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: 16 Mar 2011
Citation: On March 16, at 7;00 am, while making sure the unidentified product from previous day was all properly labeled, I noticed that the bob calves that were retained with blue retained tags for kis test were stamped with the mark of inspection. I notified and cut off all the marks of inspection. US Inspected and Passed marks of inspection can not be applied to US Retained Product until the product has been released to the plant and the retained tag removed by inspection personal. This was not a food safety issue as the product is still under USDA control.
316.9(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 official 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 official inspection legend containing the number of the official establishment where it was last prepared. Additional official marks of inspection may be applied to products as desired to meet local conditions. Primal parts are the wholesale cuts of carcasses as customarily 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, brisket, chuck, and shank.