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: 10 Jan 2012
Citation: At approximately 2140 Hours, after Plant Management performed verification inspection for Pre-Operational sanitation in room 2270 ( Ham stuffing ) 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: The Inline Medal detector of the Marlin stuffing Pump, at the discharge end of medal detector there is a unremovable section of pipe, approximately 5 to 6 inches long and approximately 4 inches in diameter that contained product residue inside the Pipe ( Product Contact ) the residue was white in color and covered an area inside of the pipe, approximately 3 inches wide by 5 inches long. I observed the Opti was in an unsanitary condition, inside the feed hopper of the Opti there is an insert that holds what looks like a Boat propeller at the end of a 3 foot shaft, the insert still contained Product residue from previous day's production ( Product contact.) The residue was pinkish red in color, and covered an area approximately 3 inches wide and 4 1/2 inches long. I stopped my Inspection and rejected the area, and informed Mr. Supervisor of smoked Meats 2nd shift to clean the aboved items and reinspect the area before I proceed. The area was reinspected by Plant Management and released to me. No USDA reject tag was attached to the rejected equipment, due to the fact the above noncompliances were recleaned 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; " "
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.