GREEN DRAGON TAVERN
PASSTuesday, July 24, 2018 at 8:37 PM
Violations Cited
03-3-501.16(A)
Cold Holding
There is an employee cutting fish int smaller pieces and the temperature of the fish is 55F. Provide proper cold holding of phf's even during food preparation. (The fish was discarded) The sandwich refrigerator on the far side of the line is warm at the top; bacon 50F chicken wings 47F. Provide proper cold holding of 41F or below. (The unit was freshly filled in the morning so items were moved to otehr refrigerators) 7/18/18 The garlic mixture at the top of the unit is 55F. Provide proper cold holding of 41F or below.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
12-3--301.11
Prevention of Contamination from Hands
The employee in the kitchen was cutting raw fish and then put on new gloves to change tasks without washing her hands. Train employees to wash hands when approriate. 7/18/18 An employee in the kitchen is handling ready to eat hot dog roll with bare hands. Properly train employees about handwashing and make sure employees are properly washing their hands and wearing gloves.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
35-6-501.111/.115
Insects Rodents Animals
There are rodent droppings in the basement. Provide treatment of rodents seal up any antry points and clean up any food sources. 7/18/18 There are still rodent droppings in areas of the basement the exterminators are recommending cleaning out the excess items that are allowing for harborage and more frequent cleaning. Follow exterminators recommendations and continue to treat for rodents.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
08-3-305-307.11
Food Protection
The customer ice is in contact with soda tubes. Separate.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.