Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors
Bryans Meats Cutting & Country

Address: Country Rd #1, Box 215, Milan, PA 18831
Establishment No.: m21125

USDA Inspection Report: 12 Jul 2010

Code: 03G02
Violation: 417.5(a)(3), 417.5(b)

Citation: On 07/12/2010 at 1025 while performing ISG task code 03G02, I observed the following deviations: In the holding cooler there were 5 meat lugs of hot dogs that were uncovered. I then observed a plant employee packing the hot dogs in the packing area. The hot dogs were being packed in croyo-vac bags bearing the inspection legend. While performing the record review component of task code 03G02, the verification charts for CCP 1 smoke and cook and CCP 2 cooling and stabilization did not have the documentation required that is stated in your HACCP plan. In your SSOP's GMP's on page number 1 item number 19 states: . I notified Mr. of the noncompliance and that a NR would be issued. 9 CFR 417.5 (a) (3) states: Records documenting the monitoring of CCP's and their critical limits, including the recording of actual limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishments HACCP plan; the calibration of processing- monitoring instruments; corrective actions, including all actions taken in response to the 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. 9 CFR 417.5 (b) states: 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. This document serves as written notification that your failure to comply with regulatory require(s) could result in additional regulatory or administrative action.

Regulation:

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.

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.

 

Next Report: USDA Inspection Report: 24 Sep 2010

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