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: 9 Apr 2012

Code: 01C01
Violation: 310.22(e)(1)

Citation: At approximately 0730 hrs I observed the following non-compliance. In the Chill cooler I found an uninspected bovine. After reviewing the plants records I found the bovine to be an over 30 month dairy cow. The plant did not mark the carcass over 30 months. Since the custom operations are conducted in an official establishment they are subject to all of 9 CFR Part 416 including SSOPs per 9 CFR 303.1(a)(2)(i). In the establishment's SSOP plan there is an SOP procedure for beef slaughter, it states that, " "The plant did not apply the green tape that is supposed to be applied according to the establishment's previous corrective action in non-compliance record 0025-2011-18096 regarding uninspected slaughtered animals. In the response to the non-compliance the plant stated that, "Plant management further action will be to wrap a green tape completely around the carcass. The tape will be placed near the brisket area." I informed slaughter employee of the non-compliances and he immediately marked the bovine over 30 months and applied the green tape to the carcass. For failure to implement procedures for the segregation of specified risk materials this is non-compliant with Federal Regulation 9 CFR 310.22(e)(1).

Regulation:

310.22(e)(1) Establishments that slaughter cattle and establishments that process the carcasses or parts of cattle must develop, implement, and maintain written procedures for the removal, segregation, and disposition of specified risk materials. These procedures must address potential contamination of edible materials with specified risk materials before, during, and after entry into the establishment. Establishments must incorporate their procedures for the removal, segregation, and disposition of specified risk materials into their HACCP plans or Sanitation SOPs or other prerequisite programs.

 

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