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Zrile Brothers Packing

Address: 4129 Longview Rd, West Middlesex, PA 16159
Establishment No.: m09368

USDA Inspection Report: 31 May 2012

Code: 03J02
Violation: 417.5(a)(3), 417.5(b)

Citation: While performing a record review of the slaughter HACCP records for the day of  05/31/2012, at approximately 1300 hours after the completion of the slaughter, the following noncompliance was noted. There was no recording of the performing of the CCP monitoring for the slaughter zero tolerance control point. This was brought to the attention of Mr. John Zrile and Mr. Marco Zrile owners of the establishment. The plan states that [redacted] The failure to follow the plan as written and record the findings is a violation of regulations 417.5(a) (3) and 417.5 (b) which read as stated below:417.5 (a) The establishment shall maintain the following records documenting the establishment’s HACCP plan(3) Records documenting the monitoring of CCP’s and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment’s HACCP plan; the calibration of process-monitoring instruments; corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made.:(b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry.

Regulation:

417.5(a)(3) Records documenting the monitoring of CCP’s and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment’s HACCP plan; the calibration of process-monitoring instruments; corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made.

417.5(b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry.

 

Previous Report: USDA Inspection Report: 2 May 2012

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