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: 19 Sep 2011

Code: 01B02
Violation: 416.1, 416.2(b)(2), 416.4(a), 416.4(b)

Citation: On September 19, 2011 while performing pre-operational sanitation at approximately 0800 hours on the Beef slaughter floor, I found the following noncompliances:[newline]I was asked to perform a pre-op on the large splitting saw prior to the employee putting the blade on the saw. When I inspected the saw, I found numerous pieces of fat inside the saw guide. There were numerous pieces of fat and blood on the water house that is near the brisket saw. Also the final rail stand has some paint peeling off of it, as does the walls.[newline][newline]At approximately 1305 hours I was asked to perform pre-operational sanitation on the small animal slaughter floor and found the following noncompliances:[newline]The wall behind final trim and wash had numerous pieces of fat on it. The knife that is used for the Ritual Slaughter still had a large amount of blood and hair on it from the slaughter of beef. The stands used for final wash and trim had blood on it. Also, the stand has paint peeling off it.

Regulation:

416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

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.

416.4(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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