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: 23 Apr 2012
Violation: 416.13(a), 416.13(c), 416.14, 416.4(a), 416.4(d)
Citation: On 4/20/12 at approximately 1445 hours, CSI Charles Dorsey contacted me (SCSI and wanted me to meet him in the Breast Deboning department at the end of the breast trim line. We found that a piece of equipment (Sir Steak Slicer) was being used to create 1 inch boneless breast cubes. I asked (Lead Person) where this piece of equipment came from, he responded that it is kept in the Tray pack storage room and that it was the first time that it has been used. I asked him and (QA Group Leader) if Pre-operational sanitation was performed before it was put into use. responded that she was informed by (QA Tech) that Pre-operational sanitation was preformed and released for USDA inspection at 0530 hours. 15 cases of Organic Boneless Breasts were retained by CSI with USDA Retain tag B39-133586 until USDA could complete it`s investigation. After reviewing the SSOP: Pre-operational record form 89 for Breast Deboning there was no documentation on the form that pre-operational sanitation was performed on this piece of equipment and this piece of equipment is not even listed on the SSOP form for the Breast Deboning department. The machine was immediately taken out of service until it could be cleaned and pre-operational sanitation performed. This piece of equipment is not listed on the Machine description list for the Breast Deboning department concerning the Lockout Tag out location isolation device and also does not appear on the schematics for the department. informed USDA that the 15 cases, 600 pounds of product would be condemned; USDA verified that the product was condemned. Establishment management has received oral and written notification concerning this noncompliance.
416.13(a) Each official establishment shall conduct the pre-operational procedures in the Sanitation SOP’s before the start of operations.
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
416.14 Each official establishment shall routinely evaluate the effectiveness of the Sanitation SOP’s and the procedures therein in preventing direct contamination or adulteration of product(s) and shall revise both as necessary to keep them effective and current with respect to changes in facilities, equipment, utensils, operations, or personnel.
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(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.