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 Oct 2011

Code: 01C02
Violation:  416.13(c), 416.2(a), 416.4(a), 416.4(b)

Citation: At approximately 1215 hours while performing a routine Operational SSOP Review and Observation task, I observed the following in the Evisceration Room; a live active rodent on the portable duck storage rack in direct contact with un-eviscerated duck carcasses, and the product and non-product contact surfaces of the storage rack. The storage rack situated at the time of observance near the exit door leading to the Inedible storage area from the Evisceration Room. [redacted] Ducks from the affected storage rack from Cooler #5have completed evisceration and were in the process of evisceration on the mechanical evisceration table, and were in processing for various parts. Exposed duck parts were additionally present in the Processing/ Shipping Room on the wash table, next to the Ice Machine upon findings. [newline][newline]The Evisceration and Processing/Shipping Room are in direct connection with no physical separation or barrier, as well as being in direct connection with the Small Kill Room by the approximate 1” to 1 3/4” gap at the bottom of the door separating the rooms. [newline]No operations conducted on this day in the Small Kill Room. [newline]Approximately 50 lbs of duck liver, 160 lbs of duck breasts, 40 lbs of duck meat, 450 lbs of duck legs and 364 lbs (28 whole ducks) of un-eviscerated duck carcasses were exposed and unprotected in the Evisceration and Processing/ Shipping Room and were retained with US Retained tags # B39 718931, B40198714, B39 718927 and B39 7188929. [newline][newline]Operations in the Evisceration and Processing/ Shipping Room seized immediately at the time of findings. The Evisceration Room, Processing/ Shipping Room, Small Kill Room and Cooler #5 in their entirety rejected with US Rejected tag #B40198709 and #B40198710, respectively. [newline][newline]Immediately, the Production Supervisor, and Plant Manager, were notified verbally of the non-compliance and regulatory actions taken, respectively. [newline][newline]Further Inspections of the facility including the affected rooms and products, revealed no further evidence of rodent activity and additional physical separations from the affected areas are in place. [newline][newline]No vulnerabilities observed within the Evisceration and Processing/ Shipping Room, Small Kill Room and Cooler #5 permitting entrance of vermin or pests at this time, following the findings.[newline][newline]No exposed packaging materials are present or stored in the Evisceration and Processing/ Shipping Room. [newline][newline]The establishments SSOP records, form SSOP Form F1 reveals acceptable findings for operational sanitation inspection, noting the last acceptable check performance was 1205 hours. [newline][newline]The establishments SSOP plan signed and dated 10/11/08, page 2, under II. Operational Sanitation, Section 2. Monitoring and Recordkeeping states: [redacted]” and “ [redacted]”. [newline][newline]This is a failure to meet: 9CFR 416.13(c), 9CFR 416.1, 9CFR 416.


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

416.2(a) The grounds about an establishment must be maintained to prevent conditions that could lead to insanitary conditions, adulteration of product, or interfere with inspection by FSIS program employees. Establishments must have in place a pest management program to prevent the harborage and breeding of pests on the grounds and within establishment facilities. Pest control substances used must be safe and effective under the conditions of use and not be applied or stored in a manner that will result in the adulteration of product or the creation of insanitary conditions.

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.

416.4(b) Non-food-contact surfaces of facilities, equipment, and utensils used in the operation of the establishment 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: 4 Nov 2011
Previous Report: USDA Inspection Report: 25 Oct 2011

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