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: 20 Jul 2011

Code: 01B02
Violation: 416.13(c), 416.4(a)

Citation: At approximately 0448 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 noncompliances were observed in room 2600(Cut Floor /Shoulder Line). I observed fat residue on the contact surface of the stainless steel guide plate bar located through out the length of the of the Picnic/Butt Wrap line. The fat residue had a thick consistency and white in color. I also observed approximately six fat pieces on the inside contact surface of the Butts fat trims chute that connect with room 1700 room (fresh pork). The fat pieces were white in color and approximately 1 inch to 1/8 of an inch in size. While continuing with my inspection I observe meat pieces on the contact surface of the Ham Wrapping stainless steel table. The pieces were approximately 1 inch to 1/4 of an inch in size and the meat pieces had a pinkish color. I immediately informed Supervisor) and (Cut Floor Supervisor) of the aforementioned nonconpliances. I didn’t apply a US. Rejected/Retained tags since all the affected equipments were cleaned and sanitize in my presence. All affected equipment described in the noncompliance was reinspected by me and found acceptable; I then relinquish regulatory control action at approximately 0515 hours. After reviewing the Pre-operational record for room 2600, it didn’t showed any of the deficiencies described in this noncompliance record. This is a failure to comply with regulatory requirement 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.


Next Report: USDA Inspection Report: 21 Jul 2011
Previous Report: USDA Inspection Report: 12 Jul 2011

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