GREEN DRAGON TAVERN
PASSFriday, June 7, 2019 at 1:23 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The items in the first refrigerator are elevated; cheese 50F chicken broth 52F. The refrigerator feels cold and the temperature is below 40F the cook says that the items were just loaded in the refrigerator as the inspection was done right when the establishment opened. The cook will check the items and be sure the temperatures are going down and load the refrigerator in the future in a timely manner to be sure the temperature of the product does not go above 41F. 6/3/19 The refrigertor was serviced but the temperatures are still elevated. Pickles 46F fish 48F shredded cheese 50F chciken broth 45F saurkraut 45F. 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