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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Nashotah Clubhouse
Address: N44 W32998 Watertown Plank Rd., Nashotah, WI 53058
Phone: (262) 367-6684
Total inspections: 3
Last inspection: May 26, 2010

Score
(the higher the better)
89

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Violation descriptions and comments

**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
• Many items noted as properly date marked, but several noted still in need (potato pancakes, potato salad) as discussed last year.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
**Critical Violation 26 B** : 7-102.11 Common Name.C
• Unidentified chemical spray bottle by dish machine.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
name of the material.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Prep cooler cutting board in need of re-surfacing or replacement.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Violation 53 S: 6-501.13 Cleaning Floors, Dustless Methods.
• Cleaning needed under dry storage shelves and grill-line equipment.
(A) Except as specified in ¶ (B), only dustless methods of cleaning shall be used, such as
wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a
broom and dust-arresting compounds.

Low-temperature dish machine with prewash / handwash sink - 100ppm BDS destainer (chlorine) + food prep sink. Bar has low temperature dish
machine - BDS destainer - 100ppm chlorine + four-compartment sink - bleach for sanitizer (NSU). Test strips available.
Temperatures taken at time of inspection:
Bar walk-in cooler - 31f Bar coolers - 33f - 37f
Walk-in cooler - 37f Hot hold unit - 199f
Beefy nacho in hot hold - 170f Continental two-comp freezer - 0f
Continental single-comp freezer - 0f Prep cooler - upper, raw chicken - 40f
Prep cooler - upper, corned beef - 41f Prep cooler - lower, onion rings - 40f
* Consumer advisory available in menu, with next print be sure affected items (meats cooked to order rare/med. rare, i.e. burgers, tuna steak)
are clearly identified through the use of asterisks.

This is a follow-up to the routine inspection done on 4-20-09. The following have been corrected:
21A) Ready-to-eat potentially hazardous foods are now properly date-marked.
26B) Chemical spray bottle now properly labeled.
53S) Clenaing done under grill-line equipment.
Items still to be addressed:
45U) Prep cooler cutting board in need of re-surfacing or replacement.
53S) Cleaning under basement dry storage shelves.

**Critical Violation 26 B** : 7-102.11 Common Name.C
• Chemical spray bottles by dish machine should be properly labeled with contents.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
name of the material.
Violation 37 E: 3-305.11 Food Storage.
• Bulk bag of heads of cabbage stored on floor of beer walk-in cooler.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Violation 45 V: 4-501.12 Cutting Surfaces.
• Prep cooler cutting board in need of resurfacing or replacement.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Seals of coolers and freezers.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Low-temperature dish machine with prewash / handwash sink - 100ppm BDS destainer (chlorine) + food prep sink. Bar has low temperature dish
machine - BDS destainer - 100ppm chlorine + four-compartment sink - bleach for sanitizer (NSU). Test strips available.
Temperatures taken at time of inspection:
Grill-line prep cooler - lower, air - 37f, upper, raw chicken - 41f, burgers - 41f
Chicken noodle soup - 149f French onion soup - 153f
Walk-in cooler - 39f Beer walk-in cooler - 39f
Continental two-comp freezer - 9f Continental single comp freezer - 0f
Bar coolers - 37f - 45f (no PHF)

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants