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Kiryas Joel Meat Market

Address: 7 Dinev Ct, Monroe, NY 10950
Establishment No.: p31727

USDA Inspection Report: 21 Jul 2010

Code: 03C02
Violation: 381.66(b), 417.2(c)(4)

Citation: July 21, 2010 16:40 hours While performing a scheduled HACCP inspection procedure in the small salting room, [redacted] Inspector-In-Charge (IIC), inserted one of the establishment's calibrated dial thermometers into the breast of one unsplit, dressed, kashered chicken carcass that had recently been packed into a waxed cardboard shipping container. The chicken registered 62 degrees Fahrenheit (F). Six additional carcasses taken from other cases of the 15 total in the 300-bird lot, registered 62 to 64F. Both the U.S. Code of Federal Regulations, Title 9, Chapter III, Section 381.66(b) and this facility's HACCP plan governing this process state that [redacted]. The IIC retained the lot by applying Food Safety and Inspection Service (FSIS) Form 6502-1 #B39133018 to the palletized product. Mr. [redacted] was immediately verbally notified of the noncompliance. The plant's HACCP plan's Corrective Actions for deviations from this Critical Limit are found on page 6 of the 03C plan and state: "[redacted]." At approximately 17:55 hours, Inspector supervised processing co-manager, collecting a microbiological sample of a carcass from this lot utilizing the whole bird wash technique. Inspector weighed sixty random carcasses, all of whom were found to weigh under four pounds. [redacted] manager of the evisceration department, stated that the carcasses had been chilled to 40F within the four hours required by federal regulations for this weight class. The IIC observed the following day that HACCP operational records do not exist to substantiate claims that the affected product had achieved its chilling requirements. The Critical Limit [redacted] is intended to control the potential outgrowth of pathogenic and spoilage bacteria when present in poultry. Exceeding this temperature ceiling encourages the growth of these microorganisms and threatens the wholesomeness of the product. This document serves as written notification that failure to comply with regulatory requirements may result in additional regulatory and/or administrative action(s).

Regulation:

381.66(b)(1) General chilling requirements, except for ratites. 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.

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

 

Next Report: USDA Inspection Report: 22 Jul 2010
Previous Report: USDA Inspection Report: 18 Jul 2010

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