Putting Glass Walls on Connecticut Slaughterhouses So We Can
See Behind Closed Doors
Address: 785 Middle St, Bristol, CT, 06010
Establishment No.: M5998
USDA Inspection Report: 1 Jun 2012
Citation: Today on 6/1/12 at approximately 0830 while performing a General Labeling PHIS task I observed the following non compliances: There was a beef carcass in the holding cooler with no mark of inspection. The only markings on the carcass were the owners last name Through establishment records we were able to determine that this was the last carcass processed under inspection on 5/30/12. Establishment owner Mr. Arthur Barillaro came into the holding cooler to observe this noncompliance. Mr. Barillaro verbally notified me that one of his employees forgot to stamp the last carcass processed that day. (b)(6)(b)(7)(C) (b) (4) This lack of product identification is a noncompliance with 9 CFR part 316.9. The establishment immediatly stamped the carcass with the inspection legend, therefore no regulatory control action was taken.
Regulation: (a) Each carcass which has been in- spected and passed in an official estab- lishment shall be marked at the time of inspection with the official inspec- tion legend containing the number of the official establishment. (b) Except as provided otherwise in §316.8, each primal part of a carcass and each liver, beef tongue, and beef heart which has been inspected and passed shall be marked with the offi- cial inspection legend containing the number of the official establishment before it leaves the establishment in which it is first inspected and passed, and each such inspected and passed product shall be marked with the offi- cial inspection legend containing the number of the official establishment where it was last prepared. Additional official marks of inspection may be ap- plied to products as desired to meet local conditions. Primal parts are the wholesale cuts of carcasses as custom- arily distributed to retailers. The round, flank, loin, rib, plate, brisket, chuck, and shank are primal parts of beef carcasses. Veal, mutton, and goat primal parts are the leg; flank, loin, rack, breast, and shoulder. The ham, belly, loin, shoulder, and jowl are pork primal parts. Equine primal parts are the round, flank, loin, rib, plate, bris- ket, chuck, and shank. (c) Beef livers shall be marked with the official inspection legend con- taining the number of the official es- tablishment, at which the cattle in- volved were slaughtered, on the convex surface of the thickest portion of the organ. (d) Inspected and passed parts of car- casses which are not marked with the official inspection legend under this section shall not enter any official es- tablishment or be sold, transported, or offered for sale or transportation, in commerce, except as provided in §316.8.