Nakoma Golf Club

Year by year

Inspections

1. Aug 28, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     1. Deli turkey dated 8/21, meat balls dated 8/6, mashed potatoes dated 8/20 has a datemark that exceeds 7 days. 2. Chicken salad assembled today with chicken made day prior dated in cooler as 8/28.

     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

     HANDWASHING - SOAP

     Mounted dispensor in main bar area is jammed and soap is 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) Corrected on site

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Shellstock tags are available onsite but missing last date of sale and are not kept in chronological order.

     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) Corrected on site

     TEMPERATURE - COLD HOLDING

     1. In walk-in cooler, roast beef holding at 42F, mortadella at 42F. 2. In salad cooler, tomatoes above fill line holding at 43.7F, below fill line 37F. 3. In grill prep cooler, roast beef holding above fill line at 47F, below at 39F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     1) In salad prep cooler, noncontinuously cooked chicken made day prior is covered on a metal pan holding at 41-44F. 2) In walk in cooler, chicken salad prepared from cold ingredients and ambient mayo made two hours prior holding at 46F and covered with plastic wrap with condensation.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one

     Code WFC 3-501.14

2. Jul 11, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The 2-basin salad prep cooler 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) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     In salad walk-in, two bags of blue cheese not dated, housemade ranch dated 7/4 exceeds 7 days. In 2-door cooler, risotto dated 7/4 and cooked noodles with may date exceeds 7 days or was improperly 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 Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed in walk-in cooler held at 39F.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     2-door prep cooler is holding temps in the 50s, unit is empty.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Sink on cookline leaks at faucet and valve when turned on.

     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

     HANDSINK - ACCESSIBLE/CONVENIENT

     Basement has prep area with two compartment sink, one side is air gapped and the other has a garbage disposal. There is no handsink that is accessible or conveniently located in this area. This area is used to wash potatoes.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration in the main bar and secondary bar is 0-10ppm. In main bar, the sanitizer is nearly clear and has lost the yellow color.

     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) Corrected on site

     SANITIZATION - FOOD SURFACES

     Employee was using wiping cloth to sanitize food contact surfaces (blade, plate) of deli slicer without first washing with soap and rinsing with water. Removable parts are ran through dish machine.

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

     Code WFC 4-702.11

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

     CONSUMER ADVISORY

     Consumer advisory asterisk on menu is missing for the Ahi Tuna which is served raw or undercooked.

     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

     COOLING METHODS

     In walk-in cooler, creamy soup in 5 gallon plastic container covered with plastic wrap cooled improperly. The soup was made day prior and temped at 46F next morning. PIC described cooling soup in ice bath.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in master bar are is not accessible as a bowl is stored inside.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     NON-CONTINUOUS COOKING

     Raw animal food (burgers and chicken with grill marks) 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

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Dirt, grease, and food observed on floors under equipment in the main cookline area.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • 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)

4. Apr 13, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing disclosure asterisk by tenderloin and salmon cooked to order.

     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

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

   No violations cited.

6. Jun 20, 2019 Routine Inspection · Reinspection Required

   No violations cited.

7. Jun 15, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jun 2, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jun 7, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jun 5, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

11. Jun 6, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

12. Jun 13, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

13. Jul 6, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

14. Jun 27, 2012 Routine Inspection · Reinspection Required

    No violations cited.