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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: 03C02
Violation: 381.66(b), 417.5(a)(1)

Citation: At approximately 2145 hours while conducting the recordkeeping component of a scheduled 03C02 procedure task I observed the following; on the establishments Processing Product Temperature Log, Form # HACCP-04, Chicken Breast products produced the dates of 7/25/10 ([redacted] 7/22/10 ([redacted] and 7/18/10 ([redacted] have [redacted] as outlined in the establishments Raw Not Ground HACCP plan. The establishment does not have supporting documents available on file demonstrating the internal temperature of Chicken Breast products which have [redacted] as referenced in the establishment Raw Not Ground HACCP plan. The establishments Raw Not Ground HACCP plan 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.


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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