Address: 748 Dinnerbell Rd, Saxonburg, PA 16056
Establishment No.: m09714
USDA Inspection Report: 22 Dec 2011
Code: 03J02
Violation: 417.2(c)(6), 417.5(a)(3), 417.5(c)
Citation: While an EIAO was performing an FSA at
establishment 09714 (Thoma Meat Market) the following
non-compliances were observed. No product was involved.
Plant management failed to record the date for preshipment review on
the Slaughter Zero Tolerance Log. Plant management stated he
performs a preshipment review at the conclusion of the slaughter
operation or the following day for beef products. EIAO reviewed the
records and determined the preshipment review signature does not
include a date when the review was performed. This does not meet the
requirements of 417. 5 (c). The monitor failed to [redacted] and
required by 417.5 (a) (3) on the slaughter dates of 10/27/2011, and
1/1/2011.
In addition, the HACCP plan does not describe the recordkeeping
system the monitor is using and this fact does not meet the
requirements of 417.2 (c) (6). EIAO observed the plant failed to
maintain a record for the intervention on the Hot Water Wash
monitoring record for 10/27/2011 and 11/1/2011. After further
review, it was determined the monitor documents the results on a
separate sheet of paper and transfers the results to the Hot Water
Wash form (HACCP record for CCP 2B). In conclusion, this is a
recordkeeping issue and not an execution issue because the
intervention was monitored but not properly documented as described
in the Slaughter HACCP plan.
Mr. [redacted] was notified of these non-compliances verbally and in
writing. This document serves as written notification that you’re
failure to comply with regulatory requirement(s) could result in
additional regulatory or administrative action.” You are hereby
advised of you’re rights to appeal this decision as delineated by
306.5 and/or 381.35 of 9CFR.
Regulation:
417.2(c)(6) Provide for a recordkeeping system that documents the monitoring of the critical control points. The records shall contain the actual values and observations obtained during monitoring.
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(c) Prior to shipping product, the establishment shall review the records associated with the production of that product, documented in accordance with this section, to ensure completeness, including the determination that all critical limits were met and, if appropriate, corrective actions were taken, including the proper disposition of product. Where practicable, this review shall be conducted, dated, and signed by an individual who did not produce the record(s), preferably by someone trained in accordance with § 417.7 of this part, or the responsible establishment official.
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