Norm's Eatery & Tap

Year by year

Inspections

1. Jan 21, 2026 Re-inspection · 2 priority, 1 priority foundation, 1 core, 4 repeat
   • Serious Priority Repeat

     HANDWASHING PROCEDURE

     Employee not following proper handwashing procedures. Using sink with cold water only, quick rinse. Also wiping hands / glove on towel hanging from belt.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (B)

   • Serious Priority Repeat

     NO BARE HAND CONTACT WITH RTE-FOODS

     Good use of gloves overall however, employee observed handling ready-to eat flour tortillas with bare hands

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Facility was using quat based sanitizer when I arrived, no quat test kit available.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on chefs belt and on counter outside of sanitizer

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

2. Jan 20, 2026 Routine · 3 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority

     HANDWASHING PROCEDURE

     Employee not following proper handwashing procedures. Using sink with cold water only, quick rinse. Also wiping hands / glove on towel hanging from belt.

     Correction: Train food employees in proper handwashing techniques.

     Code 2-301.12 (B)

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Good use of gloves overall however, employee observed handling ready-to eat flour tortillas with bare hands

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Utensils are not being properly sanitized as the dish machine was not dispensing sanitizer. Machine was set up with quat based sanitizer when I arrived. Owner arrived and switched it to bleach based sanitizer. Make sure the proper sanitizer for this machine is being used.

     Correction: Clean and sanitize all utensils and equipment before contact with food. Repair dish machine. Ecolab service technician arrived as I was leaving.

     Code 4-702.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Facility was using quat based sanitizer when I arrived, no quat test kit available.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water at hand washing sink does not work.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on chefs belt and on counter outside of sanitizer

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

3. Dec 18, 2024 Routine · 2 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after changing gloves.

     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

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     At the time of inspection the dish machine was not dispensing sanitizer.

     Correction: Clean and sanitize all utensils and equipment before contact with food. Corrected during inspection

     Code 4-702.11

   • Not serious Priority Foundation Corrected on site

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

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

     Code 4-302.14

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The chest freezer lid in the back of the storage area is being held together with a lot of duct tape.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The floors around the ice machine is in need of cleaning.

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

     Code 4-601.11 (C)

4. Dec 13, 2023 Routine · 2 priority, 3 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands before donning single use gloves.

     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

     TCS FOOD - COLD HOLDING

     cooked ground meat from 12/12 cold held in prep cooelr at 45-50 degrees. Pickled eggs 46 degrees.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Chili in walk in cooler is stored in large quanities in plastic containers.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Store less product in each container.

     Code 3-501.15 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     chest freezer in back room is held together with duct tape. Frozen condensate prevents freezer door from shutting.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor by the dish machine is missing a section of tile. This is creating an area where water/debris is able to pool.

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

     Code 6-201.11