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: 5 Jul 2011

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

Citation: Today at approximately 0800 hours, during the processing operating time, in the processing room where has the ice making machine, I observed one plant-worker picked up a contaminated raw duck leg from the ground and put it on the same table surface where the other clean food products were accumulated. I spent a minute to observe if anyone comes to perform the corrective action. One minute was gone and no one came to correct it. When I about to start issuing a USDA Rejected/Retained tag, the plant manager came by and asked me what had happened. I told her what I observed as what written above. She immediately asked one worker to remove that contaminated duck leg from that clean food contact table surface. The section on that table was contaminated was observed cleaned/sanitized. The entire immediate corrective action was observed to be performed satisfactory. No tag need to apply. Plant's SSOP-Processing Operation section 2. Monitoring (a) states: [redacted]. Failure to comply with the federal regulatory requirement of the 9 CFR 416.13(c) which states: Each official establishment shall monitor daily the implementation of the procedure in the Sanitation SOP's. Failure to comply with the federal regulatory requirement of the 9 CFR 416.4(a) which states: All food-contact surfaces, must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product. This document serves as written notification that failure to comply with regulatory requirement(s) could result in additional regulatory or administrative action.

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.

 

Next Report: USDA Inspection Report: 6 Jul 2011
Previous Report: USDA Inspection Report: 6 Jun 2011

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