ENGLEWOODS ON DEARBORN RESTAURANT & BAR

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle next to hand wash sink at bar #1.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoops on table next to the ice machine located next to bar #1.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on beer keg cooler at bar #2 soiled .

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in coolers shelves with rust where dressing are kept in the glass door stand up cooler by the back door and slide top freezer on the cook line.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at front bar use bare hands to place slice lemon in alcohol drink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed batter dip with eggs and milk used for fried fish at 67F. Employee stated items stated it had been out in use for 1 hour. Employee removed it from use to make a new batch. Observed butter cups at wait staff area of kitchen at 63F. Operator stated butter was removed from reach-in cooler 1 hour prior. Operator then returned butter to reach-in cooler. Corrected On-Site Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored next to clean dish at wait station in kitchen.

Basic - Carbon dioxide not adequately secured. Repeat from last inspection 5-9-25 Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation at salad station. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Spray bottle containing toxic substance not labeled at 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter pc at wait staff 52F. Employee stated butter was removed from reach-in cooler 30 minutes prior, employee returned butter to reach-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of mold-like substance on nozzle and holders of soda guns at back outside and inside bar. Observed employee clean all items. Repeat 12-7-23 Corrected On-Site Repeat Violation

Basic - Carbon dioxide tank by dwm not adequately secured. Repeat 12-7-23 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line and wait staff area in kitchen. Repeat 12-7-3 Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at cooks line in 84F standing water. Employee changed water and place on stove top to keep water at 135F or above. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over sauce and artichokes in reach-in cooler.

High Priority - Vacuum breaker missing at hose bibb at outside mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance on soda gun at front outside bar.

Intermediate - Spray bottle containing toxic substance not labeled in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Observed souffle cup used as scoop in walnuts at salad station.

Basic - Carbon dioxide tanks not adequately secured at front outside bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cook line.

Basic - In-use tongs stored on equipment door handle between uses. Observed employee remove tongs. Corrected On-Site

Basic - Single-service articles improperly stored. Observed sleeves of plastic cups on floor at front bar.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over fish in Walk-in cooler. Observed employee move fish for proper storage. Corrected On-Site

Basic - Food stored in a prohibited area. Observed container of shrimp thawing under running water in utility sink in employee bathroom. Observed operator remove container of shrimp and place in reach-in cooler. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2023-03-24: Observed employee health agreement not complete at time of inspection. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw liquid eggs 63F on table between Make Table and Cookline. Operator has decided of using Time as a Public Health Control Written Procedure. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed at kitchen handwash sink.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink used for purposes other than hand washing in bar. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured in storage area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Equipment in poor repair. Observed stand up reach-in cooler gasket torn across from 3 compartment sink.

Basic - Floors not maintained smooth and durable.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.