Appethai

Year by year

Inspections

1. Mar 17, 2026 Routine · 1 priority, 4 priority foundation, 1 core, 1 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk-in cooler. Tofu stored under flats of raw shell eggs.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. TPHC is used for pooled eggs, raw shell eggs, and fresh roll bites. No written procedures are available. PIC stated raw shell eggs are placed back into cooler after lunch service.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. TPHC template provided.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Quat test kit expired in 2024.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of degrease not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Rice scoops are improperly stored in container of stagnant, room temperature water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

2. Feb 13, 2025 Re-inspection · No items found

   No violations cited.

3. Jan 31, 2025 Routine · 2 priority, 4 priority foundation, 6 core, 1 repeat
   • Serious Priority

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Facility is selling canned sauces without proper licensing.

     Correction: Discard foods from unapproved source. The facility shall discontinue selling canned sauces until a processing plan license is obtained from the DATCP. Canned items were removed from sale at the time of the inspection.

     Code 3-201.11 (A)

   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Chlorine used in the food establishment is not approved. The chlorine is not EPA registered.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020. Discontinue use of chlorine sanitizer and obtain a chlorine/bleach that has an EPA registration number on the label.

     Code 7-204.11

   • Not serious Priority Foundation

     THAWING

     Fish in walk in cooler is being improperly thawed in a bowl water.

     Correction: Adjust procedures or methods to properly thaw foods. Raw frozen fish shall be thawed as specified below.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Foods throughout not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. The facility leaves rice out at room temperature and then places it back in the cooler when closed. The rice would be out at least 3 hours.

     Correction: The facility shall submit a plan to discard rice after 4 hours at room temperature. The facility may choose to keep rice properly hot or cold.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the reminder statement for steak.

     Correction: Provide an asterisk next to items to be served under cooked and at the bottom of the menu where the advisory is stated.

     Code 3-603.11 (C)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing bracelet and watch while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop stored on top of the ice machine which is soiled with debris and dust.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Single-use #10 cans were observed being reused throughout for sauces.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     The can opener not cleaned at a frequency to preclude accumulation of soil residue. There is a build up of food residue on the blade.

     Correction: Clean equipment at a frequency to preclude soil accumulation or clean equipment every 4 hours.

     Code 4-602.11 (D) (5)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The equipment and containers are not cleaned on a frequent basis. Containers have residue which requires cleaning. The dishmachine and handsinks require cleaning.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The ceiling and lighting over the cookline have a dust build up. The lightshield needs to be placed firmly back in its original location.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12