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: 27 Jan 2012
Violation: 416.13(c), 416.4(a), 416.4(b)
Citation: At approximately 0515 hrs. after the plants pre-operational sanitation and before production operations in the following second processing departments, I observed the following noncompliances while performing the review and observation component. In the cut-up department I observed product residue under the frame of the back conveyor and blood clots and chicken particles on the top of the back conveyor. I immediately rejected the back conveyor with U.S. tag #B40170491 and notified of the noncompliance. In the weigh price cooler I observed approximately three stacks of the roller carts with chicken meat, fat and build up on the wheels and frame of the numerous carts. I immediately notified of the noncompliance and all rejected roller carts were recleaned in my presence. In the whole bird cooler I observed an excessive amount of liver giblets under the product roller track between the black belt and the track. I immediately rejected the product roller track with U.S. tag #B40170492. and notified of the noncompliance. After a review of the plants SSOP records the back conveyor was documented as acceptable and the department was released at 0455 hrs. This document serves as a written notification that failure to comply with regulatory requirements could result in additional enforcement action described in 9 CFR part 500.
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.