Address: 156 Old Cabin Hollow Rd, Dillsburg, PA 17019
Establishment No.: m09819
USDA Inspection Report: 10 Feb 2011
Violation: 416.2(b), 416.3(a), 416.4(b)
Citation: On February 10 at approximately 1345 hours, the following non-compliance was bordered: While walking through the carcass cooler, I observed a carcass that was slaughtered earlier in the day that was "railed out" on a rarely used rail. I noticed that along the flank area on one half of the split carcass there was an area approximately 12 inches long by 3 inches wide that was 'peppered" with many small pieces of what appeared to be rail dust. I also observed some of the same on the elbow and neck on the opposite half of carcass. I applied U.S. retained tags #B34755861 and #B34755862 to each half of carcass. I also attached U.S. rejected tag #B34755863 to the cooler entry door. No other animals were slaughtered after that point. I notified Plant Owner Gerald Jones of my findings. He immediately trimmed all contamination from the carcass and had employees clean and grease the rail in the cooler. I observed no other adulterated carcasses in the cooler. All tags were sub sequentially removed and the cooler was released. Past similar non-compliances: 12/13/2010 #0016-2010-17169 01/20/2011 #0002-2011-17169
416.2(b)(1) Construction. Establishment buildings, including their structures, rooms, and compartments must be of sound construction, be kept in good repair, and be of sufficient size to allow for processing, handling, and storage of product in a manner that does not result in product adulteration or the creation of insanitary conditions.
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.