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: 18 Dec 2010
Violation: 416.13(c), 416.3(a), 416.4(a), 416.4(b)
Citation: At approximately 0600 hours during pre-operational sanitation inspection, CSI and SPHV found the following non-compliances: 1. One of the knives in the metal knife holder in the evisceration room had wax and product residue from the previous day's production along 2 inches of its length. 2. The gizzard skinning machine had rust in the spiral metal columns which come into contact with the gizzards. 3. The drain of the handwashing sink in the evisceration room had pieces of fat and other unidentifiable organic material filling approximately 2 inches by 1 inch of the drain. 4. The stainless steel catch table adjacent to the picking machine had small white particles of dust on its exposed product contact surface. The plant's SSOP plan (page 4) states that "[redacted]." The knife/knife holder and gizzard skinning machine were tagged with US Rejected Tags No. B38033311 and B15866396. Plant manager was immediately verbally notified of these non-compliances. The equipment and areas were released once they were brought back into compliance. No product was affected. Past Similar NRs - Previous Ineffective Plant Actions: Employees have meeting to discuss the sanitation. NR: 45-2010 dated 12/14/2010
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
416.3(a) Each official establishment shall conduct the pre-operational procedures in the Sanitation SOP’s before the start of operations.
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.