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: 27 Dec 2011
Violation: 416.15(a), 416.16(a), 416.3(a), 416.4(b)
Citation: At approximately 11:20 am, Mr. (Food Safety Inspector) notified me of a black material drips on several turkey carcasses. He pointed to the source of the contamination and upon observation the chain that holds the shackles appeared wet. Further observation showed that the bolts on the underside of the chain had water droplets hanging from them. When the droplets were removed with a paper towel, the paper towel turned dark grey to black. Inspector stated that he already saw a few turkeys with the material present and that he proceeded to have the inspector’s helper trim those areas. Inspector also notified me that the colored tape on the shackles was cracking and he was finding pieces of the tape on the turkeys. When I questioned him about the occurrence of the foreign materials, Inspector stated that he noticed the black spots on the turkeys a few weeks ago. He stated at the time he did not know the source of the contamination. However, he notified (Turkey Eviscerator Foreman) and that he hung a few turkeys back to show Mr. Inspector stated that he has noticed the wet chain for the past week and that he has made Mr. aware of the situation. At that time, no turkey contamination was present. Inspector yet stated that he has notified Mr. several times over the past week of the tape flaking off of the shackles. Due to Mr. being on vacation, Mr. (Chicken Eviscerator Foreman) was notified of the tape and the black contamination. Mr. stated that he was unaware of the issues that Inspector presented. On further examination of the cause of the problem, the wet shackle chain appeared to be coming from the final wash and scrubber of the turkey line. Mr. and (1st processing superintendent) were notified. When Mr. was asked about his knowledge of the contaminants he stated that Mr. informed him of the cracking tape but not the wet shackles. Mr. stated that maintenance was aware of the tape on the shackles. Mr. and Mr. both sent e-mails to (Sanitation Manager) for cleaning and maintenance was notified for correction of the machine. No regulatory control actions were taken. This is a violation of 416.3(a) equipment must be maintained in a sanitary condition and 416.4(b) Non-food contact surfaces used in the operation must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions. Review of the Sanitation SOP records showed no documented corrective actions. This is a violation of 416.16(a) establishment shall maintain daily records sufficient to document any corrective actions taken. This also violates the establishments SSOP Deficiency Response Procedure, “[redacted] ed.” The initial corrective actions in response to this non-complience are deficient in accordance to 9 CFR 416.15(a). Furthermore, the response of the establishment did not include a response to 9 CFR 416.16(a).
416.15(a) Each official establishment shall take appropriate corrective action(s) when either the establishment or FSIS determines that the establishment’s Sanitation SOP’s or the procedures specified therein, or the implementation or maintenance of the Sanitation SOP’s, may have failed to prevent direct contamination or adulteration of product(s).
416.16(a) Each official establishment shall maintain daily records sufficient to document the implementation and monitoring of the Sanitation SOP’s and any corrective actions taken. The establishment employee(s) specified in the Sanitation SOP’s as being responsible for the implementation and monitoring of the procedure(s) specified in the Sanitation SOP’s shall authenticate these records with his or her initials and the date.
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.