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: 13 May 2011
Violation: 416.13(c), 416.4(a), 416.4(b), 416.4(d)
Citation: While performing pre-operational sanitation ISP code 01B02 at approximately 0415 hours, I observed the following noncompliances: Area 3 1 (live receiving picking room, on the dock area there were two barrels which had feathers and other offal from the previous days production. At I.U.# 23 (Hock cutter) I observed residue on the blade cover, and feathers on the shackles in the I.U. At I.U.# 24 re-hang conveyor I observed black UFM and fat particles on the belt and feather on the shackles. I rejected the area with U.S. Reject Tag # B39801659, I notified Mr. that the kill line was to be re-inspected before the kill was to start. At 0508 I re-inspected and release the live area and picking room to production. In area #2 I observed the following noncompliances in I.U. #7 east body opener several pieces of fat and grease on the sprocket, in the East gizzard machine motor housing area I observed fat and residue from previous days production. In the East brush cabinet and pre-chill table area I found green fibers in the brush and a build up on support frame for the cabinet. All noncompliances were cleaned and released to production. I observed condensation in packing, cut up, whole bird cooler, tray pack, and dark meat debone. All condensation was removed areas were inspected and released to production. I discussed the above noncompliances with Mr. and notified him that a NR would be issued for these noncompliance's. 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.
416.4(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.