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: 18 Aug 2011
Violation: 416.4(a), 416.4(b)
Citation: On 08/18/2011, at approximately 0410 hours, while performing ISP task 01B02 (Pre-operational Sanitation) in area #1 IU # 27 I observed a white greasy build-up on the contact surfaces of the west oil gland machine. I notified Mr. establishments representative for USDA pre-operational inspection of the noncompliance, and due to the fact that no other departments were released for inspection at the time I remained in the area until it was cleaned and at that time I re-inspected and released the IU. At 0420 in area #2 IU # 9 the east eviscerator I observed a white greasy build-up on scoops IU # 19 the east heart and liver machine I observed fat and meat on the top and the outside of the machine, IU # 25 the west cropper I found meat in the probe of one of the units and fat feathers and other residue on the shackles. I then observed fat, feathers and residue on other shackles the length of the west evisceration line. I notified Mr. of all the noncompliances and rejected the entire area # 2 at 0425 hours. At 0513 hours QA Ms. and Mr. requested that the area be re-inspected, I re-inspected and released the area to production. These noncompliances are a violation of 9 CFR 416.4(a) and 9 CFR 416.4(b) and the establishments SSOP plan. The establishment has received both written and oral notification of these noncompliances. Failure to comply with the regulatory requirements could result in further administrative action as described in 9 CFR part 500.
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.