Kaah Restaurant

Inspection history 6 visits

1. 2026
2. Passed Oct 13 Score 49 ▼11

   Routine Inspection

   20 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor Remove all items unnecessary to the operation of the business from the premises.
   • Minor Keep the plumbing system in good repair.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
   • Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Minor Remove dead or trapped birds, insects, rodents, and other pests.
   • Minor Keep the physical facilities in good repair.
   • Minor The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • Minor Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
   • Minor Keep all intake and exhaust air ducts and filters clean.
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
3. 2025
4. Passed Oct 1 Score 60 ▲2

   Routine Inspection

   13 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
   • Minor Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Minor The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
   • Minor Keep the physical facilities in good repair.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Keep the plumbing system in good repair.
5. Passed Jan 22 Score 58 no change

   Follow-Up Inspection

   8 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Keep the plumbing system in good repair.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Keep the physical facilities in good repair.
6. Passed Jan 7 Score 58 ▼2

   Routine Inspection

   10 violations, 3 critical

   • Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Keep the physical facilities in good repair.
   • Minor Keep the plumbing system in good repair.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

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