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: 3 Nov 2010
Violation: 416.13(c), 416.4(a), 416.4(b)
Citation: At approximately 0525 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 a brownish/red colored marks on the upper bird conveyor, multiple places the length of the belt. I immediately rejected the unit with U.S. tag#B39801320 and notified of the noncompliance. This is a direct product contact surface. While continuing my inspection in the cut-up department at 0640 hrs., I observed black grease build up at both ends, under the transfer belt in addition to multiple chicken particles. I immediately rejected the unit with U.S. tag #B39801319 and notified of the noncompliance. After a review of the SSOP records for pre-operational sanitation for the chiller department the upper bird conveyor was documented as acceptable and the department was released for USDA inspection at 0445. In the cut up department the transfer belt to the rehang table was 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.