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Bo-Bo Poultry Market

Address: 1131 Grand St, Brooklyn, NY 11211
Establishment No.: p20138

USDA Inspection Report: 14 Sep 2011

Code: 03J02
Violation: 417.2(c)(7), 417.4(a)(2)(iii), 417.5(a)(3), 417.5(b)

Citation: At approximately 1400 hours, SPHV [redacted] found the following noncompliance while performing a HACCP verification procedure: [newline][newline]On the Buddhist poultry HACCP records, the verification activity record review was not documented as performed for the day for CCP1 B and CCP2B. For CCP 1B and 2B under HACCP system verification, the establishment’s HACCP plan states, “[redacted] ” There were also no time-in entries made for the afternoon lots. Production stopped at approximately 1300 hours. [newline][newline]For the chlorine monitoring at the reprocessing station, there was an entry for chlorine monitoring at 0620 hours but no further entries were recorded. For CCP 1B, the establishment’s HACCP plan states, “[redacted] ” T[newline][newline]hese noncompliances were immediately shown to plant president, [redacted] The establishment employee monitoring the CCPs stated that CCP 4B was monitored for the 0938 lot of carcasses and met the critical limit but it was not recorded. Also, the employee stated that the chlorine was checked at 1045 hours and the chlorine level [redacted] but also not recorded.

Regulation:

417.2(c)(7) List the verification procedures, and the frequency with which those procedures will be performed, that the establishment will use in accordance with § 417.4 of this part.

417.4(a)(2)(iii) The review of records generated and maintained in accordance with § 417.5(a)(3) of this part.

417.5(a)(3) Records documenting the monitoring of CCP’s and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment’s HACCP plan; the calibration of process-monitoring instruments; corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made.

417.5(b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry.

 

Next Report: USDA Inspection Report: 15 Sep 2011
Previous Report: USDA Inspection Report: 12 Sep 2011

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