Putting Glass Walls on New York's Slaughterhouses So We Can
See Behind Closed Doors
Cornell Cooperative Extension
Address: 350 Yaphank Ave, Yaphank, NY 11980
Establishment No.: m4675
USDA Inspection Report: 12 Jul 2011
Violation: 416.2(b)(1), 416.4(b)
Citation: On July 12, 2011 at approximately 0815 hrs. while conducting an unscheduled 06D01 procedure the following non-compliance was observed: There are six spots of exposed insulation. The exposed insulation above the cooler door contains debris and mold adhered to it. The molded/debris area is approximately 6 inches long by 3 inches wide. There are two pipes located above the hog dehairing equipment that has approximately 16 inches of exposed insulation. There is a disconnected piece of insulation outside the hallway to the boiler room where it has broke free from the tape that was holding it together. To the left of the head inspection station there is 2 inch long by one inch wide spot of exposed insulation. Behind the band saw there is an insulated pipe that contains approximate 4 holes that are about an inch in diameter a piece that is exposing the insulation. Mr. meat manager was informed of the areas where these deficiencies were observed. No product was involved, no USDA tag was issued. Exposed insulation creates an insanitary condition and cannot be properly sanitized which violates 9CFR416.4(b) relating to non-food contact surface, cleaning & sanitizing and also 9CFR416.2(b)(1) which states in part....establishment buildings, including their structures, rooms, and compartments must be of sound construction, be kept in good repair.....
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.
416.4(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.