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: 29 Jun 2011
Violation: 417.5(a)(3), 417.5(b)
Citation: At 0710 hours, while performing an unscheduled 03J01, I observed the following non-compliance: When reviewing HACCP records for Confucian duck and squab slaughter, no monitoring activities on the HACCP form were recorded to show that CCP1 was monitored for fecal contamination. No time in was listed for CCP2, carcass chilling. The establishment had slaughtered squab that morning and finished slaughtering at approximately half an hour prior to checking the records. Squab carcasses were seen already in the chiller. The establishment's HACCP plan for Confucian style squab and ducks states states for CCP1 that [redacted]. This is a noncompliance with 417.5(b) which states, "Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry" and 417.5(a)(3). Mr. President, was immediately notified of this noncompliance. The employee stated that he performed the fecal check but did not record the results. An 03J02 will be performed. Past similar NR: 0028-2011-17846 dated 6/18/2011. Previous ineffective plant action: The form was found because the employee put in the wrong place. Tell the employee make sure put in right place."
417.5(a)(3) Records documenting the monitoring of CCP’s and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment’s HACCP plan; the calibration of process-monitoring instruments; corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made.
417.5(b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry.