At a glance
CleanCleaver food safety systematic review results
What happened?
64/ 100 · 36 points taken off
8 problems found · 3 marked critical · Routine county inspection · Aug 3, 2026
At the routine inspection on Aug 3, 2026. The latest visit, on Aug 25, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Buon Me Cafe got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Buon Me Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Marked critical: Hands not washed when needed K05How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Buon Me Cafe's team
Is this your place?
Welcome, Buon Me Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Buon Me Cafe first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Buon Me CafeWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hand sink not ready to useThe county found: “Empty hand soap dispenser noted at the boba station. [CA] Keep soap dispenser stocked at all times. [COS]”
First step: Hand sinks are for hands only
Then the next one: Hands not washed when needed
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-301.15, Food Code 2-301.14, Food Code 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Buon Me CafeWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 10 inspections on record · Last checked Oct 6, 2026
The county visited 9 times in the last 12 months (2 routine, 7 follow-up).
Nice work, Buon Me Cafe. At the follow-up 22 days later, the county listed no items still open.
You cleared the re-check in 22 days. We're proud of you.
Every visit
LatestAug 25, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Aug 25, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 3, 2026: 64 out of 100 (Yellow placard).
EarlierAug 3, 2026Routine inspection64 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Empty hand soap dispenser noted at the boba station. [CA] Keep soap dispenser stocked at all times. [COS]
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Buon Me Cafe? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Buon Me Cafe? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Buon Me Cafe? Fix it
Not critical (5)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
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.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Buon Me Cafe? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
3 comp sink faucet at boba station is leaking. [CA] Repair the faucet.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Buon Me Cafe? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
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.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Buon Me Cafe? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
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.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Buon Me Cafe? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shelled eggs above cooked food in bahn mi prep unit. [CA] Store raw eggs below cooked food to prevent cross contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Buon Me Cafe? Fix it
EarlierNov 14, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 11, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
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.
EarlierNov 10, 2025Follow-up inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 6, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
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, [name] 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 5, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
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, [name] 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 3, 2025Follow-up inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
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, [name], 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
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.
EarlierOct 30, 2025Routine inspection69 out of 100 (Red placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
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, [name], 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
The department's words
K06 Adequate handwash facilities supplied, accessible
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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
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.
The department's words
K07 Proper hot and cold holding temperatures
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.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
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.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
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.
Show 4 more
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
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.
EarlierJul 30, 2025Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
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.
The department's words
K07 Proper hot and cold holding temperatures
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.
The department's words
K05 Hands clean, properly washed; gloves used properly
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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
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.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Buon Me Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Cooked food not cooled in time Read the free guide
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.