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: 9 Sep 2011
Violation: 416.13(c), 416.15(a), 416.2(d), 416.4(a)
Citation: At approximately 0608 hours, while performing an unscheduled review and observation component for the 01C02 procedure in the Chilling Department (Area#3), after the plant's pre-operational sanitation was performed and released to USDA. I noticed condensation on the ceiling, overhead structures, and gray pipes at Unit #1 (North end of chilling Department chickway line and ice auger), Unit#2 (Part Wash Station), and Unit #3 (five Bird Drops, and shackles). The heavily beaded condensations were directly over the product zone area. I observed condensation dripping onto the chickway line's shackles and immediately took a regulatory control action by stopping production in the Chilling Department. I rejected Unit#1, Unit#2, and Unit#3 with US Rejected Tag B39 801191 for unsanitary condition. I informed (First Processing Manager) and (Quality Assurance Manager) of my observations. After sanitary conditions have been restored and preventive measures were proposed, I relinquished the regulatory control action at approximately 0706 hours. There were fifty-five (55) minutes of downtime involved with this noncompliance. There was no product involved with this noncompliance. While continuing my unscheduled inspection in the Cut-Up/Thigh Deboning Department at approximately 0710hours, I noticed black grease marks on the product contact surface of the thigh trim conveyor of various sizes from the previous day's operation. I rejected the thigh trim conveyor with US Rejected Tag B39 801192 for unsanitary condition. If I had not observed the black grease marks on the product contact surface of the thigh trim conveyor, when I performed my inspection, therefore it is reasonable to assume the chicken thighs would have been placed on the contaminated conveyor. I informed (Quality Assurance Manager) of my observation. After sanitary conditions have been restored and preventive measures were proposed, I relinquished the regulatory control action at approximately 0714 hours. Establishment management has received oral and written communication concerning this noncompliance. After reviewing the plant's Operational Sanitation record and GMP Monitor's record (Chilling Department) shows no entries documented prior to my observation of this noncompliance. A check of the plant's SSOP form (Chilling Department) shows no deficiencies for the above noncompliance. The department was released at 0432 hours for inspection. After reviewing the plant's Operational Sanitation record and GMP Monitor's record (Cut-Up/Thigh Deboning Department) shows no entries documented prior to my observation of this noncompliance. A check of the plant's SSOP form (Cut-Up/ Thigh Deboning Department) shows deficiencies for the thigh conveyor (grease), trim table (product residue), and skinner (product residue) - Corrective Actions - cleaned and sanitized. The department was released at 0629 hours for inspection. "[redacted] ." This document serves as a written notification that your failure to comply with regulatory requirement 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.
416.15(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.