Public Health

The following is required:

• Complete the required application for permit and supplemental questions document.
• Submit completed application form(s) to the Environmental Health Division, along with:
  • Facility plans and specifications, which are required for all remodeling, construction, or alterations that will occur.
  • An Equipment List that includes manufacturer’s name and model number. All equipment must be National Sanitation Foundation (NSF) approved, or equivalent. No “home-style ” equipment will be permitted unless approved by the Wisconsin Food Equipment Committee unless approved by The Wisconsin Food Equipment Committee. Used, NSF-approved equipment must be both refurbished to a like-new condition and approved by the Environmental Health Division.
  • A Menu List (menu in Spanish) or copy of the restaurant menu that specifies all items to be served at the facility.
• A one-time pre-inspection/application fee must be paid at the Department of Customer Service. — Note that Special Organizations, such as religious institutions serving a limited number of meals annually, are exempt from the pre-inspection/application fee. See WI ATCP Chapter 75 for more information about Special Organization requirements.
• A pre-inspection of the facility is required. All pre-inspections must be scheduled. All violations found during the pre-inspection must be corrected pursuant to WI ATCP Chapter 75 and Appendix (Wisconsin Food Code) prior to issuance of the permit.
• Each licensed restaurant, tavern, or retail food establishment must have at least one (1) manager or operator who is certified in food protection practices, known as a certified food protection manager, from an approved course and exam, within three (3) months of the release of the license. See Wisconsin Food Service Manager Certification Information, or contact the Environmental Health Division for information on certification. — Note: All operational/permit fees must be paid in full at the Clerk/Treasurer’s Office prior to the issuance of the permit.

A mobile food establishment is a restaurant or retail food establishment where food is served or sold from a movable vehicle, push cart, trailer, or boat which periodically or continuously changes location. Additionally, it requires a service base to accommodate the unit for servicing, cleaning, inspection, and maintenance.

A mobile food establishment does not include a vehicle which is used solely to transport or deliver food, a common carrier regulated by the state or federal government, or a movable concession stand designed to operate as a transient food establishment.

Licensing for all mobile food establishments follow the same requirements as a brick and mortar retail food establishment above.

Hawker and Peddler Permits are required for Street Vendors and Special Events. See the Department of Customer Service, located in the Clerks office for additional information. You may also be required to obtain a food establishment permit.

If conditions in a restaurant, grocery store, or other food service establishment appear to be hazardous to health or the health of others, report the circumstances to the Environmental Health Division at 262-636-9203 or submit the online complaint form.

The City of Racine Public Health Department works with area food establishments to assure that wholesome soft serve products fit for public consumption are served. Soft-Serve means semi-frozen milk products including, ice cream, frozen dairy dessert, frozen yogurt, nondairy frozen dessert or milk shake products manufactured into a semi-frozen state in a freezing device (Soft-Serve machines) from which those products are served directly in a semi-frozen state for consumption. Soft-Serve machines must meet strict sanitation requirements.

Except for nondairy frozen dessert mix, all mixes used shall be secured from a licensed manufacturer of milk products.

Recommended Procedure for Cleaning Soft-Serve Ice Cream/Shake Machines

In order to ensure proper cleaning, it is highly recommended that you reference the service manual as this will provide the procedure specific to your complex machine.

Special thanks to the County of San Bernardino Department of Environmental Health Services for the following video, which provides guidance to the proper sanitizing procedure for soft serve machines.