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Cabin Hollow Butcher Shop

Address: 156 Old Cabin Hollow Rd, Dillsburg, PA 17019
Establishment No.: m09819

USDA Inspection Report: 14 Oct 2010

Code: 03J01
Violation: 310.18, 417.2(c)(4), 417.5(a)(2)

Citation: On October 14th 2010 at 01045 hours while verifying "Zero Tolerance for Milk, Fecal, or Ingesta" material prior to the final wash, the following non-compliance was observed in the final wash area: A lamb which had just entered the final wash area still had a portion of the bung (rectum) attached inside of the body cavity. There was still fecal material inside. This should have been removed at the trim step prior to entering the final wash. (Per the establishment's slaughter HAACP plan as well as Agency policy for "Zero Tolerance for Milk, Feces and Ingesta") I pointed out this deficiency to Plant Owner Gerald Jones at which time he removed the bung prior to washing. Also, at approximately 1300 hours while beginning to eviscerate a dairy cow, an establishment employee punctured the stomach which then emitted a tremendous amount of ingesta down the front of the carcass as well as covering the legs with ingesta. After evisceration, many parts were trimmed or removed completely, however I observed more ingesta around the neck area upon the carcass entering the final wash. This too was trimmed prior to washing. Also, while reviewing the establishment's Slaughter HACCP plan, I saw no supporting documentation for the selection of its selected monitoring procedures or frequencies of the trimming Critical Control Point.


310.18(a) Carcasses, organs, and other parts shall be handled in a sanitary manner to prevent contamination with fecal material, urine, bile, hair, dirt, or foreign matter; however, if contamination occurs, it shall be promptly removed in a manner satisfactory to the inspector.

417.2(c)(4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits;

417.5(a)(2) The written HACCP plan, including decisionmaking documents associated with the selection and development of CCP’s and critical limits, and documents supporting both the monitoring and verification procedures selected and the frequency of those procedures.


Next Report: USDA Inspection Report: 20 Oct 2010
Previous Report: USDA Inspection Report: 28 Sep 2010

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