Address: 517 Clarence St., Los Angeles, CA 90033
Establishment No.: m11078
USDA Inspection Report: 09 Aug 2011
Code: 01802
Violation: 416.4(a), 416.13(c)
Citation: After the establishment had conducted
the monitoring of the implementation of the SSOP proced ure for
pre-operational sanitation and prior to the start of operation
.While I was conducting routine pre-op SSOP observation procedu re
(pre-operational hands-on) the organoleptic examination at 0500
hours of the establishment' sfacilities, equipment and utensils to
assess sanitary conditions. I observed thefollowing noncompliance in
the processing Room.
I observed yellowish product residue on food contact surface of
two cutting saws, approx. 1"-2" long from previous day of
production. [redacted] was informed and physically observed the
noncompliance. Immediate corrective actions were performed by
establishment on all affected areas upon notification of my
findings. After sanitary measures had been restored, I relinquished
the regu latory control action approx.0532 hours. 9CFR416.13(c)
states: "Each official establish ment shall monitor daily the
implementation of the procedures in the sanitation SOP and
9CFR416.4(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." Direct contact surfaces
must be cleaned prior to operations to ensurethe food that is
produced is safe, wholesome and unadulterated.
Residues such as this can provide an excellent growth medium for
many micro-organisms, including pathogens. [redacted] was notified
verbally and physically observer the noncompliance's . This document
serves as written notification that your failure to comply with
regulatory requirements could result in additional regulatory or
administrative action.You are herby advised of your right to appeal
this decision as delineated by 9CFR306 and/or 9CFR381.35.
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.
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
Next Report: USDA Inspection Report: 26 Sep 2011
Previous Report: USDA Inspection Report: 08 Aug 2011
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