Address: SUNY Cobleskill Meat Processing, Cobleskill, NY 12043
Establishment No.: m4266
USDA Inspection Reports: 23 Feb 2011
Violation: 416.2(b), 416.4(b)
Citation: On this date at approximately 1000 hours while performing a scheduled 01B02 procedure, the following non-compliances were observed: A scrap of meat was attached to the crossbar on one of the metal stands used to hold the lugs of product during processing. The surface of the wrapping table still had multiple traces of meat and fat residue which had not been removed. There was water standing on the cutting boards and puddled around the seals of the vacuum packer. The floor beneath the work table and under the saw had large pieces of fat residue adhering to it. There was also particles of dirt on the floor under the metal lug rack. Floors within an establishment must be cleaned and sanitized as necessary to prevent creation of insanitary conditions. Non-food-contact surfaces of facilities, equipment, and utensils used in the operation of an establishment must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions. As this was a pre-operative procedure, there was no produce in the area and no evidence of adulteration. I notified Mr. verbally and with this written document. This document serves as written notification that failure to comply with regulatory requirements could result in additional regulatory or administrative action. Past Similar NRs - Previous Ineffective Plant Actions: Management's failure to adequately monitor maintenance performed by students NR: 12-2010 dated 9/28/2010
416.2(b) Construction. Establishment buildings, including their structures, rooms, and compartments must be of sound construction, be kept in good repair, and be of sufficient size to allow for processing, handling, and storage of product in a manner that does not result in product adulteration or the creation of insanitary conditions.
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.