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Kiryas Joel Meat Market

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

USDA Inspection Report: 19 Jul 2011

Code: 03J01
Violation: 417.5(a)(3)

Citation: July 19, 2011 12:15 hours After discovering a temperature-based Critical Limit deviation of this establishment's HACCP Critical Control Point (CCP) #4 while performing an inspection task of mechanically separated young turkey product at 12:11 hours today, I began to investigate the contents of a white, plastic bulk bin containing approximately one thousand five hundred (1,500) pounds of boneless, whole young turkey breasts that was in the process of being moved into the processing department from the freezer. The processing department's co-manager, [redacted] and the shipping/receiving manager, [redacted] stated that this product until this time had been residing in the plant's freezer since the conclusion of operations at approximately 02:00 hours earlier this morning. I inserted a bi-metal mechanical stem thermometer provided to me by the establishment that had been calibrated yesterday, 07/18/2011, into the middle of the thickest portion of one of the breasts from the center of the bulk bin's contents. The thermometer registered a temperature of forty-eight (48) degrees Fahrenheit (F). I requested an opportunity to review establishment records documenting the chilling procedures of young turkey front halves from the previous day's production. After consulting with HACCP director, [redacted] and the evisceration department's junior manager, [redacted] I observed that no documentation existed indicating that the turkey front halves from yesterday had been chilled to forty (40) F or less within eight (8) hours after slaughter as mandated by Federal regulations based on carcass weight. I immediately arrested deboning, netting, mechanical separation, and packaging operations in the processing department. I verbally alerted Mr. [redacted] of the noncompliance and observed the implementation of his corrective actions. These observations constitute a failure to comply with the United States Code of Federal Regulations, Title 9, Chapter III, Animals and Animal Products, Part 417, Hazard Analysis and Critical Control Point Systems, Section 5(a)(3). United States law requires Federally-inspected establishments to routinely monitor CCPs and record in either written or electronic form the quantifiable values observed. This information shall include the time and date observations are made and shall be authenticated by an authorized member of management. Observations of CCPs shall be recorded at the time the observations are made. This document serves as written notification that failure to comply with regulatory requirements may result in additional regulatory and/or administrative action(s).


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


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