Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
Empire Kosher Poultry
Address: 1 River Rd, Juniata Cty, Mifflintown, PA 17059
Establishment No.: p1015
USDA Inspection Report: 22 Apr 2011
Violation: 416.13(c), 416.4(a), 416.4(b)
Citation: At approximately 0230 hrs. while performing pre-operational sanitation inspection I observed the following noncompliances; 1. A brown build-up on exterior white surfaces of the MYSTRO evisceration machine. 2. Fat and meat residues were also viewed on numerous turkey shackles. 3. The spray nozzle on the hose at the turkey line reprocessing area had fat like substance on the handel. 4. There was fat like substance on the bearing of the turkey soaker unloader. 5. There was grease like substance on the second belt after the turkey soaker. 6.There was rusty water and what appeared to be dried rust on the belt chicken salt line belt. 7. There was fat and black mold like substance on the teflon belt guides for the incline belt where the chickens enter the chiller. 8. There was also black specks and product residue on the incline belt for the turkey chiller. All of these areas were recleaned in in my presence. [newline]Inspector (CSI), found the following noncompliances in the 2nd processing area, at approximately 0335 hours:[newline]1. at the hand/leg debone conveyor, the box chute which is located directly above the product belt, had product residue (fat/meat) located in various spots.[newline]2. In the rendered fat area, I observed product residue (fat) splattered on the vent hood. [newline]Mr. was notified all of the noncompliances mentioned. This is a direct violation of 9CFR 416.4(a) and (b), 416.13(c), and your SSOP Plan.[newline]
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.