Atk Andys Thai Kitchen

Year by year

Inspections

1. May 7, 2026 License · Pass — Risk 1 (High)
   • Severity not stated

     FOOD PROPERLY LABELED; ORIGINAL CONTAINER

     ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS INCLUDING THE COOKS LINE MUST BE LABELED WITH THE PRODUCT COMMON NAME.

   • Severity not stated

     WIPING CLOTHS: PROPERLY USED & STORED

     ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

   • Severity not stated

     SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

     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.

   • Severity not stated

     FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

     MUST NOT USE TIN CANS AS FOOD CONTAINERS ON THE COOKS LINE. MUST USE SMOOTH WASHABLE CONTAINERS.

   • Severity not stated

     NON-FOOD/FOOD CONTACT SURFACES CLEAN

     MUST NOT USE TINFOIL OR PAPER TOWELS AS LINER FOR METAL RACK SHELVING IN THE REAR FOOD PREP AREA.

   • Severity not stated

     NON-FOOD/FOOD CONTACT SURFACES CLEAN

     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.

   • Severity not stated

     PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

     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.

   • Severity not stated

     ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

     INOPERABLE VENTILATION IN BOTH CUSTOMER WASHROOMS AND NO VENTILATION IN THE EMPLOYEE WASHROOM. MUST REPAIR BROKEN VENTILATION AND PROVIDE VENTILATION FOR THE STAFF WASHROOM.

   • Severity not stated

     ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

     NO PROOF OF FOOD HANDLER TRAINING OR VALID CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.