Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors
David Elliot Poultry Farm Inc.

Address: 300 Breck St, Scranton PA 18505
Establishment No.: p134

USDA Inspection Report: 9 Jul 2010

Code: 06D01
Violation: 314.3, 416.4(b)

Citation: On 07/09/10 at 0700 while performing ISP procedure code 01B02 (Preoperational Sanitation) I observed the stainless steal guides of the cropper with a fat buildup approximately 1/4 in. wide by 6 in. long on the under side of the guides. This noncompliance was found after management verbally informed me that they had performed there preoperational sanitation checks and no noncompliance were found. This is a nonfood contact area. This is a violation of. 9 CFR 416.4 (b) which states: "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. "Mr. (Plant Manager) was notified of this noncompliance.

Regulation:

314.3(a) Carcasses, parts of carcasses, and other products condemned at an official establishment which has no facilities for tanking shall, except as provided in paragraph (b) of this section or elsewhere in this part, be destroyed in the presence of an inspector by incineration, or denatured with crude carbolic acid, or cresylic disinfectant, or a formula consisting of one part FD&C No. 3 green coloring, 40 parts water, 40 parts liquid detergent, and 40 parts oil of citronella or any other proprietary material approved by the Administrator in specific cases. When such product is to be denatured, it shall be freely slashed before the denaturing agent is applied, except that, in the case of dead animals that have not been dressed, the denaturant may be applied by injection. The denaturant must be deposited in all portions of the carcass or product to the extent necessary to preclude its use for food purposes.

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: 22 Jul 2010

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