Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
Alex Froehlich Packing Company

Address: 77 D Street, Johnstown, PA 15906
Establishment No.: m09369

USDA Inspection Report: 13 Dec 2010

Code: 06D01
Violation: 310.18, 310.22(c), 417.2(c)(4), 416.1, 416.2(b)(1), 416.2(b)(2), 416.2(b)(3), 416.3(a), 416.4(b)

Citation: At approximately 0745 hours on December 13, 2010, while performing a scheduled 01B02 task I found the following 06D01 deficiencies. 1) Specks of meat and fat residue on the power cord of the band saw in the cutting room. 2) The foam seal on the top right corner of the left door of the swinging double cooler door from the cutting room to the cooler was hanging down and not creating a proper seal. The saw power cord was properly cleaned at the time it was found by associate [redacted] and was inspected and passed before start of production. The cutting room pre-operational log was checked and the establishment PIP was checked and no deficiencies were found. [redacted] was informed of the non-compliance verbally and in writing with this non-compliance report. This is in violation of 9CFR 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 contaminated. 9CFR416.2(b)(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. 9CFR 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. 9CFR416.2(b)(3) Walls, floors, ceilings, doors, windows, and other outside openings must be constructed and maintained to prevent the entrance of vermin, such as flies, rats, and mice. 9CFR 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. 9CFR 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. No product was affected by this non-compliance. No similar non-compliance reports were found in the last 60 days.

Regulation:

310.18(a) Carcasses, organs, and other parts shall be handled in a sanitary manner to prevent contamination with fecal material, urine, bile, hair, dirt, or foreign matter; however, if contamination occurs, it shall be promptly removed in a manner satisfactory to the inspector.

310.22(c) [Reserved]

417.2(c)(4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits

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)

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(b)(3) Walls, floors, ceilings, doors, windows, and other outside openings must be constructed and maintained to prevent the entrance of vermin, such as flies, rats, and mice.

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.

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: 18 Jan 2011
Previous Report: USDA Inspection Report: 23 Nov 2010

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