Address: 122 Greenpoint Ave, Brooklyn, NY 11222
Establishment No.: p4734
USDA Inspection Report: 19 Oct 2011
Violation: 416.2(b), 416.3(a), 416.4(a), 416.4(b)
Citation: At approximately 06:20 hrs.After the Establishment performed their Pre Operational sanitation inspection and before the start of operations I performed unscheduled hands on PBIS task code 01B02. In order to verify the establishment conducts Pre operational procedures before beginning operations, and monitors daily implementation procedures. To meet with regulatory requirements of 9CFR 416. The following noncompliance's were observed. In the eviscerating room the over head gutter dripping water on to room, and stainless steal table were product from picker first enters the room. This is a product contact zone, a U.S. Rejected NO. B38033415 tag was issued. No Product was in the area or affected at time. In addition the stainless steel border of the table is starting to come apart at the seam product is not affected. Mr. the establishments Sanitation Manager was notified that the establishment was in violation of 9CFR -416.13 (a -b-c) - 416.3(a) 416.4 (a)-(b). He was informed verbally and in writing with this NR that FSIS considers continued failure within your Food Safety System serious in nature. As a federally inspected establishment, FSIS expects you to comply with the Poultry Products Inspection Act, 9CFR Parts 416 and 417 and all other requirements concerning the preparation, sale, and transportation of poultry produts.failure to comply with regulatory requirements could lead to further enforcement action. NR's linked in 2011 09/29 (0046-2011) 09/21 (0045-2011) 08/31 (0045-2011) 07/01 (0035-18811) 06/24 (0033-18811) 06/21 (0030-18811) 05/10 (0020-15627) 05/09 (0019-17846) 03/12 (0014-14414)
416.2(b)(2) Walls, floors, and ceilings within establishments must be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of insanitary conditions.
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.