Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
Hain Pure Protein Corporation
Address: 220 N.Center St, Fredricksburg, PA 17026
Establishment No.: p533
USDA Inspection Report: 15 Sep 2010
Violation: 416.2(b)(2), 416.3(a), 416.4(a), 416.4(d)
Citation: On 9/15/10 while observing pre-op sanitation of one of my CSI`s I noticed three stainless steel vats/ tubs used for reprocessing parts/ carcasses that had bad welds in the bottom of the vats, they were pitted, had grooves and the welds are not smooth. I tagged these three vats with US Rejected tags # B38670174, B38670175 & B38670176. Informed , 1st processing manager of my findings and requested that these three vats be taken out of service until repaired of disposed of. There is also a leak from the ceiling 2 feet from the wall dripping from a stainless steel 2x4 inch plate close to the carcass conveyor at the end of the chiller, showed this leak to , 1st processing manager. This leak is not over top of a product contact zone. The spice storage room has mold behind the door, the floor has a black buildup, the shelves where the spices are stored have spices spilled on them, there is a container with spices and ties stored in it that has spices spilled in the bottom of the container & the bottom of the wall where the cove meets the wall needs recaulked, the caulking is missing. Informed of my findings and he will address with Mr. , 2nd processing manager & Mr. , Special projects manager. Past Similar NRs - Previous Ineffective Plant Actions: Plant will monitor, met with Ronell supervisor to discuss cleaning procedures NR: 44-2010 dated 8/2/2010
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.
416.3(a) Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils must be maintained in sanitary condition so as not to adulterate product.
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(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.