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Kiryas Joel Meat Market

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

USDA Inspection Report: 22 Sep 2011

Code: 03J01
Violation: 417.5(b)

Citation: September 22, 2011 15:45 hours After performing a review of the establishment's 03J HACCP slaughter plan monitoring forms found on a clipboard to the right of the hand washing sink in the evisceration room at approximately 11:38 hours, I observed the following information annotated for the monitoring of the temperature-based Critical Control Point 3a: "Time: 07:31; Weight Bird #1: 3.60 [pounds]." At this time I observed no information for either a post-chill carcass weight or temperature. Returning to review the same HACCP record form at 15: 45 hours, I observed a carcass weight ("Weight Bird #2") of "3.80 [pounds]" and the time of "11:07 [hours]" had been recorded and authenticated by the evisceration department's junior manager, [redacted] I requested the presence of Mr. [redacted] to discuss the matter. Mr. [redacted] stated that he had not documented the post-chill temperature or time elsewhere at the time he made these measurements. I informed Mr. [redacted] of the noncompliance verbally. These observations constitute a failure to comply with the United States Code of Federal Regulations, Title 9, Chapter III, Animals and Animal Products, Subchapter E, Regulatory Requirements under the Federal Meat Inspection Act and the Poultry Products Inspection Act, Part 417, Hazard Analysis and Critical Control Point Systems, Section 5(b). 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).

Regulation:

417.5(b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry.

 

Next Report: USDA Inspection Report: 26 Sep 2011
Previous Report: USDA Inspection Report: 22 Sep 2011

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