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: 18 Jan 2012
Violation: 416.13(c), 416.2(d), 416.4(a), 416.4(b)
Citation: On January 18, 2012 at 0515, 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 the 2025 and 2030. 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 reviewed plant SSOP pre-op record was ready and it was. Review of that record form Pre-Op Sanitation Procedures" dated 01-18-12. I observed the following noncomplace: Room 2025, sausage staffing area, 1. Meat and fat build up inside packing line cover about 9” X 7” from previous use and fat and meat scrape belt, Dust build up on top of the cover. It was non product contact. 2. Meat and fat scrap inside spice two spice containers. 3. Meat scraps in the middle packing line. 4. Meat scraps on black electric hose. 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 B24762443 at about 0520 hours. All the area was clean and sanitized. The sausage stuffing area was cleaned; sanitized and sanitary conditions were restored. Area was released at 05:35 hrs. Room 2030, batching/ staffing area. 1. Spice stains on whit plastic cover grinder horn and plastic is loose plastic was observed in one. 2. Condensation was observed overhead pipes over batching area. Plastic cover was removed from production to be reconditioned. Condensation was removed. Room 2015, Lunch meat slicer, I observed Beaded condensations were observed under refrigeration unit on the pipes and beams, approximately ¾”in width x 2 ft. On the beams¾ “width 2 ft. long. I further investigate if there is any condensation drip on the Product none were observed. I further investigate the other areas slicing room and observed condensation on refrigeration unit in the right side of the room approximately ¾ in width x 2 ½ ft long same on the over the last slicer. I also observed beaded condensation on the Operation stopped and condensations were removed. No product adulteration resulted from this failure to adequately control condensation. However, the possibility of product contamination exist when condensation is not adequately monitored/ controlled/ prevent on the over head structure were product is processed. USDA Rejected/Retained Tag was not utilized as control action since plant management Ms. took immediate action by removing condensation. By plant employee in the area. Ms. The following Regulations were not meet. 416.1 states: 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 416.2 (d) which states: 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 (9 CFR 416.4(d), “product must be protected from adulteration during processing, handling, storage, …”) Establishment failed to fellow their own SSOP, which states: “ [redacted] .” A review of the establishme
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.