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: 22 Oct 2010
Violation: 416.13(c), 416.4(a), 416.4(b)
Citation: At approximately 0520 hrs., after the plants pre-operational sanitation and prior to the start of operations, I observed the following noncompliance's while performing ISP code 01B02 procedure for pre-operational sanitation. In the chiller department I observed product residue build up on the white plastic underside of the bird unloader at the chiller entrance leading from evisceration. I immediately notified of the noncompliance and the unit was recleaned and sanitized in my presence. While continuing my pre-op inspection in the cut-up department, I observed product residue build up on the direct product contact surface of multiple shackles at approximately 0640 hrs. I immediately rejected the shackles with U.S. tag #B39801318 and notified of the noncompliance. After a review of the SSOP records for pre-operational sanitation for the chiller area, the bird unloader was documented as rejected for (1) fat, and (4) grease. The unit was checked as cleaned and sanitized and inspected/accepted and the department released for USDA inspection at 0445 hrs. In the cut-up department the shackles were documented as acceptable and the department was released for USDA inspection at 0630 hrs. This document serves as a written notification that failure to comply with regulatory requirements could result in additional enforcement action described in 9 CFR part 500.
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.