Tennessee Slaughterhouses

Code: 04803
Violation: 442.2

Citation: While checking net weight records the following non-compliance was observed. Upon checking net weight record USDA inspector observed that the net weight had not been performed between the hours of 1430 and 1630 hours and the last documentation on the record was for 12/15/11 around 1900 hours, I notified[redacted] for documentation for the records and documentation stating the frequency of the net weights and [redacted] stated that “Net weights are to be taken every hour.”

Regulation:

442.2(a) For the purpose of § 442.1 of this part, the reasonable variations allowed, and the definitions and the procedures to be used, in determining net weight and net weight compliance are presented in the National Institute of Standards and Technology (NIST) Handbook 133, ‘‘Checking the Net Contents of Packaged Goods,’’ Fourth Edition, January 2005, which is incorporated by reference. The Director of the Federal Register approves this incorporation by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies of NIST Handbook 133 may be purchased from the Superintendent of Documents, U.S. Government Printing Office, 732 N. Capitol Street, NW., Washington, DC, 20401. You may contact the Government Printing Office Toll-Free at 1–866–512–1800 or go to: http://bookstore.gpo.gov. You may inspect a copy of NIST Handbook 133 at the FSIS Docket Room, U.S. Department of Agriculture, Food Safety and Inspection Service, 1400 Independence Avenue, SW., Room 2534, Washington, DC 20250. You can contact the FSIS Docket room by calling 202–720–0344 or 202–720–3813. The NIST Handbook 133 is also available for inspection at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202–741–6030, or go to: http:// www.archives.gov/federallregister/ codeloflfederallregulations/ ibrllocations.html.

Code: 01C02
Violation: 416.13(c)

Citation: On September 15,2011at approxiately 1305 p.m. I performed a record review of the establishment OSOP production date 09/14/2011;only one Operational Sanitation procedure was performed or recorded on that day. [redacted] was notified of the noncompliance with regulatory requirements. The establishment Operational Sanitation plan states: [redacted].

Regulation:

416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.

Code: 01001
Violation: 416.1, 416.2(d)

Citation: At approximately 2000 hours while doing a walk through in the pork rind room, USDA personnel observed the following noncompliance, the ventilation system in the pork rind room had dark gray dust accumulated on it about 1/4 inch thick. I discussed the issue with the [redacted]. The ceilings overhead are not cleaned on a regular basis and debris from that area could contaminate product. The plant failed to comply with regulation 416.2(d) which states “Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of insanitary conditions must be provided.”

Regulation:

416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

416.2(d) Ventilation. Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of insanitary conditions must be provided.

Code: 01001
Violation: 416.1

Citation: While performing a operation task the following non-compliance were observed.

1.In the kitchen area there were pork skins all over the floor, piles of skins were swept in corners of the kitchen on the floor and left there.
2. The pans that are used to catch skins from falling on the floor were piled full and running on the floor.
3.The kitchen  area were pellets are load to be pop were all around the harper and on the floor with empty boxes.
4.This non-compliance were in both area’s of the kitchen and both fryers large and small.

Regulation:

416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.