Putting Glass Walls on New York's Slaughterhouses So We Can
See Behind Closed Doors
Joe Pagliuso & Bros., Inc.,
Address: 6845 N. Slocum Rd, Ontario, NY 14519
Establishment No.: m4253
USDA Inspection Report: 16 Nov 2010
Violation: 416.4(a), 416.4(b)
Citation: At approximately 0700 hrs while performing pre-operational inspection I observed the following non-compliances. On the band saw in the middle of the processing room I saw several pieces of meat particles on the saw blade (contact surface) and in the groove of where the saw blade comes up thru the table top of the saw (contact surface). On the southern wall of the processing room I saw several meat particles on the upper auger of the grinder (contact) and on the clamp (non-contact) that holds the bottom auger housing in place. USDA Reject tag NO. B39879078 was placed on the band saw and USDA Reject tag NO. B39879079 was placed on the Grinder. After informing of the rejected equipment he proceeded to have both areas re-cleaned. After the re-cleaning, USDA Reject tag NO. B39879078 and USDA Reject tag NO. B39879079 were removed and use of the processing equipment was allowed. In the slaughter floor there were several meat particles found on the outside of the head wash cabinet (non-contact) located next to the hand wash sink on the middle wall. I also observed rust build up on the brisket saw blade (contact) which was located next to the hand wash sink and head wash cabinet on the middle wall. USDA Reject tag NO. B39879080 was applied to both pieces of equipment. then proceeded to re-clean both pieces of equipment. After the re-cleaning, USDA Reject tag NO. B39879080 was removed and slaughter was allowed to commence. This document serves as notice of non-compliance within Federal Regulation 9 CFR 416.4(a) and 416.4(b).
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.
416.4(b) Non-food-contact surfaces of facilities, equipment, and utensils used in the operation of the establishment must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product.