Putting Glass Walls on New York's Slaughterhouses So We Can See Behind Closed Doors
Stevens Brothers Processing Inc

Address: 392 Goshen Rd, Panama, NY 14767
Establishment No.: m17810

USDA Inspection Report: 2 Aug 2011

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

Citation: (0705hrs) I was notified by Mr. that plant pre-operational monitoring checks had been completed and the plant was ready to begin slaughter operations. I informed him that I would be conducting a regulatory pre-op sanitation inspection (review and observation) this morning. [newline] This inspection resulted in the following noncompliant condition being observed, with regulatory control action being taken.[newline] Wellsaw - hanging on wall near hand wash sink found to be in an unsanitary condition. Meat, fat and blood blood residues from the previous day's operation were observed on the blade, piston and bottom of motor housing. U.S. Reject Tag# B18812170 issued.[newline] Mr. was notified of the rejection of the noncompliant wellsaw, visually observed my findings, and notified of the need for corrective action as per 9 CFR 416.15.[newline] The above noncompliance represents a failure by plant personnel to identify conditions that have the potential to contaminate / adulterate product when conducting morning pre-operational sanitation checks, not meeting the requirements outlined within your written SSOP Plan, Page 1, Part 1.A., also failing to meet the the regulatory requirements of 9 CFR 416.13(c) and 416.4(a).[newline] I reviewed the SSOP Form S-1 and found that acceptable results had been documented for today's date, initialed R.C.[newline] A review of the Noncompliance Record File shows no other documented pre-operational noncompliance within the past 90 days.[newline] Inspection was expanded and all additional areas and equipment were found acceptable.

Regulation:

416.13(a) Each official establishment shall conduct the pre-operational procedures in the Sanitation SOP’s before the start of operations.

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.

 

Next Report: USDA Inspection Report: 24 Jan 2012
Previous Report: USDA Inspection Report: 13 Jan 2011

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