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: 14 Mar 2012
Violation: 416.13(c), 416.15(b), 416.4(a), 416.4(b)
Citation: At approximately 0515 hrs. after the plants pre-operational sanitation and prior to the start of operations, I observed the following noncompliance while performing pre-operational sanitation. In the thigh deboning department I observed chicken meat approximately1"-2"inthewhite plastic teflon guides under the thigh deboning conveyor. I immediately rejected the thigh deboning conveyor with U.S.tag # B39801145 and notified the sanitation manager of the noncompliance. At approximately 0530 hrs. released the thigh deboning conveyor for reinspection and I observed numerous chicken pieces approximately 1/2" on various parts in the linkage of the conveyor. I immediately notified the thigh conveyor was still rejected and I left the department. At 0545 hrs. again released the thigh conveyor for reinspectionand after I reinspected the thigh conveyor I found the unit acceptable and released the department. After a review of the plants SSOP records The plant rejected the thigh conveyor belt for fat pieces. The plant documented that the conveyor was recleaned and sanitized and the department was released for USDA inspection at 0505 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.
416.15(b) Corrective actions include procedures to ensure appropriate disposition of product(s) that may be contaminated, restore sanitary conditions, and prevent the recurrence of direct contamination or adulteration of product( s), including appropriate reevaluation and modification of the Sanitation SOP’s and the procedures specified therein or appropriate improvements in the execution of the Sanitation SOP’s or the procedures specified therein.
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.