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: 12 Mar 2011
Violation: 416.2(b), 416.3(a), 416.4(a), 416.4(d)
Citation: At approximately 0545 hours while performing a scheduled O1BO2, there were several noncompliance found. in the picking room there were feathers from yesterday's production on the fingers of the picking machine. This is a food contact surface. In the processing room there were chicken feathers all over the floor. On the walls in the processing room there were feathers still on walls from the previous day. The No#2 chiller had chicken fat down in the drain. This is a food contact surface. The gizzard processing table had dirty knives in a box with a large piece of chicken from the previous day. The gizzard table still had chicken particles and fat from the previous day. This is a food contact surface. The plastic strip curtains designed for separating the evisceration room from the hallway/laundry area still had chicken blood on the outside of plastic from the previous day. I did not let plant start up until these deficiency was corrective. I immediately notified Mr. [president] verbally,visually,and in writing with this NR of the noncompliance. There was no adulterated or contaminated product at this time no further action was taken.
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
416.3(a) Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils must be maintained in sanitary condition so as not to adulterate product.
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(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.