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T.P. Cunningham Meats

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

USDA Inspection Report: 28 Jul 2011

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

Citation: 28 July 2011 at approximately 0715 while performing a scheduled 01C02 operational sanitation inspection procedure in the raw processing area, I observed the following non compliance to Sanitation Performance Standards. A boning table that is an extra table and is only used as a food contact surface on occasion had a piece of meat approximately 1/2 inch wide by six (6) inches long wrapped around one of the table legs. This table did not appear to have been used yet today so I asked the production manager. He said that the table had not been in use today indicating the meat scrap was from a previous day's production. I then observed the condition of all legs and noticed a moderate to heavy build up of fat and protein on them. This residue was easily felt as well as seen. The food contact surface of the table had no visible contamination on it and no residue was felt on the food contact surface. I then lifted up the table top and noticed a build up of fat on both the non food contact surface of the table top and on the frame. I rejected the table by placing a retain/reject tag number B38377493. I immediately notified [redacted] that I was rejecting the table and showed him the deficiencies. This document serves as written notice that your failure to maintain equipment used for processing edible product in a sanitary manner (9 C.F.R. 416.3(a)) and cleaning and sanitizing the non-food contact surfaces of equipment to prevent the creation of insanitary conditions (9 C.F.R. 416.4(b), could result in additional or regulatory or administrative actions.

Regulation:

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: 24 Aug 2011
Previous Report: USDA Inspection Report: 7 Jul 2011

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