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: 1 Jul 2011
Violation: 416.13(c), 416.3(a), 416.4(a), 416.4(b)
Citation: At approximately 0610 hours while performing pre-operative sanitation inspection, CSI and I found the following noncompliances: 1. In the packing area, two chill tanks were found to have a greasy filmy residue throughout the surfaces of the white aeration tubing. This tubing gets submerged into each chill tank and is a food contact surface. Both sets of tubing were rejected using U.S. Reject Tag No. B38264242. 2. The gizzard peeler in the poultry processing area was found to have moderate amounts of rust throughout the product contact blades. The gizzard peeler was rejected using U.S. Reject Tag No. B38033318. 3. Also in the poultry processing area, the cover of the wax heater for the ducks had black dirt specks throughout the surface. This is a non-food contact surface but the knives used for processing were presented for pre-operational inspection on this surface. The area was rejected using U.S. Reject Tag. No. B38033337. 4. In the killing area, the knife used to slaughter the poultry had rust present on both sides of the blade near the handle. The knife was rejected using U.S. Reject Tag No. B38033315. president, and sanitation manager, were immediately notified of these noncompliances. The regulatory control actions remained in place until the establishment restored sanitary conditions. The U.S. Reject Tags were removed after reinspection. The establishment's SSOP under pre-operative inspection states, "[redacted]." Past Similar NRs - Previous Ineffective Plant Actions: Retrain the employee keep the plant clean. NR: 30-2011 dated 6/21/2011
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.