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: 26 May 2011

Code: 03C01
Violation: 417.5(a)(3), 417.5(b), 417.5(c)

Citation: At 0915 hours during the performance of a 01B01 procedure the following noncompliance was noted on an adjacent record, the Product Temperature Monitoring Log. Internal temperature of the monitoring (CCP-B1) of beef in the Holding Cooler for yesterday (05/25/11) was not documented. CCP-B1 in the establishment hazard analysis basically states the internal temperature of one product per cooler will be monitored daily and the critical limit is [redacted] degrees Fahrenheit internal product temperature. In addition, the pre-shipment and record review log was documented yesterday for CCP-B1 at 1615 hours and initialed indicating the record review of the Product Temperature Monitoring Log was complete and that the critical limits had been met. I mentioned these findings to, Haccp/QC Manager and received no response. At 1130 hours I rechecked the Product Temperature Monitoring Log and observed that the record was now documented with 1600 hours and initialed for yesterday. These findings are in violation of 9 CFR 417.5(a)(3), (b), &(c) and corrective actions in accordance with 9 CFR 417.3(a) are required. Further investigation revealed no linkage with respect to previous noncompliances with the same cause in the recent past.

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(b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry.

417.5(c) Prior to shipping product, the establishment shall review the records associated with the production of that product, documented in accordance with this section, to ensure completeness, including the determination that all critical limits were met and, if appropriate, corrective actions were taken, including the proper disposition of product. Where practicable, this review shall be conducted, dated, and signed by an individual who did not produce the record(s), preferably by someone trained in accordance with 417.7 of this part, or the responsible establishment official.

 

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