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Kiryas Joel Meat Market

Address: 7 Dinev Ct, Monroe, NY 10950
Establishment No.: p31727

USDA Inspection Report: 16 Sep 2011

Code: 03C02
Violation: 381.66(a), 381.66(b)

Citation: September 16, 2011 06:47 hours While performing an unscheduled, 06D01, facilities and equipment sanitation inspection procedure on the loading dock, I observed eight (8) pallets of young chicken and young turkey product in the process of being loaded onto a refrigerated box truck and on the verge of entering into commerce. I entered the truck payload into which three (3) pallets of product, approximately two thousand (2,000) pounds, had been placed. The labels applied to the exterior of the shipping containers of this product bore the marks of Federal inspection and the Julian date code, 111259, indicating that they were derived from live poultry that had been slaughtered, processed, and packaged during yesterday's production, 09/15/2011. I inserted a bi-metal mechanical stem thermometer provided to me by the establishment that had been calibrated on 09/12/2011 into the breast of a whole young turkey contained inside a waxed cardboard shipping container. The thermometer registered a temperature of fifty (50) degrees Fahrenheit (F). A boneless, netted young turkey product in another case registered an internal temperature of fifty-one (51) degrees F. Repeating this on items from each of the remaining seven (7) pallets, I discovered none of the young turkey products I probed registered internal temperatures below fifty (50) degrees F. I retained the young turkey product by affixing the Food Safety and Inspection Service Forms 6502-1 #B39718863, #B39718876, #B39718862, #B39718878, #B39718875, #B39718861, #B39718874, and #B39718877 and immediately requested management to have it removed it from the truck and shipping dock and returned it to the establishment's refrigeration facilities. I additionally noted that the refrigeration unit of this vehicle was not in operation at the time I made these measurements. These observations constitute a failure to comply with the United States Code of Federal Regulations, Title 9, Chapter III, Animals and Animal Products, Part 381, Poultry Products Inspection Regulations, Sections 66(a) and 66(b). The acting shipping and receiving manager alerted the establishment's HACCP Director, Mr. [redacted] of the noncompliance by telephone. Federal regulations regarding product temperatures and chilling and freezing procedures are mandated by law and enforced in the field by FSIS inspection program personnel to eliminate, or reduce to an acceptable level, the outgrowth of any spoilage and/or pathogenic microorganisms that may be present and promote product wholesomeness. This document serves as written notification that failure to comply with regulatory requirements may result in additional regulatory and/or administrative action(s). Past Similar NRs - Previous Ineffective Plant Actions: Failure to maintain the product temperature at or below 40F prior to shipping. NR: 34-2011 dated 7/18/2011

Regulation:

381.66(a) General. Temperatures and procedures that are necessary for chilling and freezing ready-to-cook poultry, including all edible portions thereof, must be in accordance with operating procedures that ensure the prompt removal of the animal heat, preserve the condition and wholesomeness of the poultry, and assure that the products are not adulterated.

381.66(b) 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: 18 Sep 2011
Previous Report: USDA Inspection Report: 15 Sep 2011

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