Boongs Cafe

What the inspector found on Oct 8, 2025

• 🌡️

  Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

  Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

  Critical
• 📌

  A general health-code issue noted during the inspection.

  Hot TCS food item not held at or above 140 °F.

  Critical
• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.

• 🌡️

  Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

  Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

Inspection history