Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
Hatfield Quality Meats, Inc.
Address: 3150 Coffeetown Rd, Orefield, PA 18069
Establishment No.: m791
USDA Inspection Report: 14 Dec 2010
Violation: 416.13(c), 416.4(a), 416.4(b)
Citation: Today 12/14/10 approximately at 0507 hours, after the establishment performed pre-operational sanitation inspection and prior to the start of production, I performed the verification component of 01B02 for adequacy and effectiveness of the plant's SSOP procedure for preventing direct contamination. I observed the following product contact surface non-compliances in RM 2055 (scrapple cook room): 1.The long J pipe had product residue within the pipe in several places measuring upto 3 inches in diameter. It's one of the connection pipes between the cooker and the dispenser. 2. The long elbow pipe had product residue inside, in the elbow section measuring «" in diameter. It's one of the connection pipes between the cooker and the product dispenser. 3. A chopping blade for the grinder was on the grinding platform, personel step on this platform to access the grinder well. 4. 2 scrappers found stuck together with fat residue. 5. Fat residue measuring « inch in diameter was inside a product tub. The following are Non Product Contact Surfaces 6. Spice residue was observed on spice mixer rotator and blender guard. 7. A pipe with a rubber gasket covering the whole inside had product reside spread thoughout the inside. 8. 2 temperature probes (in there sleeves) used to measure cooked product, were in the table utility tool box next to a pair of rusty channel lock pliers and other tools. Upon a review of the pre-operational sanitation record there was no mention of these deficinces. Mr. an area supervisior was notified immediately of the deficiencies. Mr. was notified verbally and in writing of this non-compliance and failure to comply with regulatory requirements of the Meat and Poultry act 9 CFR 416.13, 416.4(a), 416.4(b). I reviewed the establishment SSOP Plan, which was revised: 9/03/10.
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.