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: 14 Dec 2010
Violation: 416.13(c), 416.4(a), 416.4(b)
Citation: At approximately 0640 hrs., after the plants pre-operational sanitation inspection and prior to the start of operations, I observed the following noncompliance while performing ISP code 01B02 procedure for pre-operational sanitation. In the breast deboning department I observed pieces of chicken meat and fat on the direct product contact surface of the boneless breast conveyor, and product residue build up underneath the conveyor guides. I immediately rejected the boneless breast conveyor with U.S. tag #B39133620 and notified QA manager of the noncompliance. While continuing my inspection of the department I also observed overspray of pieces of chicken, fat and residue on the top of the light directly above a product contact surface of the front half breast transfer conveyor. I also informed of this issue. After a review of the SSOP records for the breast deboning department no deficiencies were documented for the boneless breast conveyor and it was documented as acceptable and the department was released at 0629 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.