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: 22 Nov 2011
Violation: 416.1, 416.13(c), 416.2(d), 416.4(a), 416.4(b)
Citation: On November 22, 2011 at 0550, I performed a pre-operational sanitation inspection. I verified Lock-Out Tag-Out Procedures before performing hands-on Verification of the Establishment's Pre-Operational Sanitation SOP's, in room 2015, Lunch meat slicing. 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). I went area were preoperational sanitation form was kept. I asked plant SSOP pre-op record was ready and it was. Review of that record form Pre-Op Sanitation Procedures" dated 11-22-11 and signed for acceptance by the plant had found deficiencies: Room 2015, Lunch Meat slicing, 1. Formax slicer blue belts found meat particles, product contact. 2. Formax slicer inside found meat particles, Product contact 3. Tirmat cross cut knifes found meat particles. All deficiencies were cleaned and sanitized. The following noncompliances were observed during my preoperational sanitation. 1. Fat and meat scrap approximately ½” inch X 2 inches blue rubber band type conveyors for slicing line. The rubber band type conveyors are direct food contact surfaces. 2. The white plastic lug meat particles inside approximately 2 inches in size. It is Product contact surface. 3. Rust build up inside the surface of slicer blade, organoleptic investigation into the insanitary blade by wiping with white paper towel hand over the area, and an excessive amount of rust came off on the paper towel. 4. I observed meat and fat scrap on side of the slicer, when the employee open the bottom I observed insanitary condition meat and fat build up about 1/5 inch deep approximately 9” x 7” area. Rust build all over the area about 8” x 5” surface. Non product contact surface. Picture was taken of the area to show to sanitation supervisor. 5. Numerous fat and meat particles on the floor from cleaning next to the door on the right. 6. Numerous fat and meat particles under stainless steel table were scale stand. Non product contact surface. 7. Condensation was observed on pipes above the slicer. 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. Retained with USDA Retained tag B24762307 at about 0555 hours. Equipment and the area was cleaned and sanitized. Condensation was removed. When sanitary conditions were restored. Area was released at 07:00 hrs. I informed Mr. Supervisor of slicing room that NR will be issued. This document serves as written notification that failure to comply with regulatory requirements of 9 CFR parts 416.13 (c), 416.1, 416.2 (d) ,416.4 (a) and 416.4 (b) could result in additional regulatory and/or administrative action according to the Rules of Practice of 9 CFR part 500. The noncompliance are also in violation of section 2.2 part 3 of the plant’s own SSOP (last signed 9/3/10) which states “ [redacted]“
416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
416.2(d) Ventilation. Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of insanitary conditions must be provided.
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.