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: 16 Sep 2010
Violation: 381.66(a), 381.66(b), 417.2(c)(4)
Citation: At 0630 hrs SPHV and CSI observed the following non-compliance: 8 chickens in the cooler adjacent to the scalding room, were found to be above [redacted] degrees F (44 to 48 degrees). These chickens had been slaughtered the following day and were left in the cooler overnight. Although the majority of the product was packed in holding tanks in ice, these 8 chickens were placed on the outer edge not covered in ice. The cooler itself was at 44 degrees. One set of refrigeration fans in this cooler is non-functional. The establishment monitors the temperature of the cooler and states on their cooler temperature log that "[redacted]." Plant manager, was immediately notified. The product was retained with US Retain tag No. B38264254.
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.
417.2(c)(4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits;