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Kiryas Joel Meat Market

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

USDA Inspection Report: 30 Oct 2011

Code: 03J02
Violation: 417.5(a)(1)

Citation: On October 30, 2011, at approximately 10:59 hours, while performing a slaughter HACCP inspection procedure in the kashering department, I observed [redacted] and [redacted] managers of the evisceration department, measuring the concentration of sodium hypochlorite present at the potable water intake of the immersion chiller using a [redacted] titration kit. Young chicken carcasses were present in the device at the time and the mechanism that ejects poultry carcasses from the chilling system had been disabled. These members of management determined that total chlorine was present at this location at the following concentrations and respective times: [redacted] parts per million (ppm), 10:59; [redacted] ppm, 11:02; [redacted] ppm, 11:07; greater than [redacted] ppm, 11:25; and [redacted] ppm, 11:29. Management was able to return chlorine levels to within the lower and upper control limits stated in the firmís written prerequisite (PR) program at the potable intake and in the red water returning from the systemís heat exchanger at approximately 11:32 hours and young chicken carcasses were permitted to exit for further processing. Returning to the chillerís potable water intake at approximately 11:39 hours, I performed a titration test and discovered chlorine to be present at no more than ten (10) ppm. I took regulatory control of the product present therein by directing an employee to arrest the mechanism that ejects carcasses from the chilling system and rejected the chiller and retained its contents by affixing the Food Safety and Inspection Service Form 6502-1 #B40157507 to its control panel. I immediately alerted Mr. [redacted] of my findings verbally.

This constitutes 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 Poultry Products Inspection Act, Part 417, Hazard Analysis and Critical Control Point (HACCP) Systems, Section 5(a)(1).

In a memorandum of interview (MOI) I documented on 05/17/2011, I shared my concerns about the inconsistent implementation of this prerequisite (PR) program involving chlorination of the immersion chiller with management:

"On eight (8) occasions, the FSIS Inspector-in-Charge, [redacted] discovered managementís failure to monitor and implement as designed a chlorine-based PR program in the immersion chilling system during operations within the stated ranges of [redacted]. ...During these incidents chlorine was discovered to be entirely absent or inadequate at the intake, or present at approximately three (3) and eight (8) times the stated limits in the written plan. ...Inspector [redacted] is of the opinion that this establishment is unable to consistently meter within accepted limits and adequately monitor chlorine...in a PR program that serves as supporting documentation for a hazard analysis."

When a PR program repeatedly fails to be implemented as intended, as I have observed on sixteen (16) separate occasions since December 2010, it no longer provides support for a decision made in the written HACCP plan's hazard analysis.

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)(1) The establishment shall maintain the following records documenting the establishmentís HACCP plan: The written hazard analysis prescribed in ß 417.2(a) of this part, including all supporting documentation


Next Report: USDA Inspection Report: 6 Nov 2011
Previous Report: USDA Inspection Report: 26 Oct 2011

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