Putting Glass Walls on New York's Slaughterhouses So We Can
See Behind Closed Doors
New Lee's Live Poultry Market
Address: 122 Greenpoint Ave, Brooklyn, NY 11222
Establishment No.: p4734
USDA Inspection Report: 13 Jul 2010
Violation: 381.66(a), 381.66(b), 381.66(c)(1)
Citation: At approximately 1200 hours on 07/13/2010, I performed a HACCP task for CCP temperature monitoring in the process room and the following non-compliance was observed: 1. Bagged inspected poultry product reading 72 >F (10 bags of inspected and bagged poultry product ready for shipping at approx. 40 lbs each weighing a total of approx. 400 lbs.) 2. Inspected poultry product in post chill combo bin reading 55 degrees F.; which did not meet the critical limit of [redacted]. This event violated 9CFR 381.66. This evidence was shown to plant owner Shen Chen. The establishments HACCP Slaughter plan was last signed and reassessed on 01/15/2010. Regulatory control action was applied to affected product by applying U.S. Retained Tag # B39907665. This non-compliance is linked to NR # 0022-2010-16239 dated 06/26/2010 for failing to meet required temperatures and NR # 0021-2010-16239 dated 6/05/2010. Previous Ineffective Plant Actions: "Installed a machine several months ago to chill water, it was not working properly. Called in a technician, repaired the machine, will monitor the machine more closely. Check the temperature of several birds from every batch instead of one carcass every two hours." Continued failure to meet regulatory requirements would lead to further enforcement actions. A HACCP 02 will be performed at the next business day.
381.66(a) General. Temperatures and procedures that are necessary for chilling and freezing ready-to-cook poultry, including all edible portions thereof, must be in accordance with operating procedures that ensure the prompt removal of the animal heat, preserve the condition and wholesomeness of the poultry, and assure that the products are not adulterated.
381.66(b) General chilling requirements, except for ratites. (1) All poultry that is slaughtered and eviscerated in the official establishment shall be chilled immediately after processing so that the internal temperature is reduced to 40 °F. or less, as provided in paragraph (b)(2) of this section unless such poultry is to be frozen or cooked immediately at the official establishment. Eviscerated poultry to be shipped from the establishment in packaged form shall be maintained at 40 °F. or less, except that during further processing and packaging operations, the internal temperature may rise to a maximum of 55 °F.: Provided, That immediately after packaging, the poultry is placed under refrigeration at a temperature that will promptly lower the internal temperature of the product to 40 °F. or less, or the poultry is placed in a freezer. Poultry which is to be held at the plant in packaged form in excess of 24 hours shall be held in a room at a temperature of 36 °F. or less.
381.66(c)(1) Ice and water chilling. Only ice produced from potable water may be used for ice and water chilling, except that water and ice used for chilling may be reused in accordance with §416.2(g). The ice must be handled and stored in a sanitary manner.