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: 16 Jun 2011
Violation: 416.13(c), 416.4(a)
Citation: On 6/16/2011 at approximately 0450 hours, while performing pre-operational sanitation verification task after the establishment pre-operational sanitation verification was completed and prior the start of operations the following noncompliance were observed in room 1700 (Fresh Pork). I observed numerous product particles throughout the contact surface length of the right and left Loin conveyors. The particles were whitish and pinkish in color and range in size from 1/16 inch to 1/4 inch in diameter. I also observed fat residue build-up on the contact surface of the small trim conveyors, located at the end part of the right and left loin conveyors. The fat residue was whitish in color and it was present throughout the length of the loin trim conveyors. While continuing with my inspection I observed fat residue and product particles on the inside contact surface on both of the Loin Chutes that are connected to room 2600(Cut Floor). The fat residue was whitish in color and covered an area of approximately four inches long by 2 inches wide on both inner side of the left loin chute. The product particles were whitish/pinkish in color and cover an area of approximately 3 by 3 inches area. I immediately rejected the Loin lines and chutes, I didn’t applied U.S rejected tag because the establishment recleaned and sanitized the affected equipments in my presence.At approximately 0515 hours I reinspected all the affected equipment and found them acceptable, I then relinquished regulatory control action. I informed (Fresh Pork Supervisor) and Supervisor) of the noncompliance. This is a failure to comply with regulatory requirements 9CFR 416.13(c) and 416.4(a).
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.