Geronimos Grill Improves its Sanitary Rating

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Outer openings not protected with self-closing doors.

Basic - Paper towel used as food contact surface for cut lemons.

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Flour container.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0 ppm. Operator set up three compartment sink with bleach to 100 ppm **Repeat Violation**

High Priority - Food stored in ice used for drinks. See stop sale. Con of drink stored in drink ice. Operator discarded ice.

High Priority - Raw animal food stored over cooked food. Raw salmon on shelf above pasta.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Flour container. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Soda glasses.

Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Shelf under preparation table rusted.

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm. Eco Lab technician arrived before inspection was completed and repaired dish machine, chlorine corrected to 100 ppm. Corrected On-Site** **Corrected On-Site** **Repeat Violation**

High Priority - Hotel and Restaurant license is expired. **Warning**

Intermediate - No running water at mop sink.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Repeat Violation**

Basic - Cove molding at floor/wall juncture broken/missing. Wall in dining room that leads to kitchen area.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No hot running water at mop sink.

Basic - Nonfood-contact equipment in poor repair. Artic Air Commercial Freezer rusted and in disrepair at the bottom.

Basic - Plumbing system in disrepair. Faucet at Three compartment sink

Basic - Walk in cooler and reach in cooler shelves with rust that has pitted the surface.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at zero ppm. Operator advised that a new dishwasher will be installed by the end of June 2015. Operator set up three compartment sink with quaternary sanitizer and strength was 300 ppm. **Corrected On-Site**

Intermediate - No running water at mop sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with a clear substance in dish washing area.

Basic - Bowl or other container with no handle used to dispense food. Steel bowl used as a scoop for flour.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving where hotel pans are stored.

Basic - Clean cups/glasses not properly air dried - wet nesting. Plastic cups are stacked wet in a service area.

Basic - Exterior door has a gap at the threshold that opens to the outside near the dish machine. **Repeat Violation**

Basic - Food debris/dust/grease/soil residue on exterior of microwave. Microwave on the cook's line.

Basic - Grease accumulated under cooking equipment. Under the deep fat fryers.

Basic - Interior of microwave soiled with encrusted food debris in a drink service area. Also on the cook's line.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Convection oven on the cook's line.

Basic - Wall soiled with accumulated food debris behind the meat slicer.

Basic - Working containers of food removed from original container not identified by common name. Flour container.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken stored on top of feta cheese. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef in a reach-in cooler at the end of the cook's line.

Intermediate - Accumulation of food debris/grease on food-contact surface inside of the dish machine.

Intermediate - Encrusted material on can opener blade.

Intermediate - Encrusted, soiled material on slicer.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The Bain Marie cooler on the cook's line. Also the inside bottom of the small chest freezer next to the convection oven on the cooks line.

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles behind the bar.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Grease accumulated under cooking equipment.Under Prep Table.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Kitchen.

High Priority - Live flies in kitchen.

Basic - Clean cups/glasses not properly air dried - wet nesting.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Grease accumulated under cooking equipment.Under Prep Table.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Kitchen.

Basic - Hood soiled with accumulated grease.

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Service Area.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored.On Dirty Table.

Basic - Single-service articles stored on a soiled surface.Knives **Corrected On-Site**

Basic - Wall soiled with accumulated food debris.Kitchen.

Basic - Wall soiled with accumulated grease.Kitchen, Dish Washing Area.

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Live flies in kitchen.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.Bar.

Intermediate - Food manager certification expired. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Dishwashing racks

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dressing, sauce in walk in cooler.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen area.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Mini buns in walk in freezer.

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Unit on cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Soil residue build-up on nonfood-contact surface. Dishwashing racks

Basic - Wall soiled with accumulated black debris in dishwashing area.

High Priority - License expired within 30 days after expiration date. **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. BBQ Pork in kitchen.

Intermediate - Encrusted material on can opener blade.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dressing, sauce in walk in cooler.

No Violations Were Observed

Basic - Food stored in holding unit not covered. Observed in Stand up 2 door RIC

Basic - Stored food not covered in walk-in cooler.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed on cook line

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed on cookline **Corrected On-Site**

Intermediate - Soda gun soiled. Observed all in bar area

Intermediate - Soil residue in food storage containers. Throughout kitchen.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Observed at wait station

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed in all RIC''s

Basic - Soda gun holster with accumulated slime/debris. Bar area

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed in all rear doors.

Basic - Grease accumulated under cooking equipment.

Basic - Floor under dishmachine or three-compartment sink area soiled.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

High Priority - Toxic substance/chemical stored by or with food. Observed on cookline

Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, cold cuts in the walk in cooler. Observed cold cuts ( ham) in the walk in cooler not date marked after opening. 02/18/13

Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. spinach, sauces in the walk in cooler. Repeat Violation. Observed spinach, sauces, potatoes, chicken wings on the walk in cooler held for more than 24h no date marked. 02/18/13

Observed gaskets/seals on cold holding unit in poor repair. throughout premises

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. microwave shelf in coffee station area.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.

No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary test paper needed at the bar. Repeat Violation. No quaternary test paper provided at the bar when using quaternary ammonia sanitizer. 02/18/13

Observed interior of reach-in cooler soiled with accumulation of food residue. throughout premises.Repeat Violation. Observed soiled interior of waitress station reach in cooler, cook line reach in coolers. 02/18/13

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, cold cuts in the walk in cooler.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. spinach, sauces in the walk in cooler. Repeat Violation.

Critical - Observed food not maintained frozen in a freezer. HAIER reach in freezer.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. HAIER reach in freezer.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Observed gaskets/seals on cold holding unit in poor repair. throughout premises

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. microwave shelf in coffee station area.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary test paper needed at the bar. Repeat Violation.

Critical - Observed soil residue in storage containers.

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. throughout premises.Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves and counters.

Critical - Vacuum breaker mising at hose bibb. mop sink outdoors. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. men's restroom, bar. Repeat Violation.

Observed food debris accumulated on kitchen floor, walk in cooler floor.

Observed wall soiled with accumulated food debris. kitchen

Critical - Observed unlabeled spray bottle. windex. Repeat Violation.

No copy of latest inspection report. Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed wall in disrepair.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed ceiling in disrepair.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed unlabeled spray bottle.

Violation: 15-28-2Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Violation: 37-14-1Observed ceiling in disrepair. warewashing area

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. warewashing area, coffee station.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. spinachs, bacon, sauces in the walk in cooler

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in the coffe station reach in cooler. Corrected On Site. moved to the walk in cooler

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. coffee station reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Observed raw animal food stored over ready-to-eat food. raw meat over cooked vegetables, reach in cooler. Corrected On Site.

Critical - Observed food stored on floor. walk in freezer.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Observed nonfood-contact equipment in poor repair. coffee station reach in cooler.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. bar, quaternary test paper needed.

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. throughout

Critical - Vacuum breaker mising at hose bibb. outdoor mop sink.

Critical - Observed handwash sink used for purposes other than handwashing. cardboard box inside kitchen hand sink. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. bar

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor, bottom.

Observed ceiling in disrepair. warewashing area

Lights missing the proper shield, sleeve coatings or covers. warewashing area, coffee station.

Critical - Observed unlabeled spray bottle. degreaser.

No copy of latest inspection report.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed live flies in kitchen.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door

Observed wall in disrepair.

Observed ceiling soiled with accumulated dust.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Lights missing the proper shield, sleeve coatings or covers.cracked

Light not functioning.hood

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Floors not maintained smooth and durable.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated food debris.

Observed wall soiled with accumulated grease.

Observed ceiling soiled with accumulated dust.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Floors not maintained smooth and durable.bar

Lights missing the proper shield, sleeve coatings or covers.

Observed attached equipment soiled with accumulated dust.fan in walkin

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed dented/rusted cans.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Observed floor area(s) covered with standing water.bar

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.chicken

Critical - Observed interior of microwave soiled.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed unlabeled spray bottle.

Observed wall in disrepair.

Observed wall in disrepair.by slicer

Observed wall soiled with accumulated food debris.

Observed cutting board grooved/pitted and no longer cleanable.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed soiled reach-in cooler gaskets.

Observed wall in disrepair.

Critical - Working containers of food removed from original container not identified by common name.