Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
T.P. Cunningham Meats

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

USDA Inspection Report: 24 Apr 2012

Code:  01D01
Violation: 416.2(b)(1), 416.3(a), 416.4(b)

Citation: 24 April 2012 at approximately 0715 while performing the scheduled SPS verification task, I observed the following non compliance to the Sanitation Performance Standards. 1) The trim of the door leading from the kill floor towards the barn area is falling off. This is a temporary door which is not finished. The establishment has made previous repairs to this door, door jamb, and door trim in the past. The door, door jamb, and door trim has deteriorate and is no longer in good repair as required. I rejected the door by attaching a U.S. Retain tag number B38377356. 2) The large metal storage rack inside the storage cooler has fat and dried blood from a previous day’s operation. I observed no exposed product on the shelf. I rejected the shelf using U.S. Reject tag number B338377357. This document serves as written notice that your failure to comply with the regulatory requirements of 9 C.F.R. 416.2(b)(1), must be of sound construction and kept in good repair, 9 C.F.R. 416.3(a), equipment must be maintained in sanitary conditions, and 9 C.F.R. 416.4(b), Non Food Contact Surfaces must be cleaned and sanitized as frequently as necessary, could result in additional regulatory or administrative actions.

Regulation:

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.

416.4(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: 8 May 2012
Previous Report: USDA Inspection Report: 28 Mar 2012

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