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: 12 Sep 2011

Code: 01B02
Violation:  416.13(c), 416.4(a), 416.4(b)

Citation: At approximately 0700 hours, while performing a scheduled 01B02 procedure task prior to the start of operations and subsequent the establishments verbal and noted acceptable pre-operational inspection I observed the following; fat/ meat scraps and a greasy unknown substance on the direct product contact surfaces of two stainless steel table tops, including the exposed surface of the stainless steel backsplash affixed to the rear of the tables stationed on each side of the Machine along the East wall in the Packing Room. The stainless steel scale situated on the stainless steel table adjacent the Exit/ Entrance door is unclean with adhered fat particles and a greasy film material covering the exposed surface of the scale pan. Two stainless steel tables and one stainless steel scale rejected with US Rejected tag #B39718928. The establishments SSOP plan signed and dated 10/11/08, page 1 section I. Pre-operational Sanitation sub-part 2. Monitoring and Recordkeeping states: " [redacted]". I immediately notified Production Supervisor, verbally of the non-compliance. This is a failure to meet: 9CFR 416.13(c); 9CFR 416.4(a), 9CFR 416.4(b). Past Similar NRs - Previous Ineffective Plant Actions: Observe the saw immediately prior to use and correct any deficiencies as needed. NR: 33-2011 dated 8/17/2011

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.

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: 27 Sep 2011
Previous Report: USDA Inspection Report: 4 Sep 2011

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