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: 15 Dec 2011
Citation: At approximately 0500 Hours, after Plant Management performed verification inspection for Pre-Operational Sanitation in room 1700 ( Pork Boning ) and prior to the start of Production, Plant Management released the room to me to perform my review and observation of the sanitary conditions of Food Product contact surfaces. I observed the following noncompliances: I observed a stainless steel shovel ( edible ) hanging on a hook on the north wall, there was Product residue from previous day's Production on the wide part of the shovel ( Product Contact). The residue was white in color and too many particulates to count, that ranged in size from 1/16 inch to 1/8 inch. I further observed a plastic Vat that is used to store Edible Product in during Production contained Product residue from previous day's Production, the residue was also white in color, and there was approximately 6 pieces of this residue that ranged in size from 3/16 inch to 1/2 inch. The residue was located on the inside of the Vat ( Product Contact ). during my inspection of the overhead Picnic line I observed the sides of the conveyor (product contact) still in a unsanitary condition, there were 2 area's that were covered with this residue. One area was approximately 3 inches high 12 inches long located under the discharge chute from the upstairs, the 2nd area was located approximately half way down the line and covered an area approximately 3 inches high by 6 inches long, the residue was white in color. I rejected all 3 mentioned items and informed Mr. Production Supervisor of Pork Boning. No USDA reject tag was attached due to the fact that all 3 items were cleaned and sanitized in my presence. This noncompliance is in violation of the documented requirements of the Est. written SSOP plan, dated 4/11/2011, 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.