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: 12 Oct 2011

Code: 01B02
Violation: 416.13(c), 416.4(a), 416.4(b)

Citation: On Wednesday, October 12, 2011, while performing ISP task 01B02, I observed the following noncompliances: At 0510 hours in area # 3, I observed black greasy film on the guide bars in the whole bird drop area, and also black grease on the upper bird belt. I notified Mr. (First Processing Manager) of the noncompliances and rejected the items with US Reject Tag # B40170427. At 0545 hours Mr. requested that I re-inspect the guide bars and the belt, at which time I observed the chain of the chic-way line had black greasy build-up on the links. I notified Mr. that the chain also needed to be cleaned. At 0640 hours Mr. requested that I re-inspect the rejected items. I found the rejected items acceptable and released the department to production. I notified Mr. and Mr. that a NR would be issued for the noncompliances. These noncompliances are a violation of 9 CFR 416.13(c), 416.4(a) and 416.4(b) as well as the establishments SSOP program. The establishment has received both oral and written notification of these noncompliances. Failure to comply with regulatory requirements could result in additional enforcement action as described in 9 CFR part 500. Please refer to NR # 0084 dated 10/05/2011 for previous preventive actions which were either ineffective or not implemented.

Regulation:

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.

 

Next Report: USDA Inspection Report: 20 Oct 2011
Previous Report: USDA Inspection Report: 12 Oct 2011

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