Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
Hatfield Quality Meats, Inc.
Address: 3150 Coffeetown Rd, Orefield, PA 18069
Establishment No.: m791
USDA Inspection Report: 14 Sep 2010
Violation: 416.13(c), 416.4(a), 416.4(d)
Citation: At approximately 2215 hours on Tuesday, September 14, 2010 in Room 2149 (Bacon injection) I observed the following noncompliance. I observed the Production Employee's using combs to stick in the injected pork Bellies, which were covered with product residue from previous day's Production, ( direct Product contamination.) Combs are the Stainless Steel hooks that have sharp hooks on the end to stick into the Injected Pork belly once it has been injected, and then hung on a rack that goes into the Smokehouse, which makes them Product contact points. Upon further observation, there were approximately 20 racks already filled with injected Bellies in the room. there were these hooks in an unsanitary condition being used and mixed through out the 20 racks of injected Bellies. I took immediate regulatory control and retained the 20 Racks of injected Bellies with USDA retain tag # B19895845, and informed Mr. Production Lead person for Bacon injection. Technical Services was notified and I released regulatory control to the Technical Services Department once they tagged the Product. The Establishment was notified of their failure to meet the requirements of 416.13(c), 416.4(a) and 416.4(d) of the Meat and poultry regulations as well as the requirements of section 3.2: All other Food Processing Operations, under Operational Sanitation section of the Est. written SSOP program dated and last revised 9/03/2010. No documentation was noted on the SSOP Operational Monitoring form prior to my observations. This document serves as written notification that your failure to comply with regulatory requirement(s) could result in additional regulatory or Administrative action as outlined in 9 CFR 500.4.
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(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.