Putting Glass Walls on New York's Slaughterhouses So We Can See Behind Closed Doors
Gold Medal Packing

Address: 8269 River Rd, Rome, NY 13424
Establishment No.: m17965

USDA Inspection Report: 21 Jul 2010

Code: 03J01
Violation:  417.2(c)(4), 417.3(a)(1), 417.3(a)(2)

Citation: On this day Dr EIAO and EIAO while doing a walk thru of the kill floor, noted that the pre evisceration cabinet was not operating properly. There are three sets of nozzles in the cabinet and the bottom set was not operating and was turned off, so the veal carcasses were not sprayed completely. The purpose of the cabinet is to provide spray to address E Coli 0157H7. In the HACCP plan for veal, lamb and goat slaughter it states in CCP 1B "[redacted] " The non operating nozzles resulted in the carcasses not being completely covered with the [redacted] spray. It was also noted that when a space was on the line between the veal carcasses they were not being sprayed properly due to the electric eye not operating properly. Under corrective actions on CCP 1B it states "[redacted]" The failure of the [redacted] sprayer is a indication of failure to take corrective action. This is a food safety hazard ,but there are two or three [redacted] sprays that are not CCPs, after this [redacted] spray depending on final disposition of product. HACCP Coordinator was notified and immediate corrective action was taken, the bottom set of nozzles were turned on.

Regulation:

417.2(c)(4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits;

417.3(a)(1) Every official establishment shall conduct, or have conducted for it, a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the preventive measures the establishment can apply to control those hazards. The hazard analysis shall include food safety hazards that can occur before, during, and after entry into the establishment. A food safety hazard that is reasonably likely to occur is one for which a prudent establishment would establish controls because it historically has occurred, or because there is a reasonable possibility that it will occur in the particular type of product being processed, in the absence of those controls.

417.3(a)(2) A flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identified.

 

Next Report: USDA Inspection Report: 22 Jul 2010
Previous Report: USDA Inspection Report: 21 Jul 2010

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