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Kiryas Joel Meat Market

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

USDA Inspection Report: 26 Jul 2010

Code: 03B02
Violation: 417.2(a)(2), 381.66(b), 417.5(a)(1)

Citation: At approximately 2145 hours while conducting the recordkeeping component of a scheduled 03B02 procedure task I observed the following; on the establishments Processing Product Temperature Log, Form # HACCP-04, Mechanically Separated Chicken product produced the dates of 7/25/10 ([redacted] 7/22/10 ([redacted] 7/21/10 ([redacted] 7/18/10 ([redacted] and Raw Ground Chicken product produced the dates of 7/25/10 ([redacted] have documented internal product temperatures for CCP1* exceeding but do not exceed the established Critical Limit of as outlined in the establishments Raw Ground HACCP plans. The establishment does not have supporting documents available on file demonstrating the internal temperature of Mechanically Separated Chicken products and Raw Ground Chicken products which have exceeded [redacted] but not more than [redacted] during further processing have been reduced back to an internal temperature of [redacted] in accordance with 9CFR 381.66(b) as referenced in the establishment Raw Ground HACCP plans. The establishments Raw Ground HACCP plan for Mechanically Separated Poultry products signed and dated 2/5/10, page 6, Critical Limits states:"[redacted]". The establishments Raw Ground HACCP plan for Ground Chicken products signed and dated 2/5/10, page 6, Critical Limits states:"[redacted] ". This is a failure to meet 9CFR 417.5(a)(1) and 9CFR 381.66(b). QC/ HACCP Manager, [redacted] was verbally notified immediately of the non-compliance. This document serves as written notification that your failure to comply with regulatory requirements could result in additional regulatory or administrative action.

Regulation:

417.2(a)(2) A flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identified.

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.

417.5(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

 

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