Follow-Up Inspection
Aug 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 25, 2026 · Original Source
Santa Clara County, CA
Buon Me Cafe
1111 Story Rd # 1003
Last inspected Aug 25, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Buon Me Cafe has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspectionsRoutine Inspection
Aug 3, 2026
Conditional Pass
8 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Empty hand soap dispenser noted at the boba station. [CA] Keep soap dispenser stocked at all times. [COS]
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
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.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
3 comp sink faucet at boba station is leaking. [CA] Repair the faucet.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
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.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
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.
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 temperatureminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw shelled eggs above cooked food in bahn mi prep unit. [CA] Store raw eggs below cooked food to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
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.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Aug 3, 2026 · Original Source
Follow-Up Inspection
Nov 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 14, 2025 · Original Source
Follow-Up Inspection
Nov 11, 2025
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
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.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Nov 11, 2025 · Original Source
Follow-Up Inspection
Nov 10, 2025
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
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.
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 insectscriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
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.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 10, 2025 · Original Source
Follow-Up Inspection
Nov 6, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
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.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Nov 6, 2025 · Original Source
Follow-Up Inspection
Nov 5, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
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.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Nov 5, 2025 · Original Source
Follow-Up Inspection
Nov 3, 2025
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
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.
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 insectsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
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.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 3, 2025 · Original Source
Routine Inspection
Oct 30, 2025
Closed
The health department recorded a closure at this inspection.
10 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
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.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
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.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
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.
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 temperatureminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
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.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
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.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
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.
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 temperaturecriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
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.
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 insectsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
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.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
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.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Oct 30, 2025 · Original Source
Routine Inspection
Jul 30, 2025
Pass
5 recorded violations
minorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
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.
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 temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
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.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
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.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
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.
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 temperatureminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
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.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 30, 2025 · Original Source