Norske Nook Bakery & Restaurant

Year by year

Inspections

1. Sep 29, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Interior of ice machine is soiled.

     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 items place on prep table next to kitchen hand washing sink are subject to potential contamination by splash from hand washing sink.

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

     Code WFC 3-305.14

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for bleach in the low temperature dishwasher is at 0 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) Corrected on site

     TEMPERATURE - HOT HOLDING

     Chicken pot pie in cook line steam table at 93F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Chemical spray bottle by dishwasher and in utility closet not labeled with contents.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

2. Nov 19, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the low temp dishwasher is 0 ppm bleach. The lactic acid concentration for the 3-compartment sink is under 704 ppm out of the dispenser.

     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 Repeat Corrected on site

     SANITIZER TEST KIT

     A test kit for the sanitizer (lactic acid for 3-compartment sink) is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     TEMPERATURE - COLD HOLDING

     Cool whip at 45F. and heavy cream at 44F. in True cooler in back of bakery prep room. Indicating thermometer on outside of unit is reading around 50F. Turkey in 1-door prep cooler on cookline at 45F.

     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

     Spray bottle with bleach near dishwashing machine is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

3. Jul 1, 2021 Re-Inspection · No Reinspection Required

   No violations cited.

4. Jun 24, 2021 Routine Inspection · Reinspection Required

   No violations cited.

5. Sep 25, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

6. Mar 30, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Oct 11, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. Oct 29, 2015 Pre-inspection · No Reinspection Required

   No violations cited.