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Brenneman's Meats Inc.

Address: 211 South 10th Street Huntingdon, PA 16652
Establishment No.: m08498

USDA Inspection Report: 12 Jan 2011

Code: 01B02
Violation: 416.13(c), 416.4(a), 416.4(b)

Citation: On 10/12/2011 at approximately 0715 after plant pre-op was done and prior to the start of production as I was performing the 01B02 procedure I observed the following noncompliances. In the secondary processing room the patty machine hade residue from a previous days production on the inside corners of the chute feeding the meat into the forming dies. the residue was red and white in color and was about 1/16 inch wide by 1 inch long. Also on the stuffer there was residue from a previous days production on the inside of the discharge tube, under the lid, on the inside of the chamber where the product is place to be stuffed and on the outside the stuffer lid in the area of the handle. The residue was white in color and varied in size form 1/8 inch to 3/16 inch. No regulatory control action was taken as the two machines was cleaned and sanitized immediately. I checked the SSOP pre-op records and found no entry of these noncompliances. Mr. [redacted] was notified of these noncompliances both verbally and in writing with this NR. Regulation 416.13(c) states each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP's. Regulation 416.4(a) states 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. Regulation 416.4(b) states 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.

Regulation:

416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOPís.

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.

 

Next Report: USDA Inspection Report: 26 Jan 2011

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