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: 29 Jun 2011
Violation: 416.1, 416.2(b)(1), 416.4(b)
Citation: At approximately 0425 while performing a SPS verification, I observed the following noncompliances:[newline]1. Coolers #2, #4, and #7 have door seals that are broken and/or coming loose from the doors.[newline]2. Freezer door that is located near cooler #4 vestibule, has a broken door seal.[newline]3. The bottom of the door at cooler #7 is bent/broke and rusty.[newline]4. Cooler # 2 has a rusty chain that is used to lock the cooler up. The inside of the doors have a build-up of protein/floor dirt.[newline]5. The doorway frame work across from cooler #2 is coming loose from the wall.[newline]6. The electrical room in 2nd processing was observed to have trash (paper, old equipment) throughout the room. There was water puddled on the floor. I tagged this area with USDA tag #B319169303 at 0440. This area was released after the room was cleaned at 0645.[newline]7. Metal wall panels in cooler #4 are coming loose form the wall in several areas. On this issue I asked Mr. if this was on the plants PIP list, he brought me a form that is used by QA (Holes and Cracks Report) there was no date on the report and there were no completion dates.[newline]Ms. (HACCP Tech), was shown the above noncompliances. This is a violation of 9CFR 416.1, 416.2 (b)(1), 416.4(b), and your own SPS #2.
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)(1) Establishment buildings, including their structures, rooms, and compartments must be of sound construction, be kept in good repair, and be of sufficient size to allow for processing, handling, and storage of
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.