KATA JAPANESE AND THAI RESTAURTANT
1306 20 ST
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 7 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).
Inspection on 4/16/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice in bulk bin next to freezers Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Box of bean sprouts in walk in cooler. Box of beef on floor next to dish machine. Advised manager to move Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 77° in small crockpot. Crockpot was not plugged in. Manager plugged in unit **Corrective Action Taken** Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No soap or paper towels at hand sink next to dish machine
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over container of coconut milk in cook line reach in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Raw shelled eggs sitting out on cooler reading ambient 76°. Chef stated they have been in service for 2 hours. Advised to rapid chill. 2. Tofu found sitting out at 67° at soup warmer. Manager stated it has been sitting out for 2 hours. Advised to rapid chill **Corrective Action Taken** Repeat Violation
- 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 4/16/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 12/11/2023
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In many containers throughout kitchen - From follow-up inspection 2023-12-11: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation - From follow-up inspection 2023-12-11: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 106F - From follow-up inspection 2023-12-11: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Multiple cutting boards throughout kitchen - From follow-up inspection 2023-12-11: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Spice shakers throughout kitchen. - From follow-up inspection 2023-12-11: **Time Extended**
Food safety inspection conducted on 12/11/2023 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 12/8/2023
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In many containers throughout kitchen
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee soda on prep table on cooks line
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and backpack on wire rack next to dish machine Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Carrots in walk in cooler Repeat Violation
- 23-03-4:Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 106F
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Multiple cutting boards throughout kitchen
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rags on cooks line Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spice shakers throughout kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler: Cooked duck found at 46F, was prepped 1.5 hours ago. Advised cook to move to a colder area of cooler Tall stainless cooler: Salmon roll 57F , Raw Tuna loin 50F, Seaweed salad 54F All in cooler overnight. Glass door cooler: milk 50F, premade salads 63F Repeat Violation Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dish sink on cooks line Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish machine area
Food safety inspection conducted on 12/8/2023 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).