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Grizzly’s Custom Cutting

Address: 10042 South River Rd, Hunt, NY 14846
Establishment No.: m21554

USDA Inspection Report: 30 Apr 2012

Code: 03G02
Violation: 417.5(a)(3)

Citation: While reviewing HACCP records in the Ready to eat processing room at approximately 1100 the following noncompliance was observed.
On 04/27/2012 the establishment cooked Mild Italian Sausage which achieved a final cook temperature of [redacted] F at 1425 according to Smoked Products HACCP Report (GCC-HACCP-FORM-007). The product met CCP 1B (Smoke/Cook) according to Appendix A as stated in the HACCP Master Plan (GCC-HACCP-008) for the Fully Cooked, Not Shelf Stable products. After the lethality temperature is achieved the product is chilled according to Appendix B. The following chilling procedure (CCP 2B) is attached to HACCP Master Plan (GCC-HACCP-008) for the Fully Cooked, Not Shelf Stable products. [redacted]. As previously stated in the noncompliance record CCP 1B was met at 1425 and the establishment did take a temperature at 1442 which showed the product to be at a temperature of [redacted] degrees F. While this is not the critical limit of [redacted] degrees F it is reasonable to conclude the product achieved to meet the first time/temperature requirement that [redacted].
The noncompliance occurred when the establishment failed to document on the Smoked Products HACCP Report any additional time and temperature values to assure as required in the Master HACCP Plan. The record review of CCP 1B and CCP 2B was conducted at 1625 on 04/27/2012 by Mr. [redacted] and the results were documented as "OK". Mr. [redacted] was verbally notified of the noncompliance and that I would be placing U.S. Retained Tag# B20437417 on the 63.4 lbs of Cooked Mild Italian Sausage produced on 04/27/2012.
A review of noncompliance records documented the previous 3 months did not reveal any similar in nature concerning the Fully Cooked, Not Shelf Stable HACCP process.


417.5(a)(3) Records documenting the monitoring of CCP’s and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment’s HACCP plan; the calibration of process-monitoring instruments; corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made.


Next Report: USDA Inspection Report: 3 May 2012
Previous Report: USDA Inspection Report: 26 Apr 2012

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