Nakoma Golf Club

Year by year

Inspections

1. Aug 28, 2026 Routine Inspection · No Reinspection Required

   No violations cited.

2. Aug 14, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice bin near checkout area does not have a proper air gap between the drain and the sewage system. Drain pipe attached to ice bin rests several inches into the drain.

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

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Drain below prep sink leaks water onto floor as catch drain is not wide enough to capture all water draining from pipe.

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

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before putting on gloves and after touching phone.

     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

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use knives improperly stored in water.

     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

3. Aug 1, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Cutting board on prep cooler used with TCS food not cleaned at least every 4 hours. Staff is cleaning at the end of day. Employee described using spray arm and scrubbing pad with sanitizer to clean.

     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 PREP SINK

     Employees are using spray arm at food prep sink to rinse dirty dishes and cutting board. Dirty fryer baskets are stored in prep sink basin.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     2-door pizza prep cooler is leaking water into pools on the bottom of unit. Unit is holding food at safe temperatures.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In glass door cooler, commercial dressing at 44F, cheese at 47F, lemonade at 46F. Olives are at 42F.

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

     Code WFC 3-501.16

4. Aug 17, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quat in the sanitizer bucket is at 0ppm. Employee was filling sanitizer at station and diluting.

     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 Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored, ice scoop is stored with handle resting on ice for ice machine near inside counter.

     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

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. Wrapped breakfast sandwiches and burgers are held under a heat lamp for 3.5-4 hours and then area discarded.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

5. Jun 1, 2022 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The Pepsi ice bins do 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

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink.

     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)

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink.

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

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor)

     HANDWASHING - DRYING

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

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

     Code WFC 6-301.12