Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors
Smucker's Meats

Address: 735 Pinkerton Rd, Mount Joy, PA 17552
Establishment No.: m21265

USDA Inspection Report: 23 Jun 2011

Code: 01B02
Violation: 416.13(a), 416.16(a), 416.4(a), 416.4(b)

Citation: At approximately 0600 hours while I was performing a preoperational inspection, before the start of the days production and after the plant performed their own preoperational inspection, I noticed the following noncompliances.[newline][newline]1. In the grinding room the rack that the employees put the filled totes on had a build up of dried on product from the previous days production, on the underside of the railing. This is a food contact surface. Also in the grinding room the wall inside the door to the left had dried meat splattered on it.[newline][newline]2. In the packing room I found 1 (one) tote that had meat on it and 1 (one) that was cracked. Both of these are food contact surfaces. [newline]I immediately notified Mr. , HACCP Coordinator, of these noncompliances and he did immediate corrective actions. No regulatory control was taken.

Regulation:

416.13(a) Each official establishment shall conduct the pre-operational procedures in the Sanitation SOP’s before the start of operations.

416.16(a) Each official establishment shall maintain daily records sufficient to document the implementation and monitoring of the Sanitation SOP’s and any corrective actions taken. The establishment employee(s) specified in the Sanitation SOP’s as being responsible for the implementation and monitoring of the procedure(s) specified in the Sanitation SOP’s shall authenticate these records with his or her initials and the date.

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(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: 27 Jun 2011
Previous Report: USDA Inspection Report: 15 Sep 2010

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