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: 21 Jun 2011
Violation: 416.13(c), 416.3(a), 416.4(a), 416.4(b)
Citation: At approximately 0610 hours during performance of a scheduled preoperational sanitation inspection, I observed the following non-compliance: In the packing area, two of the three product chill tanks had a greasy filmy residue throughout the inside walls, which are food contact surfaces. I rejected these tanks with U.S. Reject Tag No. B30426880. In the cooler next to the scalding/picking room, one edible barrel also had a greasy filmy residue throughout the inner wall food contact surface. I rejected the barrel with U.S. Reject Tag No. B30426884. No product was present in the chill tanks or the edible barrel. Five to eight large clumps of dried blood were seen on the underside of the table extending off the picking machine. U.S. Reject Tag No. B38033108 was applied to the picking machine. Sanitation Manager, was immediately notified of these noncompliances with 416.13(c), 416.4(a), 416.4(b) and 416.3(a) and was told that the regulatory control would remain in effect until the establishment restored sanitary conditions. The establishment's SSOP plan states that "[redacted]." The plant immediately cleaned the tanks, barrel and picking machine and the tags were removed after I performed reinspection prior to operations. Past Similar NRs - Previous Ineffective Plant Actions: No written response for further planned actions provided. NR: 24-2011 dated 6/4/2011
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
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(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.