Norske Nook

Year by year

Inspections

1. Jul 14, 2026 Routine · 1 priority, 4 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Jam in an ice bath at the server station is cold held at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Corrective action: jam was discarded during the inspection. Jam will now be kept in the 2 door cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Jam is missing labeling information. Jam label is missing the net weight and the place of business of the manufacturer.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     The 1 door True cooler in the kitchen has duct tape on the handle. This area is not easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The wire racks in the walk-in cooler have an accumulation of debris on some of the wires.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor near the back door has a crack in the tile. This area is no longer easily cleanable.

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

     Code 6-201.11

2. Oct 4, 2024 Routine · 2 priority, 1 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after handling dirty dishes. Staff rinsed hands off with the sprayer after handling dirty dishes and then handled clean dishes.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after handling raw frozen country fried steak. Staff then switched tasks and handled a ready-to-eat bun.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Corrective actions: staff was provided training. Tongs were placed in the containers in the freezer that have raw meat products. Tongs will be washed daily.

     Code 2-301.14

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 25 PPM in the dishwasher.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoop was improperly stored in the bulk sugar container. The scoop handle was in direct contact with the sugar.

     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°F. Corrective action: scoop was removed from the sugar

     Code 3-304.12

3. Oct 4, 2024 Re-inspection · No items found

   No violations cited.