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Bo-Bo Poultry Market

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

USDA Inspection Report: 26 Sep 2011

Code: 03J02
Violation: 381.66(b)

Citation: At approximately 0810 hours, SPHV [redacted] found the following noncompliance:[newline][newline]In the vacuum packing area outside Cooler 2, I found a shipping box of approximately 10 chickens packaged in individual immediate containers. The carcasses felt warm and there were no employees seen in the packing area. I immediately asked [redacted] assistant QC manager, for temperatures of the carcasses to be taken with the plant’s calibrated thermometer. The temperatures of four carcasses were taken and they were [redacted]. Mr. [redacted] stated that these birds had already reached the [redacted] critical limit. Mr. [redacted] was immediately notified of this noncompliance with 381.66(b)(1) which states, “Eviscerated poultry to be shipped from the establishment in packaged form shall be maintained at 40 degrees F or less except that during further processing and packaging operations, the internal temperature may rise to a maximum of 55 degrees F: Provided, That immediately after packaging, the poultry is placed under refrigeration at a temperature that will promptly lower the internal temperature of the product to 40 degrees F or less or the poultry is placed in a freezer.”[newline][newline]The establishment’s Buddhist poultry HACCP plan does not identify any food safety hazards reasonably likely to occur at the “Package/label” process step.

Regulation:

381.66(b)(1) General chilling requirements, except for ratites. All poultry that is slaughtered and eviscerated in the official establishment shall be chilled immediately after processing so that the internal temperature is reduced to 40 °F. or less, as provided in paragraph (b)(2) of this section unless such poultry is to be frozen or cooked immediately at the official establishment. Eviscerated poultry to be shipped from the establishment in packaged form shall be maintained at 40 °F. or less, except that during further processing and packaging operations, the internal temperature may rise to a maximum of 55 °F.: Provided, That immediately after packaging, the poultry is placed under refrigeration at a temperature that will promptly lower the internal temperature of the product to 40 °F. or less, or the poultry is placed in a freezer. Poultry which is to be held at the plant in packaged form in excess of 24 hours shall be held in a room at a temperature of 36 °F. or less.

 

Next Report: USDA Inspection Report: 29 Sep 2011
Previous Report: USDA Inspection Report: 22 Sep 2011

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