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: 13 Apr 2012
Citation: On Friday, April 13, 2012, at approximately 0625 hours, I observed the following non-compliance. In the edible cooler #2, there were about ten eviscerated Mascobe duck carcasses kept in a small stainless steel tank. I recalled that the last slaughter of Mascobe ducks were conducted on April 6, 2012, exactly one week ago, so I proceeded to examine further the wholesomeness of these carcasses. I then noticed that these duck carcasses were slimy to the touch and also gave off an unpleasant sour smell. They had been kept in this cooler with an ambient temperature of degree of Fahrenheit for seven days and apparently had past beyond their shelf-life, no longer wholesome. A regulatory control action was initiated with an U. S. Rejected Tag (#B38033330) to the affected products until corrective action could be performed. Evidence was immediately shown to the plant manager, nbsp; I also checked the production record and confirmed that these duck carcasses were indeed produced last Friday, April 6, 2012.[newline]This is a non-compliance of Regulation 9 CFR 417.2(a)(1) and 416.4(d). Establishment hazard analysis does not identify the biological hazard during pro-long storage of poultry carcasses stored in the cooler, and that carcasses are not protected from microbial adulteration during long period of storage. Continued failure to meet the regulatory requirement would lead to further enforcement action.
417.2(a)(1) Hazard analysis. Every official establishment shall conduct, or have conducted for it, a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the preventive measures the establishment can apply to control those hazards. The hazard analysis shall include food safety hazards that can occur before, during, and after entry into the establishment. A food safety hazard that is reasonably likely to occur is one for which a prudent establishment would establish controls because it historically has occurred, or because there is a reasonable possibility that it will occur in the particular type of product being processed, in the absence of those controls.