Buon Me Cafe

No se registraron infracciones en esta inspección.

• Crítica Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Adequate handwash facilities supplied, accessible
  Nota del inspector (en inglés): Empty hand soap dispenser noted at the boba station. [CA] Keep soap dispenser stocked at all times. [COS]
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Food contact surfaces clean, sanitized
  Nota del inspector (en inglés): 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.
• Menor Problemas de agua, plomería o drenaje
  El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
  Redacción oficial (en inglés): Plumbing approved, installed, in good repair; proper backflow devices
  Nota del inspector (en inglés): 3 comp sink faucet at boba station is leaking. [CA] Repair the faucet.
• Crítica Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Hands clean, properly washed; gloves used properly
  Nota del inspector (en inglés): 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.
• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper cooling methods
  Nota del inspector (en inglés): 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.
• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Food storage: food storage containers identified
  Nota del inspector (en inglés): 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.
• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Food separated and protected
  Nota del inspector (en inglés): Observed raw shelled eggs above cooked food in bahn mi prep unit. [CA] Store raw eggs below cooked food to prevent cross contamination.
• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): 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.

No se registraron infracciones en esta inspección.

• Menor Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): 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.

• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): 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.
• Crítica Problemas de agua, plomería o drenaje
  El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
  Redacción oficial (en inglés): Hot and cold water available
  Nota del inspector (en inglés): 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.

• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): 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.

• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): 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.

• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): 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.
• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Nonfood contact surfaces clean
  Nota del inspector (en inglés): 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.

• Menor Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Floor, walls, ceilings: built,maintained, clean
  Nota del inspector (en inglés): 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.
• Menor Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Adequate handwash facilities supplied, accessible
  Nota del inspector (en inglés): 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.
• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): 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.
• Menor Higiene o políticas de salud del personal
  Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
  Redacción oficial (en inglés): Proper eating, tasting, drinking, tobacco use
  Nota del inspector (en inglés): 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.
• Menor Problemas de agua, plomería o drenaje
  El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
  Redacción oficial (en inglés): Sewage and wastewater properly disposed
  Nota del inspector (en inglés): 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.
• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Consumer advisory for raw or undercooked foods
  Nota del inspector (en inglés): 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.
• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): 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.
• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Food separated and protected
  Nota del inspector (en inglés): 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.
• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Equipment, utensils, linens: Proper storage and use
  Nota del inspector (en inglés): 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.
• Menor Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
  Nota del inspector (en inglés): 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.

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Consumer advisory for raw or undercooked foods
  Nota del inspector (en inglés): 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.
• Crítica Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Adequate handwash facilities supplied, accessible
  Nota del inspector (en inglés): 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.
• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Equipment, utensils, linens: Proper storage and use
  Nota del inspector (en inglés): 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.
• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): 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.
• Menor Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Hands clean, properly washed; gloves used properly
  Nota del inspector (en inglés): 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.