BUON ME CAFE

Observed pink mold like debris on the interior white panel of large ice machine and brown spots inside interior wall of small ice machines in the boba station. [CA] Clean and sanitize ice machines regularly.

3 comp sink faucet at boba station is leaking. [CA] Repair the faucet.

Measured the following foods out of temperature: 1 pot of beef soup on low shelf measured at 111F (cooked at 830a ) 1 pot of meatball soup on low shelf m 127Feasured at (cooked at 830a) 1 container of raw shelled egg on table next to cook line measured at 81F 1 large container of raw bean sprouts on prep table measured at 69F (ice noted only on top) 1 bowl of tofu on steel cart measured at 76F 1 tray of fried banana at front counter [CA] Maintain potentially hazardous food 41F and below or 135F and above at all times. [COS] Food was placed back in refrigerator to cool down or reheated (beef soup and meat ball soup) on stove to 165F and held at 135F. Sprouts were split in half and iced was added and the remaining was relocated to refrigerator. Observed containers of tofu and pork in prep unit top insert overflowing in container (too full) measured between 46F-56F. [CA] Fill containers to rim of container in order to maintain 41F and below for potentially hazardous food. [COS] Portions of tofu an pork were transferred to a bowl and placed in refrigerator. Container to be re-filled as needed.

Observed employee crack a raw egg into a pan, then proceeded to grab cilantro from the prep unit and placed it on the cooked food (garnish) without removing gloves and washing hands in between. [CA] Remove gloves and wash hands when hands have been contaminated. [COS] Instructed employee to remove gloves and wash hands.

Pork ribs noted cooling in a covered plastic container filled to the top on the counter. [CA] Cool food rapidly, leave uncovered in shallow containers, no more than 2 inches high for solid (meat) or 3 inches high for liquid (soups). [COS] Ribs were transfered to 3 metal containers and bags of ice placed on top to cool down quickly. Cool food 135-70F in 2 hours, 70-41F in 4 hours.

Unlabeled white bulk container for rice. [CA] Label wtih ingredient name. Observed a container of radish on floor. [CA] Store food 6 inches off of the floor.

Empty hand soap dispenser noted at the boba station. [CA] Keep soap dispenser stocked at all times. [COS]

Observed raw shelled eggs above cooked food in bahn mi prep unit. [CA] Store raw eggs below cooked food to prevent cross contamination.

Observed 1 dead nymph cockroach on the table for the meat slicer. No live cockroach activity observed. [CA] Cockroach was removed during inspection. Continue with pest control service to monitor and maintain facility free of vermin. Clean and sanitize impacted area. A follow up inspection will be conducted on 11/14/2025 to ensure facility is maintained clean and free of cockroaches.

Observed Vermin: Live cockroaches observed in the following - 1 dying adult and 1 nymph observed on wall between the three-compartment sink and mechanical dish washer. - 2 adult observed in the corner crevices of the two-door food preparation refrigerator across from the cook line. - 1 juvenile observed inside the gasket of the right door at the two-door food preparation refrigerator adjacent to the cook line. - 3 nymphs crawling on floor in-between the ware wash corridor and the cook line area. - 1 dying adult observed at the right door jamb from the dry storage area into the cooking area. - 1 dead adult carrying egg sac observed on floor in the dining area. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. *** Note: Facility was serviced on 11/8/2025.

At time of inspection, hot water at all critical sinks measured at 92F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Technician arrived on site and re-lit pilot light. Hot water at the end of the inspection measured at 102F and was slowly increasing.

Observed Vermin: - 4+ juvenile and adults observed at the food preparation refrigerator in the ware wash area: top corner at the inserts, top right door hinge. - 3+ juvenile and nymphs at the food preparation refrigerator across from the cook line: top left door hinge. - 3+ nymphs observed crawling on wall behind the preparation refrigerator in the ware wash area. - 1 nymph observed crawling on floor across the cook line area. - 1 juvenile observed crawling inside the janitorial sink. - 1 dying adult observed crawling across the dry storage room. - 1 dead adult carrying egg sac on the floor between the two-door upright refrigerator in the sandwich preparation area. Photographs: Taken for documentation purposes. Notification: The person in charge during inspection, Mr. Tang has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed Vermin: - 4+ live cockroach nymphs and one juvenile cockroach was observed on and and in the gaskets of the two-door food preparation refrigerator adjacent to the cook line. - 1 live juvenile observed on wall below the three-compartment sink. - 1 live adult observed on the top right corner of the mechanical dish machine. Photographs: Taken for documentation purposes. Notification: The person in charge during inspection, Mr. Tang has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed Vermin: Live activity observed in the following areas: - 5+ adults with some carrying egg sacs in the crevice between the counter top and the top of the wooden slats at the bar area. - 1+ adult on the metal bracket behind the water heater in the kitchen. - 3+ adults with some carrying egg sacs on the top right rear of the upright mechanical dish machine. - 2+ juvenile and adult on top of the food preparation sink. - 2+ nymphs and juvenile crawling on the floor by the food preparation refrigerators when entering into the kitchen. Dead cockroaches observed in the following areas: - On floor underneath by the cash register at the corner of the bar. - On floor underneath the three-compartment sink and mechanical dish machine. - On floor between the two-door upright freezer and dry storage rack in the storage room. Photographs: Taken for documentation purposes. Notification: The person in charge during inspection, Long, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. ** Note: Vermin checklist and pest control reports (dated 10/31/25 and 11/1/25) were provided for review prior to the inspection.

Heavy build up of sugarcane fibers observed below the sugarcane juicer at the bar. Heavy accumulation of grease and food debris observed on the sides of equipment at the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Hand wash station in the ware washing side of the facility is completely obstructed with a serving tray placed above the splash guards of the hand sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.

Heavy accumulation of food debris observed on floors throughout the facility: - Behind ice machine at the bar. - In-between metal beams and underneath storage rack/preparation tables in the sandwich preparation area. - Underneath the cook line. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Observed sliced fancy pork with sticky rice maintained at the food preparation refrigerator by the ware washing area maintained above the load limit of the refrigerator. PHF item measured at 41F at the bottom while items at the top measured at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue storing food items above the load limit of the refrigerator.

Employees' opened beverages observed stored in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food.

Minor leak observed at the waste drain pipe below the three-compartment sink. Minor leak observed at the water filter behind the ice machine at the bar. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

Menu lacks reminder identifying items that contain raw and/or undercooked animal-derived foods. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

Observed tub of raw frozen pork intestines thawing inside the janitorial sink. [CA] All food shall be separated and protected from possible contamination. Discontinue utilizing the janitorial sink for any type of food preparation. Food preparation shall be conducted within an approved fully enclosed food facility.

1. Observed Vermin: - 3+ live German cockroaches observed on the plunger wedged behind the wall and water heater in the kitchen. - 1 dead observed on floor below the floor stand of the water heater. - 5+ live observed at the ceiling at the corner directly above the food preparation sink. - 1 dead observed on the sticky portion of the duct tape right at the entrance into the kitchen. - 2 dead observed on the wall below the conduit running across the kitchen of the facility before exiting into the dining area. - 1 dead observed on floor behind the food preparation refrigerator were sandwiches are prepared. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of the closure. 4. Notification: The person in charge during inspection, Phuc, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed ice scoops maintained inside ice machine with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Side door of the kitchen maintained opened during time of inspection. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin.

Physical menu has consumer advisory, however lacks disclosure statement that the egg cream contains raw and/or undercooked ingredients. Menu on big screen at the bar lacks consumer advisory. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.

At time of investigation, hand wash sink at the bar area was obstructed with a strainer and lacked hand soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Employee provided manual pump bottle of hand soap. Obstruction was removed.

One carton of half-and-half milk maintained out in ambient temperature measuring between 47F to 55F. Employee stated that the milk was kept out to prepare orders and had been kept out for less than 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Carton of milk was returned into the reach-in refrigerator to immediately cool.

Employee observed using personal cellphone and then continuing onto food preparation without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.

Employees observed using the three-compartment sink at the bar to wash hands. [CA] Utilize sinks for their designated purpose. Hands shall be washed only at the hand wash sink.

Four pots of soup at the cook station measured between 94F to 117F. Manager stated that soup is being hot held for service and has been there for approximately 2 hours. Two flats and a plastic container of raw shelled eggs maintained at the cook line measured between 78F to 81F. Manager stated that eggs have been our for approximately 2 hours and is rapidly used for service. Metal container of hot link sausages and sliced fancy pork maintained at the cook line measured at 80F. Employee stated that items were sliced less than 2 hours prior, and is rapidly used for service. Roast pork, approximately 5-10 lbs, maintained out in ambient temperature at the banh mi preparation area measured at 76F. Manager stated that roast pork was purchased in the morning at approximately 9-10:00 AM. Two colanders of cooked vermicelli maintained out in ambient temperature measured at 70F. Manager stated that vermicelli was prepared about two hours prior and is usually used quickly. Metal container of cooked boba maintained out in ambient temperature at the beverage preparation area measured at 60F. Employee stated that items have been kept out since the morning, at around 9-10:00 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS/SA] - Pots of soup were reheated to 165F prior to hot holding at 135F. - Raw shelled eggs and container of sausages and fancy pork were relocated into preparation refrigerators to immediately cool. - Roast pork and boba was VC&D into the trash for time and temperature abuse. - Vermicelli placed on time as a public health control (TPHC) and will be served for an additional two hours (5:30 PM). After 5:30 PM, maximum 4 hours, vermicelli shall be VC&D. ** This Division recommends utilizing TPHC for vermicelli, boba, and items that are rapidly use. - When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. - TPHC written procedures review and provided to manager.

Side door of the facility directly leading into the kitchen maintained opened during the inspection. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin. Employees personal belongings observed stored in areas of food preparation, food storage, and/or utensil storage. [CA] No person shall store clothing or personal effects (cell phone, car keys, and jackets) in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.

Employees observed consuming food and then attempted to continue onto food preparation without first washing hands. Dish washing employee observed handing clean and sanitized dishes after handling soiled utensils. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employees to properly wash hands as required.

Observed numerous flats of raw shelled eggs stored above containers of milk tea. Observed containers and/or bags of raw foods stored above ready-to-eat food items inside upright and preparation refrigerators. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed cardboard placed on top of trash can with containers of condiments and utensils placed on top as a makeshift preparation surface at the banh mi preparation area. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination.

Observed kitchen employee place colander on floor and then placed colander on top of raw pork gizzards thawing at the food preparation sink. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Top portion of gizzards were VC&D.

Raw chicken and raw pork gizzards thawing in standing water at the food preparation sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed employees in the beverage preparation area consuming food in areas of food preparation. Observed employees' personal beverages stored in areas of food preparation, food storage, and food contact surfaces: - container of lemon water placed on top of serving plate. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Observed rice cooker in use placed on the floor. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Numerous PHF items: cooked macaroni, cooked pork meatballs, cooked sliced pork, cooked pork liver, etc. maintained inside the two-door upright refrigerator measured between 50F to 70F. Employees stated that all items were prepared at various times in the morning, after cooking, items are cooled in ambient temperature for an hour before placing inside plastic bags to continue cooling inside the refrigerator. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below within an additional 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans. 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller). 4) Using containers that facilitate heat transfer (ex. stainless steel). 5) Adding ice as an ingredient. 6) Using ice paddles. 7) Using an ice bath and stirring frequently. 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Discontinue cooling PHF items inside plastic bags.

Hand wash station by the food preparation refrigerator in the ware washing area completely obstructed with a serving bowl in the wash basin and rolling cart with food. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.