Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
B.C. Natural Chicken
Address: 2609 U.S. Rt 22, Fredricksburg, PA 17026
Establishment No.: p493
USDA Inspection Report: 1 Feb 2012
Violation: 416.13(a), 416.15(b), 416.4(a), 416.4(b)
Citation: At approximately 0510 hrs. after the plants pre-operational sanitation and prior to the start of operations, I observed the following noncompliance's while performing pre-operational sanitation. In the cut-up department I observed pieces of fat dried inside the tray pack racks and fat and chicken overspray on multiple tray pack racks located against the north wall of the department. I immediately rejected four stacks of the tray pack racks with U.S. tag #B40170486 and notified the sanitation manager of the noncompliance. While continuing my pre-op inspection of the department I observed pieces of fat and chicken meat under the wing conveyor and the frame between the guides. I immediately rejected the wing conveyor with U.S. tag #B40170493 and notified the sanitation manager of the noncompliance. After a review of the plants SSOP records for the cut-up department, the wing conveyor was documented as rejected for meat pieces and the wing conveyor was recleaned and sanitized and the department was released for USDA inspection at 0457 hrs. This document serves as a written notification that failure to comply with regulatory requirements could result in additional enforcement action described in 9 CFR part 500.
416.13(a) Each official establishment shall conduct the pre-operational procedures in the Sanitation SOP’s before the start of operations.
416.15(b) Corrective actions include procedures to ensure appropriate disposition of product(s) that may be contaminated, restore sanitary conditions, and prevent the recurrence of direct contamination or adulteration of product( s), including appropriate reevaluation and modification of the Sanitation SOP’s and the procedures specified therein or appropriate improvements in the execution of the Sanitation SOP’s or the procedures specified therein.
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.