Address: 122 Greenpoint Ave, Brooklyn, NY 11222
Establishment No.: p4734
USDA Inspection Report: 5 Jan 2011
Violation: 416.13(c), 416.3(a), 416.4(a), 416.4(b), 416.4(d)
Citation: At approximately 0600 hrs while performing a 01B02 procedure, (SPHV), (CSI), (CSI) and (SPHV) observed the following non-compliances: In the processing room, a dime-sized amount of white waxy film was found on the blade of the knife used to process poultry. Also in the processing room, the faucet head over the inspection station contained brown specks of foreign material. U.S. Reject tag No. B38033386 was applied to the processing room. This is a non-compliance with CFR 416.3(a), 416.4 (a) (b) and 416.13 (c). The establishment's SSOP states "[redacted]" and "[redacted]." In the packaging room, a ring of pink slimy substance was found in the tread of the tube connector for the middle chilling tank water aerator. U.S. Reject tag No. B38033387 was applied to the nozzle. This is a non-compliance with CFR 416.3(a) and 416.4(a). In the edible product cooler that is across from the freezer, thick yellow substance that appeared to be egg yolk was seen on the ceiling covering a 3 in by 3 in area. There was no product located below that area of the ceiling. This is a non-compliance with CFR 416.4 (b). In the scalding room, approximately 10-15 « inch flecks of white residue were seen on the ceiling above the walkway. This is a non-compliance with CFR 416.4 (b). Sanitation manager Mr. was immediately notified. Food contact and non-food contact surfaces were reinspected after recleaning and found to be sanitary. U.S. Reject tags were removed. No product was adulterated at the time. Past Similar NRs - Previous Ineffective Plant Actions: Retrain the employee to keep clean the equipment. NR: 46-2010 dated 12/18/2010
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
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(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.
416.4(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.