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: 5 Jun 2012
Violation: 416.13(c), 416.4(a), 416.4(b)
Citation: On June 5, 2012 while performing Pre-Operational SSOP Review & Observation task, after plant QA personnel had performed pre-operational SSOP procedures, completed "SSOP:Pre-operational Inspection Reports for - Breast Deboning; Scalder, Main Chiller, Red Water Chiller; and Shipping, and released to USDA, the following noncompliances were found: On the water pipes at the pump end of the chiller there were chicken fat particles 1/8" covering the north sides of the pipes and on an area 2" by 2" on the south side of the one pipe. These are non-product contact however they are positioned with spouts and part of the pipe directly over the chiller tank and product contact chiller water. There is also pitted paint and dried chicken fat residue on the pipe on the pump end that stands next to and outside of the chiller. This is non-product contact. On the guidebars of the overhead product chain in the cut-up cooler at the south turn wheel there was an accumulation of chicken fat residue of approximately 1/2" thick. This is direct product contact. There was also a whole chicken drum sitting in the upper hole in the wall between cut-up processing area and cut-up cooler where the product chain travels through. It was located on a non-direct product contact surface. On the breast deboning cone line there was approximately 20 pieces of chicken fat ranging in size from 1/8" to 1/2" in diameter on the stainless steel shelf and cones with most of it located on the north side. This is a direct product contact surface. The sanitation forman and were notified.
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
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.