FANTASY CAFE

Observed inside the two-door reach-in refrigerator: two colanders of cooked macaroni, containers of cooked proteins, blocks of butter, bag of hot dogs/sausages, large container of pickled carrots and daikon. At time of inspection, a delivery of a case of eggs was also being made. Owner did not accept the delivery. Owner stated that all food is prepared in the microwave and then retracted and stated that all food was prepared from home for personal consumption and feeding the employees. [CA] Food must be from an approved source or properly documented. [COS] Instructed owner to remove food from facility.

The only hand wash sink in the facility obstructed with pitcher of grapes in water. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.

Raw shelled eggs maintained out in ambient temperature at the food preparation table measuring at 55F. Owner initially stated that eggs were for personal consumption, and then stated that eggs were for egg coffee. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were returned into the refrigerator.

At time of follow-up inspection, observed butane powered burner in use to boil water. Burner is not approved for use inside facility. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Remove equipment from facility. This Division suggests using induction burner to boil water.

Half case of raw shelled eggs maintained out in ambient temperature measured at 60F. Owner stated that eggs are used for egg coffee. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were relocated into the reach-in refrigerators to immediately cool.

Excessive grease observed on the underside of the food preparation table above where food is being cooked. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Observed various butane burners in use and one domestic deep fryer stored on floor underneath the three-compartment sink. [CA] Equipment has not been approved for use and shall be removed from the facility. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Facility lacks food preparation sink. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink.

Kitchen employee observed talking on 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.

Observed kitchen employee cooking beef, rice and sunny side up egg using butane burners placed below the food preparation tables. Tray of cut vegetables and containers of butter were stored on floor below the preparation table. Heavy build up of grease observed on the underside of the preparation table above the butane burners. Inside reach-in refrigerators numerous large pots of different types of soups, raw beef marinating in lemon grass, containers of cook macaroni, cut sausages, etc. Notebook stored next to the food preparation table with a tally of the number of food items prepared and sold. Observed above the food preparation table a taped sign on the wall with cooking instructions and ingredients. Additionally on the preparation table, various sauces and large container with eating utensils were stored. When questioned about the food preparation and ordered to cease and desist, kitchen employee did not understand and attempted to send out food to customer. Various menus were placed around the dining area for fried food items. Facility lacks dedicated ventilation hood to conduct any type of cooking. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. ** Repeat violation. Facility is to immediate cease and desist all cooking and food preparation.

10+ rodent droppings observed on floor inside the storage room. [CA] Clean and sanitize area of old droppings.

Hand wash station lacks hand soap and paper towel dispenser. Manual squeeze bottle of hand soap was provided and placed on surface of the hot water dispenser. Paper towels were cut in half and placed on top of the wired racks above open cups of tea and coffee. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Provide hand soap and paper towel dispensers.

Observed tray of vegetables stored directly on the floor underneath the food preparation table. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.