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: 19 Jun 2012

Code: 01B02
Violation: 416.13(c), 416.4(a), 416.4(b)

Citation: On June 19, 2012 while performing Pre-Operational SSOP Review & Observation task, after plant QA personnel had performed preoperational SSOP procedures, completed "SSOP: Pre-operational Inspection Report for Evisceration, Packing, Tray Pack, and Thigh Deboning Department, and released to USDA, the following noncompliance were found: In evisceration the USDA inspection station #2 east line had chicken fat particles approx 10 total <1/8" on the rehang hooks and there was black UFMs and chicken residue on top of the tube lights(this is non-product contact however the lights are right above product), the house checker station west line had chicken fat pieces and blood clots covering the guide bars and on the shackles, chicken fat pieces approx. 5 (1/2"to 1" diameter) on the vacuum guns, with additional pieces (approx. 4 of the same size)in the vacuum gun holders and chicken fat particles (1/8”) splattered on an area approx. 4” by 6” on the entrance to the brush cabinet.  The guide bars were covered in chicken fat and blood clots around to the trim station and past to the final wash cabinet, the inside of the final wash cabinet had chicken fat residue and particles (1/8") covering the guide bars and support bars within the cabinet.  The guide bars before the cabinet also had chicken fat and blood clots covering the bars.  All the bars starting in the croppers and going all the way to the [redacted] cabinets were then inspected and found to have chicken fat and blood spots along with the shackles.  Chicken fat pieces were also found in both IOBWs (approx. 25 from 1/4" to 2" in diameter), the east line cropper had dried chicken residue in the probes. [newline]In packing there were a couple pieces of chicken fat (approx. 3 total about 1” in diameter) in the exit belt from the chiller and there was a piece of chicken fat approx. 1” in diameter on the giblet packet between 2 trays.  Above the grading belt on all the counter sensor metal surfaces there were black UFMs and chicken fat particles.   In thigh deboning there were chicken fat pieces filling the gaps between the white boards (4 gaps, pieces approx. 1.5” diameter) that support the two belts on the west side.  In tray pack there were chicken fat pieces on both blue belts approx. 5-6 about 1” – 2” in diameter, there was chicken fat on belt #2 in the gaps in the plastic in the corners (3 gaps total) and 2 chicken fat pieces approx. 1” diameter on the underside of belt #2 (non product contact). These are all direct product contact surfaces unless specified otherwise. was notified.

Regulation:

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.

 
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