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: 20 Apr 2012
Violation: 416.13(c), 416.15(b), 416.4(a), 416.4(b)
Citation: On Friday April 20, 2012 at approximately 0457 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 Thigh Deboning Department, there were two black grease mark lines around the entire incline conveyor belt on the direct product contact surface. The black grease mark lines were approximately one inch from the left and right sides of the incline conveyor belt covering an area of approximately one inch in wide. There was an accumulation of chicken fat on the upper inside support frame to the covering an area three inch long, and one-quarter of an inch wide. There were accumulations of chicken fat on the [redacted] Machine's black rubber guide from end to end. I rejected the Incline Conveyor Belt, and [redacted] Machine for unsanitary conditions. I remained in the area until sanitary conditions were restored. The Incline Conveyor Belt was re-inspected four times for I release it for sanitary condition. The [redacted] Machine was re-inspected two times. I informed (Quality Assurance Manager), and (Sanitation Manager) of my observation. While continuing my inspection in the Cut-Up Department at approximately 0535 hours, the following was observed; there were chicken fat pieces, and particles on the direct product contact surfaces of the skin tumbler. There were approximately thirty to thirty-five chicken fat pieces, and particles. The chicken fat pieces range from 1/8 inch to 5/32 inch in size. The two chicken wing cutter machines had chicken fat pieces on the direct product contact surfaces on the inside and outside surface of each machine. The chicken fat pieces range for 5/32 inch to 7/16 inches in size. The southwest chicken wing cutter had approximately eight to ten chicken fat pieces, and northeast chicken wing cutter had approximately seven to nine chicken fat pieces. The chicken back cutter machine had a brownish residue accumulation on the inside surface of the two cutter blade around the entire surface. The chicken leg cutter machine had chicken fat pieces on the product contact surface, and the top cover of the leg cutter machine. The leg cutter machine top cover had approximately fifteen to twenty chicken fat pieces around the entire surface. The chicken leg cutter machine had approximately five to seven chicken fat pieces on the surface. The chicken fat pieces range from 1/8 inch to 1/4 inch in size. I rejected Skin Tumbler, Two Chicken Wing Cutter machines, Chicken Leg Cutter machine, and Chicken Back Cutter machine with US Rejected Tag B40 170338 for unsanitary conditions. The Skin Tumbler was re-inspected four time, and two Chicken Wing Cutter Machines were re-inspected three times before I released them for sanitary conditions. I informed (Sanitation Manager) of my observation. A check of the plant's SSOP Form (Thigh Department) shows deficiencies for the above noncompliance. The conveyor belt was rejected for fat pieces. Direct Product Contact? Yes. Corrective Actions - Cleaned and Sanitized. The department was released at 0450 hours for inspection. A check of the plant's SSOP Form (Cut-Up Department) shows no deficiencies for the above noncompliance. The department was released at 0506 hours for inspection. All noncompliances found were from previous day's operation. There was no product involved at this time. Establishment management has received oral and written communication
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.