NORDSTROM CAFE BISTRO

Violations (3)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line cooked green beans (49F - Cold Holding); goat cheese (51F - Cold Holding); shredded cheese (50F - Cold Holding); boiled eggs (48F - Cold Holding); sliced tomatoes (52F - Cold Holding) per operator products not portioned or prepared today and held in cooler for approximately 3 hours, discussed cold holding with operator who closed lids to flip top. At front counter butter (80F - Cold Holding) per operator product not portioned or prepared today and held at room temperature to spread on bread, discussed with operator who moved product to time is a public health control operator time marked product, emailed operator time is a public health control form. -

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line cooked green beans (49F - Cold Holding); goat cheese (51F - Cold Holding); shredded cheese (50F - Cold Holding); boiled eggs (48F - Cold Holding); sliced tomatoes (52F - Cold Holding) per operator products not portioned or prepared today and held in cooler for approximately 3 hours, discussed cold holding with operator who closed lids to flip top. At front counter butter (80F - Cold Holding) per operator product not portioned or prepared today and held at room temperature to spread on bread, discussed with operator who moved product to time is a public health control operator time marked product, emailed operator time is a public health control form. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-07-28: In flip top cooler boiled eggs 47F per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who moved product to cooler part of cooler. **Admin Complaint** **Corrective Action Taken**

  High Priority

• 53A-05-6

  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Discussed with person in charge. -

  Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Discussed with person in charge. **Warning** - From follow-up inspection 2026-07-28: More than 4 employees currently working with no certified food manager present. **Admin Complaint**

  Intermediate

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator to acquire measurement device. -

  Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator to acquire measurement device. **Warning** - From follow-up inspection 2026-07-28: **Time Extended**

  Intermediate