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: 2 Apr 2012
Violation: 416.3(a), 416.4(b)
Citation: On Monday, April 2, 2012, at approximately 1110 hours, I observed the following non-compliances. In the eviscerating/processing room, an employee was retrieving a strainer (10" diameter with a handle) from an empty stainless steel tank located next to the wax stove, and then placing it on top of the wax melting tank, ready for usage. This strainer is used to remove feathers floating on top of the wax melting tank while the establishment prepares the melted wax for duck slaughtering/eviscerating operation. I noticed that there were quite some amount of residual feathers and wax built up from prior days clogging the holes of the strainer screen and that the handle of the strainer had a significant amount of wax on it. This strainer apparently was not properly cleaned from previous usage, resulting in an insanitary condition. An U.S. Rejected Tag (#B38264247) was applied to the strainer to restrict the use of it until corrective action could be performed. The evidence was shown to the plant manager, newline]I then proceeded to conduct an inspection of the empty stainless tank where the strainer was taken from, and observed that there was some dirty water, dust and rust accumulated at the bottom inside the tank, creating an insanitary condition to "store" any item without contaminating it. An U.S Rejected Tag (#B39907631) was applied to this tank to restrict the use of it until corrective action could be performed. The evidence was shown to the plant manager, newline]These non-compliances were in violation of Regulation 9 CFR 416.3 (a) and 416.4 (b). Continued failure to meet the regulatory requirement would lead to further enforcement action.
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(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.