Address: 428 White Top Rd, Middleburg, PA 17842
Establishment No.: m09832
USDA Inspection Report: 18 Nov 2010
Violation: 416.13(a), 416.2(b), 416.4(a)
Citation: At approximately 0600, while performing ISP code 01B02 (pre-operational sanitation), I observed the following noncompliances on the kill floor: 1. Upon entering the kill floor; the 1st hoist had product residue (fat, blood) on the black control cord. 2. The well saw had product residue (fat, blood) on the blade of the saw. 3. The ladder which is used to wash the carcasses, had product residue (fat, meat) on the sides and the steps. 4. The bag used to cover the control for the splitting saw was in an unsanitary condition. It was from the previous production day. These items are product contact areas. I informed Mr. [redacted] (kill floor lead) of the noncompliances and tagged the floor with USDA reject tag B37853301. After theses areas were cleaned I released the floor at 0618 hours. These noncompliances are violation of 9CFR 416.4(a), 416.13(a) and your SSOP Plan. I also observed the following 06D01 (facility) noncompliances well performing pre-operational sanitation. 1. The door located in the kill floor office is bent/broke at the bottom corner of the door. 2. This same area has a hole in the wall beside the door frame. These areas are a violation of 9CFR 416.2(b). Past Similar NRs - Previous Ineffective Plant Actions: No answer has been received from the plant as of yet. NR: 7-2010 dated 10/29/2010.This is a written notification that your failure to comply with regulatory requirements could result in additional regulatory or administration actions.
416.13(a) Each official establishment shall conduct the pre-operational procedures in the Sanitation SOPís before the start of operations.
416.2(b)(2) Walls, floors, and ceilings within establishments must be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of insanitary conditions.
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.