Ivy Park Sports and Grill

Observed no hand drying provisions at either hand sink in the main kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Employee placed clean towels at the hand sink until paper towels are re-stocked.

Observed food debris on clean plates facing up on the drying rack in the main kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC placed dishes in 3-compartment sink to be washed, rinsed, and sanitized properly.

Observed TCS items prepped more than 24 hours ago without discard dates throughout the main kitchen. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC had employees place discard dates on all TCS food items throughout the main kitchen.

Observed employee's personal cellphone on the prep-top table near reach-in cooler in main kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. PIC moved employee's phone to employee storage.

Observed fruit flies in bar area. Rule Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: -Using methods, if pests are found, such as trapping devices or other means of pest control as specified -Eliminating harborage conditions.

Observed chicken wings above 41 degrees in reach-in cooler. Rule Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Corrective Action PIC discarded chicken.