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: 26 Oct 2011
Citation: At approximately 2140 hours, after Plant Management performed verification on Pre-Operational Sanitation in room 2270 (Smoked Meats) and prior to Production, Plant Management released the room to me to perform my Verification inspection. I observed the following noncompliances. the Blue Bucket which contains Gaskets and other items for assembly of the food processing equipment contained Black gaskets that contained Product particulates from previous production Shift. The particulates that were observed ranged in size from 1/8 inch to 3/16 inch, there were approximately 4 gaskets that contained these particulates. the large plastic hose that transports Product from the holding tank to the Opti contained product residue on the inside (product contact) the residue was pinkish in color and was approximately 1 1/2 inches long. I observed residue Build up in a stuffing pipe (product contact) the residue was an off white in color and covered an area approximately 1 3/4 inches long and 1/2 inch wide. I rejected the room and notified Mr. smoked Meats Supervisor. Once the section of 2270 was recleaned, Mr. instructed me that the area was ready to be rechecked. I rechecked the long plastic hose that runs from holding tank to the Opti and observed Product residue again inside the hose (product contact) the residue was off white in color and was approximately 3/4 inch long, I rejected the hose and informed Mr. who took the hose to Maintenance and have it torn aprt to be cleaned effectively. I rechecked all the Equipment that was unacceptable before, found acceptable and released the room for Production. This noncompliance is in violation of the Establishments written SSOP plan, dated 4/11/11 which states on Page #5, section 2:2 Pre-Operational SSOP Inspection, Monitoring and Documentation: Under # 3."[redacted] "
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.