CONDITIONAL
Hon's Wun Tun Gets Conditional Pass on Health Inspection
November 20, 2025
12:00 PM - 1:00 PM
Routine Inspection
6
Total Violations
4
Major
2
Minor
1
Corrected On Site
Inspector's Report
Inspector found cooked beef and pork stored at unsafe temperatures of 45-50°F, requiring proper cooling methods. Multiple violations included outdoor food preparation and storage, equipment stored outside attracting vermin, and improper sanitizer concentrations. Follow-up inspection scheduled for December 3, 2025.
Violations Cited
6
#14
CORRECTED
MAJOR
Food Contact Surfaces: Clean and Sanitized
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Observed sanitizer buckets with little to no chlorine detected via test strip and solutions made after inspector's arrival were heavily concentrated. Demonstrated again to the PIC how to make a proper bulk solution to dispense to smaller buckets.
CA Retail Food Code: Section 114099, 114099.6, 114117
#30
MAJOR
Food Storage; Food Storage Containers Identified
Why This Matters
Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.
What Was Observed
Never store food product outdoors even if just delivered. Place in an approved location such as a walk-in cooler. Never perform food preparation activities outdoors; observed a worker cutting green beans outdoors.
CA Retail Food Code: Section 114047, 114049
#43
MAJOR
Premises; Personal/Cleaning Items; Vermin Proofing
Why This Matters
Clutter provides harborage for rodents and cockroaches. Cardboard harbors cockroach eggs. Each egg case contains 30-40 nymphs.
What Was Observed
1. Keep side and back screen doors closed at all times to help exclude vermin. 2. Observed food equipment (that is not in use at this time) being stored outdoors. Either relocate indoors, transport them elsewhere for proper storage, or provide a vermin proof storage unit for them as they serve as potential harborage for vermin. In use equipment must be kept indoors at all times.
CA Retail Food Code: Section 114067, 114123
#9
MAJOR
Proper Cooling Methods
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
Observed containers with cooked beef and pork, respectively, with internal temperatures of 45-50*F. Use approved methods as pointed out on the Rapid Cooling Posters provided at the ownership inspection to properly cool cooked foods within the allowed time parameters; use a probe thermometer to verify.
CA Retail Food Code: Section 114002, 114002.1
#35
MINOR
Equipment Approved: Clean; Installed; Good Repair; Capacity
Why This Matters
Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.
What Was Observed
Observed a rubber gasket from a dilapidated rice warmer on top of the cooked rice. Repair or replace the unit.
CA Retail Food Code: Section 114130, 114160
#35
MINOR
Equipment Approved: Clean; Installed; Good Repair; Capacity
Why This Matters
Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.
What Was Observed
Observed a rubber gasket from a dilapidated rice warmer on top of the cooked rice. Repair or replace the unit.
CA Retail Food Code: Section 114130, 114160