NORDSTROM BAZILLE

Violations (15)

• 10-05-5Critical

  In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

  High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at front line counter utensils in dirty water at salad station.

  High Priority

• 22-43-4CriticalRepeat

  Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

  High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Quaternary 500+ppm). Operator began to dilute solution. **Corrective Action Taken** **Repeat Violation**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front line prep counter bowl of fries (100F - Hot Holding). As per chef less than 30 minutes.

  High Priority

• 36-73-4Repeat

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed floors soiled with heavy accumulation of dropped food, gloves and debris at front line and at dish washing area. **Repeat Violation**

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed at walk in freezer box of fries stored on floor.

  Basic

• 10-20-4

  In-use tongs stored on equipment door handle between uses.

  Basic - In-use tongs stored on equipment door handle between uses. Observed at front line soup station, tongs on door handle of bread warmer.

  Basic

• 10-06-5

  In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.

  Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in container of shredded cheese at pizza station.

  Basic

• 10-02-4Corrected on site

  In-use utensil not stored on a clean portion of food preparation or cooking equipment.

  Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed for tongs at font counter cookie station. Operator removed. **Corrected On-Site**

  Basic

• 16-46-4

  Old labels stuck to food containers after cleaning.

  Basic - Old labels stuck to food containers after cleaning. Observed on containers at drying rack in storage room.

  Basic

• 08B-12-5Repeat

  Stored food not covered.

  Basic - Stored food not covered. Observed container of bacon and hit honey sauce at toaster area stored uncovered. **Repeat Violation**

  Basic

• 36-50-4

  Unclean building components, attachments or fixtures.

  Basic - Unclean building components, attachments or fixtures. Observed hood filter.

  Basic

• 29-11-4

  Water leaking from pipe and/or faucet/handle.

  Basic - Water leaking from pipe and/or faucet/handle. Observed at don't line hand wash sink faucet will not turn off.

  Basic

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for oven interiors.

  Basic

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed at front line counter brown cutting boards.

  Basic

• 36-22-4

  Floor area(s) covered with standing water.

  Basic - Floor area(s) covered with standing water. Observed at end area of front line at hand wash sink.

  Basic