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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: 03C02
Violation: 381.66(b)

Citation: July 19, 2011 12:11 hours While performing an unscheduled, 03C02, raw, not ground, inspection procedure of mechanically separated young turkey (MST) product inside the compartment where it is produced and packaged in its immediate and shipping containers, I observed that one (1) clear plastic bag containing approximately fifteen (15) pounds of finished product appeared warm to my touch. I inserted a bi-metal mechanical stem thermometer provided to me by the establishment that had been calibrated yesterday, 07/18/2011, into the center of this product. The thermometer registered a temperature of sixty-five (65) degrees Fahrenheit (F). The plant's written HACCP plan identifies [redacted]. I immediately alerted the firm's processing co-manager, [redacted] who confirmed my findings, of the noncompliance verbally. Mr. [redacted] arrested production of MST, applied his regulatory control tag to the affected product, and directed another employee to move it directly into the freezer. These observations constitute a failure to comply with the United States Code of Federal Regulations, Title 9, Chapter III, Animals and Animal Products, Part 381, Poultry Products Inspection Regulations, Section 66(b). The establishment's HACCP Director, [redacted] was notified of the noncompliance verbally. Federal regulations regarding product temperatures and chilling and freezing procedures are mandated by United States law and enforced by FSIS field personnel to prevent or reduce to an acceptable level the outgrowth of any spoilage and pathogenic microorganisms that may be present in product. These regulations are intended to promote product wholesomeness and protect consumer health. 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.

 

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