Cafe Bunn Mi Gets Conditional Pass on Health Inspection

Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.

Observed dry rodent droppings in the front server area storage cabinet beneath the register. CLEAN and SANITIZE the affected area. CONTINUE to monitor the area. Correct By Date: 10/29/2025

Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.

Observed two different food items being stored in the same container, one was wrapped in plastic (tripe/beef). DISCONTINUE storing multiple food items in the same container. COS - employee removed the wrapped food and placed into refrigerator.

PROVIDE a working thermometer in good repair. Thermometers present are not working or unreadable.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Observed six foods inserts in a shallow ice bath holding various potentially hazardous foods (raw beef, cooked chicken, tripe, cut onions, and bean sprouts) measured from 46F to 55F. DISCONTINUE this unapproved practice. Provide an ice bath with ice at the level of the food, not just placing food inserts on ice. COS - Employee provided more ice and a larger container to maintain ice at the level of the food.

Observed cooked chicken at steam table to be measured at 46F. Per employee the cooked chicken was just placed into the unit from the refrigerator. DISCONTINUE this unapproved practice. COS - Employee reheated the chicken in the microwave to 165F, then placed into the steam table insert. Lucas Willis Inspector Inspector Phone lucas.willis@sfdph.org Inspector Email Sharon Tran Person in Charge Refused to Sign Current 2 Total 4 Inspection Date 10/29/2025 CAFE BUNN MI Permit Name 417 CLEMENT ST, SAN FRANCISCO, CA 94118-2317 Address Violation Display (Using Iterative Output) Observed large amount of chicken at the steam table preventing the lid from being placed onto the container. Fill container only to the fill line to ensure its maintained at 135F or above and the lid can fit on the insert. COS - Employee removed some of the food.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.

Observed debris buildup in several door gaskets and handle of refrigerator units. CLEAN and SANITIZE the door gaskets and handles. Correct By Date: 11/05/2025

Improper dishwashing spreads pathogens across all dishes. Hepatitis A survives on improperly washed dishes for weeks. Causes recurring outbreak cycles.

Observed no test strips available onsite at the time of the inspection. PROVDE chlorine test strips. Use daily to ensure sanitizer solutions are at approved levels. Lucas Willis Inspector Inspector Phone lucas.willis@sfdph.org Inspector Email Sharon Tran Person in Charge Refused to Sign Current 3 Total 4 Inspection Date 10/29/2025 CAFE BUNN MI Permit Name 417 CLEMENT ST, SAN FRANCISCO, CA 94118-2317 Address Violation Display (Using Iterative Output)

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

Observed duct tape in use on various equipment throughout the facility. MAKE all necessary repairs and REMOVE the duct tape. 114182

Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.

Observed several multi use wiping clothes left out on food prep surfaces. DISCONTINUE storing multiple use wiping clothes out of the sanitizer buckets when not in use. Dry clothes are single use and need to be placed into laundry once used. COS - employee replaced the wiping clothes into the sanitizer bucket. - NOTES Recommend purchasing hot holding equipment to better facilitate food operations and limit the amount of cooling and reheating. Lucas Willis Inspector Inspector Phone lucas.willis@sfdph.org Inspector Email Sharon Tran Person in Charge Refused to Sign Current 4 Total 4

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.