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: 5 Oct 2011
Violation: 416.13(c), 416.4(a), 416.4(b)
Citation: On 10/05/2011 while performing pre-operational sanitation, I found in the Cut-Up department black specks of grease, fat particles on the conveyor belts and several pieces of equipment. I rejected the area at 0643 hours, I informed QA Manager of my findings, After re-inspection of the area, I released the area at 0707 hours. In the Packing department at 0710 hrs, I found 4 to 6 spots 1/4 inch in size located in the Leg chutes/ bins. I tagged both chutes with a US Rejected tag #`s B39-133641 & B39-133642. I informed QA Mgr, that the area is rejected until Maintenance department fixes the rust spots in the bins, this is a product contact zone (no product was present at the time of inspection). Area was released at 0728 hrs by USDA. Establishment management has received oral & written notification 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: The area Mgr. will have additional staffing & will also continue to look at opportunities for continuous improvement. NR: 82-2011 dated 9/29/2011
416.13(c) Records required by this part shall be maintained for at least 6 months and made accesable available to FSIS. All such records shall be maintained at the official establishment for 48 hours following completion, after which they may be maintained off-site provided such records can be made available to FSIS within 24 hours of request.
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.