Establishment
Establishment Name COACH'S BAR & GRILL License Number 3997 Risk Category Category I - High Risk Less Than 5,000 sq. ft.
Physical Address 9089 135TH ST
OVERLAND PARK, KS 66221 		Telephone 9138977070 Permit Holder COACHS BAR & GRILL LLC
Inspection Details
Date 08/18/2026 Time In 11:40 PM Time Out 04:15 PM Inspection Reason Routine
Inspector(s) KDA 193* 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. IN
Approved Source
9 Food obtained from approved source. OUT, (*)
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 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. OUT, (*)
17 Proper reheating for hot holding procedures. IN
18 Proper cooling time and temperatures. IN
19 Proper hot holding temperatures. OUT, (*)
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. IN
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. N/A
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. IN
38 Personal cleanliness. IN
39 Wiping cloths: properly used and stored. N/O
40 Washing fruits and vegetables. N/O
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. OUT, (*)
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. IN
47 Non-Food contact surfaces clean. IN
Physical Facilities
48 Hot and cold water available; adequate pressure. IN
49 Plumbing installed; proper backflow devices. IN
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
9 3-201.11(A) P FOOD shall be obtained from sources that comply with LAW.
Inspector Comment: Food Establishment (FE) is sourcing dessert cake from another FE that does not have a lawful Food Production license. Corrected on Site = FE will not sell these items until the source obtains a license.
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: Stored as clean, several stackable pans and containers with visible food debris and/or sticker residue. Corrected on Site = PIC moved items to DISH to be cleaned.
16 3-401.14(F)(2) Pf Non-Continuous Cooking of Raw animal FOODS (Procedures Maintained and Made Avaialable) Raw animal FOODS that are cooked using a Non-Continuous Cooking process shall be prepared and stored according to written Procedures that are maintained IN the FOOD ESTABLISHMENT and are available to the Kansas Department of Agriculture upon request.
Inspector Comment: Written procedures for non-continuous cooking process not available upon request. Corrected on Site = Copy of previous signed procedures emailed to PIC.
16 3-401.14(F)(3) Pf Non-Continuous Cooking of Raw animal FOODS (Monitoring and Corrective Actions) Raw animal FOODS that are cooked using a Non-Continuous Cooking process shall be prepared and stored according to written Procedures that describe how the requirements for Non-Continuous Cooking of Raw animal FOODS are to be monitored and documented by the LICENSEE and the Corrective Actions to be taken if the requirements are not met.
Inspector Comment: FE is not maintaining cooling logs for their partially cooked Chicken Wings. Corrected on Site = PIC will maintain and monitor logs going forward.
16 3-401.14(F)(4) Pf Non-Continuous Cooking of Raw Animal Foods (Marking Foods for Cooking) Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be prepared and stored according to written procedures that describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be completely cooked to at least 74°C (165°F) for 15 seconds prior to being offered for sale or service.
Inspector Comment: Partially cooked Chicken Wings located in the standup cooler and walk-in cooler are not marked as needing further cooking. Corrected on Site = PIC marked the Chicken Wings.
16 3-401.14(F)(5) Pf Non-Continuous Cooking of Raw Animal Foods (Marking Foods for Cooking) Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be prepared and stored according to written procedures that describe how the FOODS, after initial heating but prior to cooking as to at least 74°C (165°F) for 15 seconds, are to be separated from READY-TO-EAT FOODS.
Inspector Comment: Inside WIC on a speed rack, sheet pan of partially cooked chicken wings is stored over a sheet pan of fully cooked chicken filets. Corrected on Site = PIC rearranged the speed rack.
19 3-501.16(A)(1) P TCS Hot Holding - TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) shall be maintained at 57°C (135°F) or above.
Inspector Comment: At the fty station, silver bowl of cooked Sweet Potato Fries at 105F. PIC said they usually discard them when they've been sitting for awhile. Discussed using TPHC for the Fry bowls. Corrected on Site = PIC discarded Fries for quality purposes.

At the steam table in the kitchen, a metal pan of Chicken Gravy sitting ON TOP of the table outside of temperature control temping at 123F. PIC said it has been there for approximately 3 hours. Corrected on Site = PIC reheated gravy to 165F for continued hot holding.
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 the refrigerated prep table (RPT) on the main cooking line, the following items are stored above cooling lines and of temperature compliance: American Cheese Slices 51F, Swiss Cheese Slices 51F, Cheddar Cheese Slices 50F, Pepperjack Cheese Slices 51F, Cream Cheese 45F, Shredded Cabbage 55F. Person in charge (PIC) said items were placed in RPT 2 hours ago. Corrected on Site = PIC moved items to another cooler.

At the standup display cooler across from the breading station, the following products stored on the bottom shelf out of temperature compliance: Raw Chicken Chunks 44F, portioned Raw Chicken Chunks 46F, Raw Chicken Filets 44F, Partially Cooked Chicken Wings 45F. PIC said they were moved from the walk-in cooler (WIC) to this cooler approximately 2 hours ago. Ambient temperature of the bottom shelf is 45.1F whereas the upper shelf is 36F. Corrected on Site = PIC moved the TCS products on the bottom shelf to the WIC.
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 Bar area, opened can of Cream Whipped Topping date marked 8-7, today is 8/18. Corrected on Site = PIC voluntarily discarded (VD) the product.
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: Inside reach-in cooler (RIC), container of made on-site (MOS) Cole Slaw without a date mark. PIC said it was made yesterday >24 hours. Inside the stand-up display cooler, cooked on-site Potato Skins and partially cooked on-site Chicken Wings without a date mark. PIC said both items were cooked yesterday >24 hours. Inside the WIC, partially cooked Chicken Wings without a date mark. PIC said they were partially cooked yesterday >24 hours. Corrected on Site = All items were date marked accordingly.
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: Inside a RIC in the EXPO area, opened can of cream whipped topping without a date mark. PIC said it was opened Saturday, today is Tuesday. Corrected on Site = PIC date marked the item.
Good Retail Practices
Item Code Section Priority Comment
45A 4-202.11(A)(2) Pf FCS (Imperfections) Multiuse FOOD-CONTACT SURFACES shall be: free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
Inspector Comment: Stored as clean, red rubber lid with a gash and a blue rubber lid with burn markings. Corrected on Site = PIC voluntarily discarded the lids.
Non-Violative Comments
Item Comment
2 Foodborne Kit available
11 FE with many stored canned items in good condition. There are (2) 12oz cans of Sweet Red Peppers with questionable dents on the top and/or bottom seams. PIC voluntarily discarded items.
16 Chicken Sandwich 176F
21 Kalamata Olives are not TCS
22 Although not today, sometimes FE uses TPHC for Onion Straws and requested a new Procedure/Log Handout.
46 Sanitizer not detected at the automatic dish machine. The sanitizer container was almost empty whereas the machine was not pulling sanitizer. PIC installed a new container of sanitizer. Test kit available for chlorine sanitizer.
Published Comment
All cold-holding units were checked and all food temperatures were in compliance [except as noted]. All hot-holding units were checked and all food temperatures were in compliance [except as noted].
Food Disposals
Item Disposal Type Disposition Type Amount Description
Other Adulterated Voluntary 0.00 Cream Whipped Topping, Sweet Red Peppers, Container Lids
Guidance Documents Issued
Signatures
Person In Charge
Inspector
Score Summary
Risk LevelRisk FactorsGood Retail PracticesTotal
Priority404
Priority Foundation718
Core000
None000
Total11112
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 08/18/2026 License Number 3997 Inspection No. INSP00303208 Reason Routine
Business COACH'S BAR & GRILL 9089 135TH ST
OVERLAND PARK, KS 66221 		Phone 9138977070 Inspector Badge ID KDA 193*
Visit DateTime InTime Out
08/18/202611:40 PM04:15 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: 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 Destruction
Inspection Date 08/18/2026 License Number 3997 Inspection No. INSP00303208 Reason Routine
Business COACH'S BAR & GRILL 9089 135TH ST
OVERLAND PARK, KS 66221 		Phone 9138977070 Inspector Badge ID KDA 193*
Visit DateTime InTime Out
08/18/202611:40 PM04:15 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
OtherAdulterated$0.00Cream Whipped Topping, Sweet Red Peppers, Container Lids
Inspector
Acknowledged Receipt