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Brenneman's Meats Inc.

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

USDA Inspection Report: 26 Jan 2011

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

Citation: On 01/16/11 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 Processing cooler the hand slicer had residue fro a previous days production on the hand guard used to feed the product and also there was residue on the slicer platform slide. the residue was white in color and was 1/16 inch to 1/8 inch in size. On the kill floor there was residue from a previous days production on the Well Saw and the Splitting saw on both saws the residue was red and white in color and various sizes, on both saws the residue was on the outside of the saws' motor covers and on the trigger area of the Well saw. In the second processing cooler the end of the cord on the stuffer has residue build up on the tape by the plug. the residue was whitish brown in color, also the tape is coming unwrapped allowing product to go behind the tape. I checked the SSOP records and found no entry of these noncompliances. No regulatory control action was taken as all deficiencies were taken care of immediately. 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
Previous Report: USDA Inspection Report: 12 Jan 2011

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