Bun Mee

114012, 114093 - Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer s

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

114012, 114093 - Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114057, 114057.1, 114417.6, 114419 - Provide an approved HACCP plan from the California Department of Public Health Food and Drug Branch for all potentially hazardous food (PHF) products that are pack

114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer s

114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114057, 114057.1, 114417.6, 114419 - Provide an approved HACCP plan from the California Department of Public Health Food and Drug Branch for all potentially hazardous food (PHF) products that are pack

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

114000 - Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has

Food contact surfaces: clean and sanitized

Food Safety Manager Certification and Food Handler Card

No insects, rodents, birds or nonservice animals

Floors, walls and ceiling: build, maintianed & clean

No insects, rodents, birds or nonservice animals [ date violation corrected: 2/16/2022 ]

Proper reheating for hot holding [ date violation corrected: 2/2/2022 ]

Hot and cold running water available [ date violation corrected: 2/16/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 2/2/2022 ]

Equipment approved; clean; installed, good repair; capacity

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 2/16/2022 ]

Food storage; food storage containers identified

Wiping cloths; properly used and stored [ date violation corrected: 2/2/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 11/19/2020 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 12/3/2020 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 12/3/2020 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 2/2/2022 ]

Food separated and protected [ date violation corrected: 11/19/2020 ]

Moderate risk food holding temperature

Moderate risk vermin infestation

Unapproved or unmaintained equipment or utensils

Food safety certificate or food handler card not available

Insufficient hot water or running water

Improper storage of equipment utensils or linens

Inadequate and inaccessible handwashing facilities

Moderate risk food holding temperature