Restaurant · Wake County, NC

Norse Brewing Company

Name: Norse Brewing Company
Address: 203 Brooks St, Wake County, NC

203 Brooks St

Last inspected Aug 26, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Aug 26, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode Observation: Written vomit and diarrhea policy was not available. 2-501.11 A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observation: Written vomit and diarrhea policy was not available. 2-501.11 A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. Pf CDI: Emailed by inspector to new manager.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The ice machine has micriobial growth build up. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice machine was sanitized.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode Food in the right hand drawers on the drawer cooler are holding above 41F. Examples: hot dog 47FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Food in the right hand drawers on the drawer cooler are holding above 41F. Examples: hot dog 47F; ham 43F. Foods in the drawer cooler held in the drawers on the left hand side are hodling at 41F or below. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI: All foods were taken out of drawers on the right hand side of the drawer cooler.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Employee keys and key ring were stored on the cutting board of the prep cooler. 3-307.11 Miscellaneous Sources of Contamination (C) CDI: Keys were removed.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode —Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

Observation: Single sercive bowl is being used repeatedly as a scoop in batter. Single service bowl is being stored in batter. 4-502.13 Single Service and Single Use Articles-Use Limitations (A)SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head. CDI: Single service bowl was discarded.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Aug 26, 2026 · Original Source

1 - Inspection

Apr 14, 2026

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Two of the three handwash sinks were not stocked with hand drying provisions(paper towels) in the kitchen. 6-301.12 Hand Drying Provision (Pf) CDI: Paper towels were placed at hand sinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw chicken and raw sausage were stored beside ready to eat foods in the prep cooler such as cheese. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CDI: Raw chicken and sausage were moved to the bottom shelf of the prep cooler and separated from all ready to eat foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The ice machine has microbial growth build up. Ice machine should be on a reguar cleaning schedule. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice machine was sanitized during inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode Observation: Several food items in prep cooler 1 and 2 were holding above 41F. Lids of both units were openFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Several food items in prep cooler 1 and 2 were holding above 41F. Lids of both units were open; lids should be closed when not in use to maintain cold hold temp of 41F or below. Examples: Prep unit 1: chicken salad 45F; pimento cheese 44F. Prep unit 2: meatballs 44F; wings 43F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Quiche in prep coolerFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Quiche in prep cooler; and mac and cheese in walk in cooler were not datemarked. PIC stated quiche was made five days earlier. Pimento cheese made in establishment had an expiration date of 4/13/26 and was still stored in walk in cooler. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) CDI: Both foods with that were not date marked; and pimento cheese were all discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode Observation: Cups with no handles were being used as scoops for rice and grits. Using and handling the cup instead of a scoop can lead to contamination from handling cup with hands. 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Cups with no handles were being used as scoops for rice and grits. Using and handling the cup instead of a scoop can lead to contamination from handling cup with hands. 3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI: Cups were removed from both products and discarded.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Apr 14, 2026 · Original Source

1 - Inspection

Sep 23, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode Observation: Raw shrimp was stored with ready to eat mushrooms and milk in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw shrimp was stored with ready to eat mushrooms and milk in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw shrimp and ready to eat foods were separated.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ice machine has microbial growth. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice machine was sanitized.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode Observation: Chili was prepared on 9/13 and was still in walk in cooler. Shrimp punch was prepared 9/12 and was still in walk in cooler. 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Chili was prepared on 9/13 and was still in walk in cooler. Shrimp punch was prepared 9/12 and was still in walk in cooler. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Both items were discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode Observation: Containers and lids were cracked and no longer easily cleanable. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe PCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

Observation: Containers and lids were cracked and no longer easily cleanable. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. CDI: Containers and lids were discarded.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 23, 2025 · Original Source

1 - Inspection

May 16, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

minorCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: One of the prep sinks was not stocked with paper towels. 6-301.12 Hand Drying Provision (Pf) CDI: Sink was restocked.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Foods in prep cooler 1; 2 and walk in were holding above 41F. examples: prep 1: tomato 4F; pasta salad 47F. Prep 2: winf 48F; tomato 45F; chicken 50F. walk in: wing 44F; hot dog 45F; onion 45F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: Sanitizer containers were not labeled. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode Observation: Multiple lids and containers are cracked and no longer smooth and easily cleanable. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe PCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

Observation: Multiple lids and containers are cracked and no longer smooth and easily cleanable. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode Observation: Microbial growth is building up on the wall by the ware wash machine. Debris/grease are building up on the outside of equipment and below the flat top. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Microbial growth is building up on the wall by the ware wash machine. Debris/grease are building up on the outside of equipment and below the flat top. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C)

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 16, 2025 · Original Source

1 - Inspection

Dec 9, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw shrimp stored above ready-to eat foods in bottom cooler of flip top prep unit. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Items were rearranged.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed meatballs and cut lettuce overfilled in flip top prep unit with temperatures 43-44F. TCS (Time/Temperature Control for Safety) foods being maintained cold shall be maintained 41F or below. CDI: Overfilled portion was moved into a separate container and placed in bottom cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Observed two chemical spray bottles containing sanitizer according to manager not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI-Bottles labeled during inspection.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 4-501.12Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12;Core; Observed large cutting boards on prep line and colorful cutting boards on utensil shelf with deep scratches on the surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace or resurface cutting boards.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed soiled shelving; sides of sheet pan racks and dusty fan vents in walk-in cooler. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Observed pipe underneath three compartment leaking water. A plumbing system shall be maintained in good repair. Repair leak.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Dec 9, 2024 · Original Source

1 - Inspection

Feb 12, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw pork found stored above various containers of dessert mouse in the walk in cooler. Raw chicken found stored above raw fish and cooked pasta. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Items were rearranged.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; One torn gasket on left side door of prep cooler 1. Equipment shall be maintained in good repair. Replace gasket.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 5-202.13Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13; Priority; Spray nozzle at the dish machine found hanging below the flood level rim of the sink below. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE; EQUIPMENT; or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). EHS will return on 2/15 to verify the spray nozzle has been replaced.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Feb 12, 2024 · Original Source