Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
B.C. Natural Chicken
Address: 2609 U.S. Rt 22, Fredricksburg, PA 17026
Establishment No.: p493
USDA Inspection Report: 7 May 2011
Violation: 416.13(c), 416.4(a), 416.4(b)
Citation: While performing pre-operational sanitation 01B02 at approximately 0435 hours, I observed the following noncompliances: # 1 tray pack line 1/4" piece of meat from the previous days production was lodged in the belt. At the Reepack machine I found two pieces of fat on the top cover and at the end of the Reepack machine in the table there were several pieces of meat, fat and specks of UFM. The # 2 Weigh/Price machine there was a build up of UFM under the belts. In breast debone on the nylon guide for line [redacted] there were several pieces of fat and on the center belt a large piece of meat approximately 1" in size at the sprocket under the belt. The [redacted] machine in breast debone I observed pieces of fat and meat on the sealing unit and on the back side of the machine. I remained in the areas while the above items were cleaned and I re-inspected and released them to production. At 0530 hours in thigh debone department I observed fat, meat and black UFM particles on the belts. I rejected the belts with U.S. reject Tag # B39801658. I observed the injector in packing department small particles of fat on the inside of the injector shield and a build up on the bottom of shields in the trussing area. I remained in the area while these noncompliances were cleaned and I re-inspected and released the injector and the trussing area. At 0552 hours, Mr. requested that the Thigh debone department be re-inspected and I found the department acceptable and released to production. I discussed the above documented noncompliances with Mr. and notified him that an NR would be issued for these noncompliances. Plant management has received oral and written notification of this noncompliance.
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.