Public Health

To apply for and receive a Retail Food Permit for your business, the following is required:

1. Complete the application. All fields, including the supplemental questions, must be completed.
2. Submit the completed application to the City of Racine Department of Customer Service along with:
   • Facility plans and specifications, which are required for all remodeling, construction, or alterations.
   • 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.
     • Used, NSF-approved equipment must be both refurbished to a like-new condition and approved by the Environmental Health DivisionThe act or process of dividing; state of being divided..
   • A menu list or copy of the restaurant menu that specifies all items to be served at the facility.
   • A one-time pre-inspection/application fee.
     • Note: Special Organizations, such as religious institutions serving a limited number of meals annually, may be exempt from fees. See WI ATCP Chapter 75 for more information about Special Organization requirementsA thing that is needed or wanted..
   • Pay the permit fee at the Department of Customer Service.
3. Review the appropriate sections of the Administrative Code and/or Racine Municipal Code for the facility type you will be operating.
4. A pre-inspection of the facility is required. All pre-inspections must be scheduled. any violations found during the pre-inspection must be corrected pursuantIn accordance with (a law or a legal document or resolution). to applicable state and local requirementsA thing that is needed or wanted. prior to the issuance of the permit. See WI ATCP Chapter 75 and Appendix Wisconsin Food Code prior to issuance of the permit.
5. Each permitted restaurant, tavern, or retail food establishmentThe action of establishing something or being established. 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 permit. See Wisconsin Food Service Manager Certification Information, or contact the Environmental Health DivisionThe act or process of dividing; state of being divided. for information on certification. — Note: All operational/permit fees must be paid in full at the Department of Customer Service prior to the issuance of the permit.
   • Note: The permit year runs from July 1 through June 30, and the permit fee must be paid annually before July 1 to avoid penaltiesThe suffering in person, rights, or property that is annexed by law or judicial decision to the commission of a…. An except are roominghouses, for which the permitting year runs from August 1 through July 31; permits must be renewed annually before August 1.

• A mobile food establishmentThe action of establishing something or being established. is a restaurant or retail food establishmentThe action of establishing something or being established. 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 establishmentThe action of establishing something or being established. 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.
• Permitting for all mobile food establishments follow the same requirementsA thing that is needed or wanted. as a brick and mortar retail food establishmentThe action of establishing something or being established. 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 establishmentThe action of establishing something or being established. permit.

If conditions in a restaurant, grocery store, or other food service establishment appear to be hazardousAnything that involves danger to health or the health of others, report the circumstances to the Environmental Health DivisionThe act or process of dividing; state of being divided. at 262-636-9203 or submit the Permitted Facility 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 requirementsA thing that is needed or wanted..

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.