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: 4 Jun 2012
Violation: 416.13(c), 416.15(b), 416.4(a), 416.4(b)
Citation: On June 4, 2012 while performing Pre-Operational SSOP Review & Observation task, after plant QA personnel had performed pre-operational SSOP procedures, completed "SSOP: Pre-operational Inspection Report - Tray Pack", and released to USDA, the following noncompliances were found: On tray belt #1 there were approximately 7 pieces of chicken fat approximately 1/4"-1/2" in diameter on the direct product contact surface at various spots along the belt. On the underside guard rails there was an accumulation of chicken residue covering approximately 5" in length by 1/2" wide at one of the inside corners and along the inside of the straight run. Although this is not direct product contact the direct product contact surface of the belt runs right along side the guard rails. This belt had been rejected by QA and recleaned and sanitized. This corrective action was not effective. Inside Ossid #2 there was 3 pieces of chicken fat approximately 1/2"-1" in diameter inside the machine. There was also an area approximately 3" by 4" covered in UFMs specks and dust inside the machine. This is non-direct product contact surface. This ossid had been rejected by QA and recleaned. This corrective action was not effective. The top of the light above the end of tray belt #2 had an accumulation of dust and dried chicken residue. This is over direct product contact surfaces. The lights were checked as acceptable by QA personnel. was notified of all noncompliances.
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.