Pure Storage, Inc - Floor 4 - Break Room 3

No se registraron infracciones en esta inspección.

• Crítica 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 72F in Nespresso machine inside unrefrigerated container. Per operator, milk is changed out as needed and cleaning cycle is ran 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 5 hours prior and employees of the break room had changed the nozzle and refilled the milk. Per operator staff who service machine leave at 3:00PM[COS] Keep PHFs at 41F and below for cold holding. [SA] Staff VC&D milk, washed container, and replaced milk and nozzle for machine; new milk will kept for up to 4 hour and then discarded(within 3 hours, staff servicing the machine will leave and discard milk at that time). 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 con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Thermometers provided, accurate
  Nota del inspector (en inglés): Thermometer in grab n go cooler reads 50F. Ambient temperature of cooler measured to be 41F. PHFs in cooler measured to be 41F and below. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

• 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): Grab n go cooler measured to have: -Milk at 45F -Yogurt at 45F -2% Milk at 45F. -Ambient temperature 45F [CA] Maintain cooler at 41F and below. [COS] Opened dairy was discarded and cooler was turned down. Per logs cooler was working that morning. After30 minutes cooler measured to have ambient temperature of 43F and is cooling down.