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: 6 Jun 2012

Code: 01D01
Violation: 416.1, 416.2(b)(2), 416.2(d), 416.3(a), 416.4(b)

Citation: On June 6, 2012 at approximately 1120 hours while performing a SPS task, I observed the following noncompliance:[newline] Above the back half of the chicken chiller:[newline]-A wrapped black wire that did not appear to be in use was hanging down off of a beam, and appeared to have a dull, dusty appearance [newline]-Two pipes above the back third of the chiller had peeling tape and peeling conduit  [newline]-Several overhead pipes appeared to have a layer of brown/ black dust on top[newline]- There was black/green mold on the Chemlite at the exit end of the chiller. The mold was found on most of the Chemlite surface above the chiller as well as to approximately 1’ past the chiller.[newline] Above the turkey chiller:[newline]-Near the entrance end of the chiller, near the salt side, there was peeling conduit and a black moldy substance on the conduit of several pipes. The area was approximately 5’ in length. [newline]-Near the entrance end of the chiller, near the salt side, a sock that covers a pipe that brings in well water and sits 2-3’ down along the inside of the chiller had a black mold like substance along the top edge of the sock. The substance extended approximately 2-3” wide and was the whole way around around the top part of the sock above the clasp that holds the sock to the pipe.[newline]-Near the entrance end of the chiller, by the soaker side, there is a rust- like streak of deposit below one of the well water pipes that feeds into the chiller. The streak is approximately 3” wide by 24” long.[newline]-Near the middle wall side of the chiller, there is a pipe with peeling conduit as well as loose tape.   [newline]-Near the middle salt side of the chiller, there was a tattered sock over one of the well water pipes.[newline]-There was a long handle metal pole that had a plastic cup attached to the end. (Mr. thought this is used to scoop out feathers etc. from the chiller). The metal end near the cup had a black, sticky reside from the tip to approximately 2’ back the pole. The cup was screwed to the pole with rusty screws. The cup had several small spots of brown reside on the inside and outside.[newline]-Over the unloader end of the chiller, on the salt side, there was a conduit covered pipe with beaded condensation that extended approximately 6’ in length.[newline] Finally, above the turkey salt line before the turkeys go into the triple rinse, there was a pipe overhead that had a brown/grey spotty substance that appeared to be mold covering the surface of the pipe.    [newline] I notified Mr. (Salt room Supervisor) and showed him the noncompliance. Mr. said he would notify Mr. (Assistant Plant Manager) of the areas of concern. Meanwhile, he directed an employee to wipe the condensation. [newline] The establishment is in noncompliance with 9 CFR 416.2(b)(2), 416.2(d), 416.3(a), 416.4(b), and 416.1. [newline] The establishment is also in violation of their SPS #4 program regarding condensation, SPS #8 program regarding equipment and utensils, and SPS #9 program regarding cleaning.   [newline] According to SPS #9, walls are cleaned daily. According to the Master Sanitation Checklist, walls are cleaned weekly. After review of records, the Master Sanitation Checklist states that [redacted]. Last written documentation of cleaning overhead fixtures above the turkey salt and chiller area was dated April 6, 2012. The last docume


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.

416.2(b)(2) Walls, floors, and ceilings within establishments must be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of insanitary conditions. \

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.

416.3(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(b) 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: 6 Jun 2012
Previous Report: USDA Inspection Report: 5 Jun 2012

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