Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.
Facility Details
Program Food
Facility Name Ge-Jos Original
Business Name Ge-Jos Original
Address 7200 E Dry Creek Dr
Centennial, CO 80112-2537
Phone 303-862-3248

Inspection Details
09/14/2021 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) -The facility did not have a certified food protection manager at the time of the inspection.
15 - Foodborne Illness Risk Factors
Food separated and protected
Inspector Comments: 3-304.11 Food Contact with Equipment, Utensils, and Linens (P) -The handle of the tongs were observed being in direct contact with the salad mix at the salad bar across from the office. Corrective action: Owner moved the tongs so the handle was not in contact with the ready to eat food item and education was provided on protecting food from contaminated food contact surfaces. -
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) -The interior of the ice machine located next to the salad reach in refrigerator was soiled with a mold like residue. Corrective Action: Education was provided regarding how to properly clean the interior of the ice machine and suggested frequency of cleaning.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - The salad (46°F) in the reach in refrigerator across from the office measured above the maximum cold holding temperature of 41°F. Corrective action: education was provided on maintaining food items below the fill line in the reach in refrigerator in order to maintain proper cold holding temperatures.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - Several ready to-eat time/temperature control for safety food items in the reach in refrigerator on the cooks line and walk in refrigerator being stored under refrigeration for longer than 24 hours were not marked with a seven day discard date: fried egg plant, homemade alfredo sauce, cooked spaghetti noodles, cooked lasagna, cooked meat ravioli stuffing, and homemade pizza sauce. Corrective action: education was provided on date marking RTE/TCS food items being kept under refrigeration for longer than 24 hours with a seven day discard date. 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) -Several RTE/TCS food items in the walk in refrigerator and walk in refrigerator were kept past their seven day discard date: hot peepers, fried chicken cutlets, and 1/2 gallon of 1% milk. Corrective action: the food items were voluntarily discarded and education was provided on proper disposition of food items after 7 days. Discussed updating the date mark on food items after they have been defrosted with a 7 day discard date.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-101.11 Characteristics-Materials for Construction and Repair (P) -Three non-food grade five gallon hardware store buckets were being used to store pizza sauce in the walk in refrigerator. Corrective action: education was provided on storing food products in containers that are safe/designed to prevent contamination of food items. Manager will obtain food safe containers for pizza sauce.
06/25/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility did not have a staff member with a certified food protection manager certificate. Staff will obtain the certificate to be in compliance with regulations.
09 - Foodborne Illness Risk Factors
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P) A staff member was observed using bare hand contact while garnishing drinks with cut fruit in the bar area. Discussed with manager to avoid bare hand contact on ready to eat foods.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) The ice machine interior was soiled in the server exposition area. Staff will clean the ice machine interior.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) Several gaskets were torn on refrigerator doors throughout the kitchen.
03/08/2019 Inspection, Follow-Up
02/25/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility did not have a staff member with a certified food protection manager certificate. Staff will obtain the certificate to be in compliance with regulations.
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) Facility staff did not have a procedure for vomit and diarrhea cleanup. TCHD provided a clean up procedure for vomit and diarrhea.
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 6-301.14 Handwashing Signage (C) All facility hand sinks did not have command hand wash signage.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P) A bottle of gin was adulterated with a black colored floating item stored in the bar area. Staff discarded the bottle of gin.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) The interior of the ice machine was soiled in the server exposition area. Staff will clean the ice machine interior.
23 - Foodborne Illness Risk Factors
Proper date marking and disposition
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Cooked egg plant, cooked lasagna, leafy iceberg lettuce, and spinach were not date marked in the facility. Staff will review date marking procedure and begin to date mark required consumer food items.
47 - Good Retail Practices
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) The curtain was torn in the walk in refrigerator in the kitchen. Several gaskets were torn on cold hold units in the cook line area.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: 5-205.15 System Maintained in Good Repair (C) The faucet was missing on the three compartment sink unit in the ware wash area.
02/20/2018 Inspection, Routine
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee in the warewashing area was observed wiping their hands on an apron. Action Item: Discussed employees not wiping hands on common towels or aprons.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An open employee beverage was present on the table across from the grill. Action item: Beverage was moved.
03c - Critical, Food Borne Illness Risk
Food Temperature Control: Hot hold at 135°f or greater
Inspector Comments: A container of sausage in the grill hot holding unit was 123°F. Action Item: Sausage was reheated to 165°F before being put back into the hot holding unit.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gaskets of the walk-in refrigerator and domestic reach-in freezers were torn.
12b - Non-Critical
Cleaning Of Equipment & Utensils: Nonfood-contact surfaces
Inspector Comments: The vent fan covers in the walk-in refrigerator were dusty. The interiors of the domestic reach-in freezers were soiled with debris.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The ceiling of the walk-in refrigerator was dusty.
02/24/2017 Inspection, Routine
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Rodent droppings were present in the water heater closet.
09a - Non-Critical
Food Labeling, Food Protection: Original container, properly labeled
Inspector Comments: Unlabeled containers of food were stored on the prep line near the pizza oven.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: The door gaskets on the reach-in refrigerator near the stove top were in poor repair. The facility was utilizing domestic freezers to store food.
07/06/2016 Inspection, Follow-Up
02/09/2016 Inspection, Follow-Up
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: A complete consumer advisory was not provided on the menus.
01/29/2016 Inspection, Follow-Up
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: A complete consumer advisory was not provided on the menu.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Rodent droppings were present in the water heater closet.
01/22/2016 Inspection, Routine
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: A complete consumer advisory was not provided on the menus.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: 2-502B: An open employee beverage container was observed in the kitchen.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shut-off (spray nozzle) was downstream of the atmospheric vacuum breaker on the mop sink.
06c - Critical, Food Borne Illness Risk
Hand Washing: Soap and drying devices
Inspector Comments: *5-208D Handsink in the facility is not equipped with paper towels or other approved drying devices.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Rodent droppings were present in the water heater closet.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: 4-101; 4-201; 4-202: Unapproved food contact equipment, utensils and/or single-service articles present in facility (non-commercial freezers on the cook line, non-commercial grill, non-food grade bucket used to store mushrooms).
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: 4-203C : Non-food contact surfaces are improperly constructed and/or in poor repair (freezer and refrigerator door gaskets, freezer door handle.)
14b - Non-Critical
Physical Facilities: Garbage and refuse
Inspector Comments: The dumpster lids were open/missing, and dumpster plug missing.
14g - Non-Critical
Physical Facilities: Premises maintained
Inspector Comments: There was a gap to the outside present under the back door.
07/17/2015 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: Three liquor bottles were adulterated with fruit flies.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: An employee used the wait station hand sink to fill a water pitcher.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: A screw top employee beverage was stored on a counter in the kitchen.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Rodent droppings were present on the floor in the water heater closet.
04/23/2015 Inspection, Follow-Up
04/16/2015 Inspection, Routine
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: One can of olives with a dent on the rim was stored with wholesome cans in the storage room.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: Ranch dressing was 46°F, sliced tomatoes 45°F, and pepperoni 44°F on the salad cold top.
03f - Critical
Food Temperature Control: Food thermometer (probe type)
Inspector Comments: The probe thermometers were not accurate to within 2°F.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine did not provide 50-200 ppm chlorine sanitizer after the final rinse.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shut off was down stream of the atmospheric vacuum breaker on the mop sink.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Rodent droppings were observed in the water heater room.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Food was stored in non-food grade buckets. A non-commercial grade mixer was stored int he kitchen.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: Under counter freezers on the cook line were not commercial grade. Refrigerator and freezer door gaskets were torn. The upright freezer door handle was repaired with tape.
10/14/2014 Inspection, Critical Item
04b - Critical
Sanitation: Mechanical
Inspector Comments: The final sanitization rinse on the kitchen dish machine had a concentration of less than 50 ppm chlorine residual.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shutoff valve was present downstream of the atmospheric vacuum breaker on the mop sink.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Rodent droppings were observed on the floor behind the hot water heater.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: A chemical spray bottle of de-greaser located on the far right wait station shelf was unlabeled as to its contents.
03/18/2014 Inspection, Follow-Up
03/05/2014 Inspection, Routine
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was present on the cookline cold-top prep-counter.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine did not produce 50 ppm chlorine after completion of the final rinse.
07b - Critical
Pest Control: Pesticide application
Inspector Comments: Unapproved rodent killer was present in the storage area at the entrance to the facility.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: One mislabeled chemical spray bottle was present below the kitchen hand sink.
10a - Non-Critical
Equipment Design, Construction: Food-contact surfaces
Inspector Comments: Several non-food grade buckets were in use in the kitchen. One non-food grade container was used to store chilis in the cookline cold-top.
10b - Non-Critical
Equipment Design, Construction: Nonfood-contact surfaces
Inspector Comments: One door gasket on the pizza cold-top was torn. The door gaskets on the cookline white freezers were torn.
14a - Non-Critical
Physical Facilities: Plumbing: installed, maintained
Inspector Comments: An ASSE 1022 dual check valve was not provided on the water line supplying the coffee machine at the waitstation.
14c - Non-Critical
Physical Facilities: Floors, walls, and ceilings
Inspector Comments: The floor of the bar walk-in refrigerator was rusted.
01/02/2014 Inspection, Follow-Up
12/27/2013 Inspection, Follow-Up
04b - Critical
Sanitation: Mechanical
Inspector Comments: 12/27/13 The dish machine did not produce a residual of 50 ppm chlorine after completion of the final rinse.
12/19/2013 Inspection, Follow-Up
04b - Critical
Sanitation: Mechanical
Inspector Comments: 12/19/13 The dish machine contained less than 50 ppm chlorine after completion of the final rinse.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: 12/19/13 Hot water was not provided at the womens restroom hand sink.
08b - Critical
Poisonous Or Toxic Items: Properly labeled
Inspector Comments: 12/19/13 An unlabeled chemical spray bottle was present in the dish area.
12/05/2013 Inspection, Critical Item
01f - Critical
Food Source: Consumer advisory (7/1/13)
Inspector Comments: A consumer advisory was not provided on the menu for burgers cooked to order.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Ice was present in the waitstation hand sink. A spoon was present in the bar hand sink.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: "Starter" containing cooked beef and diced tomatoes was 48°F after cooling for more than six hours.
04b - Critical
Sanitation: Mechanical
Inspector Comments: The dish machine contained less than 50ppm chlorine after completion of the final rinse.
05b - Critical
Water, Sewage, Plumbing Systems: Hot and cold water under pressure
Inspector Comments: Hot water was not provided at the left womens restroom hand sink.
05c - Critical
Water, Sewage, Plumbing Systems: Backflow, back siphonage
Inspector Comments: A shutoff was present downstream of the atmospheric vacuum breaker on the mop sink faucet.
07a - Critical
Pest Control: Evidence of insects or rodents
Inspector Comments: Rodent droppings were present on the floor of the dry storage area and on the floor of the water heater room.
09/18/2013 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: 9/18/13 Cooked peppers in the small cold-top were 48°F.
09/06/2013 Inspection, Follow-Up
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: 9/6/13 see temperature observations
08/22/2013 Inspection, Critical Item
01b - Critical
Food Source: Wholesome, free of spoilage
Inspector Comments: A bottle of whiskey and a bottle of vermouth at the bar were adulterated with fruit flies.
02d - Critical, Food Borne Illness Risk
Personnel: Hygienic practices
Inspector Comments: Ice was present in the waitstation hand sink.
02e - Critical
Personnel: Smoking, eating, drinking
Inspector Comments: An employee beverage was stored next to food wrappers on the lower table near the oven.
03a - Critical, Food Borne Illness Risk
Food Temperature Control: Rapidly cool foods to 41°f or less
Inspector Comments: Noodles in the cookline reach-in refrigerator were cooling while tightly covered in deep plastic containers.
03e - Critical, Food Borne Illness Risk
Food Temperature Control: Cold hold at 41°f or less
Inspector Comments: See temperature observations.
08a - Critical
Poisonous Or Toxic Items: Properly stored
Inspector Comments: A chemical was stored next to food wrap above the cookline hand sink, and by clean pots below the center prep-table.
04/17/2013 Inspection, Follow-Up
04/03/2013 Inspection, Routine
04/30/2012 Inspection, Routine
02/22/2012 Inspection, First Operational

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

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