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 Feb 2012

Code: 01B02
Violation:  416.1, 416.13(c), 416.4(a), 416.4(b)

Citation: At approximately 0650 hours, observed the following while performing the review and observation, and recordkeeping, verification activities, of a scheduled routine Pre-Op SSOP Review and Observation task prior to the start of operations, and subsequent the establishments verbal and noted acceptable pre-operational inspection. In the Processing Room, numerous meat and fat particles/ scraps, approximately 1/8" to 7/16" in size, and dried bloodstains on the direct product contact surface of the stainless steel tabletop stationed along the Northeast wall beside the Entrance/ Exit door. Table rejected with US Rejected tag# B40198781. Dried product residue, and bloodstains affixed to the underside, non-product contact surface of the grates in close proximity to the drain holes of the Washing Table stationed along the Northeast wall next to the Ice Machines. In the Large Kill Room, scattered meat and fat particles on the exposed surfaces of the power cord to Picking Machine #1, spanning from the machine to the ceiling. [newline][newline][newline][newline]Production Supervisor, immediately notified verbally of the non-compliances. [newline][newline][newline][newline]The establishments SSOP Plan signed and dated 10/20/09, page 1, section I. Pre-operational Sanitation, sub-section A. Equipment Cleaning, part 2. Monitoring and Recordkeeping states: "[redacted]. [newline][newline][newline][newline]This is a failure to meet 9CFR 416.1, 9CFR 416.13(c), 9CFR 416.4(a), and 9CFR 416.4(b).

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.

416.13(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.

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: 5 Mar 2012
Previous Report: USDA Inspection Report: 28 Feb 2012

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