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

Address: 1600 Welrich Ave, Washington PA, 15301
Establishment No.: m09382

USDA Inspection Report: 3 Nov 2010

Code: 06D01
Violation: 416.2(b)(1), 416.2(b)(2), 416.2(b)(3), 416.4(b)

Citation: On Wednesday, November 3, 2010 at approx. 0950 hours, during the performance of observed the following noncompliance with Inspection System Procedure 06D01, Sanitation Performance Standards. Employee lunchroom area, observed that the heating and ventilation vent covers in the room have a build-up of a dust like material throughout the louvers. Employee lunchroom, freezer wall side, observed a black mold-like residue along the wall in several locations. Hallway corridor, behind the door leading to the slaughter floor observed peeling white paint towards the bottom of the concrete block. Inedible door exit to the outside, observed a gap along the bottom of the door of approx. 1", the entire length of the door. Informed [redacted] Plant Production Supervisor of the noncompliance's both verbally and in writing with this Noncompliance Record.


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(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.

416.4(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: 9 Nov 2011
Previous Report: USDA Inspection Report: 25 Aug 2010

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