Establishment
Establishment Name TOP THAI KC RESTAURANT	License Number 36728	Risk Category Category I - High Risk Less Than 5,000 sq. ft.
Physical Address 1103 E SANTA FE ST Olathe, KS 66061	Telephone 9132356794	Permit Holder TOP THAI KC RESTAURANT LLC

Inspection Details
Date 08/17/2026	Time In 01:05 PM	Time Out 05:15 PM	Inspection Reason Routine
Inspector(s) KDA 188*		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.	OUT, (*)
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	OUT

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.	IN
17	Proper reheating for hot holding procedures.	N/O
18	Proper cooling time and temperatures.	OUT, (*)
19	Proper hot holding temperatures.	OUT, (*)
20	Proper cold holding temperatures.	OUT, (*)
21	Proper date marking and disposition.	IN
22	Time as a public health control: procedures and records.	N/A
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.	OUT, (*)
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.	N/A
Food Temperature Control
31	Proper cooling methods used; adequate equipment for temperature control.	OUT, (*)
32	Plant food properly cooked for hot holding.	N/O
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.	OUT, (*)
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.	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.	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
4	2-401.11	C	EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection cannot result. Inspector Comment: During the inspection an employee water bottle was observed on the maketable cutting board and inside of the RIC of the RPT there was a to-go cup with a straw on the top shelf over customer products. COS: spoke about the need to make a space for employee food and drinks, drinks moved
8	5-205.11(B)	Pf	A HANDWASHING SINK may not be used for purposes other than handwashing. Inspector Comment: The handwash sink in the dish pit had a spray bottle of oven cleaner, sponge, and a bottle of hand soap in the basin. COS: spoke about the need for the handwash sink to have the basin free of any items, hand sink is for handwashing only, items removed
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: 2 knives on a magnetic strip and 2 storage containers were found stored as clean with food debris on their food contact surface. COS: removed from service to be rewashed
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: The following items in the WIC were found cooling at the following temps with the following prep dates: green curry 47F, 8/15/26 peanut sauce 45F, 8/16/26 red curry 47F, 8/10/26 All of these items had been in the WIC cooler overnight. The ambient of the WIC is 45F. The PIC stated she has been opening and closing the walk in cooler as she has been doing a lot of prep today. COS: spoke about the proper cooling process, items voluntarily discarded, cooler temp adjusted, PIC is calling a repairman to check out the unit, sending educational documents on cooling via email
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: MOS peanut sauce found in a small crock pot at 1:16pm temped at 124F. The PIC stated the peanut sauce is cooked daily and put in the crock. The crock boils, she turns it to warm. It has been in the crock since approx. 11am. COS: spoke about the need to keep hot food at 135F and above, take temps periodically to ensure the crock is keeping the food at the proper temp, crock turned up
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: In the maketable spring rolls found at 1:27pm temped at 49F. PIC stated she made the rolls approx. 5-10 mins earlier for an order. Rolls were on top of pans and not in wells with access to temp control (all surrounding items temped in compliance). COS: rolls moved to RIC below for rapid cooling Cooked tofu found out on the maketable without any cold holding provisions at 1:39pm temped at 63F. The PIC stated she brings this out to prep an order and then puts it away. Tofu was only out for approx 10-15 mins. COS: tofu moved to RIC below for rapid cooling, recommend holding the tofu on an ice bath going forward if she needs it held out for long periods of time. On an ice bath bean sprouts were found at 2:27pm temping at 61F. The ice only touched the bottom of the product. The PIC stated the sprouts were placed out at 11am. COS: discussed proper ice baths, ice applied to the product for rapid cooling
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 expo station 2 working spray bottles with red liquid were found without a label of common name. PIC stated this was sanitizer. COS: bottles labeled

Good Retail Practices

Item	Code Section	Priority	Comment
31	3-501.15(A)	Pf	TCS FOOD Cooling (Methods) - Cooling shall be accomplished in accordance with the required time and temperature criteria by using one or more of the following methods based on the type of FOOD being cooled: placing the FOOD in shallow pans; separating the FOOD into smaller or thinner portions; using rapid cooling equipment; stirring the FOOD in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. Inspector Comment: In the WIC the following items were found cooling at the following temps: rice 119F, 107F at 2:17pm crab rangoon filling 46F crab rangoons 47F The PIC stated these items were prepped and made this morning. The crab rangoon were out of cold holding for approx. 2 hours while she folded all of the dumplings. around 11am. The rice was taken out of the rice cooker, put into medium sized cambros with lids on and stacked onto each other around 11am. The ambient of the WIC is 44F COS: moved these items to the freezer for rapid cooling, spoke about the need to put items into smaller containers with more surface area available, with no lids so the items can rapidly cool
41	3-304.12(F)	C	In-use utensil storage (135°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. Inspector Comment: Scoops used in rice were held in 84F degree water on the counter. The PIC stated the utensils were just placed in the water. COS: education provided, water turned up
45A	4-101.11(A)	P	FCS MATERIALS (Safe) MATERIALS that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of equipment shall be: Safe. Inspector Comment: Non food grade plasic containers are being used to store sugar with the sugar in direct contact with the plastic. Spoke with the PIC about the importance of ensuring all items are stored in food grade containers so as to not risk contamination. PIC is going to order new containers, not corrected during today's inspection
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: FE uses quat and chlorine for sanitization. No test strips available during inspection. COS: test strips ordered during inspection, arrive tomorrow

Non-Violative Comments

Item	Comment
2	Discussed the Employee Illness policy and the Bodily Fluid clean up policy. Sending both policies via email.

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	Trash	Voluntary	40.00	green curry, red curry, peanut sauce

Guidance Documents Issued

Signatures

Person In Charge

Inspector

Score Summary

Risk Level	Risk Factors	Good Retail Practices	Total
Priority	3	1	4
Priority Foundation	3	2	5
Core	1	1	2
None	0	0	0
Total	7	4	11

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 08/17/2026	License Number 36728	Inspection No. INSP00303102	Reason Routine
Business TOP THAI KC RESTAURANT 1103 E SANTA FE ST Olathe, KS 66061		Phone 9132356794	Inspector Badge ID KDA 188*

Visit Date	Time In	Time Out
08/17/2026	01:05 PM	05:15 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 08/17/2026	License Number 36728	Inspection No. INSP00303102	Reason Routine
Business TOP THAI KC RESTAURANT 1103 E SANTA FE ST Olathe, KS 66061		Phone 9132356794	Inspector Badge ID KDA 188*

Visit Date	Time In	Time Out
08/17/2026	01:05 PM	05:15 PM

Embargo Information

Date of Embargo Order 08/17/2026

Embargo Order # INSP00303102

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 08/17/2026	License Number 36728	Inspection No. INSP00303102	Reason Routine
Business TOP THAI KC RESTAURANT 1103 E SANTA FE ST Olathe, KS 66061		Phone 9132356794	Inspector Badge ID KDA 188*

Visit Date	Time In	Time Out
08/17/2026	01:05 PM	05:15 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 Closure Statement

Inspection Date 08/17/2026	License Number 36728	Inspection No. INSP00303102	Reason Routine
Business TOP THAI KC RESTAURANT 1103 E SANTA FE ST Olathe, KS 66061		Phone 9132356794	Inspector Badge ID KDA 188*

Visit Date	Time In	Time Out
08/17/2026	01:05 PM	05:15 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 08/17/2026	License Number 36728	Inspection No. INSP00303102	Reason Routine
Business TOP THAI KC RESTAURANT 1103 E SANTA FE ST Olathe, KS 66061		Phone 9132356794	Inspector Badge ID KDA 188*

Visit Date	Time In	Time Out
08/17/2026	01:05 PM	05:15 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.

Product	Disposal Type	Value	Description
Other	Trash	$40.00	green curry, red curry, peanut sauce

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 08/17/2026	License Number 36728	Inspection No. INSP00303102	Reason Routine
Business TOP THAI KC RESTAURANT 1103 E SANTA FE ST Olathe, KS 66061		Phone 9132356794	Inspector Badge ID KDA 188*

Visit Date	Time In	Time Out
08/17/2026	01:05 PM	05:15 PM

The Kansas Food, Drug and Cosmetic Act, effective July 1, 2012, K.S.A. 65-619 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