Putting Glass Walls on New York's Slaughterhouses So We Can See Behind Closed Doors
Jerry Hayes Meats, Inc.

Address: RD1, Stratton Rd, Newark Valley, NY 13811
Establishment No.: m4488

USDA Inspection Report: 21 Jul 2010

Code: 03J02
Violation: 310.18, 417.2(c)(4), 417.3(a)(3)

Citation: On July 21, 2010 at approximately 1345 hrs, while performing the above procedure, I have found the following noncompliance's: Upon doing post-mortem inspection, there were 8 carcasses that were presented to me for inspection. I found 7 of the carcasses to be contaminated with either hair, hide, fecal, and or ingesta. was immediately notified and instructed another employee to trim these carcasses. Also, there were numerous flies flying around and numerous flies on carcasses. I immediately took regulatory control action and placed US Reject Tag # B18815310 to the small animal slaughter floor. The product was in control by the retain tag. I witnessed the carcasses all being trimmed before entering the cooler. , Plant Manager has been informed of these noncompliance's in both writing and orally. This document serves as a written notification that failure to comply with regulations could result in further regulatory and or administrative actions. Past Similar NRs - Previous Ineffective Plant Actions: Further planned actions from NR#66 stated "we shall double our monitoring procedure for zero tolerance from one per twenty to one per ten carcasses for a period of three days." NR: 66-2010 dated 7/6/2010


310.18 (a) Carcasses, organs, and other parts shall be handled in a sanitary manner to prevent contamination with fecal material, urine, bile, hair, dirt, or foreign matter; however, if contamination occurs, it shall be promptly removed in a manner satisfactory to the inspector.

417.2(c)(4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits;

417.3(a)(3) The written HACCP plan shall identify the corrective action to be followed in response to a deviation from a critical limit. The HACCP plan shall describe the corrective action to be taken, and assign responsibility for taking corrective action, to ensure: Measures to prevent recurrence are established;


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