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Larue Meat Processing

Address: 1908 Water Level Rd, Somerset PA, 15501
Establishment No.: m09443

USDA Inspection Report: 19 Aug 2011

Code: 01B02
Violation: 417.5(b), 416.13(c), 416.4(a)

Citation: Today, 8/19/11 at approximately 0800 hours, while performing a scheduled 01B02 procedure, I observed the following non-compliances. The meat grinder located directly to the left of the cooler door entrance had meat and fat particles from the previous days production. U.S. Rejected Tag # 6910835 was applied. The mixer also had meat particles in the bottom of the hopper and U.S. Rejected Tag # 6910840 was applied. The plant employees immediately cleaned and sanitized both pieces of equipment. I removed both tags and released equipment for use. This all took place before the start of operations and no product was involved. 9CFR 416.1 states "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 (a) 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." 9CFR 416.13 (c) states Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP's. A review of the available records indicate no action had been taken on these deficiencies and a review of the non-compliance record indicated a similar non-compliance in July. Mr. [redacted] was informed of these deficiencies verbally and in writing with this document. Past Similar NRs - Previous Ineffective Plant Actions: Retraining of cleaning personnel. NR: 6-2011 dated 7/7/2011

Regulation:

417.5(b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry.

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.

 

Next Report: USDA Inspection Report: 21 Oct 2011
Previous Report: USDA Inspection Report: 19 Jul 2011

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