Putting Glass Walls on New York Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
Bo-Bo Poultry Market

Address: 1131 Grand St, Brooklyn, NY 11211
Establishment No.: p20138

USDA Inspection Report: 20 Jul 2011

Code: 03J02
Violation: 417.2(c)(4), 417.2(c)(7), 417.5(a)(1), 417.5(a)(2), 417.5(a)(3), 417.5(b)

Citation: While performing a HACCP verification procedure, I found the following noncompliances:

When reviewing July 18th, 2011 HACCP records for Buddhist poultry, carcasses from lot 3 are recorded as entering the chill tank (time in) at 1156 hours and time out at 505 hours. The carcasses were recorded to be [redacted] and [redacted] degrees Fahrenheit. Carcasses from lot 4 are recorded as entering the chill tank at 1300 hours and time out as 0507 hours. The carcasses were recorded to be [redacted] degrees and [redacted] degrees Fahrenheit. Plant manager, [redacted] stated that the times out were recorded and temperatures monitored the next morning on July 19th, 2011. There is no date on this time out entry for July 19th, 2011. This is a noncompliance with 417.5(b) which states, “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 417.5(a)(3) which states, “Each of these records shall include the date the record was made.” Additionally, the establishment’s Buddhist HACCP plan states under CCP 4B (chill) the critical limit for carcass chilling to be the [redacted] “

When reviewing the establishment’s Buddhist HACCP plan, the verification activities for CCP 2B (liver/heart/gizzard chill), CCP 4B (chill) and CCP 5B (refrigerator storage) do not include the procedure and frequency for the calibration of the process monitoring instruments. Also, there is no supporting documentation available supporting the verification procedures selected and the frequency of the procedure. Also under the Buddhist HACCP plan, CCP 1B (reprocess carcass) and CCP 3B (final wash) monitoring includes “[redacted]”. The HACCP plan does not list the procedure for monitoring the chlorine concentration critical limit. There is also no supporting documentation available supporting the monitoring procedures and frequency. These are noncompliances with 417.2(c)(4), 417.2(c)(7), 417.5(a)(1) and 417. 5(a)(2).

General manager, [redacted] was immediately informed of these noncompliances verbally and visually.

Regulation:

417.2(c)(4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits;

417.2(c)(7) List the verification procedures, and the frequency with which those procedures will be performed, that the establishment will use in accordance with § 417.4 of this part.

417.5(a)(1) The establishment shall maintain the following records documenting the establishment’s HACCP plan: The written hazard analysis prescribed in § 417.2(a) of this part, including all supporting documentation

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.

 

Next Report: USDA Inspection Report: 23 Jul 2011
Previous Report: USDA Inspection Report: 19 Jul 2011

Return to: Bo-Bo Poultry Market
Return to: New York Slaughterhouses
Return to: Slaughterhouses