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Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
Springfield Meat Company
Address: 1868 California Rd, Richlandtown, PA 18955
Establishment No.: m09704
USDA Inspection Report: 11 Feb 2011
Code: 01B02
Violation: 416.13(c) , 416.4(a)
Citation: While performing pre-operational sanitation inspection, after the establishment had completed their pre-op inspection and prior to the start of operations the following non-compliances were observed on the kill floor: 1. Dried blood from previous days production observed on metal rings attached to the ends of the cord for raising and lowering the hoist next to the knocking box. 2. Meat scraps and fecal contamination observed on direct product contact surfaces of railings on the stainless steel cradle used to lower the cattle carcasses on while skinning. 3. Piece of fat approximately 1/2 inch by 1/2 inch on the bottom product contact surface of the weasond rod. 4. While hand saw had brownish residue build-up on the handle area and also on the product contact surface blade area of the saw. 5. White plastic bottle used for antimicrobial spray observed with no label or any identifying marks. All equipment and utensils mentioned above were verbally rejected and Mr. [redacted] was notified of the noncompliance's. No tag applied as Mr. [redacted] initiated immediate corrective action of recleaning and sanitizing. A review of the establishments pre-operational sanitation form for this day did not have documentation for any of the non-compliances observed. Mr. was notified for the failure to meet the requirements of 416.13(c) and 416.4(a) of the Meat and Poultry Regulations as well as the failure to meet the requirements of the establishments SSOP program last revised 11/19/2010 which states on page 2 "[redacted] .
Regulation:
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
416.4(a) All food-contact surfaces, including food-contact surfaces of utensils and equipment, must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product.
Next Report: USDA Inspection Report: 23 Feb 2011
Previous Report: USDA Inspection Report: 10 Jan 2011
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Return to: Pennsylvania Slaughterhouses
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