GARDENS CAFE health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Buildup on exterior of cooking equipment.

(B) Loosely cover or uncover food until cooled. // Container of tomatoes recently prepared temping 51-56F degrees with tightly covered lid.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair or replace damaged flooring throughout kitchen area and in WI cooler. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Buildup on fire suppression system.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Various sauces, dry ingredients, and liquids in bottles not labeled.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. // Dish machine tested negative for chlorine sanitizer 4-501.114, 4-703.11 Sanitize utensils with quaternary ammonia at a concentration specified by manufacturer for at least 30 seconds.// Observed dish washer dipping utensils and pans in sanitizer for approx. 2-5 seconds.

6-403.11(B) Locate lockers or other suitable facilities for storage of personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// (1) Employee personal bags stored on shelf next to reusable plates (2) Employee personal cellphone stored above prep table.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Observed employee talking on their cell phone and attempted to immediately put on gloves and finish their task. EHS directed the employee to wash their hands before returning to their task.

Discard RTE/TCS foods that have exceeded 7 days or for which the date of preparation cannot be determined.// Cooked onions, spinach, shredded chicken, sliced roast beef, and pasta dated 4/16 or 5/4. PIC COS by discarding.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. // Last inspection report not posted. ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. // 2025 food permit posted

JCDH 2.2 Provide food safety training for all food handlers as required.// Food handlers on duty without food safety certification

Label all toxic items not in original containers with the common name of the product (Pf).// Several chemical bottles with unknown contents not labeled. PIC COS by labeling.