Putting Glass Walls on New York's Slaughterhouses So We Can See Behind Closed Doors
Tri-Town Packing

Address: 922 Country Rt 53, Brasher Falls, NY, 13613
Establishment No.: m4499

USDA Inspection Report: 25 Mar 2011

Code: 03G01
Violation: 417.5(a)(3), 417.5(e)(1)

Citation: While touring the plant and looking in the cooler adjacent to the retail area I observed a rack/dolley with USDA Inspected and Passed product as follows 3 lugs of Jalapeno and Cheese Hotdogs plus Frankfurters and 1 lug of Pepper Bologna. On top of each lug I observed a piece of paper with the date 03-10-11. I preceded to ask if I could see the Cooking and Cooling records for the product I observed in the cooler (Fully Cooked Not Shelf Stable Product) that had the date of 03-10-11on each paper that was in each lug. mentioned he didn't know and didn't have any records. I advised him I was going to take an Official Regulatory Control of the product. The following product was US Retained with tag #B39600649: 1. Five packages of Pepper Bologna. 2. Seven packages of Frankfurters. 3. Nine packages of Jalapeno and Cheese Hotdogs. After tagging the product noticed none of the packages had a lot code or date code which would signify when the product was produced or packed. In the HACCP Plan for Fully Cooked Not Shelf Stable it states . While in the cooler tagging the product and came in and mentioned that the product was produced on 2/17/2011, the record is up on the clipboard upstairs. I mentioned that, that record only shows hotdogs on the records and that no where on the record does it show Bologna. I mentioned that I would keep the product tagged until Dr. SVMO arrived to discuss the matter further. Dr. talked with and and Dr. was told that (HACCP Coordinator) could be contacted on Monday to discuss the requested records.

Regulation:

417.5(a)(3) Records documenting the monitoring of CCP’s and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment’s HACCP plan; the calibration of process-monitoring instruments; corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made.

417.5(e)(1) Record retention. Establishments shall retain all records required by paragraph (a)(3) of this section as follows: for slaughter activities for at least one year; for refrigerated product, for at least one year; for frozen, preserved, or shelf-stable products, for at least two years.

 

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