The company "failed to exercise sufficient control, including frequent testing, and recording of results, so that finished equilibrium pH values for acidified foods are not higher than 4.6, as required by 21 CFR 114.80(a)(2). Specifically, the pH buffers used to calibrate your pH meter are maintained at ambient room temperature. On December 15, 2023, you tested the final pH of your Black Tea Chai drink, Lot (b)(4), immediately after heating the drink. The temperature of the drink at the time of the pH measurement was observed to be (b)(4)oF. You did not allow the Black Tea Chai drink to reach ambient room temperature before taking your final pH reading. Additionally, you did not allow the Black Tea Chai drink to reach equilibrium before taking the final pH measurement. You are not measuring the pH of your chai drinks, which are shelf-stable, after they have reached equilibrium."
This is interesting in that there are no low acid particulates to classify this as an acidified food where the equilibrium pH would be a concern. Yes, achieving the proper pH is need, and if they were not doing that it is an issue, however, this would not have been classified as a what we normally view as an acidified food.
https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/brewing-market-coffee-682451-04252024
WARNING LETTER
Brewing Market Coffee
MARCS-CMS 682451 — April 25, 2024
https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/brewing-market-coffee-682451-04252024
WARNING LETTER
Brewing Market Coffee
MARCS-CMS 682451 — April 25, 2024