Putting Glass Walls on New York's Slaughterhouses So We Can See Behind Closed Doors
Joe Pagliuso & Bros., Inc., New York

Address: 6845 N. Slocum Rd, Ontario, NY 14519
Establishment No.: m4253

USDA Inspection Report: 16 Jul 2010

Code: 03C02
Violation: 310.22(e)(4)(i), 417.5(b)

Citation: At approximately 1330 while looking through plant records I found the following non-compliance. There are two beef over 30 months that do not have a record for the vertebral column being removed. I looked through all of the carcasses in the cooler and neither one of the carcasses are in the cooler. The carcasses that have a missing record are: 320 which was slaughtered on 7/1/10 and 724 which was slaughtered on 6/30/10. The beef for [reacted] has had a pre-shipment review record that is signed and dated for 7/2/10. After discussing the missing information with [redacted] she informed me that the vertebral columns were removed and that there is just no record of the task being performed. I also believe this to be the case because they usually bone out the plants bulls and they ship the Halal carcasses semi-whole and I know they use the marks on the carcass for determining over 30 months as well. Federal Regulation 9 CFR 310.22(e)(4)(i) states, "Establishments that slaughter cattle and establishments that process the carcasses or parts of cattle must maintain daily records sufficient to document the implementation and monitoring of the procedures for the removal, segregation, and disposition of the materials listed in paragraph (a) of this section, and any corrective actions taken." Federal Regulation 9 CFR 417.5(b) states, "Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry." This document serves as notice of non-compliance within Federal Regulation 9 CFR 310.22(e)(4)(i) and 417.5(b).

Regulation:

310.22(e)(4)(i) [Reserved]

 417.5(b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry.

 

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