Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
Wright’s Packing Comp.

Address: 689 North Camp Run Rd, Fombell, PA 16123
Establishment No.: m08559

USDA Inspection Report: 12 Jan 2011

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

Citation: On January 12, 2011 at 0853 hours Inspector [redacted] performed a 01B02 and found the following Non-Compliance: On the slaughter floor the viscera cart tray had approximately 2 to 3 areas that had some dried blood and tissue ( more than 5) on the inside it. The blood spots were on the inside on back wall of the tray. The dried blood was approximately 1/8" in diameter and the tissue was 1/4" in diameter. Slaughter floor Foreman [redacted] and Plant owner James Wright were both notified of the Non-Compliance. These Non-Compliance is a violation of 9 CFR 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. Also 9 CFR 416.13 (c): Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP's. The establishment was notified verbally and in writing of this NR of the Non-Compliance. The establishment is also notified that any further Non-Compliance with regulatory requirements could result in additional and/or administrative actions. Management is also advised of their right to appeal this decision delineated by 9 CFR 306.5. Other areas checked were the head table and trees. The establishment cleaned and sanitized the gut viscera tray and was re-inspected by both Inspector [redacted] and Owner Wright and found it to be clean. No tag was applied since the tray was cleaned and sanitized prior to the start of the slaughter.

Regulation:

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

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.

 

Next Report: USDA Inspection Report: 18 Feb 2011
Previous Report: USDA Inspection Report: 19 Nov 2010

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