Door Creek Golf Course

Year by year

Inspections

1. Sep 11, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice bin in the snack bar and main bar does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Meat slicer is visibly soiled with food debris. It is not clean.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Repeat

     DATE MARK - EXCEEDED OR MISSING

     Cut tomatoes, sliced ham, bag of hot dogs and bag of brats being cold held is not datemarked or has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Handwashing sink in kitchen does not have cold water. It is in desrepair.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor)

     HANDWASHING - WHEN

     Employee observed not washing hands before doing gloves.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor)

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in snack bar.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Repeat

     SANITIZATION - FOOD SURFACES

     The thermometer not being sanitized before use.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Box of raw potatoes stored on the floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOKING

     Raw brats was cooked to a temperature of 103-123 degrees F.

     Correction: Cook raw animal foods to the appropriate time and temperature. Adjust procedures and methods.

     Code WFC 3-401.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Mr. Clean solution in spray bottle is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice

     WAREWASHING - AIR DRYING

     Clean utensils are being towel without being air-dried first.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code WFC 4-901.11

2. Sep 10, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat

     LABEL - WORKING CONTAINER - Not Corrected

     Spices, oils is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

3. Aug 20, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw beef stored above potatoes in walk in berverage/ food walkin cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Ham and cheese sandwich in Avantco beverage cooler is not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Spices, oils is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Repeat

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available..

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Box potato chips in dry storage area and Box of raw baking potatoes and Golden Bakery stored on the floor in walk in beverage/food cooler.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING

     Slice meats; beef 48F, slice turkey 47F, ambient air temperature 51F in Avantco grill drawer cooler. Ham and cheese sandwich 51 F in small Avantco beverage cooler in snack bar area. Ambient air 51F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored in sanitizing solution.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

4. Nov 7, 2024 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Repeat

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

5. Jul 10, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Open package of hot dogs being cold held in walk in cooler is not datemarked or has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the dishwasher is at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     SANITIZATION - FOOD SURFACES

     Themometer not being sanitized.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (i.e. chlorine/ Hydrogen peroxide is not available or is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Deli - meats turkey 48F, ham 49F, beef 50F in drawer cooler.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

6. Aug 25, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

7. Jun 21, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

8. Jun 3, 2019 Routine Inspection · Reinspection Required

   No violations cited.

9. May 25, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

10. May 22, 2018 Routine Inspection · Reinspection Required

    No violations cited.

11. Mar 7, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

12. Jul 1, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

13. Jun 9, 2016 Routine Inspection · Reinspection Required

    No violations cited.

14. May 19, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

15. May 21, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

16. May 30, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

17. May 20, 2013 Routine Inspection · Reinspection Required

    No violations cited.

18. Apr 26, 2012 Routine Inspection · No Reinspection Required

    No violations cited.