Establishment
Establishment Name AAHAA SOUTH INDIAN CUISINE	License Number 21306	Risk Category Category I - High Risk 5,000 to 10,000 sq. ft.
Physical Address 7328 W 119TH ST Overland Park, KS 66213	Telephone 9132839538	Permit Holder SVN FOOD CORP

Inspection Details
Date 10/07/2026	Time In 11:55 AM	Time Out 01:50 PM	Inspection Reason Follow-up
Inspector(s) KDA 114*		Follow-Up Required Yes

Risk factors are improper practices or procedures identified as the most prevalent contributing factors of food-borne illness or injury. Public health interventions are control measures to prevent food-borne illness or injury.
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals and physical objects into foods.
Violations cited in this report must be corrected within the time frames entered below, or as stated in sections 8-405.11 of the food code.
P=Priority Violation, Pf=Priority foundation violation, HACCP=Hazard Analysis-Critical Control Point, BHC=Bare Hand Contact, RTE=Ready to Eat, HSP=Highly Susceptible Population, K.S.A.=Kansas Statutes Annotated, All temperatures are measured in degrees Fahrenheit (°F).
IF YOU HAVE ANY QUESTIONS PLEASE VISIT www.agriculture.ks.gov, EMAIL kda.fsl@ks.gov, OR CALL (785) 564-6767.

IN = In compliance OUT = Not in compliance N/O = Not observed N/A = Not applicable * = Corrected on site during inspection (COS) R = Repeat Violation

Risk Factors

Supervision and Demonstration of Knowledge
1	Certification by accredited program, compliance with Code, or correct responses; Duties.
Employee Health/Responding to Contamination Events
2	Management awareness; policy present; cleanup plan.
3	Proper use of reporting, restriction and exclusion.
Good Hygienic Practices
4	Proper eating, tasting, drinking, or tobacco use.
5	No discharge from eyes, nose and mouth.
Preventing Contamination by Hands
6	Hands clean and properly washed.
7	No bare hand contact with RTE foods or approved alternate method properly followed.
8	Adequate handwashing facilities supplied and accessible.	OUT, (*)
Approved Source
9	Food obtained from approved source.
10	Food received at proper temperature.
11	Food in good condition, safe and unadulterated.	OUT, (*)
12	Required records available: shellstock tags, parasite destruction.
Protection from Contamination
13	Food separated and protected.	OUT, (*)
14	Food-contact surfaces: cleaned and sanitized	OUT, (*)

Protection from Contamination (cont.)
15	Proper disposition of returned, previously served, reconditioned and unsafe food
Temperature Control for Safety Time/Temperature
16	Proper cooking time and temperatures.
17	Proper reheating for hot holding procedures.
18	Proper cooling time and temperatures.	OUT
19	Proper hot holding temperatures.
20	Proper cold holding temperatures.
21	Proper date marking and disposition.	OUT, (*)
22	Time as a public health control: procedures and records.
Consumer Advisory
23	Consumer advisory provided for raw or undercooked foods.
Highly Susceptible Populations
24	Pasteurized foods used; prohibited foods not offered.
Chemical
25	Food additives: approved and properly used.
26	Toxic substances properly identified, stored and used.	OUT, (*)
Conformance with Approved Procedures
27	Compliance with equivalent operating plan, specialized process and HACCP plan.	OUT

Good Retail Practices

Safe Food and Water
28	Pasteurized eggs used where required.
29	Water and ice from approved source.
30	Equivalent operating plan obtained for specialized processing methods.
Food Temperature Control
31	Proper cooling methods used; adequate equipment for temperature control.
32	Plant food properly cooked for hot holding.
33	Approved thawing methods used.
34	Thermometers provided and accurate.
Food Identification
35	Food properly labeled; original container.
Prevention of Food Contamination
36	Insects, rodents and animals not present.
37	Contamination prevented during food preparation, storage and display.
38	Personal cleanliness.
39	Wiping cloths: properly used and stored.
40	Washing fruits and vegetables.
Proper Use of Utensils
41	In-use utensils: properly stored.
42	Utensils, equipment and linens: properly stored, dried and handled.

Proper Use of Utensils (cont.)
43	Single-use and single-service articles: properly used.
44	Gloves used properly.
Utensils, Equipment and Vending
45A	Food and non-food contact surfaces cleanable, properly designed, constructed and used - Priority and Priority foundation items.
45B	Food and non-food contact surfaces cleanable, properly designed, constructed and used - Core items.
46	Warewashing facilities: installed, maintained and used; test strips.	OUT
47	Non-Food contact surfaces clean.
Physical Facilities
48	Hot and cold water available; adequate pressure.
49	Plumbing installed; proper backflow devices.
50	Sewage and waste water properly disposed.
51	Toilet facilities: properly constructed, supplied and clean.
52	Garbage and refuse properly disposed; facilities maintained.
53	Physical facilities installed, maintained and clean.
54	Adequate ventilation and lighting; designated areas used.
Administrative/Other
55	Other violations

Risk Factors

Item	Code Section	Priority	Comment
8	5-205.11(B)	Pf	A HANDWASHING SINK may not be used for purposes other than handwashing. Inspector Comment: Hand wash sink in prep is observed with a metal scoop resting in the basin.[repeat] Corrected on site = Scoop removed
11	3-101.11	P	FOOD shall be safe, UNADULTERATED, and honestly presented. Inspector Comment: In the walk in cooler, one container of cooked curd rice and one container of lamb and rice are being held without date labels. Person in charge does not know when these items were prepped.[repeat] Corrected on site = educated, discarded
13	3-302.11(A)(1)	P	Cross Contamination (Raw READY-TO-EAT FOOD) Inspector Comment: In the walk in cooler, one container of raw chicken is being stored on a wire rack, directly over a covered bus tub of RTE onions.(no leakage) In the walk in cooler, one container of raw chicken is being stored on a wire rack, directly over a covered bucket of RTE Gulab Jamon.(no leakage)[repeat] Corrected on site = educated, cooler rearranged
14	4-601.11(A)	Pf	Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Inspector Comment: The table mounted can opener is being held, with visible debris.residue on the FCS. Corrected on site = Can opener moved to dish
18	3-501.14(A)(2)	P	Cooling TCS (Reach 41°F within 6 hours total) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) shall be cooled within a total of 6 hours from 57ºC (135°F) to 5°C (41°F) or less. [Note: must also cool from 135°F to 70°F in the first two hours] Inspector Comment: In the walk in cooler, one pan of rice dated for 10-5-26 is holding with a temperature of 48F in the center and 44F on the edge. The ambient temperature of the cooler is 38.7F. Product never cooled within six hours total. Corrected on site = educated, rice discarded
21	3-501.17(A)	Pf	Pf - Date Marking (Prepared on-site, held > 24 hours) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Inspector Comment: The following products are observed throughout the FE, without a prep date: Cooked potatoes - Chicken curry - Vegetable balls - Pasta - Cooked chicken - Spinach sauce Person in charge said that all these items were prepped on 10-5-26. Today is 10-7-26 which is over 24 hours. Corrected on site = educated, all items dated
26	7-102.11	Pf	Common Name (Working containers) Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material. Inspector Comment: In the dish area, one working spray is being held with yellow liquid but, no label of common name. Person in charge does not know what the liquid is.[repeat] Corrected on site = educated, chemical discarded
26	7-201.11(A)	P	Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored, held for use, and displayed for retail sale so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning. Inspector Comment: On a shelf, one working spray bottle of sanitizer is being held, next to, with nozzles over RTE canned goods.(no leakage) [repeat] Corrected on site = educated, chemical moved
27	8-103.12(A)	P	Equivalent Operating Plan and HACCP PLAN (compliance) - If the regulatory AUTHORITY approves an equivalent operating plan, or a HACCP PLAN is otherwise required, the LICENSEE shall comply with the HACCP PLANs and Procedures that are submitted and APPROVED as a basis for the modification or waiver. Inspector Comment: During insepction no one is able to test the dosa or idly batter for ph. Employee tried but did not know how to calibrate the ph meter. The Food establishment is not testing their dosa batter every batch. [repeat] Not corrected - Dosa / Idly batter discarded
27	8-103.12(B)	Pf	Equivalent Operating Plan and HACCP PLAN (Records of Conformance) - If the REGULATORY AUTHORITY approves an equivalent operating plan, or a HACCP PLAN is otherwise required, the LICENSEE shall maintain and provide to the regulatory AUTHORITY, upon request, Records that demonstrate that the following are routinely employed: Procedures for monitoring the CRITICAL CONTROL POINTS; monitoring of the CRITICAL CONTROL POINTS; verification of the effectiveness of the operation or process; and necessary Corrective Actions if there is failure at a CRITICAL CONTROL POINT. Inspector Comment: The food establishment has an approved HACCP plan for fermenting dosa and idly batter, which requires Testing every batch of batter for Ph before serving. The FE have not tested their dosa/idly batter or logged since July.[repeat] The food establishment is not completing any logs for their HACCP plan.[repeat] Not corrected - Dosa / Idly batter discarded

Good Retail Practices

Item	Code Section	Priority	Comment
41	3-304.12(A)	C	In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container. Inspector Comment: Approximately 90% of all containers have plastic cups without handles lying inside all containers. In direct contact with the product in the containers.[repeat] Not corrected
46	4-302.14	Pf	A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. Inspector Comment: No test kit for Quat available during inspection.[repeat] Not corrected

Non-Violative Comments

Item	Comment

Published Comment

Follow up inspection will be conducted as directed by the KDA-FSL Manhattan office.

Food Disposals

Item	Disposal Type	Disposition Type	Amount	Description
Other	Trash	Voluntary	0.00	Rice, curd rice, lamb, dosa, idly

Guidance Documents Issued

Signatures

Person In Charge

Inspector

Score Summary

Risk Level	Risk Factors	Good Retail Practices	Total
Priority	5	0	5
Priority Foundation	5	1	6
Core	0	1	1
None	0	0	0
Total	10	2	12

Kansas Department of Agriculture

Food Safety and Lodging Program

1320 Research Park Drive • Manhattan, KS 66502
(office) 785-564-6767 • (fax) 785-564-6777

Embargo Notification

Inspection Date 10/07/2026	License Number 21306	Inspection No. INSP00306969	Reason Follow-up
Business AAHAA SOUTH INDIAN CUISINE 7328 W 119TH ST Overland Park, KS 66213		Phone 9132839538	Inspector Badge ID KDA 114*

Visit Date	Time In	Time Out
10/07/2026	11:55 AM	01:50 PM

ACTIONS

Number of Products Embargoed: 0

EMBARGO NOTIFICATION

In accordance with K.S.A. 65-660, you are hereby notified that the following described merchandise, now in your possession or custody, is suspected of being adulterated or misbranded under the provisions of the Kansas Food, Drug and Cosmetic Act. The removal or disposal of the merchandise listed below without permission of the inspector or a court of proper jurisdiction is unlawful, and all persons having any interest or right in the embargoed merchandise should be so warned.

Product	Embargo Reason	Embargo Location
No embargoed products listed.

Inspector

Acknowledged Receipt

Kansas Department of Agriculture

Food Safety and Lodging Program

1320 Research Park Drive • Manhattan, KS 66502
(office) 785-564-6767 • (fax) 785-564-6777

Embargo Release

Inspection Date 10/07/2026	License Number 21306	Inspection No. INSP00306969	Reason Follow-up
Business AAHAA SOUTH INDIAN CUISINE 7328 W 119TH ST Overland Park, KS 66213		Phone 9132839538	Inspector Badge ID KDA 114*

Visit Date	Time In	Time Out
10/07/2026	11:55 AM	01:50 PM

Embargo Information

Date of Embargo Order 10/07/2026

Embargo Order # INSP00306969

Released for purpose of Lawful disposal in the following manner: Voluntary

NUMBER OF PRODUCTS TO BE RELEASED FROM EMBARGO

Number of Products Released: 0

PRODUCT INFORMATION

Product	Description	Embargo Location
No embargo-release products listed.

Inspector

Acknowledged Receipt

Kansas Department of Agriculture

Food Safety and Lodging Program

1320 Research Park Drive • Manhattan, KS 66502
(office) 785-564-6767 • (fax) 785-564-6777

Notice of Non-Compliance

Inspection Date 10/07/2026	License Number 21306	Inspection No. INSP00306969	Reason Follow-up
Business AAHAA SOUTH INDIAN CUISINE 7328 W 119TH ST Overland Park, KS 66213		Phone 9132839538	Inspector Badge ID KDA 114*

Visit Date	Time In	Time Out
10/07/2026	11:55 AM	01:50 PM

NOTICE OF NON COMPLIANCE WITH KANSAS LAW

The Kansas Food, Drug and Cosmetic Act, effective July 1, 2012 includes K.S.A. 65-655 et seq. and regulations promulgated pursuant thereto and grants the Kansas Department of Agriculture the authority to regulate food establishments and food processing plants

The Kansas Food, Drug and Cosmetic Act requires that all violations shall be corrected no later than 10 days after this inspection unless otherwise directed on this form.

Failure to comply with the food safety law and its regulations may result in embargo of non-compliant products; immediate closure of your establishment; civil penalties of up to $1,000.00 per violation; denial of license renewal, modification, suspension and /or revocation of any license or authority issued pursuant to the food safety law; and/or any other penalty authorized by law. Pursuant to K.S.A 65-655 et seq, licensees issued authority under Kansas Food, Drug and Cosmetic Act may apply to the secretary for an extension of the time prescribed above.

PLEASE CALL (785) 564-6767 IF YOU HAVE ANY QUESTIONS

Follow up Scheduled: Not Scheduled

Inspector

Acknowledged Receipt

Kansas Department of Agriculture

Food Safety and Lodging Program

1320 Research Park Drive • Manhattan, KS 66502
(office) 785-564-6767 • (fax) 785-564-6777

Voluntary Closure Statement

Inspection Date 10/07/2026	License Number 21306	Inspection No. INSP00306969	Reason Follow-up
Business AAHAA SOUTH INDIAN CUISINE 7328 W 119TH ST Overland Park, KS 66213		Phone 9132839538	Inspector Badge ID KDA 114*

Visit Date	Time In	Time Out
10/07/2026	11:55 AM	01:50 PM

VOLUNTARY CLOSURE STATEMENT

Because of deficiencies noted on the attached Kansas Department of Agriculture inspection report, The person in charge voluntarily agrees to close this establishment and cease operation until needed corrections have been completed and further agrees not to reopen prior to the re-inspection by the KDA Food, Drug, and Lodging Surveyor.

Reinspection is currently scheduled for:

Inspector

Acknowledged Receipt

Kansas Department of Agriculture

Food Safety and Lodging Program

1320 Research Park Drive • Manhattan, KS 66502
(office) 785-564-6767 • (fax) 785-564-6777

Voluntary Destruction

Inspection Date 10/07/2026	License Number 21306	Inspection No. INSP00306969	Reason Follow-up
Business AAHAA SOUTH INDIAN CUISINE 7328 W 119TH ST Overland Park, KS 66213		Phone 9132839538	Inspector Badge ID KDA 114*

Visit Date	Time In	Time Out
10/07/2026	11:55 AM	01:50 PM

Actions

Number of Products Voluntarily Destroyed: 1

VOLUNTARY DESTRUCTION REPORT

has this day voluntarily destroyed, or caused to be destroyed, the merchandise described below. Said merchandise found in the establishment was unfit for human consumption, misbranded, or otherwise unlawful. Destruction and final disposition of said merchandise has been made in a manner approved by the above named inspector, representative of the Kansas Department of Agriculture.

, representing the establishment, hereby releases the Kansas Department of Agriculture, and its members, agents, and representatives from any and all liability.

Product	Disposal Type	Value	Description
Other	Trash	$0.00	Rice, curd rice, lamb, dosa, idly

Inspector

Acknowledged Receipt

Kansas Department of Agriculture

Food Safety and Lodging Program

1320 Research Park Drive • Manhattan, KS 66502
(office) 785-564-6767 • (fax) 785-564-6777

Field Warning Letter

Inspection Date 10/07/2026	License Number 21306	Inspection No. INSP00306969	Reason Follow-up
Business AAHAA SOUTH INDIAN CUISINE 7328 W 119TH ST Overland Park, KS 66213		Phone 9132839538	Inspector Badge ID KDA 114*

Visit Date	Time In	Time Out
10/07/2026	11:55 AM	01:50 PM

The Kansas Food, Drug and Cosmetic Act, effective July 1, 2012, K.S.A. 65-655 et seq. and regulations promulgated pursuant thereto, grants the Kansas Department of Agriculture authority to regulate food establishments and food processing plants. The Kansas Food Code is adopted and amended by K.A.R. 4-28-8 through 15.

During the inspection today of the Food Establishment listed below, violations of the Kansas Food Code were observed. The violations are documented in the attached Kansas Food Establishment Inspection Report.

Although we will not take further action at this time based on this inspection report, repeated violations observed during future inspections may result in:

Embargo of non-compliant products;
Immediate closure of your establishment;
civil penalties of up to $1,000.00 per violation;
denial of license renewal;
modification, suspension and/or revocation of any license or authority issued pursuant to the Kansas Food, Drug and Cosmetic Act;
and/or any other penalty authorized by law.

Future inspections will be initiated during the next routine inspection cycle, unless we receive a complaint about the food establishment.

Inspector

Acknowledged Receipt