Atk Andys Thai Kitchen

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: All bulk foods not stored in the original containers including the cooks line must be labeled with the product common name.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All prep area wiping cloths must be held in a container with a sanitizing solution between use.

Single-use items weren’t stored or used properly.

Inspector’s note: All stored items in the dining room storage closet and the rear unused walk-in cooler now used for dry food storage must be elevated from the floors.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use tin cans as food containers on the cooks line. Must use smooth washable containers.

Equipment and surfaces were dirty.

Inspector’s note: Must not use tinfoil or paper towels as liner for metal rack shelving in the rear food prep area.

Equipment and surfaces were dirty.

Inspector’s note: Pressed wooden shelving for the microwave oven on the cooks line and above the rice cookers noted in poor repair with chipping/damaged wood on shelving corners. Instructed to replace/repair to be smooth and cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must not use foil tape as a means of repair for walls in the rear prep area at wall shelving.----floor at the entrance to the walk-in freezer in poor repair with some areas of exposed raw wood and broken floor tiles. Instructed to repair/replace to be smooth and cleanable.

Ventilation or lighting was inadequate.

Inspector’s note: Inoperable ventilation in both customer washrooms and no ventilation in the employee washroom. Must repair broken ventilation and provide ventilation for the staff washroom.