Address: 651 South 91st Ave., Tolleson, AZ 85353
Establishment No.: 00267 M or M267
USDA Inspection Report: 31 January 2012
Violation: 416.13(c), 416.4(a), 416.4(b)
Citation: 416.2(d), 416.4(d) On 01/31/2012, at 0730hrs the following Non-Compliance was observed in the Offal Department: The beam of the offal product chain had beaded droplets of liquid on beam, these droplets were brown in color, and product was passing underneath the droplets. The product chain was stopped immediately to have the droplets removed from the beam. Product that had passed underneath the beamhad already been packaged/bagged, this product was removed from the packaging line. The cooling unit above the Offal product scale had beaded droplets of liquid on the drip pan and on the pipe that exits the drip pan.An establishment employee wiped/dried the drip pan and pipe. After reinspecting the beam and drip pan and finding them both acceptable the Offal product chain was released to be used for production. This represents Non-Compliance with 9 CFR 416.2(d), which states "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". This also represents Non- Compliance with 9CFR 416.4(d), which states, "Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments". This Non-Compliance was reportto . A review of Non-Compliance records for the last 90 days revealed no similar findings with the same root cause.
416.13(c) Implementation of SOP's: 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.