Florida Slaughterhouses

Code: 01001
Violation: 416.2(c)

Citation: While I (CSI) was walking through the building I observed that there was a light not working on the ceiling of the kill room. Mrs Parker (Owner) was notified that the light was not working.The light is in the location needed for the inspector to do final inspect ion on carcasses on kill days. Continued failure to meet regulatory requirements can lead to enforcement action described in CFR Part 500.4

Regulation:

416.2(c) Light. Lighting of good quality and sufficient intensity to ensure that sanitary conditions are maintained and that product is not adulterated must be provided in areas where food is processed, handled, stored, or examined; where equipment and utensils are cleaned; and in hand-washing areas, dressing and locker rooms, and toilets.

Code: 03A04
Violation: 320.1, 320.6

Citation: AT 0915 hours while inspecting the Swab Test results for Generic E-Coli I found that the test results for the first two weeks of August 2011 were missing. Continued failure to meet regulatory requirements can lead to enforcement action as described in 9 CFR Part 500.4

Regulation:

320.1(a) Every person (including every firm or corporation) within any of the classes specified in paragraph (a) (1), (2), or (3) of this section is required by the Act to keep records which will fully and correctly disclose all transactions involved in his or its business subject to the Act

320.6(a) The operator of each official establishment shall furnish to Program employees accurate information as to all matters needed by them for making their daily reports of the amount of products prepared or handled in the departments of the establishment to which they are assigned and such reports concerning sanitation, mandatory microbiological testing, and other aspects of the operations of the establishment and the conduct of inspection, as may be required by the Administrator in special cases.

Code: 01802
Violation: 416.2(b)(2), 416.4(b)

Citation: At 1600 hours while conducting Pre-Op I observed water droplets on the ceiling and the drip pans under the cooling unit of the processing room. The processing room was rejected with Gov Tag B 30 790361. I also observed a piece of fat which was circular and between 11/2 to 2 inches in circumference on the floor in the killing room left from the previous kill day. The kill room was rejected with Gov Tag B 30 790362. The water droplets were wiped off in the processing room and the floor of the killing room was rewashed and rinsed down .No product was present or involved. I [redacted] the CSI removed the tags and released the rooms. Continued failure to meet regulatory requirements can lead to enforcement action as described in 9 CFR Part 500.4

Regulation:

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(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.

Code: 01C02
Violation: 416.4(a), 416.4(d)

Citation: [redacted] observe 20 metal rods with pieces of meat and fat ranging from 1/4 to 11/2 inch in length and 1/4 to 11/2 inch in width on them. One rod had six links of sausage h ung from it.These rods are used to hang sausage links in the smoker.All 20 rods were rejected with Gov Tag # 830 790436 and the six links of sausage were rejected with Gov Tag # 830 790437. The 20 rods were washed sanitized and then inspected by the CSI and released. The six links of sausage were washed then inspected by the CSI and released. No adulterated product entered commerce. Continued failu re to meet regulatory requirements can lead to enforcement as described in 9 CFR 500.4.

Regulation:

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

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

Citation: At approximately 0900 hou rs, on Thursday, December 29, 2011, while verifying the review and observation task for Operational Sanitation, within Est.01040M, I observed several boxes being used for various reasons. Some of the boxes were on the floor to catch inedible and were unmarked for this purpose. Others were being used as equipment to catch the “scrap” bacon that would be packaged and sold in these boxes.The boxes are exactly the same, which could lead to confusion, mixed up, th us leading to adulterated product entering into commerce. Upon further investigat ion, I observed the product completely packed and ready for shipment. The boxes were covered with a greasy residue from the bacon and product particu lates sporadically covering the outside of the boxes. This creates and unsanitary condition for the processing, handling, and storage of edible product. [redacted] was notified of the noncompliance. 13 boxes of product were immediately repackaged, boxes were removed and tubs put in their place, all boxes lying directly on the floor were marked “inedible”. Relevant Regulations include, but are not limited to the following: 9 CFR 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. 9 CFR 416.3(c) Receptacles used for storing inedible material must be of such material and construction that their usewill not result in the adulteration of any edible product or in the creation of insanitary conditions. Such receptacles must not be used for storing any edible product and must bear conspicuous and distinctive marking to identify permitted uses. 9 CFR 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. (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 prod uct. 9 CFR 416.4(d) Product must be protected from adulteration during processing, handling, storage, loading, and un loading at and during transportation from official establishments. 9 CFR 416.13(b) Each official establishment shall conduct all other procedu res in the Sanitation SOP’s at the frequencies specified. (c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.

Regulation:

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

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

416.3(c) Receptacles used for storing inedible material must be of such material and construction that their use will not result in the adulteration of any edible product or in the creation of insanitary conditions. Such receptacles must not be used for storing any edible product and must bear conspicuous and distinctive marking to identify permitted uses.

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.

416.3(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.

Code: 03H02
Violation: 417.5(a)(l)

Citation: On December 14, 2011, while attempting to verify the establishment’s Heat Treated Not Shelf Stable HACCP program, I requested the establishment’s Letters of Guarantee for meat and packing materials. I was informed  by the establishment that the letters of guarantee were in the computer system.  However, the establishment was unable to access the records. [redacted], stated that he would provide the records later in the day. As of today, December 22, 2011, the records have still not been provided. [redacted] was advised today, that failure to provide supporting documentation for their HACCP system or prerequisite  programs is a regulatory noncompliance  and could result in further administrative actions.  You are notified of your right to appeal this action as described in 306.5 and 381.35 of the Title 9 Code of Federal Regulations.9 CFR 417.S(a) (1) The establishment shall maintain  the following records documenting the establishment’ s HACCP plan :The written hazard  analysis prescribed in §417.2(a) of this part, includ ing all supporting documentation.

Regulation:

417.5(a)(l) The establishment shall maintain the following records documenting the establishment’s HACCP plan

Code: 01001
Violation: 416.1, 416.2(a)

Citation: At approximately 0930 hrs, I performed an SPS inspection of the establishments outside premises. The inspection was conducted in the presence o During this inspection, I observed the following noncompliances:1. Numerous stainless steel vats stored outside of the facility had standing water with active insect larvae. Containers stored in this manner could provide harborage of insect or animals. 2. Unmarked chemical containers near the maintenance shop. 3. Overgrown foliage along fences in the parking area.4. Accumulation of trash around parking areas 5. Overgrown foliage at the rear of the facility.6. Accumulat ion of trash at the rear of the facility. 7. Inspected premises not clearly identified from the adjoining property .8. Blue barrel used as inedible container full of unidentifiable material. 9. Standing wateroutside of dock door #5.While these areas are not inside the establishment, their continued neglect could contrbute to the creation of insanitary conditions. The regulations that apply to these cond itions include but are not limited to: 9 CFR 416.1Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated. 9 CFR 416.3(a) The grounds about an establishment must be maintained to prevent conditions that could lead to insanitary cond itions, adulteration of product, or interfere with inspection by FSIS program employees. Establishments must have in place a pest management program to prevent the harborage and breeding of pests on the grounds and within establishment facilities. Pest control substances used must be safe and effective under the conditions of use and not be applied or stored in a manner that will resu lt in the adulteration of product or the creation of insanitary cond itions. You are notified of your right to appeal this action as described in parts 306.5 and 381.35 of the title 9 Code of Federal Regulations. This document serves as your written notification that further failure to meet regulatory requirements could result in other admin istrative actions.

Regulation:

416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

416.2(a) Grounds and pest control. The grounds about an establishment must be maintained to prevent conditions that could lead to insanitary conditions, adulteration of product, or interfere with inspection by FSIS program employees. Establishments must have in place a pest management program to prevent the harborage and breeding of pests on the grounds and within establishment facilities. Pest control substances used must be safe and effective under the conditions of use and not be applied or stored in a manner that will result in the adulteration of product or the creation of insanitary conditions.

Code: 01802
Violation: 416.13(c), 416.4(a)

Citation: At approximately 0545 hrs, while conducting pre-operational sanitation inspection to ensure sanitary operations, I observed the following deficiencies that were not already tagged by the establishment’s designated personnel : 1. In the processing room, on slicing line four, there was a black substance that appeared to be grease and meat scraps from previous production observed on the white plastic conveyor at the beginning of the line where the smoked bellies are fed into the machine for slicing. 2. In the injection room, the metal conveyor belt of the injection mach ine has a broken spoke and loose links. 3. Black residue on the smokehouse walls. 4. Metal filter screen from injector has residue from previous production and loose wires. 5. Meat scraps and residue on several stainless steel “pins” used for hanging meat in smoke house. In addition, the following areas are not product contact;however, continued neglect could contribute to the creation of insanitary conditions: 1. In the packing area of the processing room, meat scraps on the metal rails of the rolling conveyor. 2. Meat scraps and fat residue on the metal l ift used to dump meat from the combo bins into stainless steel work bins. These observations were made in the presence of [redacted] was notified of the regulatory noncompliance. No regulatory control action was necessary because no direct product contamination was observed and the establishment took immediate action to correct the deficiencies. These areas were cleaned and re-presented for inspection. At this time, the areas were found acceptable and relased to the control of the Production Manager. This document serves as your written notification that further failure to meet regulatory requirements could result in other administrative actions. You are notified of your right to appeal this action as described in sections 306.5 and 381.35 of the Title 9 Code of Federal Regulat ions. 9 CFR 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 . 9 CFR 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 cond itions and the adulteration of product . 9 CFR 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 .

Regulation:

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

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.

Code: 01001
Violation: 416.3(a), 416.4(b), 416.1, 416.2(b)(2), 416.2(b)(1), 416.3(c)

Citation: On  Tuesday, December 06, 2011, at approximately 0600 hours, while verifying review and observation component for the Pre-operational  sanitation tasks, I observed that the railing system in the smoke area is sporadically covered with dusting. chipping rust. The hanging rack wash area is missing a towel rack for the hand wash sink. [redacted] were notified of the noncompliance. At approximately 0800 hours, while performing a SPSverification, within the slice area, I observed card board  boxes being used for ined ible product, the boxes were not labeled to identify them as such. [redacted] was notified of the noncompliance .   Relevant Regulations include, but are not limited to: 416.3(c): Receptacles for storing inedible material must identify permitted  use 416.4(b): Non-food contact surface, cleaning & sanitizing 416.2(b)(2): walls/floors/ceilings durable, impervious, cleaned & sanitized   416.1: Operate in a manner to prevent insanitary conditions  416.3(a): Constructed  to facilitate cleaning of processing equipment 416.2(b)(1): sound construction, good repair & sufficient size

Regulation:

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.

416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

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.

416.2(b)(1) 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(c) Receptacles used for storing inedible material must be of such material and construction that their use will not result in the adulteration of any edible product or in the creation of insanitary conditions. Such receptacles must not be used for storing any edible product and must bear conspicuous and distinctive marking to identify permitted uses.

Code: 03C02
Violation: 417.2(c)(7), 417.4(a)(2)(i), 417.2(c)(4), 417.5(a)(3)

Citation: On Tuesday, October 18th, 2011, while performing a record review for verification task Raw Not-Ground, within Est.01040M, under the supervision of [redacted],we observed several recordings on the thermometer calibration log for the hand-held thermometer readings being out of calibration with no adjustments being made. [redacted] was notified of the noncomplianace.  Relevant Regulations include but not limited to:   417.4(a)(2)(i): Calibrate process-monitoring  instruments 417.2(c)(4) : List of procedures & frequency 417.2(c)(7) :List of verification  procedures/frequency 417.5(a)(3): Records documentation and monitoring of CCP’s and Critical Limits

Regulation:

417.2(c)(7) List the verification procedures, and the frequency with which those procedures will be performed, that the establishment will use in accordance with § 417.4 of this part.

417.4(a)(2)(i) The calibration of process-monitoring instruments

417.2(c)(4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits

417.5(a)(3) Records documenting the monitoring of CCP’s and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment’s HACCP plan; the calibration of process-monitoring instruments; corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made.

Code: 01001
Violation: 416.1, 416.2(b)(1), 416.2(b)(2)

Citation: On Tuesday, October 18, 2011, while performing a walk-through of the facilities at Est. 01040M, with [redacted] the following noncompliance was observed: 1.Pump Room: Standing water in spaces where floor has been chipped loose. 2. Slice Room : Cracked, pitted floor throughout, mainly around the start of the lines and around the scale base for the combos. 3. Smoke Room: Unsealed , pitted grout and pitted tiles. 4. Spice Room and Chemical Room: Busted walls, accumulation of trash, rust, cracked floor. [redacted] was notified of the noncompliance. Establishment’s must be maintained in order to prevent an insanitary environment for the production of product entering into commerce. Relevant Regulations include, but are not limited to: 416.2(b)(1): sound construction, good repair & sufficient size 416.2(b)(2) : walls/floors/cei lings durable, impervious, cleaned & sanitized 416.1: Operate in a manner to prevent insanitary conditions

Regulation:

416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

416.2(b)(1) 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.

416.2(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.

Code: 01C02
Violation: 416.13(c), 416.2(d), 416.13(b), 416.4(d)

Citation: At approximately 0902 hours, on Wednesday, October 05, 2011, while performing an Operational Sanitation verification tasks, within Est. 01040M, I observed condensation dripping onto a skid of pressed smoked pork bellies. The drips were coming from several locations of the drip pan for the air unit located above the skids. The condensate was collecting on the coils of the unit, dripping onto the drip pan, splashing onto/over the sides of the drip pan and onto product below. Several wet areas were observed on the bellies, ranging from 4″ x 5″ in diameter to minute specks of water. Some areas were actually puddledon the slabs. Production was immediately stopped and 2,380 lbs of pork bellies were retained. [redacted] was notified of the noncompliance [redacted] moved the bellies to the freezer where the bellies were inspected by him. The affected bellies were removed and condemned. The skid o non affected bellies was released by USDA at approximately 1200 hours. Condensation, which is the formation of liquid drops of water from water vapor, is a major issue in a food processing plant at any time during the day. This dripping water is not allowed in food processing plants and is considered a potential source of contamination. Pathogens and bacteria can be spread through the water droplets that drip from anything located overhead in a processing plant. Relevant Regulations include, but are not limited to: 416.2(d): Ventilation 416.13(c): plant monitors implementation of SSOP procedures 416.4(d): Product processing, handling, storage, loading. un loading. and during transportation must be protected 416.16(a): daily records required, responsible individual, initialed and dated 416.15(a): Appropriate corrective actions 416.12(a): develop written procedures 416.13(b): conduct other procedures listed in the plan

Regulation:

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

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.

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

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

Code: 01802
Violation: 416.4(d), 416.13(a), 416.13(c), 416.16(a), 416.4(b), 416.2(d), 416.3(a)

Citation: At approximately 0545 hours, while performing the review and observation component for the Pre-operational task, I observed that the cooling unit was frozen over and the drip from the ice was dripping into the drip pan, then dripping over the edge onto the floor (high traffic area for employees). All four cooling units were doing the same, some of these units are over production lines. Also, upon further investigation, the cooling unit was sporadically covered with a black spongy/mushy substance, over X inch thick in areas. It appeared that the units had not been cleaned in some time. The establishment’s maintenance staff is supposed to clean the units once a month. The evidence shows different. [redacted] was notified of the noncompliance. All four units were rejected using US Reject tags 813879130, 813879135,813879125, 813879127. [redacted], decided to hang plastic as a temporary solution to prevent the splash or debris from making contact with the employees and production lines. At approximately 0830, I was informed that the plastic had been hung and the units were ready for re-inspection. At this time, I observed heavy beaded condensation on various areas of the ceiling. Above contact surfaces, employees, and product. [redacted] was notified once again. Once all noncompliances had been resolved, operations began at approximately 0930 hours. Relevant Regulations include, but are not limited to the following: 9 CFR 416.2(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. 9 CFR 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. 9 CFR 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. 9 CFR 416.13(a) Each official establishment shall conduct the pre-operational procedures in the Sanitation SOP’s before the start of operations. (c) Each official establishment shall mon itor daily the implementation of the procedures in the Sanitation SOP’s.

Regulation:

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

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

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

416.16(a) Each official establishment shall maintain daily records sufficient to document the implementation and monitoring of the Sanitation SOP’s and any corrective actions taken. The establishment employee(s) specified in the Sanitation SOP’s as being responsible for the implementation and monitoring of the procedure(s) specified inthe Sanitation SOP’s shall authenticate these records with his or her initials and the date.

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.

416.2(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.

416.3(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.

Code: 01802
Violation: 416.13(a), 416.13(c), 416.16(a), 416.2(h)(2), 416.5(a)

Citation: At approximately 0550, on Friday, September 16, 2011, within Est. 01040M, I observed that the employee’s handwash sink did not have adequate hot water. The sink was tagged using U.S. Retain tag #813879122. [redacted] was notified of the noncompliance with 9 CFR 416.2(h)(2). Maintenance was notified and the area was released at approximately 0900 hours

Regulation:

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

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

416.16(a) Each official establishment shall maintain daily records sufficient to document the implementation and monitoring of the Sanitation SOP’s and any corrective actions taken. The establishment employee(s) specified in the Sanitation SOP’s as being responsible for the implementation and monitoring of the procedure(s) specified in the Sanitation SOP’s shall authenticate these records with his or her initials and the date.

416.2(h)(2) Lavatories with running hot and cold water, soap, and towels, must be placed in or near toilet and urinal rooms and at such other places in the establishment as necessary to ensure cleanliness of all persons handling any product.

416.5(a) Cleanliness. All persons working in contact with product, food-contact surfaces, and product-packaging materials must adhere to hygienic practices while on duty to prevent adulteration of product and the creation of insanitary conditions.

Code: 01C02
Violation: 416.13(b), 416.4(d), 416.S(a), 416.S(b), 416.12(d), 416.16(a)

Citation: On Friday, September 02, 2011, at approximately 1050 hours, while verifying the Operational Review and Observation task, I observed an employee performing sanitary floor duties. The employee was sweeping up product debris on the floor, scooping it up with a shovel and using his hands.At approximately 1055 hours, I observed the same employee picking up the bacon ends and pieces tub for slice line 1and then proceeding to take the tub of product to the ends and pieces area. The employee did not wash his hands or remove the clothing he used during his sanitary floor duties.Both made contact with the product inside the tub. Cross-contamination. [redacted] was notified of the noncompliance. No product was tagged, due to condemning the product immediately. Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another. Preventing cross-contaminat ion is a key factor in preventing foodborne illnesses. Relevant Regulations include but are not limited to: 9 CFR 416.13(b) Each official establishment shall conduct all other procedures in the Sanitation SOP’s at the frequencies specified.9 CFR 416.4(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportat ion from official establishments. 9 CFR 416.5(a) Cleanliness. All persons working in contact with product, food-contact surfaces, and product-packaging materials must adhere to hygienic practices while on duty to prevent adulteration of product and the creation of insanitary conditions. 9 CFR 416.12(d) The Sanitation SOP’s shall specify the frequency with which each procedure in the Sanitation SOP’s is to be conducted and identify the establishment employee(s) responsible for the implementation and maintenance of such procedure(s). 9 CFR 416.5(b) Clothing.Aprons, frocks, and other outer clothing worn by persons who handle product must be of material that is disposable or readily cleaned. Clean garments must be worn at the start of each working day and garments must be changed during the day as often as necessary to prevent adulteration of product and the creation of insanitary conditions. 9 CFR 416.16(a) Each official establishment shall maintain daily records sufficient to document the implementation and monitoring of the Sanitation SOP’s and any corrective actions taken. The establishment employee(s) specified in the Sanitation SOP’s as being responsible for the implementat ion and monitoring of the procedure(s) specified in the Sanitation SOP’s shall authenticate these records with his or her initials and the date.

Regulation:

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

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

416.5(a) Cleanliness. All persons working in contact with product, food-contact surfaces, and product-packaging materials must adhere to hygienic practices while on duty to prevent adulteration of product and the creation of insanitary conditions.

416.5(b) Clothing. Aprons, frocks, and other outer clothing worn by persons who handle product must be of material that is disposable or readily cleaned. Clean garments must be worn at the start of each working day and garments must be changed during the day as often as necessary to prevent adulteration of product and the creation of insanitary conditions.

416.12(d) The Sanitation SOP’s shall specify the frequency with which each procedure in the Sanitation SOP’s is to be conducted and identify the establishment employee(s) responsible for the implementation and maintenance of such procedure(s).

416.16(a) Each official establishment shall maintain daily records sufficient to document the implementation and monitoring of the Sanitation SOP’s and any corrective actions taken. The establishment employee(s) specified in the Sanitation SOP’s as being responsible for the implementation and monitoring of the procedure(s) specified in the Sanitation SOP’s shall authenticate these records with his or her initials and the date.

Code: 01C02
Violation: 416.13(c), 416.13(b), 416.2(d), 416.12(d)

Citation: On Thursday, September 01, 2011, at approximately 1307 hours, I observed heavy beaded condensation on the ceiling running the length of the rail system at the beginning of all the lines. Roll-up door number three was open to the shipping dock; employees were coming in and out of the shipping area through the opened door. Production was stopped due to the heavy beaded  condensation being over a high traffic area where product and employees travel. Upon further investigation, at approximately 1318 hours I asked      · what the ambient temperature in the slice room was. The measurement was 57′ F.This establishment’ s SOP plan states under Section E:Sanitation Procedures limits and Requirements:  [redacted] .” Condensation is conducive to the growth of certain bacteria/pathogens, therefore this creates a hospitable environment for the growth of bacteria/pathogens and enhancing the likelihood for product adulteration. Temperature abuse can allow spoilage or growth of pathogens, which could potentially allow adulterated/unwholesome product to enter into commerce. Relevant Regu lations include, but are not l imited to: 9 CFR 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. 9 CFR 416.4(d)  Product must be protected from adulteration during processing. hand l ing. storage, loading, and unloading at and during transportat ion from official establishments. 9 CFR 416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s. 9 CFR 416.12(d) The Sanitation SOP’s shall specify the frequency with which each procedure in the Sanitation SOP’s isto be conducted  and identify the establishment employee(s) responsible for the implementation and maintenance of such procedure(s).  9 CFR 416.13(b) Each official establishment shall conduct all other procedures in the Sanitation SOP’s at the frequencies specified.

Regulation:

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

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

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.

416.12(d) The Sanitation SOP’s shall specify the frequency with which each procedure in the Sanitation SOP’s is to be conducted and identify the establishment employee(s) responsible for the implementation and maintenance of such procedure(s).

Code: 01802
Violation: 416.1, 416.4(a), 416.3(a), 416.13(a), 416.13(c), 416.14, 416.4(b)

Citation: On Monday, August 29, 2011, at approximately 0545 hours, while performing the Pre-op SSOP verification task, within Est.01040M, I observed inside the Pump Room and Tub Wash Area, the following noncompliances: 1. 5 gray and 7 white tubs, sporadically covered with a black grease-like substance, ranging in size from 1/4″ to minute specks. Contact Surface. 2.Throughout the processing environment of the pump room, a black grease-like substance, ranging in size from 1/4″ to minute specks, located on contact surfaces and non-contact surfaces. 3. Air Unit: Inside the drip pan, a thick black substance covering the entire bottom of the drip pan, from 1″ in depth to 1/4″ in depth, and a fuzzy mold-like substance located around the drain to the drip pan. A green algae-like growth located near the coils of the unit. The entire unit in need of thorough cleaning.I was told that the units were cleaned once a month.According to what I observed, this was obviously not the case. This creates an insanitary environment for the production of product that will inevitably enter into commerce. If an excess of viable organisms such as bacteria and fungi are present in the air, there is a great risk that they will settle on and contaminate surfaces and products in the facility. [redacted] was notified of the noncompliance. The Pump Room was placed on hold until corrective actions had been met. Relevant Regulat ions include, but are not limited to the following: 9 CFR 416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated. 9 CFR 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. 9 CFR 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 cond itions and the adulteration of product.(b) Non-food-contact surfaces of facil ities, 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 cond itions and the adulteration of product. 9 CFR 416. 13(a) Each official establishment shall conduct the pre-operational procedures in the Sanitation SOP’s before the start of operations. (c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s. 9 CFR 416.14 Each official establishment shall routinely evaluate the effectiveness of the Sanitation SOP’sand the procedures therein in prevent ing direct contamination or adulteration of product(s) and shall revise both as necessary to keep them effective and current with respect to changes in facilities, equipment, utensils, operations, or personnel.

Regulation:

416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

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.

416.3(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.

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

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

416.14 Each official establishment shall routinely evaluate the effectiveness of the Sanitation SOP’s and the procedures therein in preventing direct contamination or adulteration of product(s) and shall revise both as necessary to keep them effective and current with respect to changes in facilities, equipment, utensils, operations, or personnel.

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.

Code: 01C02
Violation: 416.13(b), 416.13(c), 416.2(d), 416.4(d)

Citation: On Friday, August 25, 2011, at approximately 1145 hours, while verifying the monitoring component for the Operational SSOP review and observation verification task, I observed heavy beaded condensate dripping from a air un it drip pan into two combos of pork bellies.One of the combos was completely covered with plastic and the other had exposed product affected by the condensate.The condensate was dripping from the coils of the air unit, then dripping onto the drip pan, splashing onto/over the rim of the pan, then the heavy beaded condensate was collecting and dripping into the combos of product. was notified of the noncompliance. No tags were issued due to the immediate response of QC personnel and .QC’s marked the affect combos, Lot #11-237. Condensation is a known source for mold, pathogens, and bacteria.Mold, pathogens, and bacteria can be spread through the water dropletsthat drip from anything located overhead in a processing plant.Therefore creating an insanitary environment where it is reasonably likely that adulteration of product entering commerce can occur. Relevant Regulations include, but are not limited to: 9 CFR 416.13(b) Each official establishment shall conduct all other procedu res in the Sanitation SOP’s at the frequencies specified. 9 CFR 416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s. 9 CFR 416.4(d) Product must be protected from adulteration during processing, handling, storage, loading, and un loading at and during transportation from official establishments. 9 CFR 416.2(d) Ventilation. Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of prod uct and the creation of insanitary conditions must be provided.

Regulation:

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

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

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

Code: 01C02
Violation: 416.2(e)(4), 416.13(c), 416.2(b)(2), 416.2(b)(1), 416.2(e)(3), 416.3(a), 416.4(a), 416.13(b), 416.4(b), 416.4(d)

Citation:

On Thursday, August 18, 2011, with in Est.01040M, at approximately 1140 hours, while performing a walk-through of the facil ities, I observed the following noncompliances:

Entire Processing environment:
1.Brown slime-like water on the floor in high traffic areas throughout the establishment, approximately W’ th ick or higher.
2. Pallet jacks tracking the brown/slime-like water throughout the plant. Wheels of pallet jacks covered in the brown slime/like water and grease.
3. Employees walking through and tracking the brown slime-like water through the plant. (Actually saw an employee slip due to the slime-like water on the floor).

Pump Room:
1.Skinning/pump table:a. Employees standing in large amounts of fat, covering 40% of the stands.
b. Employees standing and walking through thick fatty grease on the floors and stands.
c. Skins in gray tub contacting the metal leg of the stand holding the tub off the floor to prevent contamination. (Product Contact)
2. Thawing tank streaming water onto the floor, collecting meat residues from pork bellies and distributing the residues onto the floor.
3. Drain higher than floor, causing the floor to hold water, approximately 5″ deep at the highest point.
4. Employees and floor jacks going through the water and tracking the water throughout the establishment.

Slice Room:
1.Observed two employees breaking down frozen bellies and placing them into the thawing tanks, the employees were using sledge hammers. The sledge hammers were placed onto the floor, head-side down, into the brown slime-like water and then proceeding to using the contaminated sledge hammers to break down the frozen bellies. Product Contact.
2. The bellies were approximately 5″ from the floor and the employees were standing in and splashing the brown slime-like water in the puddle, which was approximately 1″ deep.

Operations in the pump room were ceased at approximately 1145 hours. [redacted] were notified and took control of the situation at hand.

Relevant Regulations include but are not limited to:

9 CFR 416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

9 CFR 416.2 (b) Construction. (1) 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. hand ling,and storage of product in a manner that does not result in product adulteration or the creation of insanitary conditions.

(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.

(e) Plumbing. Plumbing systems must be installed and maintained to: (2) Properly convey sewage and liquid disposable waste from the establishment;(3) Prevent adulteration of product, water supplies, equipment, and utensils and prevent the creation of insanitary conditions th roughout the establishment; (4) Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor;

9 CFR 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 cond ition so as not to adulterate product .

9 CFR 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 cond itions and the adulteration of product. (b) Non-food-contact surfaces of facil ities, 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.(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportat ion from official establishments.

9 CFR 416.13(b) Each official establishment shall conduct all other procedures in the Sanitation SOP’s at the frequencies specified.

(c) Each official establishment shall monitor daily the implementation of the proced ures in the Sanitation SOP’s.

Regulation:

See Above.

Code: 01802
Violation: 416.13(a), 416.13(c)

Citation: On Wednesday, August 17, 2011, at approximately 0545 hours, while verifying the monitoring component for Pre-Operational Sanitation, within Est. 01040M, I observed inside the pump room that the railing system had a heavy build-up of rust/dust/debris, approximately 1/4″ or more in thickness. These rails are directly over pork bellies hanging from carts that are suspended by the rail system. Possible contaminat ion from foreign material (rust/dust/debris) is very reasonably l ikely to occur.

This had been pointed out and documented the day prior. Granting the establishment due process, they were given the opportunity to correct the situation at hand but failed to meet compliance. Railing system was placed on hold using US Reject tag number:816814712.

[redacted] and [redacted] were notified of the noncompliance.After all corrective actions had been implemented, the area was released at approximately 0930 hours by USDA personnel.

Relevant Regulations include,but are not limited to:

9 CFR 416.13(a) Each official establishment shall conduct the pre-operationa l procedures in the Sanitation SOP’s before the start of operations. (c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.

Regulation:

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

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

Code: 01802
Violation: 416.4(a), 416.4(d), 416.12(d), 416.3(a), 416.4(b), 416.1, 416.13(a), 416.13(c), 416.2(b)(2)

Citation: On Tuesday, August 16, 2011, at approximately 0545 hours, while verifying the mon itoring component for Pre-operational Sanitation, within Est. 01040M, I observed the following deficiencies:

1. Tub Wash Room :
a. 6 white and 6 gray tubs, greasy residues, black grease-like spots, and product debris from the previous days production .Contact Surface.
b.Product debris from previous days production on walls of room.
c. 4 orange handled steel meat hooks and 1steel hook covered sporadically with a gritty product residue, 2 of the orange handled hooks had a black grease-like/mold-like residue on the hand les. Contact Surface.
d. Plastic curtain, sporadically covered with product debris from previous days production .
c. Squeegee handle wrapped with tape, tape contained a black grease-like/mold -like substance.
2. Pump Room:
a.2 metal mesh gloves, used to handle product sporacially covered with product debris/residue from previous days production. Contact Surface.
b. Combo Hopper/Dumper electric switch box, rusting.Combo lift plate, sporadically covered with product debris from previous days production and a black/brown product residue. Combo lift’s pitted edge sporadically covered with a black slime-like residue.
c. Chiller pipe entry into plant, exposed insulation .
d. Product debris on electrical chords hanging from the ceiling.
e. 400Ai of the equipment/tables u nderside covered with slime-like residues and product debris.
f. Top of the railing system covered with a black/brown dust-like material. Areas of the railing system have rusting/deteriorating rail structure.
g. Door to smoke room and rack wash area are busted at the seams,exposing deteriorating wood covered with black mold-like growth.

[redacted] was informed of all noncompliances. [redacted] informed. The pump room was placed on hold until satisfactory measures were implemented to ensure the safety of product during production.

Residuals and product left from a previous days production can develop bio-films that are not easily removed and may harbor bacteria/mo ld that are resistant/resilient to sanitizers or cleaning agents. Dust-like materials may also contain contaminants of un known origin or foreign materials. Thus providing an insanitary environment for the production of product that will inevitably enter into commerce.

Relevant Regulations include, but are not limited to the following:

9 CFR 416.2(b) Construction . (l) Establishment buildings, includ ing their structures, rooms, and compartme nts 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 cond itions. (2) Walls, floors, and ceilings within establishments must be built of dura ble materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of insan itary conditions.

9 CFR 416.13(a) Each official establishment shall cond uct the pre-operational procedures in the Sanitation SOP’s before the start of operations.

9 CFR 416.12(d) The Sanitation SOP’s shall specify the frequency with which each procedure in the Sanitation SOP’s is to be cond ucted and identify the establishment employee(s) responsible for the implementation and maintenance of such procedure(s) .

9CFR 416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary cond itions and to ensure that product is not adulterated.

9 CFR 416.4(b) Non-food-contact surfaces of facil ities, 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.

9 CFR 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. hand ling,or storage.Equipment and utensils must be maintained in sanitary condition so as not to adulterate product.

9 CFR 416.13(c) Procedures in the Sanitation SOP’s that are to be conducted prior to operations shall be identified as such, and shall address, at a min imum, the cleaning of food contact surfaces of facilities, equipment, and utensils.

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

9 CFR 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 .

Regulation:

See above.

Code: 01001
Violation: 416.1, 416.2(e)(2), 416.2(e)(3), 416.2(e)(4), 416.4(d), 416.2(b)(1)

Citation: On Thursday, August 10, 2011,at approximately 0930 hours, while performing an SPS verification concerning plumbing, I observed heavy flood-type water in a heavy traffic area inside the pump room. The area is prone to flooding due to the drain itself is higher than the slope of the large dip in the floor next to it. When vats are drained the area floods with water, contents added to the water, and debris from the slabs of bacon inside the vats. During this time, the supervisor was trying, ineffectively, to squeegee the water into the inadequate drain. Employee’s were moving vats and combos with l ifts, walking and driving th rough the heavy water, approximately 4″ to 6″ in depth at the deepest area. Over splash from water could potentially contaminate product with debris or foreign material by means of employees or equipment as well as direct contamination. This create’san insanitary environment for the production of product that will enter into commerce. [redacted] was notified of the noncompliance. [redacted] was granted due process in allowing a temporary solution to the problem. The Supervisor and area QC were notified to not allow any person or equipment to travel through the area during the time vats are draining or until all flood-type water has been removed, otherwise other regulatory measures would be applied. Therefore no tags were issued at this time. Relevant Regulations include, but are not limited to: 9 CFR416.2(b)(1) 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, hand ling, and storage of product in a manner that does not result in product adulteration or the creation of insan itary conditions. 9 CFR 416.4(d) Product must be protected from adulteration during processing, hand ling, storage, loading, and unloading at and during transportation from official establishments. 9 CFR 416.2(e)(2) Properly convey sewage and liquid disposable waste from the establishment; 9 CFR 416.2(e)(4) Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor; 9 CFR 416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated . 9 CFR 416.2(e)(3) Prevent adulteration of product, water supplies, equipment, and utensils and prevent the creation of insanitary conditions throughout the establishment ;

Regulation:

416.2(b)(1) 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.

Code: 01802
Violation: 416.13(a), 416.13(c), 416.4(d), 416.3(a), 416.4(a)

Citation: On Wednesday, August 10, 2011, at approximately 0548 hours, I observed 8 white tubs and 2 gray tubs inside the tub room and 5 inside the slice room to be used for production. All tubswere covered with a greasy residue and sporadically covered with product debrisfrom the previous days production, ranging ins size from 1/2″ to minute specks. One white tub and two of the gray tubs was cracked and/or had holes in the bottom of the tub. The tubs in the tub room were stacked with the bottom tubson the ground, exposing the bottom of the tubs to contaminates, thus potentially contaminating product contact surfaces during processing. One did have a rubber mat below it that was not high enough to prevent splash or overspray from contaminating the tub. [redacted] was notified of the noncompliance.
Residues and product debris from the previous days production could cause the build-up of bacterial biofilms or directly contaminate product, thus providing the potential of shipping adulterated product out into commerce. Splash/overspray could potent ially contaminate product with foreign materials.

Relevant Regulations include but are not limited to:

9 CFR 416.13(a) Each official establishment shall conduct the pre-operational procedures in the Sanitation SOP’s before the start of operations.
9 CFR 416.4(d) Product must be protected from adulteration during processing. handling, storage, loading. and unloading at and during transporta tion from official establishments.
9 CFR 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.
9 CFR 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.

Regulation:

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.

Code: 01802
Violation: 416.13(a), 416.3(a), 416.4(a), 416.4(d)

Citation: On Thursday, August 04, 2011, at approximately 0600 hours, while performing a Pre-operational verification procedure, within Est.01040, I observed in the Pump room two metal cutting gloves hanging on the wall. The two gloves were sporadically covered with with meat/fat debris from the previous days production. [redacted] was notified of the noncompliance. [redacted] informed [redacted], who had the gloves cleaned and sanitized.

Meat/fat debris left from the previous days production can become an attractant for pests and other vermin. Debris left on contact surfaces could come in contact with product going into commerce therefore creating the likelihood that adulterated product could potentially be shipped into commerce. Biofilms may also develop onto contact surfaces.

Relevant Regulations include, but are not limited to:

9 CFR 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.

Regulation:

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

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.

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

Code: 01001
Violation: 416.5(a)

Citation: At approximately 1015 hours, while performing a SPS verification tasks for employee hygiene, I observed approximately 15 employees enter the processing (slice) room, after the morning break, and returning to their work stations without washing their hands and carrying rubber gloves from outside the processing room. Their is a dedicated area to retrieve new gloves next to the handwashing sink at the entrance to the processing room. [redacted] was notified of the noncompliance. [redacted] had all of the employees return to the handwash ing sink and wash hands before returning to work.

Relevant Regulations include,but are not limited to:
9 CFR 416.5(a) Cleanliness. AII persons working in contact with product, food-contact surfaces, and product-packaging materials must adhere to hygienic practices while on duty to prevent adulteration of product and the creation of insanitary conditions.

Regulation:

416.5(a) See Above.

Code: 01C02
Violation: 416.13(c), 416.4(d), 416.12(d), 416.2(d)

Citation: At approximately 0830 hours, while performing a walk-though of the facilities within Est.01040M, I observed heavy beaded condensation runn ing the length of the rail system at the beginn ing of all the production lines in the slice room (uncovered product traffic area). The condensation was directly over product on line one as well as employees. Condensation is conducive to the growth of certain bacteria/pathogens;therefore this creates a hospitable environment for the growth of bactera/pathogens and enhancing the likliehood for product adulteration. [redacted] was notified of this incident. The management staff removed all product then proceded by removing codensation from the ceiling. All areas were released by USDA IPP at approximately 0845 hours. Relevant Regulations include, but are not limited to: 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(d) Product must be protected from adulteration during processing. handling,storage, loading, and unloading at and during transportat ion from official establishments . 416.12(d) The Sanitation SOP’s shall specify the frequency with which each procedure in the Sanitation SOP’s is to be conducted and identify the establishment employee(s) responsible for the implementation and maintenance of such procedure(s). 416.13(b) Each official establishment shall cond uct all other procedures in the Sanitation SOP’s at the frequencies specified. Linke to NR: ZXA4513072315N

Regulation:

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

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

416.12(d) The Sanitation SOP’s shall specify the frequency with which each procedure in the Sanitation SOP’s is to be conducted and identify the establishment employee(s) responsible for the implementation and maintenance of such procedure(s).

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.  

Code: 01C02
Violation: 416.2(d), 416.4(a), 416.12(d), 416.13(b), 416.4(b), 416.4(d)

Citation: approximately 0930 hours, while performing a walk-though of the facilities within Est.01040M, I observed heavy beaded condensation running the length of the rail system at the beginning of all the production lines in the slice room.The condensation was directly over product as well as employees.

Condensation is conducive to the growth of certain bacteria/pathogens;therefore this creates a hospitable environment for the growth of bactera/pathogens and enhancing the likliehood for product adulteration.

Relevant Regulations include, but are not limited to:

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 cond itions and the adulteration of product.(b) Non-food-contact surfaces of facil ities, 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 cond itions and the adulteration of product. (d) Product must be protected from adulteration during processing, handling, storage,loading, and un load ing at and during transportation from official establishments .

416.12(d) The Sanitation SOP’s shall specify the frequency with which each procedure in the Sanitation SOP’s is to be conducted and identify the establishment employee(s) responsible for the implementation and maintenance of such procedure(s) .

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

Regulation:

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.

NOTICE of SUSPENSION HELD in ABEYANCE:

On July 29, 2013, the Food Safety and Inspection Service (FSIS) issued a Notice of Suspension, withholding the marks of inspection and suspending the assignment of inspection program personnel at La Casa Sierra & Associates, Inc., Est. M11181, located at 6712 State Rd. 674 E., Wimauma, FL 33598, for failure to meet the regulatory requirements of 9 CFR 313.

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NOTICE of SUSPENSION:

This serves as official notification by Food Safety and Inspection Service (FSIS) to withhold the marks of inspection and suspend the assignment of inspection program personnel at La Casa Sierra & Associetes, Inc., Est. 11181 M, located at 6712 State Rd. 674 E., Wimauma, FL 33598. This Suspension is based on the failure of La Casa Sierra & Associetes, Inc., Est. M11181 to humanely and effectively handle livestock according to 9 CFR 313.30.

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Code: 01001
Violation: 416.4(b), 416.2(b)(2), 416.1, 416.2(b)(1)

Citation: At approximately 07:30 hours while touring the facility I observed the following non-compliances; in the processing room the wheel covers to a cart and a table have rusted, the small cooler door has a rusty area toward the bottom near the floor and the handle and hinges are rusty.The butcher paper holders are rusted, and the floor fan grill has a greasy reside on it. The door to the custom carcass cooler has rust on the handle and hinges. On the kill floor doorframe are small spots that are starting to rust and the threshold has a hole rusted through it. Framework to the hallway is greasy and dirty. The door leading to an outsid eroom has a residue on it. In the packing room, the floor is black with greasy and has trash on it. The shrink wrap machine is greasy and there is a burnt substance on the bar that runs across it to melt the wrap. The electrical cords in the room are dirty and the stand for the scale has a dried residue on the legs. On the slicing table is assorted trash and other items such as an electric light and towels. The vinyl covering on the door into the sausage cooler is not sealed allowing debris to become trapped behind it. By this door are cobwebs and mold on the caulking in the corner of the wall. In the sausage cooler, there is dirty cardboard on the floor and trash in between the grooves of the floor underneath the cardboard. There were drops of condensation over the door, and on the shelf in the left corner near the door were unlabeled product in tubs laying on the shelves, some if it moldy. Two floor stands for sausage sticks had residue on the legs and the foli on the rod across the top was dirty. The pvc pipe to hold sticks on the right side of the cooler have a residue on them and there is a dried substance on the metal cover over the fan. Finally the floor in the office area is dirty and should be mopped. Mr. Aubrey Connell, owner, was notified of these findings and removed and disposed of the affected product, so no tag was applied. Continued failure to meet regulatory requirements can lead to enforcement actions as described in 9 CFR Part 500.4.

Regulation:

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.

416.2(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.

416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

416.2(b)(1) 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.

Code: 01802
Violation: 416.4(a), 416.4(d)

Citation: While conducting Pre-Op I observed a piece of meat from the previous days production stuck on the inside of the grinder. The piece of meat was about 1/2 inch long and 1/4 inch wide on the back wall where meat is dumped into the grinder. Grinder was rejected with Gov. Tag # B 30 790363. The grinder was recleaned, sanitized then reinspected by me the CSI. The tag was removed and released by the CSI. Contin ued failure to meet regulatory requirements can lead to enforcement action described in CFR Part 500.4

Regulation:

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(d) 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.

Code: 01802
Violation: 416.4(b)

Citation: While conducting Pre-Op I [redacted] ) observed several pieces of fat and meat ranging in size from 1/Bth inch to 1/4 inch in size clustered on one of the support legs wheels of a table used to put lugs of product on and move around the production floor. Table was rejected with Gov Tag # 830 790366. The table was recleaned an sanitized then reinspected by myself the CSI and released .Contin ued failure to meet regulatory requirements can lead to enforcement action as described in ( CFR Part S00.4 )

Regulation:

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.

Code: 01001
Violation: 416.2(b)(2)

Citation: At about 09:45 hours on Wednesday, December 21,2011while doing a facilities check, the following conditions were found. In the plant’s packing room, the ceiling was found with drips of water coming from it. This was found because the night before there was a heavy rain in this area.The ceiling is still in need of a good repair. At th is point, no prod uct or production is being done in this room.Management has made arrangement today 12/21/2011, for someone to make the repairs as soon as the rain stops.This noncompliance is be written because regulation 416.2 (b) (2) states that;Your walls,floors, and ceilings within the establishments must be built of dura ble materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or creation of insanitary cond itions. I notified [redacted] of my finding [redacted] has called and made [redacted] aware of my finding. This document is being serves as written notice that your continues failure to comply with regulatory requirements could result in additional administrative action.

Regulation:

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.

Code: 01C02
Violation: 416.13(b), 416.2(b)(1), 416.4(b), 416.2(b)(2), 416.2(e)(3)

Citation: At about 08:40 hours on November 08,2011, while performing a operational sanitation inspection, the following noncompliance was observed. When entering the plant’s meat slicing room, the walls in that room were found unclean and the caulk around the panel and tile is cracking and needs to be repaired. The electrical box in that room was found with rust build up. In cooler #1 on the right of front part of the processing area, frozen condensation was found on the cooler unit. No product was affected. The floors in that room were found with cracks and standing water, giving the appearance of being dirty. In this room, there needs to be a general cleaning and organizing. All product should be labeled and separated. In the plant’s wash room where equipment is cleaned, the floor was found with cracks and standing water. There are bare concrete walls with no cover or panel, leaving an unclean look. In the ceiling, there is wood beams with spider webs forming. In addition, there is exposed wire, that needs to be covered and they appear to look unsafe.In cooler #4,the cooler before entering the sausage processing room, the air unit covers need to be cleaned and hanging cords need to be cleaned and changed, their is flaking paint, grease above and behind the cooling unit. Foil wrapping needs to be changed on a regular base for sanitation purposes. Also a bucket was found sitting in the right hand corner of the room with aging residue on it that appears to be dirty. In the sausage processing room the floors have cracks that need to be repaired. On the walls in that room the caulking between the tile and wall is coming apart and if you check all the caulk you will see molding in different areas. Spice room ceiling wall junction requires sealing on the tile wall interface it has aged residue on the wall curb interface. This is unclean. In the packing room condensation was dripping from the air unit no product was in that area their is expose wires, residue around the cooling unit needs to be cleaned and seal. In the smoke room area some very dirty gloves that is used to clean the smoke was found, a foot stool used for stepping on needsthe be clean it was found dirty. In the hallway leading from the smoke room the light bulk was found with black spots that appeared to be dirty. The door plate at the left of the hallway have aging rust at the bottom of the door.Cooler # 5 at the back of the plant, the door hand lewas found with dirty tape and a dirty key string hanging from the handle, this appeared to have aging residue. The floor in the cooler need to be repaired cracks found. The pipes around the air unit need to be cleaned and rewrapped. The wires on the back of the air unit are exposed and need to be cleaned and covered. In addition, a broken pallet was found leaning against the wall. A noncompliance was issues because you failed to follow regulation, CFR 9416.1 the general rules of maintaining in a manner sufficient to prevent the creation of insanitary condition. [redacted] was notified of my findings. This document serves as a written notice that your failure to comply could resu lt in additional administrative action.

Regulation:

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

416.2(b)(1) 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.

416.4(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.

416.2(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.

416.2(e)(3) Prevent adulteration of product, water supplies, equipment, and utensils and prevent the creation of insanitary conditions throughout the establishment

Code: 01802
Violation: 416.13(a), 416.4(a), 416.4(b)

Citation: At approximately 07:00 hours,while performing a pre-operationa l inspection, I observed the following; in the grinder there was meat debris at the rear bottom where the augur fits into the machine, in the paddle mixer there was a meat residue on one of the paddles and in the sausage stuffer there was dried meat in the horn of the stuffer, and a piece of meat approximately 1/2 inch in width was found in the bottom of one of the stainless steel tubs. I immediately notified [redacted] of my findings. [redacted] proceeded to reclean and sanitize the affected areas in my presence so no tag was applied. After reinspection the area was released for use. This document serves as written notice that your failure to comply with regulatory requirements could result in additional administrative action.

Regulation:

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

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.

Code: 01C02
Violation: 416.2(b)(2), 416.2(c)

Citation: At about 0800 hours while doing a facilities check, the following noncompliance was observed. While in the back cooler where product, cools after it has been smoked, I observed water dripping from the ceiling around the light fixture. At this time no product was affected. In addition in the packing room next to the sausage stuffing room, the ceiling was found with condensation and appears to look like it had been leaking. At this time, no packing was being done.In the hall next to the back exit, the light was out. Although no product was affected, regulation states that the ceiling, lights must be durable, impervious, cleaned and sanitized in an establishment and must be maintained so as not to cause insanitary conditions or adulterate product. I notified of my findings. This document serves as a written notice that your failure to comply could result in additional regulatory administrative action.

Regulation:

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.

416.2(c) Light. Lighting of good quality and sufficient intensity to ensure that sanitary conditions are maintained and that product is not adulterated must be provided in areas where food is processed, handled, stored, or examined; where equipment and utensils are cleaned; and in hand-washing areas, dressing and locker rooms, and toilets.

Code: 01001
Violation: 416.1, 416.2(b)(2), 416.2(b)(3)

Citation: On Tuesday August 30,2011, about 14:15 hours while doing a facilities tour with the Owner/Mr.Al. Kaempfer [redacted] , at Register Meat Company (Est #11101) the following noncompliances were found. In the processing room, the over head lights covers appeared to be unclean . These lights are directly over where product is usually being processed. At this point, no product was being processed. The sausage container that is used to catch the sausage stuffing after it’s has been mixed was found with flaking on the outside of the container. At the back door, that is used to exit the building it was found broken around the bottom edge, leaving a potential open for rodents. There is a pipe that is in the back of the plant before you enter the last cooler (#4) door that is hanging and has no use. This can become a safety hazard. Similar conditions have been discussed with plant management and been added to there plant improvement plan. This noncompliance is being issued because whenever there is unsa nitary condition or potent ial food or safety hazards, we must follow regulat ion 416.1, showing that all establishments must operate in a manner to prevent insanitary conditions. This document serves as a written notice that your failure to comply with regu latory requirements could results in additional administrative action.

Regulation:

416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

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.

416.2(b)(3) Walls, floors, ceilings, doors, windows, and other outside openings must be constructed and maintained to prevent the entrance of vermin, such as flies, rats, and mice.

Code: 03H02
Violation: 417.3(b)(1), 417.3(b)(2), 417.3(a)(4)

Citation: On Tuesday August 30,2011,at Register Meat Company(Est#11101) about 1430 hou rs, while doing a facil itiestour with [redacted] and [redacted] the following noncompliance was dectected.In cooler (#4),the last cooler at the back of the building, raw product was stored in with heated treated product. There were five racks of raw bacon belly slabs and one rack of smoked picinic hams. Each rack contains about thirty six pieces on each rack. The smoked hams were in the middle of two slabs of raw bacon bellies, on each side stood two rack with the hams to be in the middle. Causing the smoke hams to become adultered by the raw bellies. On the very end, at the right of the cooler wall, about four slabs of raw bacon was touching the wall, on the the rack that was by the wall.U.S. tag(#B35 421216) was applied to racks. In the ceiling a shatter proof light bulb had drips of water falling, no product was affected. These deficiencies can lead to insanitary condition. I notified [redacted] of my all find ings.FSIS will issue a noncompliance whenever there appears to be a food safety hazard or any potenial food hazard. This document serves as a written notice that your failure to comply with regulatory requirements could results in additional administrative action.

Regulation:

417.3(b)(1) Segregate and hold the affected product, at least until the requirements of paragraphs (b)(2) and (b)(3) of this section are met

417.3(b)(2) Perform a review to determine the acceptability of the affected product for distribution

417.3(a)(4) No product that is injurious to health or otherwise adulterated as a result of the deviation enters commerce.