Treehouse Hotel Silicon Valley - Staff Kitchen

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Pasta, sliced tomatoes, and sour cream measured in the range of 48F-54F while maintained in the cold-hold table in the employee breakroom. Per staff, items had been relocated from the main kitchen to the employee breakroom 1 hour prior. Motor underneath the cold-hold table did not appear to be running. [CA] Potentially hazardous foods intended for cold holding shall be held at 41F or below to prevent the growth of bacteria. Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below. [SA] PHF's to be served or discarded by 5:00 PM (4 total hours elapsed). ____________ Minor violation: Milk and yogurt measured 45F-49F while maintained in the upright refrigerator in the employee breakroom. Ambient of the unit measured 49F via probe. [CA] Potentially hazardous foods intended for cold holding shall be held at 41F or below to prevent the growth of bacteria. Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.

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.