Sukhi Da Dhaba Restaurant & Sweet Shop

Sanitizing solution concentration measured to be 0ppm., - The staff prepared 100ppm chlorine solution during inspection.

Approximately 3-4L of yogurt was observed in the cooler. The operator stated that it is made in the facility but was unable to provide logs to verify pH and temperature control measures for the fermentation process. The yogurt was discarded. , , , 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.