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: 4 Jun 2011
Violation: 416.14, 416.3(a), 416.4(a), 416.4(b)
Citation: At approxitamly 05:41hours while performing pre-operational sanitation procedure 01B02 in the cut up department, I observed the following non-compliances. The wing tip cutters on both lines had fat and residue behind the blade and casing the shaft comes out of. The fat I removed from the casing was about one inch long and 1/2 inch wide. I then informed of my findings. Continuing on I then observed the overhead track that the chain rides, was corroded with fat and residue from previous days production. I then notified (Sanitation Supervisor), and (QA Manager) of these findings, and that a noncompliance record would be issued. They recleaned and sanitized the cut up department .I reinspected and released the area to production at 06:54. My lockout/ tag out locks remained in place until I released the department to production. This establishment has been informed both orally and in writing of these noncompliance's.
416.14 Each official establishment shall routinely evaluate the effectiveness of the Sanitation SOP’s and the procedures therein in preventing direct contamination or adulteration of product(s) and shall revise both as necessary to keep them effective and current with respect to changes in facilities, equipment, utensils, operations, or personnel.
416.3(a) Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils must be maintained in sanitary condition so as not to adulterate product.
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.