Pure Storage, Inc - Floor 3 - Break Room 2

No se registraron infracciones en esta inspección.

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): Milk measured to be 71F 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 about at 11:40AM. 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 3:40PM) 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.
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Food contact surfaces clean, sanitized
  Nota del inspector (en inglés): 3-comp sink on 3rd floor area observed to be missing chemical sanitizer. Per operator they do not use this 3-comp sink to wash dishes[CA]Provide approved sanitizer and sanitizer testing equipment at 3-comp sink for use in manual dishwashing. [SA] Each floor of building has high temperature dishwasher being used at time of inspection. All high temperature dishwashers observed to be fully functional. Provide sanitizer by 8/26/2026

No se registraron infracciones en esta inspección.