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T.P. Cunningham Meats

Address: 81 Cunningham Rd, Indiana PA, 15701
Establishment No.: m09410

USDA Inspection Report: 26 Jan 2011

Code: 06D01
Violation: 417.2(a)(1), 417.2(a)(2), 416.1, 416.4(b)

Citation: At 07:00 after the establishment had completed their pre-operational sanitation inspection and prior to the start of operations the following Sanitation Performance Standard noncompliance was observed in the raw product processing room. The underside and metal frame of the cutting table next to the beef band saw had a buildup of fat and meat particles from the previous day's operation. There is a build up of residue on the frame, legs and casters of the pork grinder. Dick Taylor was notified of this noncompliance. This is creating an insanitary condition and is a violation of 9CFR416.1 "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." And 9CFR416.4(b) which states "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 regulatory action was taken as all the tables and saw were immediately cleaned, sanitized and re-inspected and found acceptable. A similar noncompliance was documented on 12/09/2010 on NR 0012-2010-17274. The further planned action of having the cleanup personnel check the frames of tables and clean as needed was either ineffective or not implemented. This document serves as written notification that your failure to comply with regulatory requirements could result in additional regulatory or administrative actions. Mr. [redacted] is also advised of his right to appeal this NR as delineated in 9 CFR 306.5.

Regulation:

417.2(a)(1) Hazard analysis. Every official establishment shall conduct, or have conducted for it, a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the preventive measures the establishment can apply to control those hazards. The hazard analysis shall include food safety hazards that can occur before, during, and after entry into the establishment. A food safety hazard that is reasonably likely to occur is one for which a prudent establishment would establish controls because it historically has occurred, or because there is a reasonable possibility that it will occur in the particular type of product being processed, in the absence of those controls.

417.2(a)(2) A flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identified.

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.

416.4(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: 1 Feb 2011
Previous Report: USDA Inspection Report: 9 Dec 2010

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