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: 7 Oct 2010
Violation: 416.1, 416.2(b)(2), 416.4(b), 416.4(d)
Citation: At 1200 hrs SPHV and CSI observed several non-compliances: 1) Cobwebs hanging from the corner of the ceiling above the table in the evisceration room where pinning is performed. 2) Rust is present in several areas: a) The door of the larger ice machine (on the left-hand side) consists of a metal sheet screwed onto another metal sheet. One screw is non-functional and the sheets are separating. In between the 2 sheets is rust. b) The 2 doors leading to the bathroom are held open with metal weights. These weights are very rusty and also have left rusted stains on the floor. c) There is an approximately 1 inch x 1 inch amount of rust on the wall around piping above the chill tank closest to the plant entrance d) The 3 inch diameter pipe beneath the giblet table is covered in rust and black substance. Open ice is often stored directly adjacent to this pipe which can lead to product adulteration. 3) There is a green/black build-up along the seam on the wall above the door in the evisceration room (next to the Exit sign). 4) Small feathers were seen drifting from the killing/bleeding area into the scalding/picking room, were product lies exposed after picking. The doorway between these two areas has plastic strips hanging, but these strips were tied aside. The flow between these two areas needs to be controlled so that dirty feathers from birds do not come into contact with exposed product. Plant management has been notified of these non-compliances.
416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.
416.2(b)(2) Walls, floors, and ceilings within establishments must be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product 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.
416.4(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.