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: 26 Jul 2011

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

Citation: At approximately 0705 hrs while performing pre-operational inspection I observed the following non-compliances. In the processing room I found product reside from previous day's production built up on two of the patty machine's parts (contact). I also fond small particles of product on the large auger and the small auger housing (contact). Upon further inspection I found several pieces of meat and fat on the floor and on the door to the cooler and the door into the slaughter floor (non-contact). While on the slaughter floor I found fatty residue on the gambles that are hanging up on a steel rack (contact). U.S. Reject tag NO. B39878929 was used to reject the equipment in the processing room and U.S. Reject tag NO. B39878930 was used to tag the equipment in the slaughter floor. I informed the persons performing the pre-operational inspection and the proceeded to re-clean the equipment. After all of the above areas were re-cleaned I re-inspected the equipment and released and released it back to the establishment. This document serves as notice of non compliance within Federal Regulations 9 CFR 416.13(c), 416.4(a) and 416.4(b). Past Similar NRs - Previous Ineffective Plant Actions: Failure to effectively clean and monitor the cleaning of the establishment. NR: 23-2011 dated 7/20/2011

Regulation:

416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.

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.

 

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