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: 29 Apr 2012

Code: 01D01
Violation: 416.1, 416.2(b)(2), 416.2(c), 416.4(b)

Citation: On Monday, April 30, 2012, at approximately 0415 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 noncompliance: In the Live Receiving Department; Unit #1 (Cage Dumper), there were an accumulation of dirt, and dust on three overhead exhaust pipes from previous day's operation. The accumulation of dirt, and dust were approximately 1 mm in thickness.  Unit #3 (Live Hanging Room), there were an accumulation of black grease, and dirt on the top surface of three turning wheels to the shackle line from previous day's operation. The accumulation of grease, and dirt were approximately 1 mm in thickness. Unit #4 (Scalder Tank), there were also water leaking from four different locations on the seal areas to the Scalder Tank. I informed (Sanitation Manager) of my observation. While continuing my inspection in the Evisceration Department at approximately 0432 hours, the following was observed; there were black markings on the west wall across from West Line Inspection Station #1 from previous day's operation. The black marks range from 5/16 inches to 1 inch in length cover an area of approximately four feet by four feet in diameter. There were also black markings on the west wall by the Cut-Up Department from previous day's operation. The black marks range from 5/16 inches to 2 inch in length cover an area of approximately three feet by three feet in diameter. I informed (Sanitation Manager) of my observation. While continuing my inspection in the Packing Department at approximately 0445 hours, the following was observed; there were approximately 50 dried chicken fat pieces on the east wall by the [redacted] room from previous day's operation. The dried chicken fat pieces range from 1/4 inch to 5/8 inches in size covering an area of approximately 8 feet in length, and 12 feet in width. I informed (Sanitation Manager) of my observation. While continuing my inspection in the Tray Pack Department at approximately 0500 hours, the following was observed; there were dried chicken fat pieces, and particles underneath the loading belt, and frame to Ossid I from previous day's operation. The dried chicken fat pieces and particles were approximately 8 to 10 in count.  The dried chicken fat pieces range from 1/8 inch to 1/2 inches in diameter. There were dried chicken fat pieces underneath the loading belt, and frame to Ossid 2 from previous day's operation. The dried chicken fat pieces and particles were approximately 8 to 10 in count, and ranging from 1/8 to 1/2 inches in diameter. The were also dried chicken fat pieces on the top surface of the motor casing ranging from 1/4 inch to 1/2 inches in diameter at approximately 5 to 7 pieces from previous day's operation. I informed (Sanitation Manager) of my observations. While continuing my inspection in the Thigh Deboning Department at approximately 0516 hours, the following was observed; there were dirt and dust on the top surfaces of 3 cooling system units, and 8 light covers from previous day's operation in this department. I informed (Sanitation Manager) of my observations. A check of the plant's SSOP's Form (Live Receiving, Evisceration, Scalder, Main Chiller, Red Water Chiller, Packing, Tray Packing, and Thigh Deboning Departments) shows no deficiencies for the above noncompliance. The departments were released at various hours for inspection.  All noncompliances found were from previous day's operat

Regulation:

416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

416.2(b)(2) Walls, floors, and ceilings within establishments must be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of insanitary conditions.

416.2(c) Lighting of good quality and sufficient intensity to ensure that sanitary conditions are maintained and that product is not adulterated must be provided in areas where food is processed, handled, stored, or examined; where equipment and utensils are cleaned; and in hand-washing areas, dressing and locker rooms, and toilets.

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.

 

Next Report: USDA Inspection Report: 1 May 2012
Previous Report: USDA Inspection Report: 27 Apr 2012

Return to: B.C. Natural Chicken
Return to: Pennsylvania Slaughterhouses