Address: Route 772, Intercourse, PA 17534
Establishment No.: m09792
USDA Inspection Report: 15 Apr 2011
Violation: 416.13(c), 416.3(a), 416.4(a)
Citation: At approximately 0555 I went inside the establishment; proceeding to perform scheduled procedure 01B02. Before I started; I confirmed it with the monitor of which areas were completed under the establishments inspection. During my observation the following deficiencies were found: In the RTE area- - The hand saw ( normally used to slice hams in half) was found with grease, meat particles, fat and other product residues. The blade of this equipment held several locations of rust. - The Stainless Steel guide plate; for the Band saw, was found with 3 pieces of fat and/ or meat particles. These findings varied in sizes. - One of the plastic spatulas held approximately a 1" piece of fat and another much smaller piece of meat on the food contact end of this equipment. - Another spatula was found with missing and/ or breaking pieces and was generally not in good condition. In the Raw area- - 4 plastic buckets ( often used for ingredients and/or solutions) were found with black specs and other unidentified foreign materials inside. The monitor [redacted] was shown these findings and both he and the Floor supervisor-[redacted] were notified of this noncompliance. I later reviewed the establishments preoperational records and these pieces of equipment were marked with a check mark. According to the establishments records a check mark stands for' passed (sanitary)'. This procedure was performed prior to the start of operations. No additional regulatory control actions were taken because the necessary corrective actions were taken immediately and prior to the start of operations.
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOPís.
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.