NORDSTROM ESPRESSO BAR

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: PREMISES HIGH TEMPERATURE DISH MACHINE IN NEED OF REPAIR DUE TO DAMAGE. TO WATER LINE CAUSING WATER TO SPILL FROM MACHINE. MUST REPAIR. CRITICAL VIOLATION 7-38-030 ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN/SANITIZE COUNTER SURFACES BEHIND FRONT SERVICE COUNTER AND AT COFFEE STATION OF SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR BEHIND FRONT SERVICE COUNTER OF SPILLS AND COFFEE. REMOVE EXCESS WATER FROM FLOOR AT REAR BY DISH MACHINE AND KEEP DRY AT ALL TIMES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED THE LOW TEMPERATURE DISH MACHINE IN USE AND SANITIZING AT 0PPM CHLORINE. INSTRUCTED TO PROVIDE AND MAINTAIN A SANITIZER CONCENTRATION OF 50PPM CHLORINE AT ALL TIMES. CRITICAL VIOLATION 7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (MILK) WAS BEING SERVED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED. SERIOUS VIOLATION 7-38-012

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE FAUCET BASE AT THE SPRAYER HEAD LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED WET MOP SITTING IN THE MOP SINK. INSTRUCTED TO HANG OR INVERT WET MOPS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: RECAULK THE BACKSPLASH BEHIND THE HANDSINK NEAR THE COFFEE BAR ENTRANCE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAK AT THE DRAIN LINE OF THE EXPOSED HANDSINK NEXT TO THE DOOR TO THE REAR STORAGE ROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: REPLACE THE THERMOMETER INSIDE OF THE MILK COOLER AT THE COFFEE BAR AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAIN UNDER FRONT 1-COMP SINK & UNDER SMALL COOLERS MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INTERNAL THERMOMETERS NEEDED AT ALL COOLERS IN FRONT PREP AREA- MUST BE PROVIDE. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOODHANDLERS WORKING AROUND OPEN FOOD MUST HAVE HAIR RESTRAINTS AT ALL TIMES. All employees shall be required to use effective hair restraints to confine hair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: 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. KEEP COFFEE NOZZLES CLEAN AND FREE FROM BUILD UP. MUST CLEAN AND MAINTAIN.