Pure Storage, Inc - Floor 2 - Break Room 1

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Milk measured to be 73F in Nespresso machine inside unrefrigerated container. Per operator, milk is changed out as needed and cleaning cycle is rant and nozzle is replaced every hour upon machine alert. No time tracking observed for milk at time of inspection. Per employee she had just cleaned the container, replaced the milk, and replaced nozzle at 11:45AM Per operator staff who service machine leave at 3:00PM[COS] Keep PHFs at 41F and below for cold holding. [SA] Employee shall start log with time and ensure milk container is cleaned and milk is discarded within 4 hours of last replacement(around 3:45PM) and facility shall remove milk fully when staff servicing the machine are not available to service the machine every 4 hours. Facility may use time rather than temperature as a public health control(TPHC). When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours. Container and utensils in contract with the PHFs under TPHC shall also be cleaned and sanitized or replace with clean equipment every 4 hours when switching batches. Facility shall provide written procedures and demonstrate their TPHC procedures by Wednesday 8/26/2026.

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.