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

Address: 33 North Market St, Elizabethtown, PA 17022
Establishment No.: m09442

USDA Inspection Report: 7 Oct 2011

Code: 01B02
Violation: 416.1, 416.13(a), 416.13(c), 416.14, 416.4(a), 416.4(b)

Citation: At approximately 0610 hr. after plants pre-operational sanitation and before start of plants operations, I observed the following in the kill floor department: The hand saw used to split hogs had excess build up up product residue on the blade area, frame work and cord, and inside of motor unit. Item was tagged with USDA Retain/reject tag # B18794259. The circular saw hanging at the final wash station had build up of product residue on frame work and cord area. The table that is used to hold viserias after inspection had piece of meat product of various sizes under the white cutting board. The table that is used to inspect viserias had product residue on the leg area of the table. The cooler door had black mold and greasy product residue build up on door and hinge areas. The ledge and wall next to the cooler had a similar build up on it. I informed Mr. Frank Groff Owner of the non compliances. The plant is not meeting 9 CFR 416.14,416.13(a), 416.1,416.4(b),and 416.4(b).

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(a) Each official establishment shall conduct the pre-operational procedures in the Sanitation SOPís before the start of operations.

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

416.14 Each official establishment shall routinely evaluate the effectiveness of the Sanitation SOPís and the procedures therein in preventing direct contamination or adulteration of product(s) and shall revise both as necessary to keep them effective and current with respect to changes in facilities, equipment, utensils, operations, or personnel.

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: 24 Oct 2011
Previous Report: USDA Inspection Report: 23 Sep 2011

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