RecordWell Data

Maple Bluff Country Club

500 KENSINGTON DR, Madison, WI 53704 · Dane County

35cited violations
22serious tier
20inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
73154-81344
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
2026232
20242116
202332114
2019100
2018400
2017100
2016100
2014300
2013100
2012200

Inspections

  1. Apr 3, 2026 Re-Inspection · No Reinspection Required

    No violations cited.

  2. Mar 25, 2026 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      COOLING METHODS

      Cheeseburger soup 130 F and Chicken vegetable soup 140 F cooling in deep metal pan were observed to be cooling improperly, in the walk-in cooler for about 1 hour.

      Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

      Code WFC 3-501.15

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink in the front prep area.

      Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

      Code WFC 6-301.14

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      Eggs 44 F, Blue cheese 46 F, Caesar dressing 45 F in True three door prep cooler and Raspberry 46 F with air temp in the bottom 47 F, being cold held at above 41 degrees F, for less two hours

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

      Code WFC 3-501.16

  3. Dec 12, 2024 Re-Inspection · No Reinspection Required
    • Not serious Good Retail Practice Corrected on site

      STORAGE - IN-USE UTENSILS - Not Corrected

      In-use utensil improperly stored in standing water at ambient temperature. (bar utensils in bar).

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

      Code WFC 3-304.12

  4. Nov 20, 2024 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      BARE HAND CONTACT

      Employee observed cutting ready-to-eat chives with bare hands.

      Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

      Code WFC 3-301.11

    • Serious Priority (CDC risk factor)

      CLEAN - FOOD CONTACT SURFACES

      Surface and blade of slicer is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FREQUENCY/CONTAMINATION

      Grill line utensils used with TCS food not cleaned at least every 4 hours.

      Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

      Code WFC 4-602.11

    • Not serious Good Retail Practice Corrected on site

      FOOD- THAWING ROP FISH

      Frozen fish in reduced oxygen packaging (ROP) is being thawed in ROP packaging.

      Correction: Remove fish from ROP prior to thawing.

      Code WFC 3-501.13(E)

    • Not serious Good Retail Practice

      GOOD REPAIR - EQUIPMENT

      Some cutting boards and some blue bins in drawer coolers with cold line are in disrepair.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - DRYING

      No single-use toweling or approved hand drying device available at handsink for hand drying in back kitchen.

      Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

      Code WFC 6-301.12

    • Serious Priority (CDC risk factor)

      SANITIZATION - CHEMICAL

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

      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

    • Not serious Good Retail Practice

      SANITIZER TEST KIT

      A test kit for the sanitizer (chlorine and quaternary ammonia) are expired. The test strips for high temperature dish machine are unable to verify if the dishwasher is working.

      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 Corrected on site

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored in standing water at ambient temperature. (Ice cream scoops in kitchen & bar utensils in bar).

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

      Code WFC 3-304.12

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - SEPARATION

      Insect spray that is used by cleaning lady is stored by bar next to maple syrup and seasoning grinder.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code WFC 7-201.11; 7-301.11

  5. Jul 27, 2023 Re-Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor)

      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

  6. Jul 13, 2023 Re-Inspection · Reinspection Required
    • Not serious Good Retail Practice

      BACKFLOW PREVENTOR - Not Corrected

      Backflow preventer is missing from mop sink.

      Correction: Provide a State of Wisconsin approved backflow prevention device.

      Code WFC 5-202.14

    • Serious Priority (CDC risk factor)

      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

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - LOCATION - Not Corrected

      Food employee observed washing hands in concession stand food prep sink. At reinspection on 7/13/2023, hand soap is at food prep sink.

      Correction: Food employees shall wash their hands in a handsink approved for handwashing. Use signage to identify handwashing sink.

      Code WFC 2-301.15

    • Serious Priority (CDC risk factor)

      SHELLSTOCK MAINTAINING IDENTIFICATION - Not Corrected

      Shellstock tags available are not maintained in chronological order nor have last date of sale/serving recorded on the tag. At reinspection on 7/13/2023, tags are not in chronological order for past 90 days.

      Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

      Code WFC 3-202.18; 3-203.12

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING - Not Corrected

      (1) Heavy whipping cream is at 44F, dressing at 47F and veg medley at 45F in the 4-door quad cooler. At reinspection on 7/13/2023, quad cooler is not being used. Temperature control is not uniform in cooler. (2) Burger sauce in ice baths on cookline is at 58F. On 7-13-2023, ice baths not set up. (3) Sliced tomatoes on cookline without refrigeration is at 60F. On 7-13-2023, all produce in refrigerated units. (4) Sour cream is at 48F in dressing prep cooler. On 7-13-2023, sour cream 39F. (5) Cut melon is at 58F and mozzarella is at 60F in concession stand prep cooler. On 7-13-2023, prep cooler properly configured; cut tomatoes 39F. (6) Sour cream in portion cups is at 62F in concession stand prep cooler by grill. On 7-13-2023, cut tomatoes 41F. No portion cups on sides of cooler without refrigeration.

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - LABELING - Not Corrected

      General disinfectant in spray bottle at bar is unlabeled. At reinspection on 7-13-2023, soap at concession stand 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 - TEMPERATURE MEASURING DEVICE - Not Corrected

      An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

      Code WFC 4-302.13(B)

    • Not serious Good Retail Practice

      WAREWASHING - IMPROPER SET-UP - Not Corrected

      Utensil washing sinks are not being properly set-up. Dishes are rinsed after being sanitized. On 7-13-2023, sanitizer basin above 200ppm chlorine.

      Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

      Code WFC 4-603 to 4-703

  7. Jun 30, 2023 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice

      BACKFLOW PREVENTOR

      Backflow preventer is missing from mop sink.

      Correction: Provide a State of Wisconsin approved backflow prevention device.

      Code WFC 5-202.14

    • 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)

      CONSUMER ADVISORY

      Consumer advisory on menu is missing egg choices and lamb roast.

      Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

      Code WFC 3-603.11

    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Nacho cheese sauce, veg medley, cut melon, and others 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 Corrected on site

      FOOD- THAWING ROP FISH

      Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed.

      Correction: Remove fish from ROP prior to thawing.

      Code WFC 3-501.13(E)

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - LOCATION

      Food employee observed washing hands in concession stand food prep sink.

      Correction: Food employees shall wash their hands in a handsink approved for handwashing.

      Code WFC 2-301.15

    • Serious Priority (CDC risk factor)

      NON-CONTINUOUS COOKING

      Raw animal food cooked using a non-continuous cooking process has not received prior approval..

      Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

      Code WFC 3-401.14

    • Serious Priority (CDC risk factor)

      SHELLSTOCK MAINTAINING IDENTIFICATION

      Shellstock tags available are not maintained in chronological order nor have last date of sale/serving recorded on the tag.

      Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

      Code WFC 3-202.18; 3-203.12

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      (1) Heavy whipping cream is at 44F, dressing at 47F and veg medley at 45F in the 4-door quad cooler. (2) Burger sauce in ice baths on cookline is at 58F, (3) Sliced tomatoes on cookline without refrigeration is at 60F. (4) Sour cream is at 48F in dressing prep cooler. (5) Cut melon is at 58F and mozzarella is at 60F in concession stand prep cooler. (6) Sour cream in portion cups is at 62F in concession stand prep cooler by grill.

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

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - LABELING

      General disinfectant in spray bottle at bar 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 - TEMPERATURE MEASURING DEVICE

      An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

      Code WFC 4-302.13(B)

    • Not serious Good Retail Practice

      WAREWASHING - IMPROPER SET-UP

      Utensil washing sinks are not being properly set-up. Dishes are rinsed after being sanitized.

      Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

      Code WFC 4-603 to 4-703

  8. Dec 27, 2019 Routine Inspection · No Reinspection Required

    No violations cited.

  9. Jul 13, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  10. Jul 13, 2018 Re-Inspection · No Reinspection Required

    No violations cited.

  11. May 29, 2018 Routine Inspection · Reinspection Required

    No violations cited.

  12. May 29, 2018 Routine Inspection · Reinspection Required

    No violations cited.

  13. May 30, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

  14. Jun 23, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

  15. Dec 30, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

  16. Jul 9, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

  17. Jun 17, 2014 Routine Inspection · Reinspection Required

    No violations cited.

  18. Feb 8, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

  19. Nov 13, 2012 Re-Inspection · Reinspection Required

    No violations cited.

  20. Nov 2, 2012 Routine Inspection · Reinspection Required

    No violations cited.

Source: Public Health Madison & Dane County. History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.