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: 29 May 2012

Code: 03C02
Violation: 381.66(b)

Citation: At approximately 1310 hours, while verifying internal product temperature of poultry during further processing and packaging operations observed the following in the Packing Room prior to the location of the establishments CCP #3B, Refrigerated Storage. Upon request, Production Supervisor, inserted the probe of a calibrated digital thermometer internally into a duck leg, placed within an immediate container (plastic bag) at the Cry-O-Vac Machine. The thermometer reading revealed the internal product temperature to be [redacted] exceeding 55 F, the maximum temperature product may rise to internally as set forth in 9 CFR 381.66(b)(1).  Additional random temperatures taken from twenty-five cases of fully labeled and boxed duck legs staged adjacent the Cry-O-Vac Machine within the Packing Room, revealed further products exceeding 55 F, with a maximum temperature of [redacted] observed.  The establishment, at this time has no records available on file supporting the temperatures of products used during further processing and packaging operations, and operates in accordance with 9CFR 381.66(b)(1) . Production Supervisor, initiated immediate corrective action(s) following verbal notification and the observation of the non-compliance.  This is a failure to meet 9 CFR 381.66(b)(1) and 9CFR 416.1.

Regulation:

381.66(b)(1) All poultry that is slaughtered and eviscerated in the official establishment shall be chilled immediately after processing so that the internal temperature is reduced to 40 F. or less, as provided in paragraph (b)(2) of this section unless such poultry is to be frozen or cooked immediately at the official establishment. Eviscerated poultry to be shipped from the establishment in packaged form shall be maintained at 40 F. or less, except that during further processing and packaging operations, the internal temperature may rise to a maximum of 55 F.: Provided, That immediately after packaging, the poultry is placed under refrigeration at a temperature that will promptly lower the internal temperature of the product to 40 F. or less, or the poultry is placed in a freezer. Poultry which is to be held at the plant in packaged form in excess of 24 hours shall be held in a room at a temperature of 36 F. or less.

 

Next Report: USDA Inspection Report: 14 Jun 2012
Previous Report: USDA Inspection Report: 13 May 2012

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