Address: 122 Greenpoint Ave, Brooklyn, NY 11222
Establishment No.: p4734
USDA Inspection Report: 4 Apr 2012
Violation: 416.13(c), 416.3(a), 416.4(b)
Citation: On Wednesday, April 4, 2012, at approximately 0620 hours, I observed the following non-compliances. In the ice machine room, there was water streaming down to the floor from the top surface of the ice storage bin on the right side when entering the ice machine area. Cold water was observed leaking out between the stainless steel cabinet housing the refrigeration system and the ice storage bin. Regulatory control action was initiated (U.S. Rejected Tag#B38033328) to the affected area until corrective action could be performed. Evidence was immediately shown to the plant manager, nbsp; No product was affected.[newline]I then continued the inspection of the other ice machine on the left side when entering the ice machine area. Upon opening the top door of the ice storage unit, I observed an area (about 6"x 8") of discolored and caked ice built up on the ceiling inside. An U.S. Rejected Tag#B38033333 was applied to the affected area until corrective action could be performed. Evidence was immediately shown to the plant manager, nbsp; Establishment's QC personnel apparently had not been monitoring the implementation of SSOP procedure effectively to identify sanitation deficiency as written by the establishment's SSOP, hence allowing the built up of discolored and caked ice over time inside the ice machine. No product was affected.[newline]These non-compliances are in violation of Regulation 9 CFR 416.3(a), 416.4 (b) and 416.13 (c). Continued failure to meet the regulatory requirement would lead to further enforcement action.
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(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.