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Address: 922 Country Rt 53, Brasher Falls, NY, 13613
Establishment No.: m4499
USDA Inspection Report: 2 Jun 2011
Violation: 417.2(a)(2), 417.5(a)(1), 417.5(a)(2), 417.5(a)(3), 417.5(b)
Citation: During a Food Safety Assessment (FSA) the following noncompliances were noted by EIAO [redacted] 1) The establishment has not provided all LOGs for spices and packaging suppliers as outlined in the hazard analysis. This is a noncompliance with 9 CFR 417.5 (a) (1). 2) The flow chart failed to include all the processing steps when compared to the hazard analysis. This is a noncompliance with 9 CFR 417.2 (a) 2. 3) The establishment has not entered the actual results (temperature) of the monitoring activity for the cooling CCP-B11. This is a noncompliance with 9 CFR 417.5 (a) 3. 4) The establishments CCP-B10 states that " [redacted] but the establishment has only provided the manual temperature monitoring results for 2010 with the exception of two production days. The HACCP plan does not match the monitoring procedures being used by the plant. This is a noncompliance with 9 CFR 417.5 (a) 2. 5) The establishment outlines in the HACCP plan that " [redacted] " However, the establishment has approximately [redacted] employees and must perform documenting the results of monitoring and verification at the time it occurred, as required by 9 CFR 417.5 (b).
417.2(a)(2) ) A flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identified.
417.5(a)(1) The written hazard analysis prescribed in §417.2(a) of this part, including all supporting documentation;
417.5(a)(2) The written HACCP plan, including decisionmaking documents associated with the selection and development of CCP’s and critical limits, and documents supporting both the monitoring and verification procedures selected and the frequency of those procedures.
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.