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Green Valley Packing Company

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

USDA Inspection Report: 9 Feb 2012

Code: 01B02
Violation: 416.1, 416.13(c), 416.4(a), 416.4(b)

Citation: On Thursday, February 9, 2012 during the performance of a Pre-op SSOP Inspection Task observed the following noncompliances after the completion of the Establishments monitoring of Pre-operational Sanitation and prior to the start of production operations in the Kitchen Department. 1) Roto Claw, observed product residue (meat) from previous day production, approx. one half to three quarter inch in diameter on the product contact surface area of one of the claws. 2) Handtman Stuffer, observed product residue (meat) from previous day production on the following non product contact areas. Product residue observed on the stainless mirror suspended over top the stuffer, covering an area approx. one half inch by three quarters inch. Product residue along with a mold like residue observed throughout underside of the dump buggy lift operation on the backside of the Handtman Stuffer. 3) Handtman Stuffing Table, observed product residue (meat) throughout several non product contact areas of the framework and the underside of the table surface. Notified [redacted] Department SSOP Monitor, verbally of the noncompliances. Establishment had implemented immediate corrective actions. Reinspected areas and found acceptable, no further regulatory actions had been required. A review of the Establishments SSOP Weekly Sanitation Form, dated Thursday, 2-9-12, indicated that the results of the Establishments Monitoring of Pre-operational Sanitation were acceptable prior to these findings of noncompliance.

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.

 416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOPís.

416.4(a) All food-contact surfaces, including food-contact surfaces of utensils and equipment, must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of 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: 9 Feb 2012
Previous Report: USDA Inspection Report: 25 Jan 2012

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