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: 21 Mar 2012
Violation: 416.13(c), 416.15(b), 416.16(a), 416.2(b)(1), 416.2(d), 416.4(a), 416.4(b)
Citation: On Wednesday, March 21, 2012 at approximately 0413 hours, after the plant's pre-operational sanitation was performed and released to USDA. I performed a pre-op sanitation procedure and observed the following noncompliances: In the Live Receiving Department, Unit # 5 (Scalder Tank, Stunner, and Kill Machine) there were a thick accumulation of dust and dirt on the inside surface the ventilation system at the scalder location from the previous day's of operation. There was an accumulation of feathers and debris inside a deep crack at the bottom surface of the Southwest wall behind Picker #1. The crack was approximately six inches long and one inch wide. Unit # 13 (Conveyor #1 Rehang, Conveyor # 2 Rehang, and Spray Cabinet East) there was a piece of the wall approximately three feet long, and three inches wide is missing from the archway before the rehang conveyor. There was dirty yellowish water dripping from the ceiling at the entrance to evisceration from the New York room. The water was dripping from the plastic that was previous hung by maintenance staff. I informed (Sanitation Manager) of my observation. While continuing my inspection in the Evisceration Department at approximately 0432 hours, Unit # 12 (USDA bird selector, USDA Inspection Station #3 West Line) there was chicken fat particles on the inside/outside surface of the inspection trash can. There was an accumulation of black residue on the entire bottom surface. Upon further examination, each USDA Inspection Station trash cans (six trash cans) were in same unsanitary condition. I rejected the six trash cans with US Rejected Tag B40 170351 for unsanitary condition. I informed of my observation. While continuing my inspection in the Packing Department at approximately 0447 hours, I saw a sanitation team member setting up a six foot climber at Unit # 17 (Overhead Conveyor) for me to inspect the conveyor. There were accumulations of black and brown residue underneath the stairs (six stairs). There were paint spots, and feathers all over the climber. I rejected the climber with US Rejected Tag B40 170352 for unsanitary condition for Packing Department. I informed of my observation. While continuing my inspection in the Thigh Deboning Department at approximately 0513 hours, there were chicken fat particles and pieces on the direct product contact surface of the scale table near the machine. There were approximately ten to thirteen chicken fat particles and pieces ranging from 1/8 inches to 1/4 inch in size. There were chicken fat particles on the direct product contact surface of the scale table near the [redacted] entrance location. There were approximately eight to ten chicken fat particles from the previous day's operation. I informed of my observation. I rejected the two scale table for unsanitary condition, and remained in the area until sanitary condition was restored. While continuing my inspection in the Cut-Up Department at approximately 0550 hours, there were chicken fat particles on the direct product contact surface of the two Rehang table chutes. There were approximately six to eight chicken fat particles ranging from 1/8 inches to 1/4 inch in size. There were chicken fat particles on the two drip pan to the Leg and Drum Conveyors from the previous day's operation. There were approximately fifteen to twenty chicken fat particles (each drip pan) on the entire drip pans. I informed (Sanitation Supervisor) and (Quality Assurance) of my observation. I rejected the two rehang table, and two dr
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.
416.16(a) Each official establishment shall maintain daily records sufficient to document the implementation and monitoring of the Sanitation SOP’s and any corrective actions taken. The establishment employee(s) specified in the Sanitation SOP’s as being responsible for the implementation and monitoring of the procedure(s) specified in the Sanitation SOP’s shall authenticate these records with his or her initials and the date.
416.2(b)(1) Establishment buildings, including their structures, rooms, and compartments must be of sound construction, be kept in good repair, and be of sufficient size to allow for processing, handling, and storage of product in a manner that does not result in product adulteration or the creation of insanitary conditions.
416.2(d) Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of insanitary conditions must be provided.
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.