Cafe Nordstrom

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT. INSTRUCTED TO REMOVE.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

NOTED COMMERCIAL HIGH TEMP DISH MACHINE LOCATED IN DISH AREA MISSING THE MACHINE'S DATA PLATE AND OTHER MANUFACTURER'S INSTRUCTIONS. INSTRUCTED TO PROVIDE MANUFACTURER INSTRUCTIONS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER AT86.4F: IMPROPER TEMPERATURE OF HOT WATER AT HAND SINK IN REAR PREP INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). C...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED NORDSTROM ESPRESSO BAR INSPECTION #2615957 1ST FLOOR LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MIN...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT. INSTRUCTED TO REMOVE.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

NOTED COMMERCIAL HIGH TEMP DISH MACHINE LOCATED IN DISH AREA MISSING THE MACHINE'S DATA PLATE AND OTHER MANUFACTURER'S INSTRUCTIONS. INSTRUCTED TO PROVIDE MANUFACTURER INSTRUCTIONS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BROKEN FLOOR BASE TILES AND HOLE IN WALL UNDER DISH MACHINE IN DISH AREA, INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

PREVIOUS CORE VIOLATION CORRECTED

NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2252726 CONDUCTED ON 3/19/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#55) 6-201.11: Kitchen floor tiles in poor repair, missing grout between tiles in several spots trapping dirt and wastewater, instruct...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Insulation covering for walk-in cooler cooling lines are in poor repair, dust and loose tape, instructed to remove and maintain.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Kitchen floor tiles in poor repair, missing grout between tiles in several spots trapping dirt and waste water, instructed to re-grout tiles and maintain.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inadequate lighting in walk-in cooler, instructed to provide additional lights

PROPER COLD HOLDING TEMPERATURES

OBSERVED TCS FOODS @ IMPROPER TEMPERATURES DURING TIME OF INSPECTION. NOTED 3 LBS COOKED CHICKEN @56.2F, 1 LB COOKED PASTA @58.2F AND 4 LBS OF MILK @47.6F ALL STORED INSIDE OF WALK IN COOLER. NOTED GALLON OF MILK @48.2F STORED INSIDE 2 DOOR COOLER IN...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ALL HEAVY EQUIPMENT THROUGHOUT PREP AREA IN NEED OF CLEANING. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED AREAS THROUGHOUT PREP USED FOR STORING UNUSED ITEMS. INSTRUCTED TO ORGANIZE, MISCELLANEUS AND CLEAN INSIDE UNUSED EQUIPMENT. MUST MAINTAIN PREMISE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE DRIED FOOD DEBRIS ON FLOORS THROUGHOUT REAR PREP/DISHWASHING AREA UNDER EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

No hot running water at front kitchen hand wash sink. water temp 67f, instructed to provide 100-120f temp at all hand wash sinks. priority violation 7-38-030. by the end of inspection a technician arrived and repaired faucet water temperature.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

High temp dish washing machine not sanitizing at final rinse. final rinse temps 154f while machine was being used, utensils being washed instructed to provide 180f at final rinse gauge. priority violation 7-38-025. by the end of inspection the booste...

THERMOMETERS PROVIDED & ACCURATE

Thermometer hidden at rear of coolers at cook line, instructed to keep in warmest part, easy to view.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Inadequate insects control, found around 50 fruit flies at dish washing area, instructed to eliminate insects activity, pest control service recommended. priority foundation violation 7-38-020.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS ON THE PREMISES TO MEASURE THE UTENSIL SURFACE TEMPERATURE INSIDE OF THE HIGH TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED METERE FAUCET NOT AT PROPER TEMPERATURE FOR HANDWASHING IN LADIES RESTROOM ON THE 4TH FLOOR. WATER TEMPERATURE @ 82.5F AT WASHBOW SINK # 2. MUST PROVIDE MINIMUM TEMPERATURE OF 100F AT ALL WASHBOWL SINKS IN ALL RESTROOMS.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO WRITTEN EMPLOYEES HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN. NO CITATION ISSUED

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

2-DOOR REACH IN COOLER ALONG COOKLINE DOOR RUBBER GASKET RIPPED. MUST REPAIR/REPLACE DOOR GASKET.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NO BACKFLOW PREVENTION DEVICE ON ICE MACHINE WATER LINE. INSTRUCTED MANAGER TO PROVIDE/MAKE VISIBLE BACKFLOW PREVENTION DEVICE FOR ICE MACHINE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK-FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

DISPOSABLE PAPER CUPS USED AS A FOOD SCOOP, INSTRUCTED TO USE PROPER UTENSILS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

HEAVY DUST BUILD-UP NOTED ON PIPE INSIDE WALK-IN COOLER, ON WALL ATTACHED FAN IN SANDWICH PREP AREAS, INSTRUCTED TO CLEAN AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLERS WITH LONG BEARD NOT WEARING A BEARD RESTRAINTS, INSTRUCTED TO WEAR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE BLACK CAULK FROM UNDER THE CONDERSER IN THE WALK-IN COOLER HANGING OVER READY TO EAT CILANTRO. INSTRUCTED TO CUT TAPE TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE THE DUCT TAPE ON THE PIZZA PREP LINE THAT IS CURRENTLY PEELING AWAY FROM THE COUNTERTOP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO WIPE DOWN AND CLEAN THE SQUARE PREP TABLE DIRECTLY NEXT TO THE COOKING EQUIPMENT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DETAIL CLEAN THE FLOORS OF THE WALK-IN FREEZER TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZER SOLUTION IN BETWEEN USE AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD ITEMS IN COLD HOLDING UNITS AT IMPROPER INTERNAL TEMPERATURES: SLICED TURKEY 46.9F, LEAFY GREEN SPINACH 50.0F, MAYO 47F, CHICKEN 46.4F. MANAGER IMMEDIATELY DENATURED AND DISCARDED. INSTRUCTED TO KEEP COLD FOOD ITEMS AT 40F ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOOR IN KITCHEN AND PREP AREAS OF FOOD SPILLS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOOD (CHICKEN AND COOKED POTATOES) FOUND AT IMPROPER TEMPERATURES (51.0F-55.0F). MANAGER VOLUNTARILY DISCARDED 7LBS OF FOOD VALUED AT $9. INSTRUCTED TO MAINTAIN COLD FOOD AT 40.0F OR LESS. CRITICAL VIOLATION 7-38-005(A)

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED BLOWN LIGHT BULBS IN THE DRY STORAGE ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REGROUT THE FLOOR TILES IN FRONT OF THE COOK'S LINE. MAINTAIN THE FLOOR DRY IN THE DISHWASH AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE LINE PREP COOLER WITH AN AIR TEMPERATURE OF 52.7F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COO...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE LINE PREP COOLER. OBSERVED SHRIMP AT 49.6F, GARLIC DRESSING AT 53.7F, EGGS AT 50.1F, BEEF AT 49.6F, SALMON AT 49.1F, ROASTED CORN AT 49.8F. MANAGEMENT VOLUNTARILY DI...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED DISCOLORATION AND A SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR SURFACE...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE FOOD PREPARATION AREAS. APPROXIMATELY 15 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATI...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST REGROUT THE FLOOR TILES IN FRONT OF THE COOK'S LINE. MAINTAIN THE FLOOR DRY IN THE DISHWASH AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MEAT SLICER BLADE HOUSING NOT CLEAN, ENCRUSTED FOOD DEBRIS STUCK PN SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FAN COVER IN WALK-IN COOLER WITH HEAVY DUST BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FLY TRAP INSTALLED ABOVE PREP TABLE, INSTRUCTED TO REMOVE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

THE PAPER TOWEL HOLDERS AT FRONT PREP STATIONS MUST BE LOCATED RIGHT BESIDE THE HANDSINKS (PRESENTLY LOCATED UNDER THE SINK'S CABINET WITH DOORS TO OPEN). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and d...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOLLOWING NEED CLEANING: CABINETS UNDER ALL SINKS MUST BE FREE OF CLUTTER/UNNECESSARY ARTICLES, INTERIOR OF VENTS AT BOTH ENDS OF DISHMACHINE, PANEL BEHIND THE SODA DISPENSER ICE CHUTE NEED CLEANING ALSO. All food and non-food contact surfaces of e...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR DRAIN BY THE SODA FOUNTAIN STATION MUST BE FREE OF ORGANIC MATTER. FLOORS AT DISHROOM AREA MUST BE KEPT DRY AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN. MUST REPLACE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. SODA DISPENSORS IN NEED OF CLEANING TO REMO...