Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
Hatfield Quality Meats, Inc.
Address: 3150 Coffeetown Rd, Orefield, PA 18069
Establishment No.: m791
USDA Inspection Report: 13 Jul 2010
Violation: 416.13(c), 416.2(b), 416.2(c), 416.2(d), 416.4(a)
Citation: At approximately 0545 hrs, I verified Lock-Out Tag-Out Procedures before performing hands-on Verification of the Establishment's Pre-Operational Sanitation SOP's, in the RTE room 2015, slicing room. Procedure (01B02) (An inspection verification procedure to assure all plant equipment, utensils, and facilities that are direct food contact surfaces are properly cleaned and in good repair prior to the start of plant operations) in the plants slicing room. I observed the following noncompliance. I ask supervisor, who performed preoperational sanitation, I was informed plant SSOP pre-op record was ready and it was. Review of record form Pre-Op Sanitation Procedures" dated 07-13-10 and signed for acceptance by the plant had found one deficiency. Tirmat machine had meat inside product contact, clean and sanitized. The following noncompliance were observed during my preoperational sanitation. Two gripper which hold products for slicining have, fat and meat scrape approximately 5" X 3 "size. are product contact surface. Regulatory control action was taken according to 9 CFR parts 500.2 (a) (1) by preventing the processing production until sanitary conditions could be restored. Grippers were retained with USDA Retained tag B24762065 at about 0555hours.2. Grease build up on cutting board, No control action was taken cutting board was clean and sanitized in my presence. 3. Dust build up on two refrigeration units in the room in the front and back on cooling units and covers drain pipe and support rods abut two feet in size on both sides of the units. 4. Beaded condensation on pipes above the slicer. 5. Residue build up on the light cover from cleaning in the middle of the room. Mr. responsible for preoperational sanitation employee was notified. He Clean and sanitized grippers and cutting board 0615am. The control action was removed. Condensation was removed from the pipe. The unit will be cleaned at the end of the production day. Mr. Supervisor of slicing room was notified, verbally and writing of this noncompliance of the failure to comply with the Regulatory requirements of 9CFR part 416.1, 416.2 (b)(2),416.2(d), 416.2 (c), 416.4(a), and 416.13(a). 9CFR 416.4(b) which states: Non food contact surface of facilities, equipments and utensils used in the operation of the establishment must be cleaned and sanitized as frequency as necessary to prevent the creation of insanitary condition and adulteration of product. I reviewed the establishment SSOP Plan, which was revised 2/25/10 and In addition a similar non compliance was observed on July 8, 2010 documented on NR 0047-2010-17408.The plant preventive measure states "The team members were retrained on the proper way to conduct pre-op inspection. Production management will conduct a 5-day training verification to ensure the retraining was appropriate. Sanitation will conduct a five day training verification on the rooms to ensure they are properly cleaning and inspection the equipment before turning the room over to production.." Were ineffective or not implemented in preventing today's similar noncompliance. The issue of preoperational sanitation is also discussed with plant management on weekly meeting on 07/09/2010. This document serves as written notification that failure to comply with requirements could result in additional regulator and /or administrative action according to the Rule of Practice of 9 CFR part 500.
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
416.2(b)(2) Walls, floors, and ceilings within establishments must be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of insanitary conditions.
416.2(c) Light. Lighting of good quality and sufficient intensity to ensure that sanitary conditions are maintained and that product is not adulterated must be provided in areas where food is processed, handled, stored, or examined; where equipment and utensils are cleaned; and in hand-washing areas, dressing and locker rooms, and toilets.
416.2(d) Ventilation. Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of insanitary conditions must be provided.
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.