Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
Tyson Foods

Address: 403 South Custer Ave, New Holland, PA 17557
Establishment No.: p01325

USDA Inspection Report: 4 May 2011

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

Citation: At 0455 hours I, [redacted] CSI, performed a scheduled Preoperational Sanitation inspection of the Chilling Department and observed noncompliance as follows: 1.) At the Line # [redacted] rehang conveyor, I observed several inches of fatty residual buildup on the teflon bars that support the product contact surface of the belt as it passes on the lower portion of its elliptical path. 2.) On the conveyor that immediately follows the Final Chiller exit, I observed from the Final Chiller catwalk that there was a meat scrap on top of the belt, and a fat scrap in a space between two white teflon buffers lining the sides of the conveyor. After these were removed, I also observed that between the upper and lower portions of the belt, there was some skin and a meat scrap on the supporting structures for the conveyor. QSI Supervisor [redacted] was present during my inspection and I showed him these noncompliances. All the contaminated surfaces were sanitized and reinspected before the start of production, therefore no product was involved. I later reviewed the establishment's Preoperational Sanitation records for the Chilling Department and observed that the establishment's designee had performed an inspection between 0357 and 0421 hours. All areas were marked as "Accept" or "Acceptable." At approximately 0514 hours, another scheduled procedure 01B02 was performed by CSI-[redacted] - in plant #2.. I; [redacted] observed the following noncompliance and this portion of this record pertains to my findings on the 'Wet Side'. At Line #[redacted] - The chopper unloader was found with approximately an 8" smear of product on it. - The formax (east) was found with approximately 5 pieces of meat scraps, varying in sizes. - Several other pieces of meat were observed under the east and west formax hoppers, inside and on the outside of the pans. These findings varied in sizes up to a 1" piece. At Line #[redacted] - The Westside formax held several pieces of meat along the one lip of the hopper. Each piece was approximately the size of a pencil eraser. - The eastside formax held accumulated, dried up scraps and product residues, that covered approximately 75% of one of the underside parts. - Two of the stainless steel paddles; one at each of Lines #[redacted] and #[redacted] blenders. held product residues, build up and/or meat scraps. At the Batching area: - 2 tables held pieces of meat along the side and 1 other table held buildup and other product residues along the under side of a lip on the table. This procedure was performed prior to operations and operations for these areas were not permitted to begin until the appropriate corrective actions were taken and verified. QSI supervisor- was notified of this noncompliance and was present during my findings. At least one of my noted findings were recorded as 'reject' under the establishments monitoring records, however the corrective actions taken were improper or inefficient. The establishment also failed to properly clean contact, non-contact surfaces and the monitor failed to properly monitor equipment during inspection procedures. Past Similar NRs - Previous Ineffective Plant Actions: The root cause specified in the previous N.R. response were due to improper cleaning and inspection procedures. The current noncompliance has the same root cause. The previous preventive measure response states 'the employees responsible for cleaning area w/ cited deficiencies will be retrained on proper cleaning and inspection procedures'.

Regulation:

416.13(a) Each official establishment shall conduct the pre-operational procedures in the Sanitation SOPís before the start of operations.

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

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.

 

Next Report: USDA Inspection Report: 10 May 2011
Previous Report: USDA Inspection Report: 30 Apr 2011

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