Putting Glass Walls on New York Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
Bo-Bo Poultry Market

Address: 1131 Grand St, Brooklyn, NY 11211
Establishment No.: p20138

USDA Inspection Report: 29 Sep 2011

Code: 03J02
Violation: 417.2(a)(1), 417.2(a)(2), 417.2(c)(7), 417.4(a)(2)(i)

Citation: At approximately 0830 hours, SPHV [redacted] found the following noncompliance:[newline][newline]In the packing room, I requested [redacted], the packing and shipping supervisor, for a temperature to be taken of carcasses being packed. He took a thermometer from the management office and demonstrated that it was calibrated by placing the thermometer in a Styrofoam cup filled with half ice and half water. After a few seconds, he showed me that the thermometer was below zero and proceeded to take a temperature of the carcass. The carcass temperature was [redacted] F but not frozen. I then asked [redacted] the plant manager and who calibrates the thermometers, to demonstrate how the thermometers are calibrated. I observed Ms. [redacted] take a plastic cup and fill it with half ice and half water. She inserted the thermometer used to monitor CCP 2-B into the ice water slush and waited only about one minute. The thermometer read [redacted] F. The establishment’s HACCP plan under CCP 2-B and 4B states [redacted].” In the plant’s supporting documentation, the [redacted] method is described as, “[redacted].” The establishment is not currently following the verification procedures contained in the HACCP plan.[newline][newline]I showed Ms. [redacted] the “[redacted]” in the HACCP plan and notified her of this noncompliance. I then observed Ms. [redacted] perform the thermometer calibration as in HACCP plan. After approximately 4-5 minutes, the thermometers read[redacted] and [redacted] degrees F. Review of the HACCP records show that three thermometers were calibrated on 9/26/11 and were acceptable. Ms. [redacted] was immediately informed of this noncompliance.


417.2(a)(1) Hazard analysis. Every official establishment shall conduct, or have conducted for it, a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the preventive measures the establishment can apply to control those hazards. The hazard analysis shall include food safety hazards that can occur before, during, and after entry into the establishment. A food safety hazard that is reasonably likely to occur is one for which a prudent establishment would establish controls because it historically has occurred, or because there is a reasonable possibility that it will occur in the particular type of product being processed, in the absence of those controls.

417.2(a)(2) flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identified.

417.2(c)(7) List the verification procedures, and the frequency with which those procedures will be performed, that the establishment will use in accordance with § 417.4 of this part.

417.4(a)(2)(i) Ongoing verification activities. Ongoing verification activities include, but are not limited to: The calibration of process-monitoring instruments;


Next Report: USDA Inspection Report: 29 Sep 2011
Previous Report: USDA Inspection Report: 26 Sep 2011

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