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: 5 Apr 2012

Code: 01D01
Violation: 416.2(b)(1), 416.2(b)(2), 416.2(c)

Citation: At approximately 8:30am on 4/4/2012 while performing a scheduled SPS check, the following noncompliance's were noted: A window pane on the outside wall by the drive alley and square pen was broken, 3 lights above the square pen and the suspect pen were not working and 3 lights in the large holding pen were not working. In both the large and small kill floors there is cracking cement in several different areas of these floors. In the small kill, by the exit/entry door and by the pluck table, in the large kill, in the blood pit, were loose pieces of cement were noticed, and by the cattle restrainer. The establishment's HACCP plan states that [redacted]. It goes on to state that [redacted]. After reviewing the establisments records these areas of concern were not documented. These issues are noncompliant with 9CFR 416.2(b)(1),416.2(b)(2) and 416.(2)(c).[newline]Mr. and Mr. were notified of these noncompliance's.

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.

416.2(c) Light. Lighting of good quality and sufficient intensity to ensure that sanitary conditions are maintained and that product is not adulterated must be provided in areas where food is processed, handled, stored, or examined; where equipment and utensils are cleaned; and in hand-washing areas, dressing and locker rooms, and toilets.

 

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