Normandy Kitchen

Inspection history 15 visits

1. 2026
2. Passed Oct 9 Score 20 no change

   Follow-Up Inspection

   6 violations

   • Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor Post the Certified Food Protection Manager certificate.
3. Passed Sep 24 Score 20 no change

   Follow-Up Inspection

   10 violations, 1 critical

   • Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Minor Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Post the Certified Food Protection Manager certificate.
4. Passed Sep 4 Score 20 no change

   Follow-Up Inspection

   13 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Keep the physical facilities in good repair.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Minor Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Minor Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor Post the Certified Food Protection Manager certificate.
5. Passed Aug 13 Score 20 no change

   Follow-Up Inspection

   15 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Keep the physical facilities in good repair.
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor Keep the plumbing system in good repair.
   • Minor Post the Certified Food Protection Manager certificate.
   • Minor Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.

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