Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors
Empire Kosher Poultry

Address: 1 River Rd, Juniata Cty, Mifflintown, PA 17059
Establishment No.: p1015

USDA Inspection Report: 29 Jun 2010

Code: 01C02
Violation:  416.3(a), 416.4(a), 416.4(d)

Citation: At approximately 0415 hours, I observed grease, gritty substance, and dried fat-like substance on the shackles of the turkey line. I immediately stopped the line and notified Mr. (First Processing Supervisor) and Mr. (Turkey Evisceration Supervisor) of this noncompliance. The line was stopped for approximately 15 minuets while sanitation recleaned and resanitized the shackles. They continued to recleaned and resanitized the shackles till approximately 0515. till the line made a full rotation. At approximately 0520 hours, while getting ready to perform ISP 03J01 (Zero Tolerance Fecal Check), I observed the turkey salt conveyor belt had black grease covering an 8" section on the entire belt. No USDA tag was applied to the belt as I remained in the area until the belt was recleaned and resanitized. There was approximately 25 minutes of down time as no product was allowed on the belt. I immediately stopped the belt and notified Mr. (Turkey Salt Line Leader) of the noncompliance. This is a violation of 9CFR 416.3(a), 416.4(a), 416.4(d) and your SSOP plan. Past Similar NRs - Previous Ineffective Plant Actions: Inadequate cleaning of equipment. NR: 10-2010 dated 4/26/2010 This document serves as written notification that your failure to comply with regulatory requirements could result in additional regulatory or administrative action.

Regulation:

416.3(a) Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils must be maintained in sanitary condition so as not to adulterate product.

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(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.

 

Next Report: USDA Inspection Report: 30 Jun 2010

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