New York City, NY - Health department officials identified compliance problems at Kausa during an inspection on 08/11/2025.
The dining establishment functions from 745 9 Avenue Manhattan Ny in Hell's Kitchen, a well-trafficked section of New York City recognized for its restaurant culture.
According to inspection records: "06e. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical: critical). 09b. Thawing procedure improper. (critical: not critical). 10e. Accura." This type of violation requires correction to maintain food safety standards.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in USDA Safe Temperature Standards, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. The CDC Hand Hygiene Guidelines offers detailed requirements for maintaining compliance.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Pest control violations represent some of the most significant infractions in food service inspections Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Data compiled by food safety institutions reveals that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
Local regulatory authorities have ordered that Kausa swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| Council District | 03 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| BUILDING | 745 |
| Latitude | 40.763686690377 |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Peruvian |
| INSPECTION DATE | 08/11/2025 |
| CAMIS | 50108113 |
| DBA | KAUSA |
| BIN | 1026685 |
| ZIPCODE | 10019 |
| BBL | 1010600031 |
| Longitude | -73.988809245516 |
| Census Tract | 013300 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| SCORE | 32 |
| Community Board | 104 |
| NTA | MN15 |
| STREET | 9 AVENUE |
| PHONE | 6465970651 |
| VIOLATION CODES | 06E; 09B; 10E; 10F; 05D; 02G |
| ALL VIOLATIONS | 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 09B: Thawing procedure improper. || 10E: Accurate thermometer not provided or properly located in refrigerated; cold storage or hot holding equipment || 10F: Non-food contact surface or equipment made of unacceptable material; not kept clean; or not properly sealed; raised; spaced or movable to allow accessibility for cleaning on all sides; above and underneath the unit. || 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. || 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. |
This inspection was conducted on August 11, 2025.
Chicago Department of Public Health
The following violations were found: 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 09B: Thawing procedure improper. | 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment | 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. | 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
