H25 - Restaurant 1,000 - 2,000 Sqft · San Francisco, CA

Hon's Wun Tun House

Name: Hon's Wun Tun House
Address: 648 Kearny St, San Francisco, CA

648 Kearny St

Last inspected Mar 4, 2025 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

9 inspections

Reinspection

Mar 4, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Mar 4, 2025 · Original Source

Reinspection

Feb 18, 2025

Pass

1 recorded violation

notedCode 114002, 114002.1Food temperature

Official wording

Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any of the following approved methods: 1) Ice water bath 2) Ice wand 3) Shallow stainless steel pans filled 2-3 inches and store in refrigerator 4) Separate into smaller or thinner portions and store in refrigerator 5) Blast chiller 6) Any combination of the above. Use the following approved methods provided on the rapid cooling guideline.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from San Francisco Department of Public Health, Environmental Health, Feb 18, 2025 · Original Source

Routine

Feb 11, 2025

Pass

1 recorded violation

notedCode 113996, 113998, 114037, 114429, 114429.3, 114429.5Food temperature

Official wording

Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature., 114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name., - Food, equipment, or utensils that are found to be unsanitary or in disrepair may be Voluntarily Condemned and Destroyed by the person in charge.

In plain English

More about food kept at an unsafe temperature

Official record from San Francisco Department of Public Health, Environmental Health, Feb 11, 2025 · Original Source

Inspection

Feb 11, 2025

Result not listed

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Feb 11, 2025 · Original Source

Inspection

Dec 17, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Dec 17, 2024 · Original Source

Inspection

Jul 16, 2024

Pass

1 recorded violation

notedCode 114268Pests

Official wording

Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches., 114268 - The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms., 114271 - Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors., 114276, 114149, SF Health Code Section 440.5 - A permanent food facility shall provide clean toilet facilities in good repair for consumers, guests, or invitees when there is onsite consumption of foods or when the food facility was constructed after July 1, 1984, and has more than 20,000 square feet of floor space., 114266, 114257, 114257.1, 114259 - Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure., 114276, 114149, SF Health Code Section 440.5 - Toilet facilities that are provided for use by consumers, guests, or invitees shall be in a location where consumers, guests, and invitees do not pass through food preparation, food storage, or utensil washing areas to reach the toilet facilities., 114276, 114149, SF Health Code Section 440.5 - Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes., 113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from San Francisco Department of Public Health, Environmental Health, Jul 16, 2024 · Original Source

Foodborne Illness