Putting Glass Walls on New York's Slaughterhouses So We Can See Behind Closed Doors
Hudson Valley Foie Gras

Address: 80 Brooks Rd, Ferndale, NY 12734
Establishment No.: p17966

USDA Inspection Report: 28 Jul 2010

Code: 01B02
Violation:  416.13(a), 416.13(b), 416.13(c), 416.4(a)

Citation: FSIS pre-operational inspection procedure 01B02 was performed in the evisceration area department and cut-up room area to assess compliance with sanitation requirements. At approximately 06:47 hours while performing PBIS task 01B02 and after the QA had preformed pre-op sanitation and before the start of operations, the CSI observed multiple non-compliances. In the evisceration room and cut-room area prior to the start of operations in the cut -up area I observed the following non-compliance, tipper tie machine, establishment uses these equentment for closing tight edible product in bags, dirty, was brownish-green in color. Dry specks of fats in the whole entire tipper tie machine from the previous day's operation., U.S.D.A took a immediate corrective action by immediately I applied U.S. Rejected tag # B40198840, in evisceration room area I observed the following non-compliance, stain, rust specks, black Greases, fats, inside and outside all over the large edible medal bulk container, immediately I applied U.S. Rejected tag #B40198839. I immediately notified the plant manager verbally and in writing of these non-compliances. Plant manager were notified of the failure to meet regulatory requirements. (CFR.416.1) states General rules, which states, 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. 416.3(a) states Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, 416.4)(a) states 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.416.13(a)(b)(c) This type of noncompliance does not meet USDA Regulatory Requirements and this plants written SOP/Sanitation plan responsibilities. CSI reviewed the SSOP records for this department and the records did not show these deficiencies found by the Establishment. plant manager immediately provided the following preventive measure and corrective action. I observed as the establishment implemented corrective actions by removing the medal bulk container and a tipper tie machine from the cut-up area, and evisceration room area and pad scrubbing with soap water rinsed and sanitize. After sanitary conditions were restored I re-inspected the , found it acceptable, Plant manager giving instructions to the kill room crew to be more observant when noncompliance found in pre-up sanitation area, I explained to , plant manager immediately This is considered a product contact surface. But if not detected could cause product adulteration or the creation of insanitary conditions if allowed to come into contact with product, and could pose a public health issue if product enter commerce. . As is evident by this Nr the previous plant proposed further action were not done or are ineffective. Past Similar Nrs. -0030-2010-13720 Previous Ineffective Plant Actions: and all CFRS listed above. And this document serves as a written notification that failure to comply with regulatory requirements could result in additional regulatory or administrative action.

Regulation:

416.13(a) Each official establishment shall conduct the pre-operational procedures in the Sanitation SOP’s before the start of operations.

416.13(b) Each official establishment shall conduct all other procedures in the Sanitation SOP’s at the frequencies specified.

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: 9 Aug 2010
Previous Report: USDA Inspection Report: 22 Jul 2010

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