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USA Pork Packers Inc

Address: 328 South Wyoming St, Hazelton, PA 18201
Establishment No.: m20760

USDA Inspection Report: 23 Mar 2011

Code: 01B02
Violation: 416.13(c), 416.2(d), 416.4(a), 416.4(b), 416.4(d)

Citation: On March 23, 2011 at approximately 0650 hours performing Pre-Operational Sanitation inspection, but after the plant had performed theirs, I observed the following non-compliances: In the processing room: 1) The small band saw had meat residue and fat buildup around the area where the blade goes into the machine. 2) The hand-held skinner had fat residue 3) The motor housing and supporting frame work for the motor on the moving boning table had sporadic covering of fat particles 4) The cooling unit closest to the front door had beaded condensation dripping and spraying the table in front of it (used for placing and wrapping hams). In the kill room: 1) The ceiling of the blood collection room had a large amount of beaded condensation 2) The ceiling above the stomach wash station had beaded condensation No regulatory control action was taken because the establishment took immediate corrective action. [redacted] QC, was notified of these non-compliances. The establishment is not in compliance with: 9 CFR 416.13(c), 9 CFR 416.2(d), 9 CFR 416.4(a), 9 CFR 416.4(b) and 9 CFR 416.4(d). This non-compliance is linked to a non-compliance of similar cause (#1 in the processing room); 0019-2011-16459 dated March 21, 2011. Previous preventative measures, to prevent recurrence of meat residue and fat buildup on the small band saw, were ineffective or improperly implemented. This document serves as written notification that failure to comply with regulatory requirements could result in additional regulatory or administrative action.

Regulation:

416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOPís.

416.2(d) Ventilation. Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of insanitary conditions must be provided.

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.

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.

416.4(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.

 

Next Report: USDA Inspection Report: 25 Mar 2011
Previous Report: USDA Inspection Report: 21 Mar 2011

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