Food & Restaurant
New Restaurant Information
Opening a Retail Food Establishment in Williamson County
If you are considering opening a food service establishment located within Williamson County, not in the City limits of Austin, the Williamson County and Cities Health District (WCCHD) requires the following procedures:
Facility Floor Plans
Floor plans for any new construction or renovation of existing structures must be submitted to WCCHD prior to construction.
The plans shall include the following:
|1. food preparation/cooking areas||4. dish machine (if applicable)|
|2. food storage areas||5. food service equipment|
|3. all sinks||6. employee restrooms|
A plan review fee of $250 shall be submitted along with the plans.
This fee allows two inspections prior to opening. There will be additional fees for additional inspections. If changes or revisions are made to the initial floor plans, the changes must be submitted for approval.
Please submit the plans to our office at 355 Texas Ave. Round Rock, TX 78664
***For issues concerning waste water, notify the entity supplying those services. If your establishment utilizes an On-Site Sewage Facility (OSSF), you must contact the Williamson County OSSF Program for prior approval to assure the system iscompliant with current regulations.
Submittal of Plans / Plan Review Application
- A completed plan review application must be submitted along with the floor plan with equipment identified.
- Failure to submit all information will slow down the review process.
- Plan review will not begin until all required information is received.
- A letter will be sent addressing any issues related to the plan that require an explanation or correction.
- WCCHD will issue a plan approval letter when all requirements are met.
Food Establishment Permit Application
The owner of the establishment must apply for a Food Purveyor Permit with WCCHD. The fee for the permit is based on a total number of employees (full and part time). WCCHD will not schedule a final inspection until the Permit Application Form and applicable fees are received by WCCHD.
Issuance of Permit
A walk-through inspection must be performed by an inspector from this office prior to opening. At this time all items listed on the Plan Approval letter must be in place. If there are any deficiencies at this time, another inspection will be scheduled before opening. We will continue to inspect until all minimum requirements are met. If any foods or beverages are on site at the time of these inspections, they must be held at the required temperature. We will require the destruction of all foods found to be out of the required temperature ranges at any time during the permitting process. When the establishment meets all requirements, a permit will be issued. The establishment may not open until the permit has been issued by WCCHD and all other required permits have been obtained.
WCCHD cannot permit a kitchen that is inside a private residence.
When an existing establishment is sold, a new application must be submitted. Contact the Retail Food Program at 512-248-7617 for requirements and applicable fees.
Change of Location
If an establishment is moved to a new location a Plan Review will be required for that location. If a permit fee has been paid for the existing location, the fee for the new location will be ½ the original fee.
Minimum Requirements for Retail Food Establishments
This information is provided as a courtesy to new retail food establishment owners. It does not include all regulations for a food establishment as written in the Texas Food Establishment Rules (TFER). We have addressed the most frequently asked questions. There may be other requirements not included in this form. Changes may be made to the TFER by the Texas Legislature. While we will attempt to keep this information current, any differences in the TFER will apply. A complete copy of the TFER may be downloaded from the Texas Department of Health website at: www.dshs.texas.gov/foodestablishments
Contact the appropriate city building officials to apply for required building permits.
Home kitchens shall not be used for any part of the production process of a food to be served for human consumption through a permitted facility. This includes but is not limited to storage, preparation (slicing, chopping, etc.) cooking, heating, and cooling.
- All food preparation, food storage, and ware-washing areas must be physically secure.
- All walls, floors, ceilings, and food contact surfaces must be smooth, durable, nonabsorbent, and easily cleanable.
- All lighting fixtures located over food preparation areas or in food storage areas must be shielded.
- All food must be protected from potential contamination at all times.
- All food prepared for public consumption must come from an approved source.
- All food must be safe, unadulterated, and honestly presented.
- All meat, dairy, and poultry must be inspected. (No home killed or processed meats, raw milk, homemade butter, farm fresh eggs, etc.).
- Shell stock must be in original containers bearing legible source identification tags or labels.
- Food prep / handling areas – handwashing lavatories must be conveniently located and accessible for employee use in food preparation, food dispensing, and ware washing areas.
- Restrooms – handwashing lavatories must be in or adjacent to restrooms.
- All lavatories must be equipped to provide hot (minimum 100° F) and cold water, single service towels, and soap at all times.
Temperature Control Equipment
- All refrigeration units must maintain foods at a temperature of 41° F or below at all times and be equipped with a visible thermometer.
- All freezer units must maintain foods in a frozen state and be equipped with a visible thermometer.
- All cold hold equipment (salad bars, cold plates, etc.) must hold food at 41° F or less at all times.
- All hot hold equipment (steam tables, hot boxes, etc.) must maintain food temperatures at 135° F or higher at all times.
Equipment for Cleaning and Sanitizing – type, materials
Manual dishwashing - “…a sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.” (25 TAC §§229.165(g)(2)(A)) The compartments must be set up as follows:
- wash with soapy water in the first compartment (water temp 110º F minimum or according to manufacturer label directions),
- rinse in clear water in the second compartment, and
- sanitize in the third compartment with an approved chemical sanitizer.
OPTIONAL - If a mechanical dishwasher is used**,
- a chemical sanitizer (see manual ware washing above) must be injected automatically at the proper concentration during the final rinse, OR
- a heat booster must be installed to assure the temperature of the final rinse reaches the appropriate temperature (180ºF)
** The use of a mechanical dishwasher does not replace the requirement for a three compartment sink.
At least one utility sink or curbed cleaning facility with a floor drain shall be provided and used for the cleaning of mops and disposal of mop water. Hot (minimum 100º F) and cold water under pressure must be provided at this location.
- shall be conveniently located and shall be accessible to employees at all times.
- restrooms shall be completely enclosed and have self-closing doors.
- restrooms must have access to a handwashing lavatory in or immediately adjacent to the restroom.
- must provide hot (100ºF minimum) and cold water under pressure.
Safe Water / Sewer
- All establishments must have an approved water source.
- All wells must have a bacteriological analysis report and meet TCEQ’s drinking water requirements.
- On-Site Sewage Facilities (OSSFs) and grease traps must be adequately sized and functioning properly. ALL OSSFs must be permitted by the Williamson County for the specific purpose of servicing a food establishment. Contact Williamson County OSSF Office at 512-943-3330 with questions.
Insect and Rodent Control
- All establishments shall control insects, rodents and other pests within the facility and its’ contents and on the surrounding land under the control of the permit holder by:
- Routinely inspecting incoming shipments of food and supplies;
- Routinely inspecting the premises for evidence of pests;
- If pests found, using methods such as trapping devices OR other means of pest control properly / legally applied according to TFER regulations;
- openings shall be effectively protected against the entrance of insects by tight fitting, self closing doors, closed windows or screened windows, controlled air currents, or other means;
- screen doors shall be self closing;
Food Establishment Permit
Any and all persons who own and/or operate a food establishment are required to apply, pay for and obtain a permit prior to opening.
Forms and Contact Information
Visit the Food & Resturant page to download all Food Service related forms and applications. Contact Food Inspection Services by phone at 512-248-7617 or e-mail Food Services.
See the Environmental Health Services page office locations and hours.