Environmental Health
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PLEASE NOTE: All licensing and permit payments are now processed with the Department of Customer Service, located in the Clerk’s Office, Racine City Hall Room 103.
Effective April 1, 2024: New Environmental Health Division office hours: Tuesday, 8 – 10am; Wednesday, 2 – 4pm; or by appointment. Call 262-636-9203 to schedule.
Food Safety and Licensing
The City of Racine offers a wide variety of food through its many restaurants and other food service providers. In order to enjoy these foods, there must be confidence that the services are safe for both residents and visitors. See below for information regarding the results of routine restaurant and food service establishment inspections conducted by the City of Racine Public Health Department – Environmental Health Division.
The Environmental Health Division regulates retail food establishments, which includes restaurants, to prevent food-borne outbreaks. On-site inspections and evaluations also ensure all food service establishments and events are properly licensed according to state and federal requirements. The links below provide information regarding licensing requirements for all food-service establishments in the City of Racine:
Mobile Food Establishment Licensing
Temporary Food Event Information
Food Establishment Complaints/Concerns
Soft-Serve Product Information
Retail Food Licensing
The following is required:
- Complete the required application for license and supplemental questions document.
- Application for Retail Food Establishment LicenseSupplemental Questions – Retail Food Establishment
- 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 beNational Sanitation Foundation (NSF) approved, or equivalent. No “home-style ” equipment will be permitted. Used, NSF-approved equipment must be both refurbished to a like-new condition and approved by the Environmental Health Division. - 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 must be paid at the Environmental Health Division Office.Note that Special Organizations, such as religious institutions serving a limited number of meals annually, are exempt from the pre-inspection/application fee. SeeWI ATCP Chapter 75 for more information about Special Organization requirements.
- A pre-inspection of the facility is required. All pre-inspections must be scheduled at least two (2) weeks in advance. All violations found during the pre-inspection must be corrected pursuant to theWisconsin Food Code* prior to issuance of the license.* Retail Food Licenses: Read
WI ATCP Chapter 75If a follow-up inspection is deemed necessary, it must be scheduled at least 72 hours in advance. - Each licensed restaurant, tavern, or retail food establishment must have at least one (1) manager or operator who is certified in food protection practices by the State of Wisconsin within three (3) months of the release of the license. SeeWisconsin Food Service Manager Certification Information, or contact the Environmental Health Division for information on certification.Note: All operational/license fees must be paid in full at the Clerk/Treasurer’s Office prior to the issuance of the license.
Other Agencies to Contact for Permanent Licenses
Building Department: Joint Inspection by the Fire and Building Departments; Occupancy Permit
City Hall, 730 Washington Avenue, Room 307
262-636-9464
Department of Customer Service: Liquor, Soda, and/or Cigarette Licenses
City Hall, 730 Washington Avenue, Room 103
262-636-9171
Wisconsin Department of Agriculture, Trade, and Consumer Protection (DATCP):
608-224-4700
Wisconsin Food Service Manager Certification Information
Mobile Food Establishment Licensing
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
temporary food establishment or a traveling
retail food establishment.Licensing for all mobile food establishments follow the same requirements as regular restaurant, food service, and retail food establishments
above.Hawker and Peddler Licensing
Hawker and Peddler licenses are required for
Street Vendors and
Special Events. See the
City of Racine Clerk’s Office for additional information.Food Establishment Complaints/Concerns
If conditions in a restaurant, grocery store, or other food service establishment appear to be hazardous to your health or the health of others, report the circumstances to the Environmental Health Division at 262-636-9203 or submit the
Soft-Serve Product Information
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.
Except for nondairy frozen dessert mix, all mixes used shall be secured from a licensed manufacturer of milk products.
Soft-Serve machines must meet strict sanitation requirements. The Environmental Health Division provides inspection services and collects soft serve product samples from these machines on a routine basis for laboratory bacterial analysis. Samples are analyzed by the Public Health Department Laboratory for total coliform count and standard plate count. Coliform is a diverse group of bacteria that is only present in soft serve products if there has been post-production contamination. Coliform is introduced by environmental factors and can result from common oversights such as improper hand washing.
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.
Resources
If you have questions or would like more information, call 262-636-9203.
- Complete the required application for license and supplemental questions document.
