HAPPY VALLEY, 2307 TUTTLE CREEK BLVD STE A, MANHATTAN, KS - Restaurant inspection findings and violations

Business Info

Name: HAPPY VALLEY
Type: Restaurant
Address: 2307 TUTTLE CREEK BLVD STE A, MANHATTAN, KS 66502
Phone: 785-320-5855
Total inspections: 5
Last inspection: Oct 27, 2015

Restaurant representatives - add corrected or new information about HAPPY VALLEY, 2307 TUTTLE CREEK BLVD STE A, MANHATTAN, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --On a metal prep table there was a bag of shredded cabbage at 44.3F. It was tempted around 11:40am and the person in charge said it has been out for about an hour. COS-placed in the reach in cooler. KDA_3_50118A1 - --In the walk in cooler there was an open gallon of milk date marked 10/20/15 (held past 7 days). COS-discarded. KDA_3_50118A2 - --In the walk in cooler there was a plastic food grade tub of cooked breaded chicken without a date. The person in charge said it was made on 10/25/15. COS-date marked the container. KDA_4_60111A - --On the shelf above the large meat slicer there were 3 metal strainers with dried food debris on the inside and outside and they were stacked together and stored clean. COS-moved to the ware wash area. On a shelf below the large meat slicer there was one gray plastic food grade tub with dried food debris on the inside and stored clean. There were also two black plastic food grade tubs, one with a sticker left on the bottom (can hold bacteria) and the other one had dried food debris on the outside. They were stacked together and stored clean. COS-moved to the ware wash area. In a utensil drawer there was one butcher knife with dried food debris on the blade and stored clean. COS-moved to the ware wash area. KDA_Defacto - --Make Table shredded cabbage 41.8F raw shredded pork 41.3F RIC (below make table) tofu 42.4F WIC raw hard shell eggs 38.8F cooked breaded chicken 37.6F All RIF's-food frozen --Pest control invoice for 10/21/15. --Steam Table egg drop soup 167.8F Rice Cooker 1 white rice 148.9F Rice Cooker 2 white rice 155.3F	10/27/2015	5	Follow-up	Out
3-302.11(A)(2) - --In the walk in cooler there was a container of raw chicken being stored directly above a container of raw shrimp. COS-rearranged items. 4-102.11(B)(1) - --In the reach in cooler below the make table there were 2 cooked beef cubes wrapped in a non-food grade cloth. COS-discarded the cloth and placed the food in a food grade bag. In the deep freezers there was raw fish wrapped in a non-food grade "thank you" bag and there was raw shrimp wrapped in a non-food grade "thank you" bag. In the walk in cooler there was 2 raw ready to eat potatoes being stored in a non-food grade "thank you" bag. COS-placed in a food grade bag. KDA_2_30114A - --The cook placed gloves on and then touched her pants, her leg and her face with the gloves. She then continued to handle the clean pans while reheating food. COS-removed gloves and washed her hands before placing new gloves on. KDA_3_10111 - --In the walk in cooler there was a box that held raw chicken being re-used to store raw ready to eat onions. COS-discarded. KDA_3_30211A1b - --In the reach in cooler below the make table there was a plate of raw meat dumplings being stored above a tray of ready to eat crab ragoons filled with cream cheese. KDA_3_30212 - --On a shelf above the make table there was a squirt bottle with clear liquid. The person in charge said it was vinegar. COS-labeled squirt bottle. On the cart in front of the stove there were containers of spices and ingredients that were not labeled. 3 containers had a white granular substance and the cook said they were MSG, salt and sugar. COS-labeled. the containers. KDA_3_30412B - --In the rice bag, there was a plastic measuring cup without a handle being stored in direct contact with the rice. COS-removed the measuring cup. KDA_3_30511A1 - --The handsink is located directly next to a metal food prep table. Food prep was being done at the time and water from the handsink could contaminate the food product. In the walk in cooler there were 2 heads of cut cabbage being stored directly on the wire racks which were soiled with dried food debris. COS-placed heads of lettuce in clear plastic wrap. KDA_3_50116A1 - --In the make table there were 2 metal bowls of cooked pork being stored on top of the containers in the make table at 106.8F and 110.9F. The cook said they were made around 11:00am and were tempted around 11:40am. The cook said they would be used and reheated as customers ordered. Inspector educated to the cook about proper hot holding methods. COS-reheated both bowls. On the stove top there was a metal strainer of cooked beef at 101.9F and cooked chicken in the skillet at 122.6F. Both items were made around 11:00am and were tempted around 12:00pm. These items would also be used and reheated as customers ordered. COS-reheated both items. KDA_3_50116A2 - --On a metal prep table there was a plastic blue bowl with shredded cabbage at 44.1F. The cook said it has been out since 10:00am and was tempted around 11:20am. COS-placed in the reach in cooler. On the make table cutting board, there was a blue plastic bowl of cut cabbage at 51.9F. The cook said it has been out since 10:00am and tempted around 11:25am. COS-placed in the walk in cooler. In the make table there was shredded cabbage at 46.8F. It was placed in the unit around 10:00am and it was above the fill line. COS-removed excess product. The ambient air temperature of the unit was reading 34.9F. KDA_3_50118A2 - --In the make table there was a plastic container of cooked squid without a date. The cook said it was cooked on 10/11/15. COS-item was date marked. In the reach in cooler below the make table there was a half gallon of milk opened and without a date. The cook said it was opened on 10/11/15. COS-item was date marked. KDA_4_20211A2 - --On a metal prep table there was a blue plastic bowl that had a crack on the side (not easy to clean). COS-discarded. KDA_4_50213A - --On the cart in front of the stove there were single use plastic tofu containers being used to store red peppers, red pepper powder and garlic & water. COS-placed items in bowls. In the reach in cooler below the make table there was a single use plastic tofu container being used to store soup base for hot pot. COS-placed in a bowl. In the walk in cooler there were two single use metal cans being used to store raw ready to eat cut potatoes and raw ready to eat celery. COS-placed in food grade containers. KDA_4_60111A - --On a hook to the right of the handsink there was a wire whisk that had dried food debris on the food contact surface and stored clean. COS-moved to the ware wash area. On the rack above the 3 compartment sink there was 5 large metal bowls, 2 large metal strainers and 1 small strainer with dried food debris on the handles and on the inside/outside of the bowls/strainers and stored clean. There was also one metal spoon with food debris on the food contact surface, 3 metal tongs with oil residue, 2 metal containers with dried food debris on the inside/outside of the containers and stacked clean. COS-moved to the ware wash area. There were also 15 metal steamers with labels left on them and stored clean. COS-removed from the rack and placed in a trash bag. On the rack to the left of the dish machine there was one plastic rice spoon with oil residue and stored clean. COS-moved to the ware wash area. In the utensil drawer below the meat slicer there was one metal produce chopper, one butcher knife and one metal food grader with dried food debris on the food contact surfaces and stored clean. On a shelf below the utensil drawer there were 4 large black plastic food grade tubs, 2 large grey plastic food grade tubs and one large brown plastic food grade tub with food debris on the inside/outside and stacked as clean. COS-moved to the ware wash area. The large metal mixer had oil build up on the top gear where the whisk is inserted (could drip into food). COS-cleaned. The large cutting board being stored above the one compartment sink had deep scratches on the food contact surface with dried food debris in between the scratches (not easy to clean). COS-discarded. The large can opener in the dry food storage room had dried food debris build up on the blade. COS-moved to the ware wash area. On the rack above the meat slicer there were 3 small plastic food grade containers with dried food debris on the edges and 3 metal bowls with dried food debris on the inside and stored clean. COS-moved to the ware wash area. In the walk in cooler there was a plastic food grade container with the cover plastic still in tact on the edges (hold bacteria) being used to store shredded potatoes. COS-placed in another container. KDA_4_90411A - --In a plastic container next to the the make table there were plastic forks and spoons facing upwards. COS-inverted. KDA_5_20515B - --The faucet located at the one compartment sink leaks when water is supplied. KDA_6_20213B1 - --There were fly strips hung directly above a food prep tables and deep freezers. COS-discarded. KDA_6_20215A3 - --There is a 1/4" gap along the right side of the back exit door. This could allow the entrance for pests. KDA_6_30112 - --There were no disposable paper towels at the waitress handsink. COS-an employee placed disposable paper towels at the handsink. KDA_6_501111A - --There was one live cock roach on the Rose room banquet door. (Note:the person in charged killed it and called their pest control provider). The owner said they have a pest control provider but could not provider invoices. KDA_7_10211 - --By the 3 compartment sink, there was a white plastic bowl with clear liquid and was not labeled. The person in charge said was bleach water. COS-labeled bowl. In the waitress area there was a red plastic bucket with clear liquid and not labeled. The person in charge said it was bleach water. COS-labeled bucket. KDA_7_20111A - --On a metal food prep table there was a bottle of super glue being stored next to a bottle of soy sauce. COS-removed chemical. KDA_Defacto - --Critical (Critical)	10/14/2015	23	Regular	Out
Details not available.	01/23/2015
Details not available.	01/13/2015
Details not available.	08/21/2013

3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_2_30114A - Wash Hands (Touching Body) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLEUSE ARTICLES and after touching bare human body parts other than clean hands and clean, exposed portions of arms
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30511A1 - 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.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) 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.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not 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 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_90411A - SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_30112 - 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.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_7_10211 - 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.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored 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.

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