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Stoltzfus Meats

Address: Route 772, Intercourse, PA 17534
Establishment No.: m09792

USDA Inspection Report: 16 Sep 2010

Code: 06D01
Violation: 416.3(a), 416.4(b)

Citation: At approximately 0603 hours today, while performing scheduled procedure 01B02, I found the following to be noncompliant to the regulatory requirements: Several of the establishments processing tables are stainless steel in the middle and have two 8 feet x 1 foot wood cutting boards along each side of them. These cutting boards had several small pieces of wood sticking up from them, splintered, with cracks, uplifts and/ or crevices. This equipment can not be easily cleaned, may allow for bacteria or other pathogens to be present and has the potential to be a physical hazard for products that are placed and cut on these tables. Two and half tables were rejected. One in the RTE area, another in the Raw area and the half a table in the Bacon Slicing area. Only one side of this table was rejected because the other side was immediately replaced with a new smooth cutting board. All the cutting boards were 8' x 1' and either side of each board held one or more of the previously mentioned findings. U.S. reject tag #'s B 15486367, B 17308382, and B 36279175 were applied to these tables. Another table was found with the same conditions but this table is not used for product and was not rejected at this time. Also, I found the hand was sink; in the Bacon Slicing area, with 5 pieces of meat inside ranging in sizes up to the size of a quarter. Several other product residues and buildup were on the inside and outside of this sink. Corrective actions were taken immediately. [redacted] and [redacted] were both notified of this noncompliance. The establishment has failed to comply with the regulatory requirements of 9 CFR 416.3(a) and 416.4(b). All regulatory control actions taken will remain in place and will not be relinquished until the appropriate corrective actions are taken.

Regulation:

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.

 

Next Report: USDA Inspection Report: 25 Oct 2010
Previous Report: USDA Inspection Report: 19 Aug 2010

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