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: 31 May 2012
Violation: 416.1, 416.13(c), 416.15(b), 416.4(a), 416.4(b)
Citation: On Thursday, May 31, 2012, at approximately 0413 hours, after the plant's pre-operational sanitation was performed by Quality Assurance and released to USDA, I performed a pre-op sanitation procedure and observed the following noncompliance: In the Live Receiving Department, Unit #2 (Dock) there were an accumulation of chicken feathers, chicken fat pieces, water and debris underneath the dock which creative an unsanitary conditions. There was green in color mold inside the light cover above Unit #3 (Live Hanging Room Conveyor belts) at both ends of the light cover. While continuing my inspection in the Packing Department at approximately 0447 hours, the following was observed; Unit #9 (Grading Table Rehang Conveyors) there were black specks, and chicken fat particles on the direct product contact surfaces from end to end. There were approximately thirty chicken fat particles, and ten black specks involved with this noncompliance. Unit #17 (Overhead Conveyor) there were dried chicken fat pieces on the top cover of the box track conveyor covering an area of approximately six feet in length, and one foot in width, which creative an unsanitary conditions. I rejected the Grading Table Rehang Conveyors with US Rejected Tag B40 170307 for unsanitary conditions. While continuing my inspection in the Thigh Deboning Department at 0530 hours, the following was observed; there were black specks and chicken fat particles on the direct product contact surface of the Trim Tables from end to end. There were approximately twenty chicken fat particles, and fifteen black specks involved with this noncompliance. A check of the plant's SSOP Form (Thigh Department) shows deficiencies for the Conveyor Belt for “greasy”. Direct Product Contact? Yes. Corrective Actions - Cleaned and Sanitized. The department was released at 0430 hours for inspection on 5-31-2012. A check of the plant's SSOP Form (Packing Department) shows no deficiencies for the above noncompliance. The department was released at 0430 hours for inspection on 5-31-2012. A check of the plant's SSOP Form (Live Receiving Department) shows deficiencies for the Dock for “debri on floor”. Direct Product Contact? No. Corrective Actions - Cleaned. The department was released at 2330 hours for inspection on 5-30-2012. I informed (Sanitation Manager) of all noncompliances. All noncompliances found were from previous day's operation. Establishment management has received oral and written communication concerning this noncompliance. This developing trend in noncompliances will be discussed at the next weekly plant meeting with plant management on June 6, 2012 with Dr. (IIC). Continued failure to comply with regulatory requirements could result in additional enforcement action as described in 9 CFR part 500.
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.
416.13(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.