Establishment
Establishment Name KUSHI INDIAN RESTAURANT License Number 36621 Risk Category Category I - High Risk Less Than 5,000 sq. ft.
Physical Address 14856 METCALF AVE
Overland Park, KS 66223 		Telephone 4406819027 Permit Holder AKSHAYA LC
Inspection Details
Date 08/27/2026 Time In 12:28 PM Time Out 03:15 PM Inspection Reason Complaint
Inspector(s) KDA 157* 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. IN
Employee Health/Responding to Contamination Events
2 Management awareness; policy present; cleanup plan. IN
3 Proper use of reporting, restriction and exclusion. IN
Good Hygienic Practices
4 Proper eating, tasting, drinking, or tobacco use. IN
5 No discharge from eyes, nose and mouth. IN
Preventing Contamination by Hands
6 Hands clean and properly washed. IN
7 No bare hand contact with RTE foods or approved alternate method properly followed. IN
8 Adequate handwashing facilities supplied and accessible. OUT, (*)
Approved Source
9 Food obtained from approved source. IN
10 Food received at proper temperature. N/O
11 Food in good condition, safe and unadulterated. IN
12 Required records available: shellstock tags, parasite destruction. N/A
Protection from Contamination
13 Food separated and protected. IN
14 Food-contact surfaces: cleaned and sanitized IN
Protection from Contamination (cont.)
15 Proper disposition of returned, previously served, reconditioned and unsafe food IN
Temperature Control for Safety Time/Temperature
16 Proper cooking time and temperatures. N/O
17 Proper reheating for hot holding procedures. IN
18 Proper cooling time and temperatures. N/O
19 Proper hot holding temperatures. IN
20 Proper cold holding temperatures. OUT, (*)
21 Proper date marking and disposition. OUT, (*)
22 Time as a public health control: procedures and records. IN
Consumer Advisory
23 Consumer advisory provided for raw or undercooked foods. N/A
Highly Susceptible Populations
24 Pasteurized foods used; prohibited foods not offered. N/A
Chemical
25 Food additives: approved and properly used. N/A
26 Toxic substances properly identified, stored and used. IN
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. N/A
29 Water and ice from approved source. IN
30 Equivalent operating plan obtained for specialized processing methods. IN
Food Temperature Control
31 Proper cooling methods used; adequate equipment for temperature control. IN
32 Plant food properly cooked for hot holding. IN
33 Approved thawing methods used. IN
34 Thermometers provided and accurate. IN
Food Identification
35 Food properly labeled; original container. IN
Prevention of Food Contamination
36 Insects, rodents and animals not present. IN
37 Contamination prevented during food preparation, storage and display. OUT, (*)
38 Personal cleanliness. IN
39 Wiping cloths: properly used and stored. IN
40 Washing fruits and vegetables. IN
Proper Use of Utensils
41 In-use utensils: properly stored. IN
42 Utensils, equipment and linens: properly stored, dried and handled. IN
Proper Use of Utensils (cont.)
43 Single-use and single-service articles: properly used. IN
44 Gloves used properly. IN
Utensils, Equipment and Vending
45A Food and non-food contact surfaces cleanable, properly designed, constructed and used - Priority and Priority foundation items. IN
45B Food and non-food contact surfaces cleanable, properly designed, constructed and used - Core items. IN
46 Warewashing facilities: installed, maintained and used; test strips. OUT, (*)
47 Non-Food contact surfaces clean. IN
Physical Facilities
48 Hot and cold water available; adequate pressure. IN
49 Plumbing installed; proper backflow devices.
50 Sewage and waste water properly disposed. IN
51 Toilet facilities: properly constructed, supplied and clean. IN
52 Garbage and refuse properly disposed; facilities maintained. IN
53 Physical facilities installed, maintained and clean. IN
54 Adequate ventilation and lighting; designated areas used. IN
Administrative/Other
55 Other violations IN
Risk Factors
Item Code Section Priority Comment
8 6-301.12 Pf Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
Inspector Comment: The handwashing sinks next to the grill did not have paper towels. Person in charge corrected on site. Place paper towels at the sink.
20 3-501.16(A)(2) P TCS Cold Holding - TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) shall be maintained at 5°C (41°F) or less.
Inspector Comment: At 12:49PM Sitting above the cold holding line there are 2 pans of cooked chicken that temp 44F and 54F, there is a pan of curry sauce that temp 45F, and open carton of heavy cream that temp 57F. Prep cook said the items were removed from the cold holding unit about 10AM. Corrected on site, placed the items back into the cold holding unit. Educated prep cook about storing items above the cold holding line.
Sitting out on the table next to the sweet bread there are 2 pan of whipped butter that temp 72F at 1:25PM. Person in charge said the butter was removed for the walk-in in cooler at 10AM. Corrected on site moved the butter back into the cooler for quick cool down.
21 3-501.18(A)(1) P P - RTE TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of preparation counted as Day 1.
Inspector Comment: In the Walk-in cooler there is a pan of Tikki sauce that has a prep date of 8-16. Today’s date is 8-27. Person in charge corrected on site and discarded the item.
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: In the Refrigeration prep table, the following in-house made items did not have a prep date on them. Spinach sauce, mint sauce, malai sauce. Eggplant, Person in charge stated they were made as following days. Mint sauce 8-24, eggplant, Spinach and Malai sauce 8-25. In the walk-in cooler the following in-house made items did not have the prepared date on them. Onion curry, tamarin sauce, and salaam sauce. Person in charge said they were made on the following days. Onion Curry 8-25, tamarin and salaam sauce 8-24. Today’s date is 8-27. Person in charge corrected on sit and labeled the items.
21 3-501.17(B) Pf Pf - Date marking (Commercially prepared, opened, held > 24 hours) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the food is held for more than 24 hours, 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 5°C (41°F) or less for a maximum of 7 days and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2)The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on FOOD safety.
Inspector Comment:
In the Refrigeration prep table, there is a pan of Jack fruit that did not have an open date on it. Prep cook said it was open on 8-25. Today’s date is 8-27.
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 cleaning and sanitizing equipment log are not filled out for their Dosa HACCP log. Educated person in charge on the log. Educated person in charge on how to get a correct PH read on the dosa batter.
Good Retail Practices
Item Code Section Priority Comment
37 3-305.11(A)(1) C Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
Inspector Comment: Upon entering the kitchen there are 2 pans of frozen cut-up chicken sitting on the floor. Person in charge corrected on site and moved them off the floor.
46 4-501.116 Pf Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.
Inspector Comment: FE do not have any chlorine test strips on site for thier warewashing unit. The Person in charge will order chlorine test strips.
Non-Violative Comments
Item Comment
17 Chicken that was prep from the previous day and had been cooked and cooled, was reheated to 174F-198F for hot holding.
32 Rice cooked to 164F for hot holding.
Published Comment
Priority (P) items are requirements directly linked to causing foodborne illness. Priority Foundation (Pf) items are requirements that support Priority violations. Core items are related to general sanitation, equipment design, facilities, and equipment design. Always notify KDA if you have a power outage of more than 2-4 hours, sewage backup, no (or inadequate supply of) hot water, fire, flood, pest infestation, or other disaster/imminent health hazard. Complaint was addressed during this Full Complaint Inspection:
Food Disposals
Item Disposal Type Disposition Type Amount Description
Other Trash Voluntary 0.00 Tikki sauce
Guidance Documents Issued
Signatures
Person In Charge
Inspector
Score Summary
Risk LevelRisk FactorsGood Retail PracticesTotal
Priority202
Priority Foundation415
Core011
None000
Total628
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 08/27/2026 License Number 36621 Inspection No. INSP00303984 Reason Complaint
Business KUSHI INDIAN RESTAURANT 14856 METCALF AVE
Overland Park, KS 66223 		Phone 4406819027 Inspector Badge ID KDA 157*
Visit DateTime InTime Out
08/27/202612:28 PM03:15 PM

NOTICE OF NON COMPLIANCE WITH KANSAS LAW

The Kansas Food, Drug and Cosmetic Act, effective July 1, 2012 includes K.S.A. 65-619 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 65-619 et seq, licensees issues 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: 09/06/2026

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 08/27/2026 License Number 36621 Inspection No. INSP00303984 Reason Complaint
Business KUSHI INDIAN RESTAURANT 14856 METCALF AVE
Overland Park, KS 66223 		Phone 4406819027 Inspector Badge ID KDA 157*
Visit DateTime InTime Out
08/27/202612:28 PM03:15 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.

ProductDisposal TypeValueDescription
OtherTrash$0.00Tikki sauce
Inspector
Acknowledged Receipt