Critical: TCS foods were not being held at the proper temperature. Whipped cream in tall spray bottle is stored in a low refrigeration unit at 57F. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. This TCS food must either be stored in forced air refrigeration at or below 41F OR using time in lieu of temperature can continue to be stored partially at room temperature. To do so this facility must 1) upgrade your FSO license to a C4S, 2) have a written policy in place indicating which foods will be stored in this manner, 3) time stamp all foods held without forced air refrigeration, and 4) discard the product after four hours to inhibit pathogen growth.
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