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Leidyís Inc.

Address: 266 Cherry Lane, Souderton, PA 18964
Establishment No.: m09520

USDA Inspection Report: 1 Feb 2011

Code: 01C02
Violation: 416.13(c), 416.4(a), 416.4(d)

Citation: At Approximately 1945 hours on February 1, 2011, while performing ISP code 01C02, I observed the following noncompliance in room 131 (Scrapple Room). There was a rack of netted Pork Butts sitting in room 131 ready to be put on the scale before putting in the smokehouse, I observed 2 trays with dried product residue on (product contact) the product was dark brown in color and had a hard dried out appearance. The residue I observed was in direct contact with the netted Pork Butts. I also observed 4 of the metal rods (Dowels) which hold the trays on the rack also contained Product residue from previous day's production, the residue was also dark brown in color and ranged in size from 2/16 inches long to 3/4 inches long. The dowels are not direct product contact, but are stationed directly above the trays of Pork Butts, thus creating an unsanitary condition. I immediately took regulatory control of the product by attaching a USDA retain tag, #B4118893 to the rack of 585 lbs of Pork Butts. I informed Mr. [redacted] Production Supervisor, 2nd shift of the noncompliance and my actions. The Est. failed to meet the requirements of 416.13(c), 416.4(a) and 416.4(d) of the Meat and Poultry regulations and are also in violation of the Est. written SSOP plan, dated 9/28/09, which states under Operational Sanitation Procedures " [redacted] ." I reviewed the Operational Sanitation monitoring sheet for the smokehouse area, and the noncompliance was documented on the sheet after I mentioned the noncompliance. Past Similar NRs - Previous Ineffective Plant Actions: Previous NR for like same noncompliance not responsed to, by either verbally or in writing NR: 2-2011 dated 1/7/2011 This document serves as written notification that your failure to comply with regulatory requirements could result in additional regulatory or administrative action as outlined in 9 CFR 500.4.


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(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: 28 Feb 2011
Previous Report: USDA Inspection Report: 25 Jan 2011

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