Appna Tiffin

A small 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.

The temperature of two big pots of cooked food (Mattar Paneer and Lintels) measured to be 53-55C., - Ensure to store the high risk food items above 60C or below 4C., - To cool down food quickly, divide the hot food into smaller portion in shallow pans.

**Violations still exist**, Cleaned dishes were placed on the wall perimeter behind the dishwashing sink. 3 comp-sink in the facility was being used as dish storage and was inaccessible., , - Operator is to ensure that the dishwashing sink is kept clear of obstructions. , - Ensure to store dishes on the designated shelves.

**Violations still exist**, 1. Plastic portion cups were used as scoops and stored inside the bulk containers. Cups were removed by staff during inspection., - Ensure to use scoops with handles and all scoops are to be stored away from the food product or in a separate food-safe container, , 2. Food products and food related items were stored on the floor in the kitchen and dry storage area. , - Please ensure all items are stored in a safe and sanitary manner at least 6 inches off the ground., , 3. Personal items (jackets, cellphone) were stored on food storage shelves in the dry storage area., - Store personal items separately, away from food storage areas.