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: 9 Sep 2010
Violation: 416.13(c), 416.4(a), 416.4(b)
Citation: At approximately 0500 hours, on Friday morning, September 9, 2010 in room 1700 ( fresh Pork boning) after Plant Management performed their verification pre-operational Sanitation inspection and they released the room to me and prior to the start of operations. The following noncompliance's are being documented. On the overhead Loin Belt (the belt directly under the chute, which is approximately 8 ft long) I observed product residue directly on the Product contact surface side of the belt. The residue was darkish red in color and there were approximately 5 small pieces that ranged in size from 1/8 to 1/2 inch, and one large piece that was approximately 2 inches long and 3/4 inch wide. On the overhead picnic line I observed a fat residue build-up on the one side of the Belt, (product contact.) The residue was white in color and covered an area approximately 14 inches long by 3 inches high. I observed 3 Plastic vats sitting under the loin chutes and Belt ready to be filled that were still in an unsanitary condition. The vats are approximately 3' square by 4' high. The one Vat sitting under the loin chute contained Meat and fat residue on the inside (product contact) the residue was dull pink and white in color and covered an area approximately 12" by 8". The second and third Vats were located at the discharge end of the loin decline Belt, they were clamped together with 2 c-clamps at the top. These Vats contained numerous Meat and Fat particles on the inside (product contact.) the particulates were to numerous to count and located on all four sides of the Vat, also there was Liquid residue in the bottom of both Vats. The liquid residue was reddish in color. I observed three overhead white pipes ( non-product contact) that were covered with a heavy dark residue build-up, the lines were above both product and non-product areas. I rejected all the above mentioned product contact areas, and informed Mr. Production Supervisor. No reject tag was issued due to the fact that all product contacts were cleaned in my presence. The Establishment was notified of their failure to meet the requirements of 416.13(c), 416.4(a) and 416.4(b) of the Meat and Poultry regulations as well as the requirements of section 2.2 (pre-operational SSOP inspection, Monitoring and Documentation) of the written SSOP program dated and last revised 06/03/2010. The SSOP monitoring form was not available for review prior to my findings. This Document serves as written notification that your failure to comply with regulatory requirement(s) could result in additional regulatory or administrative action as outlined in 9 CFR 500.4.
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
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.