Stoughton Country Club

Year by year

Inspections

1. Sep 1, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - SPRAY ARM

     No air gap provided at the spray arm in main kitchen sink.

     Correction: Provide an air gap between water supply and flood rim of fixture to protect water supply.

     Code WFC 5-202.13

   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The large ice machine in the back up liquor closet 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

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Sides of deep fryers are soiled with grease and oil debris and are unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Interiror of ice machine located in the extra liquor storage closet has black slime build up on the the inner lip.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     FOOD - CONTAMINATION DURING PREP

     Food being washed in food prep sink basins in kitchen is subject to potential contamination. Hand wash sink is part of 3 compartment sink and is located next to food prep sink basin. Potential contamination can occur when reaching over to turn off the faucet.

     Correction: Remove food from this location or provide alternate methods to protect unpackaged food from contamination.

     Code WFC 3-305.14

   • Not serious Good Retail Practice Corrected on site

     GOOD REPAIR - CUTTING SURFACES

     Large blue cutting board in kitchen is heavily scratched or pitted and is no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the kitchen low temp dish machine is at 0 ppm chlorine. The sanitizer concentration for the bar low temp dish machine is at 0ppm chlorine.

     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 quaternary ammonia 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 - SINGLE-SERVICE

     Box of paper food containers improperly stored on the floor in the kitchen dry storage area. Boxes of aluminum trays improperly stored on the floor in the basement dry storage area.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

2. Jan 30, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat

     AIR GAP - DRAIN - Not Corrected

     The dishwasher in bar does not have a proper air gap between the drain and the sewage system. The unit is currently draining into dump sink in bar. Food prep sink in kitchen does not have air gap. Corrective Action: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice Repeat

     GOOD REPAIR - CUTTING SURFACES - Not Corrected

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

3. Jan 3, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - SPRAY ARM

     No air gap provided at the spray arm.

     Correction: Provide an air gap between water supply and flood rim of fixture to protect water supply.

     Code WFC 5-202.13

   • Not serious Good Retail Practice Repeat

     AIR GAP - DRAIN

     The dishwasher in bar does not have a proper air gap between the drain and the sewage system. The unit is currently draining into dump sink in bar. Food prep sink in kitchen does not have air gap. Corrective Action: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Handwash sink is a part of 3 compartment sink . Itis next to food prep sink basin. This allows food in food sink basin to be contaminated when reaching over to turn off faucet.

     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) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Salami , milk, heavy cream and, cooked bacon being cold held is not datemarked. Hot dogs date 11/21, Southwest dressing date 12/17 , basil sauce 12/21 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 - EQUIPMENT

     Chemical dishwasher acting as a high temperature dishwasher. Label states equipment sanitize at 50 ppm chlorine, but without buster heater 10 ppm chlorine rinse. It is in disrepair as chemical sanitizer

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the bar dishwasher is at 200 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

     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 quaternary ammonia is not available or is expired/damaged.

     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

     THERMOMETER - MISSING INDICATING

     Thermometer in Atosa upright cooler is missing or not properly located.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

4. Sep 28, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN - Not Corrected

     The design of the floors, walls or ceiling are not easily cleanable. There is missing coving at the floor/wall juncture in the kitchen.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

5. Sep 20, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling raw, cut cucumbers 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

     Soda nozzles and nozzle holders at the bar are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on the Friday fish fry menu which includes steaks cooked to the customer's preference. The main menu has the reminder statement but is missing the disclosure components for serving burgers and steaks 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

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the cookline cooler, raw chicken was stored over raw shrimp.

     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)

     DATE MARK - EXCEEDED OR MISSING

     Cooked rice, cut melons, and other ready-to-eat foods being cold held are not datemarked. Alfredo sauce in kitchen cooler had a datemark that exceeds 7 days; alfredo sauce was dated 9/6.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 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 the ROP package.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sinks.

     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) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink at the bar is being used as a dump sink and had an empty beer bottle in the basin, as well as dirty rags stored in front of the basin.

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

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

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The design of the floors, walls or ceiling are not easily cleanable. There is missing coving at the floor/wall juncture in the kitchen.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Cooked mushrooms were observed to be reheating in the steam table. After 1.5 hours the mushrooms were at 88-105F.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

6. Sep 11, 2019 Routine Inspection · Reinspection Required

   No violations cited.

7. Jun 14, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

8. Jun 6, 2018 Routine Inspection · Reinspection Required

   No violations cited.

9. May 19, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jun 7, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

11. Apr 29, 2016 Routine Inspection · Reinspection Required

    No violations cited.

12. Jan 9, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

13. Dec 27, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

14. Jul 24, 2012 Routine Inspection · No Reinspection Required

    No violations cited.