NORMANS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich top reach in cooler next to pastry station on cooks line. seared tuna (50F - Cold Holding) Less than 4 hours per operator , moved to reach in freezer. 15 minutes later was 42F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Equipment in front of handsink in pastry side of cooks line, operator moved Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in bar area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Unopened drink in reach in cooler on cooks line Corrected On-Site

Basic - Ice buildup in reach-in cooler in sandwich top reach in cooler on cooks line next to pantry station .

Basic - Single-service articles not stored inverted or protected from contamination. Temp toothpicks above expo line

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cream sauce dated 4/4/25 in walk-in cooler Chicken fat dated 4/6/25 in walk-in cooler Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream sauce dated 4/4/25 in walk-in cooler Chicken fat dated 4/6/25 in walk-in cooler Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue cutting board on cookline soiled. Operator discarded board. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bar hand wash sink has coffee decanter in basin.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory on children's menu filet mignon not identified. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Missing asterisk for oysters on appetizer menu Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw eggs at main bar over cut fruit. 2)Cooked shrimp under raw chicken. In meat cooler Operator moved items.Corrected On-Site Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Roasted Garlic oil dated 10/16 in walk-in cooler

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted Garlic oil dated 10/16 in walk-in cooler

High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored in unused ice bin with plastic food wrap. Operator removed items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. By coffee station and on front line Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded board Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture on handwash sink by glass dishwasher.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board at cook line.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For the bay scallop ceviche Chef had vendor send to him Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef had the sorted during inspection Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bar matting in hand sink at the bar

Intermediate - Microwave missing fan guard cover/splatter shield. In kitchen next to pantry area

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Added to menu and printed during inspection Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Added to menu and printed during inspection Corrected On-Site

Intermediate - chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths but not accurately reading concentrations for sink and surface cleaner

Basic - Ceiling hood tile missing in kitchen

Basic - Clean glasses,not stored inverted or in a protected manner. Top,shelf of glass rack in kitchen Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Next to ice machine Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Prep kitchen Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Red, yellow, and brown cutting board

Basic - Hole in or other damage to wall. Hole at prep table across from 3 compartment sink Threshold to cook line not fully sealed.