Putting Glass Walls on New York's Slaughterhouses So We Can See Behind Closed Doors
Lazy Gate Farms, Inc.

Address: 280 Route 394, Randolph, NY 14772
Establishment No.: m4542

USDA Inspection Report: 26 Sep 2011

Code: 01B02
Violation:  416.13(c), 416.4(a), 416.4(b)

Citation: (0745hrs) Prior to the start of slaughter operations and after notification by plant designee that pre-operational sanitation checks had been completed, I conducted a regulatory pre-op inspection (review and observation) of the slaughter floor and equipment. My inspection resulted in the following noncompliant conditions being observed and documented with regulatory control action taken. 1) IU#5 - Stainless offal table and trays - found to have fat smears and blood residues present from previous operations - both food contact and non-contact surfaces - US Reject Tag issued # B15473521 2) IU#8 - Stainless viscera cart - found to have fat and blood residues present on the outer surface - non-food contact. Mr. Plant Manager was present during my inspection visually observing my findings, also verbally notified of the rejection of the noncompliant equipment. This noncompliance represents a failure by plant personnel to identify conditions that have the potential to contaminate / adulterate product when conducting morning pre-operational sanitation checks, not meeting the requirements outlined within your written SSOP Plan, dated 01/23/2007, page 9-1, part 1. A. Also failing to meet the regulatory requirements outlined in 9 CFR 416.13(c) and 416.4(a & b). I reviewed the Sanitation Checklist for this date, no entries had been made at time of inspection.

Regulation:

416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.

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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