Putting Glass Walls on New York's Slaughterhouses So We Can See Behind Closed Doors
Jerry Hayes Meats, Inc.

Address: RD1, Stratton Rd, Newark Valley, NY 13811
Establishment No.: m4488

USDA Inspection Report: 1 Jul 2010

Code: 06D01
Violation: 416.2(b)(1), 416.2(b)(2), 416.3(a)

Citation: On July 1, 2010 at approximately 0730 I was asked by Kill Floor Supervisor/HACCP Manager to perform pre-operational sanitation. Upon doing so, I checked the SSOP Records and didn't see any deviations mentioned. While performing 01B02, I found the following noncompliance's on the small animal slaughter floor: The first, second and third rails upon entering the main entrance, both had a rusty film buildup on them. On the first rail, one of the support beams, also had a rusty film buildup. I took regulatory control action and placed US Reject tag # B19114138 to the floor, because the first and second rails are the primary rails that product are on daily. , Plant Manager has been informed of these noncompliance's in both writing and orally. This document serves as a written notification that failure to comply with regulations could result in further regulatory and or administrative actions.

Regulation:

416.2(b)(1) 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.

 416.2(b)(2) Walls, floors, and ceilings within establishments must be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of insanitary conditions.

416.3(a) Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils must be maintained in sanitary condition so as not to adulterate product.

 

Return to: Jerry Hayes Meats
Return to: New York Slaughterhouses