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Cabin Hollow Butcher Shop

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

USDA Inspection Report: 6 Dec 2010

Code: 03C01
Violation: 417.4(a)(2)(i), 417.5(a)(1), 417.5(a)(3)

Citation: On Monday December 6th, at approximately 2:30 p.m., the following non-compliance was noted: While performing a verification task (record keeping component) for a raw-not ground process, I reviewed the establishment's thermometer calibration log. Being that it was Monday, the calibration had not yet been performed for the week. Continuing to review previous calibration records, I noted that the last thermometer calibration and documentation was performed on 11/23/10. There was no calibration performed or documented for the week of 11/29-12/3. The establishment's HACCP plan states [redacted] In addition, the establishment has no supporting documentation that would support calibrating only one time per week as being adequate for the thermometers going out of calibration. I notified Plant Manager [redacted] and Plant Owner Gerald Jones of the non-compliance.


417.4(a)(2)(i) Ongoing verification activities. Ongoing verification activities include, but are not limited to: The calibration of process-monitoring instruments;

417.5(a)(1) Initial validation. Upon completion of the hazard analysis and development of the HACCP plan, the establishment shall conduct activities designed to determine that the HACCP plan is functioning as intended. During this HACCP plan validation period, the establishment shall repeatedly test the adequacy of the CCP’s, critical limits, monitoring and recordkeeping procedures, and corrective actions set forth in the HACCP plan. Validation also encompasses reviews of the records themselves, routinely generated by the HACCP system, in the context of other validation activities.

417.5(a)(3) Records documenting the monitoring of CCP’s and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment’s HACCP plan; the calibration of process-monitoring instruments; corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made.


Next Report: USDA Inspection Report: 13 Dec 2010
Previous Report: USDA Inspection Report: 20 Oct 2010

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