Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors
Farmer’s Pride Inc.

Address: 154 West Main St, Fredricksburg, PA, 17026
Establishment No.: p1304

USDA Inspection Report: 19 Apr 2011

Code: 01B02
Violation: 416.13(c), 416.4(a), 416.4(b)

Citation: At approximately 2145 hrs., after plants pre-operational sanitation and prior to the start of operations, I observed the following noncompliance's while performing the 01B02 procedure for pre-operational sanitation. In the cut-up department I observed overspray particles on multiple round shackle rotators on line two. Pieces of fat on the box track frame. Excessive amount of chicken particles and overspray on the direct product contact surface of the front half transfer conveyor, breast conveyor and nonproduct contact surface of the frame over the conveyor. I immediately rejected the transfer/breast conveyor with U.S. tag #B39133619 and notified the sanitation manager of the noncompliance's. Also while continuing my pre-op inspection I observed an excessive amount of product residue, fat and chicken pieces on the box track. I also notified of the noncompliance. After a review of the plants SSOP records for pre-operational sanitation the above units were documented as acceptable and the department was released for USDA inspection at 2135 hrs. Approximate down time for the cut-up department was 30 minutes. This document serves as a written notification that failure to comply with regulatory requirements could result in additional enforcement action described in 9 CFR part 500.

Regulation:

416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.

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.

 

Next Report: USDA Inspection Report: 24 Apr 2011
Previous Report: USDA Inspection Report: 12 Apr 2011

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