KATA JAPANESE AND THAI RESTAURTANT
1306 20 ST
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient 55f. - From follow-up inspection 2025-04-14: Compressor has not been delivered yet. Expected to be repaired on Thursday **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No soap, paper towels or hand washing sign at sink next to dish machine **Repeat Violation** - From follow-up inspection 2025-04-14: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease **Repeat Violation** - From follow-up inspection 2025-04-14: **Time Extended**
- 22-20-5:Basic - - From initial inspection : Basic - Sushi bar ice bin side walls are soiled in debris - From follow-up inspection 2025-04-14: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses and under cutting boards on cooks line - From follow-up inspection 2025-04-14: **Time Extended**
Food safety inspection conducted on 4/14/2025 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 4/10/2025
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient 55f.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No soap, paper towels or hand washing sign at sink next to dish machine **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease **Repeat Violation**
- 22-20-5:Basic - Sushi bar ice bin side walls are soiled in debris
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses and under cutting boards on cooks line
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran multiple times. Still reading 0ppm **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk in cooler overnight **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 54f Raw shell eggs 55f Raw salmon 54f All cold holding in walk in cooler overnight **Repeat Violation** **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish washer hand sink used to store containers **Repeat Violation**
Food safety inspection conducted on 4/10/2025 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 10/22/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line - From follow-up inspection 2024-10-22: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods - From follow-up inspection 2024-10-22: **Time Extended**
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cut vegetables in reach in cooler - From follow-up inspection 2024-10-22: **Time Extended**
Food safety inspection conducted on 10/22/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 10/21/2024
High Priority
5
Intermediate
1
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees eating on cooks line
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to store food in freezer
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over cut vegetables in reach in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna loin found in cooler over night
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna loin 48f. Kale 46f. Rice Noodles in water 49f. Cooked white Rice 50f Sitting out on cooks line. Employee stated they just brought out from walk in cooler. Advised to move back to cooler until ready to cook **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in sink next to dishwasher **Corrected On-Site**
Food safety inspection conducted on 10/21/2024 revealed 9 total violations (5 high priority, 1 intermediate, 3 basic).