Putting Glass Walls on New York's Slaughterhouses So We Can See Behind Closed Doors
Tri-Town Packing

Address: 922 Country Rt 53, Brasher Falls, NY, 13613
Establishment No.: m4499

USDA Inspection Report: 2 Jun 2011

Code: 03J02
Violation: 417.5(a)(2), 417.5(a)(3), 417.5(b)

Citation: During a Food Safety Assessment (FSA) the following noncompliances were noted by EIAO [redacted] 1) The establishment has not designed a record keeping system for documenting the monitoring and verification for spraying the variety meats. This is a noncompliance with 9 CFR 417.5 (a) 3. 2) The establishment does not have supporting documentation for the verification frequency of [redacted]. This is a noncompliance with 9 CFR 417.5 (a) 2. 3) The "Tri-Town Zero Tolerance Log" documents the [redacted]. However, it does not assign specific lots as [redacted] This is a noncompliance with 9 CFR 417.5 (a) 3. 4) The establishment outlines in the HACCP plan that [redacted]." However, the establishment has approximately employees and must perform documenting the results of monitoring and verification at the time it occurred, as required by 9 CFR 417.5 (b). 5) You have not maintained daily records sufficient to document the implementation and monitoring of the procedures for removal, segregation, and disposition of SRM materials, in accordance with 9 CFR 310.22 (e) (4) when you scribbled out lot numbers of cattle ? 30 months of age on your "Cattle Slaughter SOP (SRMs) Log". Although lot numbers were found to be readable on your "Fabrication" log and the removal of the spinal column was observed at fabrication to ensure SRMs were removed, your records do not meet the regulatory requirements. 6) The establishment cannot support that anti-biotic residues are not likely to occur per 9 CFR 417.5(a)1 as they are only using FSIS history to justify the decision made in the hazard analysis.


417.5(a)(2) The written HACCP plan, including decisionmaking documents associated with the selection and development of CCP’s and critical limits, and documents supporting both the monitoring and verification procedures selected and the frequency of those procedures.

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.

417.5(b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry.


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