TWAIN'S BILLARDS AND TAP

Wiping cloths: properly used and stored — Inspector Note: Observed dry wiping cloths soiled and sitting on the floor under the stove. CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry; and used for no other purpose. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. COS: Person in charge moved soiled, dry cloths from the floor to laundry basket.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several stacks of wet plastic and metal food containers stacked together on the dish rack in the dish area. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Proper date marking and disposition — Inspector Note: Observed a food container of sardines with a date label reading 7/17 stored under the prep top cooler, three food containers of sauce with a date label reading 8/8 in the walk-in cooler, and a food container of mixed sauce with a date label reading 8/6 stored in the walk-in cooler. CA: 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. Pf COS: Person in charge discarded all food products with date labels reading past 8/11.

Personal cleanliness — Inspector Note: Observed a food employee wearing an Apple watch while handling raw meats. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Food employee removed Apple watch and placed it in the designated employee storage area and washed hands before putting on a new set of gloves

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several stacks of wet plastic and metal food containers stacked together in the dish area. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Observed aluminum foil lining a shelf of prep tables in the main kitchen. Advised to resurface rusty shelving, paint with a food grade paint or lay with an approved material.

Adequate ventilation and lighting; designated areas used — Inspector Note: CA: Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. Observed employee's phone and keys stored under the prep table in the main kitchen. COS: Food employee removed personal items to designated area for employee storage.