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Steely Meats

Address: 54 Mt. Pleasant Rd, Fayetteville PA, 17222
Establishment No.: m09423

USDA Inspection Report: 31 Jan 2012

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

Citation: At approximately 0700 hours, I performed SSOP review and observation procedure. The inspection was done after plants pre-operational sanitation inspection was completed. The following observations were made while performing the procedure in the holding area: (i) Several stainless steel hooks (single meat hooks, hog spread hooks and hanging hooks) were observed with dried meat particles, encrusted organic matter and black greasy substance on the product contact surfaces and on non-food contact surfaces. Plant management was immediately notified of above non-compliances. The above mention equipments were clean in my presence and release for production. This document serves as written notification that your failure to comply with regulatory requirements could result in additional regulatory or administrative actions. This is a failure to comply with the following regulations: 9 CFR 416.13(c) which states: Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s. 9 CFR 416.4(a) which states: 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. 9 CFR 416.4(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. 9 CFR 416.4(d) which states: Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments. [64 FR 56417, Oct. 20, 1999]

Regulation:

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.

416.4(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.

 

Next Report: USDA Inspection Report: 14 Mar 2012
Previous Report: USDA Inspection Report: 20 Dec 2011

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