Eggs & More

A small container (3L) of yogurt was observed on-site at room temperature. 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.

Hand washing sinks were blocked One with utensils and dirty wiping cloth and second with an equipment at the front., - Keep the hand-washing sink clear and easily accessible for hand washing.

Ventilation canopy appeared dirty., - Clean the ventilation canopy filters.

A large section of tile is missing in the men’s washroom stall, leaving drywall exposed., , Repair this section of the wall to ensure it is smooth, non‑absorbent, and easy to clean.

Mop bucket containing dirty water was stored by the clean dishes. , - Store the mop bucket in mop sink.