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: 13 Oct 2011

Code: 01C02
Violation: 416.13(b), 416.3(a), 416.4(a)

Citation: At approximately 1155 hours as I was getting off the slaughter line after giving break to the inspectors, I observed the following: An employee was pushing a stainless steel cart with three bags of ice on top of the cart. He pushed it back to the reprocessing area. He proceeded to take a product shovel out of a tank of ice used directly on product and placed it on top of the bags of ice, a non product contact surface. Two of the bags of ice had blood and UFM on them. He then took the product shovel and hit the bags of ice to break up the ice and then used the shovel to open one of the bags of ice. He then placed the shovel back into the tank of ice. This ice is used to chill product and is placed directly on product. I immediately notified a plant team member who then took immediate corrective actions in my presence. I verbally notified Mr. [redacted], Evisceration Department Supervisor, of the non-compliance. Additionally, I observed a number of product tanks that had broken, cracked, or poor welds in the chiller department. I verbally notified Mr. [redacted] of the non-compliance. The establishment is not complying with 9CFR 416.13(b), 416.3(a), and 416.4(a).


416.13(b) Each official establishment shall conduct all other procedures in the Sanitation SOPís at the frequencies specified.

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.


Next Report: USDA Inspection Report: 13 Oct 2011
Previous Report: USDA Inspection Report: 12 Oct 2011

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