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Hirsch’s Meats

Address: 1787 Route 322, Kossuth, PA, 16331
Establishment No.: m08636

USDA Inspection Report: 17 Oct 2011

Code: 06D01
Violation: 416.1, 416.2(b)(1), 416.2(b)(2), 416.2(c), 416.3(a)

Citation: On 10/17/2011 at 0800 while performing procedure 06D01 I observed the following. #1- At the top of the doorway leading into the stuffing room the molding is loose and the coating is peeling. (This was temporarily covered immediately)There is rust on the top portion of the door frame directly in front of the smoke house. #2- The metal double doors at the knocking box/head rack are rusting and the bottom portion is separating. #3-There is water leaking from the evaporation unit in the freezer and ice is accumulating on the top shelf of the storage rack. #4-There is two light bulbs not working in the raw product storage area and one light bulb not working in the carcass cooler. 416.1 General rules. Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated. ä 416.2 Establishment grounds and facilities. (b) Construction. (1) Establishment buildings, including their structures, rooms, and compartments must be of sound construction, be kept in good repair, and be of sufficient size to allow for processing, handling, and storage of product in a manner that does not result in product adulteration or the creation of insanitary conditions. (2) Walls, floors, and ceilings within establishments must be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of insanitary conditions. (c) Light. Lighting of good quality and sufficient intensity to ensure that sanitary conditions are maintained and that product is not adulterated must be provided in areas where food is processed, handled, stored, or examined; where equipment and utensils are cleaned; and in hand-washing areas, dressing and locker rooms, and toilets. 416.3 Equipment and utensils. (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. There was no product contamination observed due to this noncompliance This document serves as written notification that your failure to comply with regulatory requirement(s) could result in additional regulatory or administrative action.

Regulation:

416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

416.2(b)(1) Construction. Establishment buildings, including their structures, rooms, and compartments must be of sound construction, be kept in good repair, and be of sufficient size to allow for processing, handling, and storage of product in a manner that does not result in product adulteration or the creation of insanitary conditions.

416.2(b)(2) Walls, floors, and ceilings within establishments must be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of insanitary conditions.

416.2(c) Light. Lighting of good quality and sufficient intensity to ensure that sanitary conditions are maintained and that product is not adulterated must be provided in areas where food is processed, handled, stored, or examined; where equipment and utensils are cleaned; and in hand-washing areas, dressing and locker rooms, and toilets.

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.

 

Next Report: USDA Inspection Report: 27 Oct 2011
Previous Report: USDA Inspection Report: 6 Sep 2011

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