Real Taste Garden

Year by year

Inspections

1. Sep 9, 2026 Routine · 2 priority, 1 priority foundation, 3 core, 1 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Utensils in kitchen used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Sanitizer used in the food establishment is not approved.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     There is no date marking system in place for foods kept longer than 24 hours.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Cooking liquids and spices are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Non-food contact surfaces throughout the facility are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Various personal items are located on table where food prep occurs.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise or stored in a separate area not used for food preparation.

     Code 6-501.114

2. Oct 16, 2025 Routine · 1 priority foundation, 3 core, 1 repeat
   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     The vegetable peeler, multiple knives and the sides of the food prep table are in need of cleaning.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     There are multiple containers with scoops for the food that do not have handles that are stored in direct contact with food. There knives are also stored jammed inbetween food prep tables subject to contamination

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The tops of shelves, cooler doors, sides of tables and around the grill line is all in need of cleaning

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     There are multiple power tools, medications, creams, childrens toys ect all stored in the kitchen that need to be removed

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

3. Jan 8, 2025 Re-inspection · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     chicken marinading at room temperature.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Utensils/scoops in flour, rice stored in product without handle.

     Correction: Store in-use utensils in the food item with handle extended.

     Code 3-304.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Raw chicken is being preped and marinated in bowl in 3 compartement sink

     Correction: Use prep sink for food prep. Marinade chicken in walk in cooler.

     Code 3-307.11

4. Sep 18, 2024 Routine · 2 priority foundation, 3 core, 3 repeat
   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items in reach in cooler, and walk in cooler are missing date marks.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     chicken marinading at room temperature.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Utensils/scoops in flour, rice stored in product without handle.

     Correction: Store in-use utensils in the food item with handle extended.

     Code 3-304.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Raw chicken is being preped and marinated in bowl in 3 compartement sink

     Correction: Use prep sink for food prep. Marinade chicken in walk in cooler.

     Code 3-307.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     cooler and freezer door handles need to be cleaned more frequently.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

5. Oct 9, 2023 Routine · 1 priority, 3 priority foundation, 3 core, 2 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw foods stored above ready-to-eat uncovered sauces.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple food item are missing date marking.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     TCS foods observed outside of cold holding equipment, no time as a public health control plan is in place to allow for this practice.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in kitchen is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

     Chicken improperly stored in water in warewash sink.

     Correction: Remove and discard potentially contaminated food.

     Code 3-303.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Raw chicken is being washed in rinse compartment of warewash sink.

     Correction: Discard unsafe food items and sanitize warewash sink prior to use.

     Code 3-307.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Non-food contact surfaces throughout the kitchen are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13