ENGLEWOOD BILLIARDS AND BREW

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Water not safe, or hot (100°F) and cold water not available under pressure.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Garbage overflowing or uncovered, or the premises not maintained.

The establishment's license expired, not obtained, or not properly displayed.

Other conditions related to sanitary and safe operation.

Water not safe, or hot (100°F) and cold water not available under pressure.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Emergency exits blocked or locked during operation (referred to the fire authority).

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Restrooms not clean, stocked, or maintained as required.

Garbage overflowing or uncovered, or the premises not maintained.

The establishment's license expired, not obtained, or not properly displayed.

Other conditions related to sanitary and safe operation.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.

Water not safe, or hot (100°F) and cold water not available under pressure.

Missing or expired food manager certification, or employee food-safety training not documented.

Other conditions related to sanitary and safe operation.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

The establishment's license expired, not obtained, or not properly displayed.

Other conditions related to sanitary and safe operation.