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Springfield Meat Company

Address: 1868 California Rd, Richlandtown, PA 18955
Establishment No.: m09704

USDA Inspection Report: 18 Oct 2010

Code: 06D01
Violation: 416.1, 416.3(a), 416.4(b)

Citation: At approximately 0730 hours, while performing a scheduled preoperational sanitation inspection in the slaughter area, I observed the following Sanitation Performance Standards noncompliance: 1. The housing of the horn saw had hair and fat residue from the previous days operation. 2. The drop cord for the hide pull and carcass lift at knocking were covered with fecal material. 3. The drop cord for the carcass lift at gutting and the cord for the brisket saw are frayed with the outer shell peeling and broken which makes them difficult to clean. All areas are non product contact areas. The horn saw and two drop cords were immediately cleaned and no further regulatory action was taken. Mr. [redacted] was verbally notified of the noncompliance and the failure to comply with sections 416.1, 416.3(a), and 416.4(b) of the Meat Inspection Regulations Sanitation Performance Standards. The establishments sanitation form dated 10/18/2010 did not record that this noncompliance was observed during the establishments preoperational sanitation inspection. There are no similar noncompliance records on file. This document serves as written notification that your failure to comply with regulatory requirements could result in additional regulatory or administrative action.


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.

416.3(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: 23 Nov 2010
Previous Report: USDA Inspection Report: 9 Jul 2010

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