Hyderabad House Canada

A 20L container of yogurt was observed on-site. The staff stated that the yogurt was made in the facility. The facility did not have record keeping, pH meter and commercial starter. The operator was unable to provide logs to verify pH and temperature control measures for the fermentation process., , - The operator was asked to discard the yogurt. , , Provide a standard procedure for the production of yogurt for review by the public health inspector. Develop and maintain a log that indicates the following:, - Date and time of production, - List of all Ingredients Used, - Heating Temperature of the milk, - Starting pH of milk before culture is added, - Final pH after fermentation (must reach 4.5 or lower within 2 hours of fermentation), - Fermentation Time (document the start and end times), - Fermentation Temperature, - Cooling Temperature (must be rapidly cooled to ≤4°C after fermentation), - Batch number (system of identifying the batch of yogurt being made), Ensure the following:, - Obtain a PH test strip or PH meter to monitor PH throughout the process., - A functional calibrated thermometer for monitoring temperature., - The starter culture used in yogurt production must be obtained from an approved commercial source., Back slopping (using yogurt from a previous batch as a starter culture) is not permitted for production.

**Violations still exist**, Plastic buckets and food boxes in the walk-in cooler and kitchen were stored on the floor. , - Store food items at least 6 inches off the floor and in a sanitary manner.

***Ongoing Violation***, The film covering the surface of the walk-in cooler was ripped and peeled in several places. Food debris and dirt has accumulated on this film., , Remove or replace the film and thoroughly clean the cooler walls.

1. Accumulation of old food debris and residue was noted underneath the shelving units in the walk-in cooler., - Make sure to thoroughly clean all above areas of food debris and residue as discussed., , 2. Accumulation of grime and grease was noted underneath the thermo-pan liner used on top of the oven in the back kitchen., - Ensure to clean these areas and ensure regular cleaning is done.