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 May 2011
Violation: 416.13(c), 416.15(a), 416.2(d), 416.4(a)
Citation: At approximately 0512 hours, after the plant's pre-operational sanitation and prior to the start of operation, while performing pre-op sanitation (01B02) procedure, the following was observed: In the Chiller Department, Black grease buildup on the product contact surface of the guard bar to the shackles in Section 3, 4 to the Ice Auger from previous day's operation. I observed condensation over the product zone area in Section 1 and 2. I rejected guard bar and Section 1 and 2 with US Rejected Tag B39 133510 for unsanitary condition. I informed (First Processing Manager) of my observation. While continuing my inspection in the Evisceration Departments at approximately 0534 hours, the following was observed: Black grease buildup on the guard bar to the evisceration shackles from at the evisceration entrance location from previous day's operation. Grease buildup on the product contact surfaces of multiple neck cutter blades from previous day's operation. I rejected the Combo Vac Neck Breaker/Cutter with US Rejected Tag B39 133504 for unsanitary condition. I informed (First Processing Manager) of my observation. While continuing my inspection in the Packing Department at approximately 0659 hours, the following was observed: Grease buildup on the product contact surface of the drop conveyor belt from previous day's operation. I rejected the Drop Conveyor Belt with US Rejected Tag B39 133511 for unsanitary condition. Chicken fat particles various sizes on the product contact surfaces breast chute's approximately ten chicken fat particles from previous day's operation. I rejected the breast chutes for unsanitary condition and remained in the area until sanitary condition was restored. I informed (Quality Assurance Manager) of my observation A check of the plant SSOP's form (Chiller Department) shows no deficiencies for the above noncompliance. The department was released at 0452 hours for inspection. A check of the plant SSOP's form (Evisceration Department) shows no deficiencies for the above noncompliance. The department was released at 0436 hours for inspection. A check of the plant SSOP's Form (Packing Department) shows deficiencies for the breast chute for product residue. Direct Product Contact - Yes. Corrective Action - Cleaned and Sanitized. The department was released at 0650 hours for inspection. Some of the noncompliance's found were direct product contact surfaces. All noncompliance found were from previous day's operation. There was no product involved at this time. The Establishment SSOP (Pre-Operational Sanitation Procedure) which states, "[redacted] ". The proposed further action was either ineffective or not properly applied as demonstrated by today's regulatory and SSOP failure. Establishment management has received oral and written communication concerning this noncompliance. Continued failure to comply with regulatory requirements could result in additional enforcement action as described in 9 CFR part 500. Past Similar NRs - Previous Ineffective Plant Actions: See establishment response to this noncompliance. NR: 27-2011 dated 4/29/2011
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
416.15(a) Each official establishment shall take appropriate corrective action(s) when either the establishment or FSIS determines that the establishment’s Sanitation SOP’s or the procedures specified therein, or the implementation or maintenance of the Sanitation SOP’s, may have failed to prevent direct contamination or adulteration of product(s).
416.2(d) Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of insanitary conditions must be provided.
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.