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 May 2012
Violation: 416.13(c), 416.4(a), 416.4(b)
Citation: At approximately 0340, after plants preoperational sanitation inspection and prior to the start of operations, I performed preoperational sanitation and observed the following noncompliances: In 2nd processing at the chicken chiller, the belt the chickens fall onto after exiting the chiller was observed to have numerous black specks spreading over various areas of the belt. I also observed numerous black specks on the incline belt at the tank dump which is utilized at the chicken Product residue (meat,fat) were observed on the saw table. The residue was numerous and covered a 1/3rd of the table. The drip pan leading to the reuse tank of the cecure cabinet was observed to have product residue (fat,meat) near the area where the water exits the pan into the tank. There was product residue (fat) splattered on the turn wheel at the exit end of the chicken chiller. [newline]At this time Ms. asked me to stop preoperational sanitation; so she could have the sanitation employees clean-up the area properly. I agreed to go back to the office and wait for the clean-up to be corrected, this was at 0340. I returned to 2nd processing at 0352 and found the area to be acceptable.[newline][newline]In the raw side of the cook room I found the following at approximately 0415. I observed a piece of meat and breading 1 -1/2" in size on the entrance belt to the fryer. The flaker unit had product residue on the frame work and the area that the frozen meat is held while it is flaked. The product residue (meat) was in several areas. I informed Ms. (QA). All of the above except for #4 are product contact surfaces. This is a violation of 9 CFR 416.4 (a,b), 416.13 (c) and your SSOP Plan.[newline][newline]Mr. (CSI) found the following noncompliance while performing his preoperational sanitation.[newline][newline]On 05/03/2012, at approximately 0350 hours, after the plants pre-operational sanitation inspection and prior to the start of operations, I performed Pre-Op SSOP Review and Observation in 1st Processing. The plants monitoring record for Pre-operational SSOP inspection was not yet available, but I was verbally notified by QA, that the area was released for production prior to my inspection. While inspecting units at the west side of the turkey chiller, by the bird unloader, I observed multiple spots and streaks of various sizes of a white, greasy residue on the auger blades. The residue spots ranged in size from less than 1 inch to several inches in diameter. The streaks of this residue were found in the weld joints on the auger blades in sizes of approximately ½ inch to 12 inches. The residue was able to be scraped off with my fingernail, and had a thick, greasy consistency. I took an immediate regulatory control action by tagging the chiller with tag #B33527123 and notified Mr.r (Sanitation Manager) of the noncompliance. I also notified my immediate supervisor, Mr. SCSI, and Dr. IIC who both observed the conditions and concurred with my actions. This noncompliance was observed on product contact surfaces and was from a previous days operation. The residue was also shown to and discussed with Assistant Plant Manager, and Plant Manager. The establishment init
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.