Putting Glass Walls on New York's Slaughterhouses So We Can See Behind Closed Doors
Hudson Valley Foie Gras

Address: 80 Brooks Rd, Ferndale, NY 12734
Establishment No.: p17966

USDA Inspection Report: 17 Aug 2010

Code: 01B02
Violation:  416.3(a), 416.4(b)

Citation: FSIS pre-operational inspection procedure 06DO1was performed in the evisceration area department and cut-up area to assess compliance with sanitation requirements. At approximately 06:50 hours while performing PBIS task 06DO1 and after the QA had preformed pre-op sanitation and before the start of operations, the CSI observed multiple non-compliances. In the evisceration room and Big duck kill room area, prior to the start of operations in the evisceration room area I observed the following non-compliance, (1) fats blood and other forgin material found along side the drainage in the evisceration, department from the previous day's operation (2) long pieces of (fat) (dry blood) (rust) And (Grease) found in the cart weal, establishment uses the cart to transfer product from one department to other department, U.S.D.A took an immediate corrective action by immediately applying U.S. Rejected tag # NO. B40198898, in evisceration room area. In Big duck kill room area, I observed the following non-compliance, fats stain blood specks and forgin material all over the bleed out line from the previous day's operation, and U.S.D.A took an immediate corrective action by immediately applying U.S. Rejected tag #NO. B40198899, in big duck kill room area. I immediately notified the plant manager verbally and in writing of these non-compliances. The Plant manager was notified of the failure to meet regulatory requirements. (CFR.416.1) states General rules, which states, 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. (416.3(a) states 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 , and (416.4(b) states: 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. plant manager immediately provided the following preventive measure and corrective action. I observed as the establishment implemented corrective actions by removing the the push cart from the evisceration area and pad scrubbing with soap water rinsed and sanitize. And the same for the bleed out line, pad scrubbing with soap water rinsed and sanitize. After sanitary conditions were restored I re-inspected, found it acceptable, and U.S. Rejected tag was removed, Plant manager added more personal for daily clean-up, and giving instructions to the clean-up crew to be more observant when noncompliance found in pre-up sanitation, U.S.D.A explained to plant manager immediately This is considered a non- product contact surface. But if not detected could cause product adulteration or the creation of insanitary conditions if allowed to come into contact with product, and could pose a public health issue if product enter commerce. These non-compliances are a failure to meet USDA Regulatory Requirements, (CFR.416.1) 416.4(b) (416.3(a) the establishment's monitoring/implementation was ineffective in preventing the insanitary conditions and the regulatory noncompliance. . And this document serves as a written notification that failure to comply with regulatory requirements could result in additional regulatory or administrative action.

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.

 

Next Report: USDA Inspection Report: 23 Aug 2010
Previous Report: USDA Inspection Report: 9 Aug 2010

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