smoking/grilling apparatus needs to be an approved material. She explained that
drums that held chemicals or those with painted interiors could not be used; everything
must be smooth and easily cleanable. She explained that the biggest concern is that
there is enough cold storage inside the restaurant to hold the meat safely and that the
components of the grill that are touching the raw meat product can be washed, rinsed,
and sanitized in the provided sinks in the kitchen. Ms. Schuldt explained that there are
no wear washing sinks yet, but in speaking with the applicant, that would be Phase II
of his business plan.
Kohlmann asked about any of the regulations regarding smoke.
Ms. Schuldt stated not that she is aware of, as far as it being an environmental
concern. She explained it could be a nuisance if the smoke gets too heavy and the
neighbors have concerns.
Hefel apologized and explained that she now understands how smoking works and that
the smoke is what cooks the meat. She stated she no longer has concerns about air
quality and that she appreciates the applicant’s patience.
Chambers stated he did not notice any chimneys in the images that were shown to the
Commission in the previous meeting. He stated, however, Hintz did inform him that
there would be chimneys on the proposed smokers.
Kohlmann’s asked the zoning of the other properties that had smokers in the city of
Racine.
Hintz stated – the one on State Street in particular – was zoned B2 – Community
Shopping District.
In response to Kohlmann, Hintz stated that this property is zoned R3, however it is a
commercial building and has never been used for residential purposes. Brief
discussion ensued about the history of the property and its zoning.
In response to Kohlmann, Hintz explained that we are not changing the zoning of this
property. The R3 zoning allows for certain commercial uses for certain properties built
and used for commercial purposes.
Kohlmann expressed concern about someone else coming forward with the same
request.
In response to Kohlmann, Attorney Brian VanSchyndel explained that each application
is taken on its own. He explained everyone has different information and different
plans, and the commission has a right to look at that.
Kohlmann expressed further concern about the smoke from the smoker units.
Ms. Schuldt stated that it would fall under the jurisdiction of the Health Department.
She explained if it is causing issues, the way the food establishment is allowed to
operate could be limited or there could be limited hours of outdoor grilling. She stated
that it is something that the Health Department has approval through the Department
of Trade, Agriculture, and Consumer Protection to regulate.
Further discussion ensued by the Commission regarding the potential impacts of the
smoke from the meat smoker units.
Peete closed the Public Hearing.