods on buffet line. TPHC plan in place and being adhered to.

      Code 4-501.11 (A)

  2. Aug 24, 2026 Re-inspection · 1 priority foundation, 3 core, 2 repeat
    • Not serious Priority Foundation Repeat Corrected on site

      PROPER COOLING METHODS - CRITERIA

      8/24/2026 - Improper cooling methods observed for cooked lomein noodles which were cooled in deep, covered plastic containers in the walk-in cooler. 8/4/2026 -Improper cooling methods are observed for macaroni and cheese which was cooling in a deep, covered plastic container in the walk-in cooler.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Macaroni and cheese was split into two, larger containers and left uncovered in the walk-in cooler for the remainder of the cooling process during inspection.

      Code 3-501.15 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      8/24/2026 - Mechanical refrigeration of cold wells on the buffet lines are not working, however, establishment is using time as a public health control (TPHC) for cold TCS (time/temperature control for safety) foods on buffet lines. TPHC plan in place and being followed. 8/4/2026 - Mechanical refrigeration of cold wells on the buffet lines are not working.

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

      Code 4-501.11 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The ventilation hood in the kitchen is not cleaned on a frequent enough basis and observed having an accumulation of grease.

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

      Code 4-602.13

    • Not serious Core Repeat

      CONTROLLING PESTS - HARBORAGE CONDITIONS

      Outside of kitchen door observed to have a large accumulation of cardboard which provide harborage conditions for insects and rodents.

      Correction: Remove all unnecessary items from this area to minimize harborage for pests.

      Code 6-501.111 (D)

  3. Aug 4, 2026 Routine · 2 priority, 6 priority foundation, 7 core, 6 repeat
    • Serious Priority Repeat Corrected on site

      TCS FOOD - HOT HOLDING

      Several time/temperature control for safety (TCS) food items on the buffet lines observed to be hot held below 135°F including: BBQ chicken hot held at 110°F. Cheesy mushrooms hot held at 108-112°F. Veggie egg foo young hot held at 110°F.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Food items that were improperly hot held were discarded during inspection.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      Several time/temperature for safety (TCS) food items were cold held above 41°F including: Garlic in oil cold held at 66°F on ice in the Hibachi area. Garlic in oil cold held at 75°F on the cook line. Chocolate mouse dessert cole held on the buffet line at 66°F. Ranch dressing cold held on the buffet line at 51°F. Brocolli slaw cold held at 58°F on the buffet line. Cantaloupe cold held at 55°F on the buffet line. Crab meat cold held at 45°F on the buffet line.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Garlic in oil mixtures were discarded during inspection. Improperly cold held TCS foods on the buffet line were marked with the time they were removed from refrigeration, and would be consumed or discarded within 4 hours, using time as a public health control (TPHC).

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

    • Not serious Priority Foundation

      PERSON IN CHARGE - HOT AND COLD HOLDING

      The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

      Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

      Code 2-103.11 (I)

    • Not serious Priority Foundation

      WHERE TO WASH

      Employee observed washing hands in a prep sink.

      Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

      Code 2-301.15

    • Not serious Priority Foundation Repeat Corrected on site

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for macaroni and cheese which was cooling in a deep, covered plastic container in the walk-in cooler.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Macaroni and cheese was split into two, larger containers and left uncovered in the walk-in cooler for the remainder of the cooling process during inspection.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

      Handwashing sink not provided in dining area where food preparation was observed.

      Correction: Install an approved handwashing sink or cease food operations in dining area. Food preparation should only occur in kitchen areas where handwashing facilities are readily accessible.

      Code 5-203.11

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - HANDWASHING ONLY

      Handwashing sink observed to be used to clean pizza cutter during inspection.

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

      Code 5-205.11 (B)

    • Not serious Priority Foundation Repeat Corrected on site

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink near wok station.

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

      Code 6-301.11

    • 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 Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      1. Ice scoops in customer area observed to be stored in stagnant water in between uses. 2. Several single-use cups used as scoops and observed in the food including in the rice cooker, flour, and sugar.

      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

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Mechanical refrigeration of cold wells on the buffet lines are not working.

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

      Code 4-501.11 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The ventilation hood in the kitchen is not cleaned on a frequent enough basis and observed having an accumulation of grease.

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

      Code 4-602.13

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

      The back door in the kitchen was propped open allowing the potential entrance of insects or rodents.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code 6-202.15 (A) (1)

    • Not serious Core

      CONTROLLING PESTS - HARBORAGE CONDITIONS

      Outside of kitchen door observed to have a large accumulation of cardboard which provide harborage conditions for insects and rodents.

      Correction: Remove all unnecessary items from this area to minimize harborage for pests.

      Code 6-501.111 (D)

    • Not serious Core

      STORING MAINTENANCE TOOLS

      Maintenance tools observed to be improperly stored on cooking equipment in the kitchen.

      Correction: Remove maintenance tools from areas that can conatminate food, equipment, linens, single-use or single service articles.

      Code 6-501.113

  4. Jan 6, 2026 Re-inspection 2 · 1 priority foundation, 1 repeat
    • Not serious Priority Foundation Repeat Corrected on site

      PROPER COOLING METHODS - CRITERIA

      01/06/2026- Improper cooling methods observed for macaroni and cheese that were observed cooling in large, deep colanders in the walk-in cooler. 12/22/2025- Improper cooling methods observed for sweet and sour chicken and cooked lomein that were cooled in deep, plastic containers and covered in plastic wrap in the walk-in cooler and 2 door upright cooler. 12/08/2025 - Improper cooling methods observed for sweet and sour chicken cooling in deep, plastic containers covered in plastic wrap in the walk-in cooler and 2 door upright cooler. 11/10/2025-1. Improper cooling methods observed for sweet and sour chicken cooling in deep, plastic containers covered in plastic wrap in the walk-in cooler. 2. Improper cooling methods observed for sweet and sour chicken left on pan on counter, containing large mounds of cooked chicken.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Chicken cooling on counter was switched to shallow pans and put in walk-in cooler during inspection. Education provided on proper cooling methods during inspection. Cooling methods fact sheets provided in English, Spanish and Mandarin.

      Code 3-501.15 (A)

  5. Dec 22, 2025 Re-inspection 2 · 2 priority, 1 priority foundation, 2 core, 5 repeat
    • Serious Priority Repeat Corrected on site

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

      12/22/2025- Raw fish stored over cooked lomein noodles and soy sauce in the walk-in cooler. 12/08/2025- Raw fish stored over macaroni and cheese and over broccoli in walk-in cooler. Raw shrimp and raw ground pork stored over sprouts in walk-in cooler. 11/10/2025-Raw chicken over shrimp and raw beef in walk in cooler. Raw pork over fish in 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. Action Taken: Raw fish was moved away from the ready to eat foods in the walk-in cooler.

      Code 3-302.11 (A) (2)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      12/08/2025- Garlic and oil mixture was cold held out at room temperature at 47°F. 11/10/2025- 1. Sushi is cold held on ice at 53-58°F. 2. Cooked peas and carrots, raw chicken and cooked imitation crab were cold held in the 2 door prep cooler at 43°F, 45°F and 44°F, respectively. 3. Crab salad on the buffet line was cold held at 46°F. 4. Cooked lomein noodles were cold held out on prep surface at 57°F. 5. Garlic and oil mixture was cold held out at room temperature on cookline at 66°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Sushi and crab salad to use time as a public health control and discard within 4 hours of being removed from temperature control. Prep cooler items were moved to walk-in cooler. Cooked lomein and garlic/oil mixture were discarded during inspection. Action Taken: Garlic and oil mixture

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

    • Not serious Priority Foundation Repeat Corrected on site

      PROPER COOLING METHODS - CRITERIA

      12/22/2025- Improper cooling methods observed for sweet and sour chicken and cooked lomein that were cooled in deep, plastic containers and covered in plastic wrap in the walk-in cooler and 2 door upright cooler. 12/08/2025 - Improper cooling methods observed for sweet and sour chicken cooling in deep, plastic containers covered in plastic wrap in the walk-in cooler and 2 door upright cooler. 11/10/2025-1. Improper cooling methods observed for sweet and sour chicken cooling in deep, plastic containers covered in plastic wrap in the walk-in cooler. 2. Improper cooling methods observed for sweet and sour chicken left on pan on counter, containing large mounds of cooked chicken.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Chicken cooling on counter was switched to shallow pans and put in walk-in cooler during inspection. Education provided on proper cooling methods during inspection. Cooling methods fact sheets provided in English, Spanish and Mandarin.

      Code 3-501.15 (A)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      12/22/2025 - Foods throughout facility observed to be uncovered or unwrapped. 12/08/2025 - Foods throughout facility observed to be uncovered or unwrapped. 11/10/2025 - Sauces on bottom shelf of prep table and other foods throughout facility 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

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of hood baffles on both ventilation hoods are soiled with a build up of 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)

  6. Dec 8, 2025 Re-inspection · 5 priority, 2 priority foundation, 4 core, 11 repeat
    • Serious Priority Repeat Corrected on site

      WHEN TO WASH

      Employee observed not washing hands after coming in from outside and returning to working with food. Employee observed not washing hands after touching face mask.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Employees were instructed during inspection to wash hands after switching tasks or if hands become contaminated.

      Code 2-301.14

    • Serious Priority Repeat

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

      12/08/2025- Raw fish stored over macaroni and cheese and over broccoli in walk-in cooler. Raw shrimp and raw ground pork stored over sprouts in walk-in cooler. 11/10/2025-Raw chicken over shrimp and raw beef in walk in cooler. Raw pork over fish in 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 Repeat Corrected on site

      TCS FOOD - HOT HOLDING

      12/08/2025- Cooked crab legs were observed hot holding at wok station on cookline at 86-125°F. 11/10/2025- Cooked rice is hot held at 99°F out on counter in hibachi station.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Cooked rice was discarded during inspection. Action Taken: Cooked crab legs were reheated to 165°F during inspection. Education on proper hot holding provided.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      12/08/2025- Garlic and oil mixture was cold held out at room temperature at 47°F. 11/10/2025- 1. Sushi is cold held on ice at 53-58°F. 2. Cooked peas and carrots, raw chicken and cooked imitation crab were cold held in the 2 door prep cooler at 43°F, 45°F and 44°F, respectively. 3. Crab salad on the buffet line was cold held at 46°F. 4. Cooked lomein noodles were cold held out on prep surface at 57°F. 5. Garlic and oil mixture was cold held out at room temperature on cookline at 66°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Sushi and crab salad to use time as a public health control and discard within 4 hours of being removed from temperature control. Prep cooler items were moved to walk-in cooler. Cooked lomein and garlic/oil mixture were discarded during inspection. Action Taken: Garlic and oil mixture

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

    • Serious Priority Repeat

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      12/08/2025 - No air gap provided on soda machines, prep sink and the second buffet line nearest the soda machines. 11/10/2025- No air gap provided on wok station, soda machines, prep sink, and the second buffet line nearest the soda machines.

      Correction: Provide an air gap on water supply side to protect water supply.

      Code 5-202.13

    • Not serious Priority Foundation Repeat Corrected on site

      PROPER COOLING METHODS - CRITERIA

      12/08/2025 - Improper cooling methods observed for sweet and sour chicken cooling in deep, plastic containers covered in plastic wrap in the walk-in cooler and 2 door upright cooler. 11/10/2025-1. Improper cooling methods observed for sweet and sour chicken cooling in deep, plastic containers covered in plastic wrap in the walk-in cooler. 2. Improper cooling methods observed for sweet and sour chicken left on pan on counter, containing large mounds of cooked chicken.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Chicken cooling on counter was switched to shallow pans and put in walk-in cooler during inspection. Education provided on proper cooling methods during inspection. Cooling methods fact sheets provided in English, Spanish and Mandarin.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat Corrected on site

      FOOD CONTACT SURFACES - SOILED

      12/08/2025 - Food contact surfaces of the meat slicer are soiled with food debris. 11/10/2025- 1. Food contact surface of the meat slicer and can opener are visibly soiled with food debris. 2. Ice shutes of soda machines are soiled with a black, mildew-like substance.

      Correction: Maintain food contact surfaces in a clean condition. Action Taken: Food contact surfaces of the meat slicer were cleaned and sanitized during inspection. The can opener and ice shutes on soda machines were observed to be clean.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      12/08/2025 - Foods throughout facility observed to be uncovered or unwrapped. 11/10/2025 - Sauces on bottom shelf of prep table and other foods throughout facility 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

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of hood baffles on both ventilation hoods are soiled with a build up of 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 Repeat

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Large bowls observed to be stored in the uncovered elevator shaft, are subject to potential contamination.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core Repeat

      TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES

      Employee restroom observed to have a toilet that is soiled.

      Correction: Clean plumbing fixtures as often as necessary to keep them clean.

      Code 6-501.18

  7. Nov 10, 2025 Routine · 5 priority, 7 priority foundation, 10 core, 8 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Employee observed not washing hands after coming in from outside and returning to working with food. Employee observed not washing hands after touching face mask.

      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

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

      Raw chicken over shrimp and raw beef in walk in cooler. Raw pork over fish in 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 Repeat Corrected on site

      TCS FOOD - HOT HOLDING

      Cooked rice is hot held at 99°F out on counter in hibachi station.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Cooked rice was discarded during inspection.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      1. Sushi is cold held on ice at 53-58°F. 2. Cooked peas and carrots, raw chicken and cooked imitation crab were cold held in the 2 door prep cooler at 43°F, 45°F and 44°F, respectively. 3. Crab salad on the buffet line was cold held at 46°F. 4. Cooked lomein noodles were cold held out on prep surface at 57°F. 5. Garlic and oil mixture was cold held out at room temperature on cookline at 66°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Sushi and crab salad to use time as a public health control and discard within 4 hours of being removed from temperature control. Prep cooler items were moved to walk-in cooler. Cooked lomein and garlic/oil mixture were discarded during inspection.

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

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on wok station, soda machines, prep sink, and the second buffet line nearest the soda machines.

      Correction: Provide an air gap on water supply side to protect water supply.

      Code 5-202.13

    • Not serious Priority Foundation Repeat Corrected on site

      PROPER COOLING METHODS - CRITERIA

      1. Improper cooling methods observed for sweet and sour chicken cooling in deep, plastic containers covered in plastic wrap in the walk-in cooler. 2. Improper cooling methods observed for sweet and sour chicken left on pan on counter, containing large mounds of cooked chicken.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Chicken cooling on counter was switched to shallow pans and put in walk-in cooler during inspection. Education provided on proper cooling methods during inspection. Cooling methods fact sheets provided in English, Spanish and Mandarin.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Macaroni and cheese was not marked with the date that it was prepared.

      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

      FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

      No thermometer is present for monitoring temperatures in foods.

      Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

      Code 4-302.12 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      1. Food contact surface of the meat slicer and can opener are visibly soiled with food debris. 2. Ice shutes of soda machines are soiled with a black, mildew-like substance.

      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 the employee restroom.

      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 near cookline 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 Priority Foundation Corrected on site

      TOXIC SUBSTANCES - WORKING CONTAINERS

      Spray bottle of cleaner not labeled with common name of product.

      Correction: Label working containers with the common name of the material used. Action Taken: Spray bottle of cleaner was labeled during inspection.

      Code 7-102.11

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Sauces on bottom shelf of prep table and other foods throughout facility 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

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Sugar is stored in large bin not labeled with common name. Various sauces throughout facility 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.

      Code 3-302.12

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      1. Utensils stored in containers of water at the hibachi grill and the ice cream rolling station, both observed to be 71°F. 2. Spoon stored with handle touching mango at ice cream rolling station. 3. Scoops stored with handle touching flour in the bulk flour bins.

      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

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Prep cooler is not maintaining a temperature of 41 degrees F or below.

      Correction: Repair equipment to good condition or remove from premise. Do not store Time/Temperature for Safety (TCS) foods in prep cooler until it is consistently maintaining a temperature of 41 degrees F or below.

      Code 4-501.11 (A)

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Single-use cups were used as scoops in various food products throughout the facility.

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

      Code 4-502.13 (A)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of hood baffles on both ventilation hoods are soiled with a build up of 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

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Large bowls observed to be stored in the uncovered elevator shaft, are subject to potential contamination.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

      Single-use or single-service articles are being stored in on the floor in the back storage room.

      Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Scoops must have a handle and be durable.

      Code 4-903.12

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      Ceiling tiles throughout facility were missing and/or not properly in place.

      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

      TOILET FACILITIES - CLEANING OF PLUMBING FIXTURES

      Employee restroom observed to have a toilet that is soiled.

      Correction: Clean plumbing fixtures as often as necessary to keep them clean.

      Code 6-501.18

  8. Feb 14, 2025 Re-inspection 2 · 1 priority, 1 priority foundation, 3 core, 5 repeat
    • Serious Priority Repeat Corrected on site

      WHEN TO WASH

      2/14/25- Employees observed not washing hands between changing gloves or changing tasks. 12/19/24- Employee observed not washing hands after touching the garbage can and returning to work with food. 12/3/24- Employee observed not washing hands after moving cooling chicken from elevator shaft to walk-in cooler and returning to work.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Employee was reminded to wash hands before returning to work and washed after they were reminded.

      Code 2-301.14

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      2/14/25- Deli slicer is visibly soiled with meat debris. Observed both ice machines are clean and no longer soiled. 12/19/24- Deli slicer and both ice machines are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

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

      2/14/25- Upon inspection, observed wiping cloths throughout the kitchen and on prep surfaces and not in wiping clothes. 12/3/24- Several wiping cloths used for wiping surfaces stored on prep table. 12/19/24- Wiping cloths observed to be stored under cutting boards on prep tables throughout kitchen.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      1. The floor of the walk-in cooler contains multiple divots and is not smooth and easily cleanable. 2. There are multiple cracked and chipped floor tiles throughout kitchen specifically outside the walk-in cooler and beneath the warewashing machine.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      INTENSITY - LIGHTING

      The light intensity in the Walk-in cooler is insufficient (<10FC).

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

      Code 6-303.11

  9. Dec 19, 2024 Re-inspection · 1 priority, 1 priority foundation, 3 core, 5 repeat
    • Serious Priority Repeat Corrected on site

      WHEN TO WASH

      12/19/24- Employee observed not washing hands after touching the garbage can and returning to work with food. 12/3/24- Employee observed not washing hands after moving cooling chicken from elevator shaft to walk-in cooler and returning to work.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Employee was reminded to wash hands before returning to work and washed after they were reminded.

      Code 2-301.14

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Deli slicer and both ice machines are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

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

      12/3/24- Several wiping cloths used for wiping surfaces stored on prep table. 12/19/24- Wiping cloths observed to be stored under cutting boards on prep tables throughout kitchen.

      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

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      1. The floor of the walk-in cooler contains multiple divots and is not smooth and easily cleanable. 2. There are multiple cracked and chipped floor tiles throughout kitchen specifically outside the walk-in cooler and beneath the warewashing machine.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      INTENSITY - LIGHTING

      The light intensity in the Walk-in cooler is insufficient (<10FC).

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

      Code 6-303.11

  10. Dec 3, 2024 Routine · 5 priority, 6 priority foundation, 14 core
    • Serious Priority

      WHEN TO WASH

      Employee observed not washing hands after moving cooling chicken from elevator shaft to walk-in cooler and returning to work.

      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 Corrected on site

      TCS FOOD - HOT HOLDING

      BBQ chicken, cheese mushrooms, and pizza in steam table are hot held at 111, 108, and 100°F respectively.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: All foods improperly hot held were discarded during inspection.

      Code 3-501.16 (A) (1)

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Milk and Horchata in drink dispensers are cold held at 57 and 50°F respectively. Shrimp, crab meat, mussles and cut melon in cold well are cold held at 51, 50, 53 and 50°F respectively. Cabbage, eggs, lo mein noodles, on the counter all cold held at 51, 62, and 50°F respectively.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Food and drinks held above 41*F were discarded.

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

    • Serious Priority

      DATE MARKING - DISPOSITION

      Cut tomatoes, cut melons, crab legs, marinating chicken, and crawfish in walk-in 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)

    • Serious Priority Corrected on site

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

      The chlorine sanitizer in the three compartment 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 was added to sanitizer compartment and concentration was corrected to 100 PPM.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation

      PERSON IN CHARGE - HANDWASHING

      The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

      Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

      Code 2-103.11 (D)

    • Not serious Priority Foundation

      PERSON IN CHARGE - HOT AND COLD HOLDING

      The Person in Charge (PIC) is not monitoring the food temperatures that are hot and cold holding on the buffet line.

      Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

      Code 2-103.11 (I)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for chicken in elevator shaft. Chicken was stored in deep containers prohibiting the meat from cooling quickly enough.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Place chicken in shallow pans, no more than two inches deep.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

      Thermometer in walk-in cooler measuring ambient air is not accurate to ± 3°F.

      Correction: Calibrate or replace thermometer.

      Code 4-203.12

    • Not serious Priority Foundation Corrected on site

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A chlorine test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Action Taken: Test strips provided by inspector on site.

      Code 4-302.14

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Deli slicer and both ice machines are visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Crawfish, raw chicken, raw shrimp, crab legs, broccoli, and other various foods throughout the walk-in coolers, prep coolers, and kitchen area 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. Cups were being used as scoops for vinegar, and MSG, this utensil enabled hand-contact surfaces coming into direct contact with food. 2. Handles of serving spoons in the ice cream topping station were observed to be touching food.

      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 Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Spatulas and spoons were improperly stored in water maintained at 120°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. Action Taken: Utensils were removed from the water containers.

      Code 3-304.12

    • Not serious Core

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

      Several wiping clothes used for wiping surfaces stored on prep table.

      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 - NOT EXPOSED TO SPLASH AND DUST

      Rice noodles are stored underneath the handwash on the floor subject to splash from the handsink.

      Correction: Store food in areas not exposed to splash, dust, or other contamination.

      Code 3-305.11 (A) (2)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Several boxed of food stored on floor in walk-in freezer. Rice noodles stored on the kitchen floor. Crab legs, and container of garlic in walk-in cooler are stored on the floor.

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

      Code 3-305.11 (A) (3)

    • Not serious Core

      FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS

      Chicken stored uncovered in the elevator shaft are subject to contamination.

      Correction: Remove food items from this area to an area not subject to contamination.

      Code 3-305.12

    • Not serious Core

      FOOD LABELS - PROVIDED

      Bucket of MSG is not labeled.

      Correction: Packaged foods shall be labeled as required by law.

      Code 3-602.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Tote-like bucket holding crab legs and marinating chicken is not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Scoop for rice is cracked and missing handle, plastic storage container on prep counter is cracked, and plates used for dining observed to be chipped and not maintained in good repair.

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

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Green World 2 door cooler is not maintained in good repair. Cooler was observed to have a broken handle with tape holding it together.

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

      Code 4-501.11 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      1. Non-food contact surfaces of hood filters above cook line and hibachi grill are soiled with black dripping accumulations. 2. Walls throughout are soiled. 3. Floors in walk-in cooler are coated in what was observed to be raw meat drippage. 4.Floors throughout kitchen soiled.

      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

      TOILET FACILITIES - RECEPTACLES - COVERED

      Female bathroom is not provided with a covered waste receptacle.

      Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

      Code 5-501.17

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      1. The floor of the walk-in cooler contains multiple divots and is not smooth and easily cleanable. 2. There are multiple cracked and chipped floor tiles throughout kitchen specifically outside the walk-in cooler and beneath the warewashing machine.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

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

      The exterior door in the kitchen is not tight fitting to the floor leaving a gap. This gap is a potential entrance point for pests.

      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

      INTENSITY - LIGHTING

      The light intensity in the Walk-in cooler is insufficient (<10FC).

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

      Code 6-303.11

  11. Feb 27, 2024 Routine · 1 priority, 2 priority foundation, 3 core
    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw chicken wings are stored above noodles in the Left 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: The chicken wings were mvoed to the bottom shelf during inspection.

      Code 3-302.11 (A) (1)

    • Not serious Priority Foundation Corrected on site

      THAWING

      Octopus is being improperly thawed by sitting in the sink filled with water.

      Correction: Adjust procedures or methods to properly thaw foods. Action Taken: The water was turned on and running over the octopus during inspection.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation Corrected on site

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink at the hibachi station.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: The soap was refilled during inspection.

      Code 6-301.11

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean drinking cups 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 plastic eating utensils are stored throughout the establishment 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

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The ventilation hood is serverly soiled ith grease.

      Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14

  12. Jun 8, 2023 Routine · 1 priority, 1 priority foundation, 2 core
    • Serious Priority Corrected on site

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

      The dish machine sanitizer 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 sanitizer was changed, and was dispensing at 100 PPM during inspection.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A chlorine test kit is not available for checking sanitizer concentrations.

      Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

      Code 4-302.14

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      1) a handle-less bucket was stored inside the ice machine. 2) The ice cream scoops were stored in stagnant 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: 1) the bucket was removed from the ice machine 2) the ice cream scoops were sanitized. Enough scoops were provided for each flavor, and placed in the ice cream with the handle extended.

      Code 3-304.12

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

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

      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.