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: 3 Jun 2011
Violation: 416.1, 416.2(b)(2), 416.3(a), 416.4(b)
Citation: At approximately 0400 hours, while SCSI and I walked around the establishment, we found the following SPS verification deficiencies:[newline]1) An overhead pipe directly above the turkey soaker was dirty on the top side of it.[newline]2) The turkey salt dip line was rusty.[newline]3) Lights in the turkey salt room and at the product wash sink had previous days' residue on them.[newline]4) Motors for the salt shaker table are rusty.[newline]5) Motors for both the chicken and turkey pickers are rusty. Reviewed paperwork for the three week preventative maintenance sheets and found acceptable from a response to a previous noncompliance report.[newline]6) Exposed insulation above the last picker on line [redacted] in the picking room.[newline]We immediately notified Mr. (First Processing Superintendent) of the noncompliance. This is the direct violation of 9 CFR 416.4(b), 416.2(b)(2), 416.3(a), 416.1 and the plant's own SPS plan.[newline]
416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.
416.2(b)(2) Walls, floors, and ceilings within establishments must be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of insanitary conditions.
416.3(a) Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils must be maintained in sanitary condition so as not to adulterate 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.