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Green Valley Packing Company

Address: 2992 Green Valley Rd, Claysville PA, 15323
Establishment No.: m09385

USDA Inspection Report: 30 Jun 2010

Code: 06D01
Violation: 416.2(b)(1), 416.3(a), 416.3(b), 416.4(b)

Citation: On this day Wednesday June 30, 2010 at approximately 0900, while performing a 06D01 procedure I observed the following Noncompliance's. " Sausage Kitchen: Exhaust Fan located in far wall near corner of packaging machine, rusted fan guard, rust and peeling white paint on motor. " Small black table top fan, product residue on fan blade and backside of fan. (Fan was in the Ham Room , but is usually placed near the wash tank) " Kitchen: Beige colored cart, observed a black mold-like residue in several location of the cart. " Ham Slam Room: Ceiling area above the unloader and near the overhead refrigeration unit evaporators observed splatter of product residue from previous production along with a black mold-like residue in several locations. This is violation of 416.2, 416.2(b)(1), 416.3(a) and 416.4(b) of the Sanitation Performance Standards Regulations. Failure to meet these regulatory requirements can lead to enforcement actions as described in 9 CFR Part 500.4. You are hereby advised of your right to appeal this decision as delineated by 306.5 and/or 381.35 of 9CFR.


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.

416.3(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.

416.3(b) Equipment and utensils must not be constructed, located, or operated in a manner that prevents FSIS inspection program employees from inspecting the equipment or utensils to determine whether they are in sanitary condition.

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: 11 Aug 2010

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