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: 14 Sep 2010

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

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 2220, scrapple packaging 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 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 09-14-10 and signed for acceptance by the plant had found two deficiencies. "32247, smaller scale back side non meat contact surface meat particles, Light cover inside debris to be cleaned" The following noncompliance were observed during my preoperational sanitation. 1. Meat Scrapes in two locations beaded inside of the white conveyor, 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. Conveyor was retained with USDA Retained tag # B24762061 at about 5:45 hours. 2. Meat particles about five pieces under product contact table at the bottom non product contact surface, from previous use in the back of the room. 3. Meat scrapes all over from previous use on the floor in front of the conveyor belt. The floor was cleaned in front of Inspector. 3. Meat scrapes about seven pieces inside white bucket used for rework product. No control action was taken bucket was clean and sanitized, by plant employee. Room 2015, slicing room, Review of record form Pre-Op Sanitation Procedures" dated 09-14-10 and signed for acceptance by the plant had found three deficiencies. Were observed "7678, product contact, blue bucket meat particles, floor by scale meat / Debris, table by the door, 6197, Top of the table meat particles clean and Sanitized." The following noncompliances were observed during my preoperational inspection... 1. Sanitizer container nozzle was touching the floor, 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. USDA Retained tag B24762096 was applied at about 0615 hours. 2. Knives cover has stains, rusty and flaking; knives cover was removed from production area and put into trash and supervisor replaced with new knives cover. 3.Dust build up in different location on top of scale weight tronic scale and statics p4 scale in the back of the room, on top of Tirmat tops on the right side of the room, on top of the conveyor belt in the middle of the room on stainless steel top.No control action was taken room supervisor remove the dust and sanitized the area. Sanitize nozzle was clean and sanitized. Control action was removed at about 06:30. Mr. Supervisor of slicing room was notified, verbally and writing of this noncompliance of the failure to comply with Regulatory requirements of 9CFR part 416.1, 416.2(b) (3), 416.4(a), 416.4(b) and 416.13(a). I reviewed the establishment SSOP Plan, which was revised 06/03/2010. This document serves as written notification that failure to comply with regulatory requirement(s) could result in additional; regulatory or administrative action as outlined in 9 CFR 500.4.

Regulation:

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.

 

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