Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
Jaindl Turkey Sales Inc.
Address: 3150 Coffeetown Rd, Orefield, PA 18069
Establishment No.: p460
USDA Inspection Report: 18 May 2011
Violation: 416.13(a), 416.13(c), 416.4(a), 416.4(b)
Citation: On this day while performing PBIS verification procedure 01B02, non-compliances were observed. Inspection directly observed the plant designated monitor performing their check; during this time a plant employee was actively conducting operations which included the use of a can opener to open the cans of celery soup which were on the processing table in the room. The establishment monitor did not complete their pre-operational check before operations started. After the plant monitor finished their check, Inspection additionally observed the following issues; 1) cutting boards and spatulas were still in their plastic wrap as they were purchased from a store--establishment's SSOP Form 003 designated utensils as passed (sanitary) despite the fact they were not cleaned or sanitized as per the establishment's SSOP program. The utensils were removed from their wrappers and cleaned in the presence of Inspection. 2) Cooker #1 had product residue on the front surface covering an area of 6" X 12", SSOP Form 003 indicated this cooker as "NA--not inspected, in use" . Establishment's SSOP Plan states in section III B. [redacted])", and references Form 003 for a list of equipment to be cleaned. Also, Section I of the establishment's plan indicates the [redacted]). Cooker #1 in fact contains turkey product in process from the previous days operations, the establishment fails to consider or indicate this in their SSOP Plan as referenced in the above statements. [redacted] stated the cooker would be cleaned after it was unloaded prior to loading additional product, and a sanitation check would be performed and documented on Form 003. 3) Inspection observed product residue from previous operations on the floor in front of cooker #1 covering an area of approximately 1 1/2 foot by 1 1/2 foot. Establishment's SSOP Plan under section III B. Production Departments (Daily before each use) states "[redacted]." When reviewed, Forms 002 & 004 are designated as operational SSOP records, which would not accomplish pre-operational monitoring as designed in their plan. Additionally, operational Forms 002 & 004 as well as pre-operational Form 003 does not indicate anywhere that floors or walls are checked for sanitary conditions. The floor was cleaned in the presence of Inspection. 4) The establishment monitor cut her finger on a rough edge of the processing table while performing her check. No documentation of this incident was shown on SSOP Form 003, in fact the table was marked as acceptable (sanitary). Prior to Inspection verbally reviewing how the employee cut her finger, no measures were taken to reclean or sanitize the edge of the table where the cut occurred. Without the presence of Inspection, it is very likely that a table with a surface containing possible biological contaminants would have been used in the processing of Ready to Eat product. Production employees took action to clean and sanitize the processing table under direct observation by Inspection. Observations by Inspection represent violations of Regulations including 9 CFR 416.1, 416.13(a), 416.13(c), 416.4(a), and 416.4(b). was informed of this non-compliance with regulations both verbally and in writing with the issuance of this Non-compliance Report. Past Similar NRs - Previous Ineffective Plant Actions: no written response has been received NR: 5-2011 dated 5/17/2011
416.13(a) Each official establishment shall conduct the pre-operational procedures in the Sanitation SOP’s before the start of operations.
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.