Putting Glass Walls on Arizona Slaughterhouses So We Can See Behind Closed Doors
JBS Tolleson, Inc.

Address: 651 South 91st Ave., Tolleson, AZ 85353
Establishment No.: 00267 M or M267

USDA Inspection Report: 30 May 2012

Code:  01B02
Violation:  416.13(c), 416.4(a), 416.4(b)

Citation:

At 0515hrs while performing Pre-Operational Sanitation in the Fabrication Department the following deficiencies were observed:1) In the Sales Cooler the rail attached to the outside of the which guides the carcasses past the cabinet had grease dropping/smears on the top of the rail. The rail assists and guides the carcasses beside the to minimize the carcasses contact with the Every carcass throughout the days production rubs along this rail. The section of rail was approximately 4 feet long. Where Sales Cooler rail #13 meets the inlet chain for the I observed what seemed to be oil dripping off the inlet chain.The rail was scrubbed and sanitized, then the inlet rail was wiped dry in my presence. After re-inspection the rail and finding it acceptable, the rail was released for use in production.2) In the In N Out Room the sink and Meat Wash sink had grease marks speckled over the both sinks and cutting board. The sanitizer (#19) that is attached to the sink had brown/rustlike water in the bottom of the sanitizer. There was about 3 to 4 inches of this water in the sanitizer and several chunks product from the prior days production.The sinks and sanitizer were scrubbed and sanitized in my presence, after re-inspection and finding the sanitation acceptable the area was released use in production.3) In the Trim Room the clear plastic strips that deflect and confine the for the Process Aid applicator of the primal/sub-primal cuts application had product residue smeared on them. These smears were approximately 2 to 3 inches in height and was present on every clear plastic strip.The clear plastic strips were cleaned and sanitized in my presence, after re-inspection of the strips and finding them acceptable they were released for use in production.4) Finally, also in the Trim Room the incline belt used for the metal detector had grease splattered on the belt. This was approximately a patch that was 6 inches by 10 inches in size. notified Fab Floor maintenance to remove the grease. After the grease was removed PSSI then cleaned and sanitized the belt. At this time I re-inspected the belt and released the belt for use in production.The regulation 9CFR 416.13(c) is being cited for the establishments failure to adequately monitor the implementation of the Sanitation SOP's.These finding represent Non- Compliance with 9CFR 416.4(a), which states, "All food-contact surfaces, including food-contact surfaces of utensils and equipment, must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product."These findings also represent Non-Compliance with 9CFR 416.4(b), which states, " Non-food-contact surfaces of facilities, equipment, and utensils used in the operation of the establishment must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and adulteration of product."Finally, these findings also represents Non-Compliance with 9CFR 416.13(c), which states, "Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP's."This Non-Compliance was reported to and . After a review of Non-Compliance Reports for the last 90 days it has revealed that Non-Compliance # ECD5410055222N/1 was written for the same root causes. The preventative measures proff

Regulation:

416.13(c)  Implementation of SOP's: Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOPís.

416.4(a)  All food-contact surfaces, including food-contact surfaces of utensils and equipment, must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product.

416.4(b)  Non-food-contact surfaces of facilities, equipment, and utensils used in the operation of the establishment must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product.

Next Report: USDA Inspection Report: 31 May 2012
Previous Report: USDA Inspection Report: 22 May 2012
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