Putting Glass Walls on New York's Slaughterhouses So We Can
See Behind Closed Doors
Crescent Duck Farm Inc.,
Address: 10 Edgar Ave, Aquebogue, NY 11931
Establishment No.: 00824 P
USDA Inspection Report: 9 Jan 2012
Violation: 416.13(c), 416.3(a)
Citation: On Monday, January 9, 2012 while on the inspection line at approximately 0800hrs I observed an employee store the steel used to sharpen clippers for hock splitting in the trough that contains insanitary water. I stopped the line informed management of the situation who addressed this with the employee, steel was and clippers were then sanitized. This incident occurred prior to final wash, no ducks were removed from the line since they would be going through final wash which is in place to sanitize the ducks. This is in violation of 9CFR416.3(a) which states in part...ensure that equipment and utensil use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils must be maintained in a sanitary condition as not to adulterate product. SSOP#13 in your plan addresses hand used utensils. Secondly, I observed a break wash down at approximately 1030hrs begin while the ducks were still on the line. Management is aware that wash down cannot be conducted while product is in the area this may cause product adulteration from splash water. The line was immediately stopped, , plant manager informed. The ducks were not removed from the line since this was conducted prior to ducks entering the final wash. A re-inspection was taken of the ducks prior to entering the chill tank by both management and inspection personnel. SSOP#15 in your plan addresses break time wash down which states .
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
416.3(a) Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils must be maintained in sanitary condition so as not to adulterate product.