Putting Glass Walls on New York's Slaughterhouses So We Can
See Behind Closed Doors
Cornell Cooperative Extension
Address: 350 Yaphank Ave, Yaphank, NY 11980
Establishment No.: m4675
USDA Inspection Report: 11 Aug 2011
Violation: 416.13(c), 416.4(a)
Citation: On August 11, 2011 at 0910 hours after the plant had completed pre-operational sanitation inspection and prior to the start of operations I observed the following non-compliance(s): The Viscera Truck located in the dressing area was observed to have a soapy residue on the top shelf, the bottom shelf contained standing soapy water with debris floating in this water. Regulatory Control Action was immediately initiated rejecting this equipment with USDA Reject tag# B23779043. There were two gambrels (product contact surface) laying on the final wash stand in the wash and weigh area, there was no barrier between where the gambrels were laying and where employees feet come in contact with this surface. A regulatory control action was immediately initiated by placing a USDA Reject tag #B34 488927 on the gambrels. Mr. Plant Manager was immediately informed of these non-compliance(s). The above non-compliance(s) are in violation of 9CFR416.4(a) which states "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 unsanitary conditions and the adulteration of product. (CFR416.13(c) states Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP's. There was no product involved, this was a pre-operational procedure. Past Similar NRs - Previous Ineffective Plant Actions: The hooks will not be placed on the stand in future before start of slaughter. Paunch Truck will be more closely monitored in the future. NR: 3-2011 dated 7/12/2011; NR: 2-2011 dated 7/7/2011
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.