Address: SUNY Cobleskill Meat Processing, Cobleskill, NY 12043
Establishment No.: m4266
USDA Inspection Reports: 14 Mar 2012
Violation: 416.2(b)(3), 416.2(c), 416.4(b)
Citation: The following noncompliances were found during FSIS Food saftey assesment: 1: The back door off the kill floor does not close tightly unless locked, which may allow for the entry of vermin or pests. The establishment is not meeting the regulatory requirements of 9 CFR 416.2 (b) (3). 2: Observation of the kill floor found some chipping paint on the rails of the kill chute and a buildup of feathers on the floor behind the scalder. Observation of the rails on the kill floor found a buildup of debris in the grease that is noticeable against the smooth surfaces of the rails. In the carcass cooler, the rail supports had bubbling paint. I did not observe any flaking paint or rail dust/debris on carcasses. I did observe a small number of cobwebs and some dust clinging to the casing of the unit. The establishment is not in compliance with 9 CFR 416.4 (b). 3: During direct observation from February 08 to 15, 2012, I observed the lighting to be of good quality on the slaughter floor, processing area, hand washing areas, restroom, and in areas where utensils and equipment are cleaned and stored. However, the lighting in the carcass cooler was insufficient for close inspection of carcasses without the use of a flashlight. The establishment is not meeting the regulatory requirements of 9 CFR 416.2(c).
416.2(b)(3) Walls, floors, ceilings, doors, windows, and other outside openings must be constructed and maintained to prevent the entrance of vermin, such as flies, rats, and mice
416.2(c) Light. Lighting of good quality and sufficient intensity to ensure that sanitary conditions are maintained and that product is not adulterated must be provided in areas where food is processed, handled, stored, or examined; where equipment and utensils are cleaned; and in hand-washing areas, dressing and locker rooms, and toilets.
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.