Establishment
Establishment Name GATES & SONS BAR-B-Q License Number 15248 Risk Category Category I - High Risk 5,000 to 10,000 sq. ft.
Physical Address 2001 103RD TERR
LEAWOOD, KS 66206 		Telephone 9133831752 Permit Holder GATES & SONS BARBEQUE OF KANSAS INC
Inspection Details
Date 10/14/2026 Time In 11:01 AM Time Out 01:04 PM Inspection Reason Routine
Inspector(s) KDA 201*, KDA 31 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. 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. IN
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. 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. IN
32 Plant food properly cooked for hot holding. N/O
33 Approved thawing methods used. N/A
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. OUT
37 Contamination prevented during food preparation, storage and display. IN
38 Personal cleanliness. IN
39 Wiping cloths: properly used and stored. IN
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. 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
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: Observed cooked chicken wings and ribs inside the hot cabinet at the back prep line to be at 119F. COS. PIC (person in charge) placed the chicken and ribs back in the smoker to reach back to 165F.
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: Observed 4 sheet pans of cooked brisket inside the walk-in cooler to be at a temperature of 45F. PIC stated they were taken out of the cooler and brought back in and stacked the brisket on top of each other. COS. PIC placed the brisket on new pans instead of stacking.
26 7-201.11(B) P Chemical storage (not above FOOD, etc.) 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 locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
Inspector Comment: Observed 4 spray cans of Insect Killer stored on a shelf next to and above single service items inside the closet by the condiment bar. COS. PIC removed the cans.
26 7-202.12(A)(2) P POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT.
Inspector Comment: Observed multiple spray cans of Skidoo insect killer inside the establishment and label indicates not for use in a food establisment. PIC stated that they do spray the chemical in the establishment. COS. PIC removed the cans. EPA #33595
26 7-204.11 P Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).
Inspector Comment: Observed the chlorine sanitizer bucket at the main prep line to have a concentration of over 200ppm. COS. PIC had an employee remake the sanitizer bucket to reach 50-100ppm.
26 7-207.11(A) Pf Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT.
Inspector Comment: Observed a bottle of Asprin stored on a shelf above the back meat prep table. COS. PIC removed the bottle.
Good Retail Practices
Item Code Section Priority Comment
36 6-501.111(A) P Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
Inspector Comment: Observed 10-20 small winged insects near the drain at the serving line by the soda machine. PIC provided their most recent pest control invoice on 9/23/26. Not COS
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: Observed 5 sheet pans in disrepair with large cracks at the ware washing station and 2-4 sheet pans holding meat inside the walk-in cooler. COS. PIC removed the pans.

Observed the left wooden cutting block at the main prep line to not be smooth and be warped due to wear and tear. COS. PIC was able to flip the block for the smoother surface.
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: Observed the establishment to not have test strips for their chlorine sanitizer buckets. Not COS.
Non-Violative Comments
Item Comment
16 Cooking temp from smoker for chicken wings was 170F
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]. Always notify KDA if you have a power outage of more than 3 hours, sewage backup, no (or inadequate supply of) hot water, fire, flood, pest infestation, or other disaster/imminent health hazard.
Food Disposals
Item Disposal Type Disposition Type Amount Description
Guidance Documents Issued
Signatures
Person In Charge
Inspector
Score Summary
Risk LevelRisk FactorsGood Retail PracticesTotal
Priority516
Priority Foundation123
Core000
None000
Total639
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 10/14/2026 License Number 15248 Inspection No. INSP00307481 Reason Routine
Business GATES & SONS BAR-B-Q 2001 103RD TERR
LEAWOOD, KS 66206 		Phone 9133831752 Inspector Badge ID KDA 201*, KDA 31
Visit DateTime InTime Out
10/14/202611:01 AM01:04 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: 10/22/2026

Inspector
Acknowledged Receipt