Establishment
Establishment Name J ALEXANDER'S RESTAURANT License Number 14258 Risk Category Category I - High Risk Less Than 5,000 sq. ft.
Physical Address 11471 METCALF
OVERLAND PARK, KS 66212 		Telephone 832-727-4176 Permit Holder J ALEXANDERS RESTAURANTS OF KANSAS LLC
Inspection Details
Date 10/06/2026 Time In 11:15 AM Time Out 01:30 PM Inspection Reason Complaint
Inspector(s) KDA 194* Follow-Up Required No
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. OUT, (*)
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. IN
19 Proper hot holding temperatures. IN
20 Proper cold holding temperatures. OUT, (*)
21 Proper date marking and disposition. IN
22 Time as a public health control: procedures and records. OUT, (*)
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. IN
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. IN
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. 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. 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. 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
11 3-101.11 P FOOD shall be safe, UNADULTERATED, and honestly presented.
Inspector Comment: In the WIC (walk in cooler) there is an opened container of feta cheese with no date mark. PIC does not know when it was opened. COS - voluntarily discard.
11 3-202.15 Pf FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
Inspector Comment: On the can storage rack, there are two 6lb pans of pumpkin, one can of corn, one can of hot fudge, and one can of tomato paste with dents on or near the seam, impacting seal ingegrity. COS - voluntarily discard
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: In the WIC, there are at least 5 plastic prep containers with washed stickers or sticker residue on the outside of the container.
In the dish pit on the racks stored as clean, there is one long shallow pan with creamy residue on two of the corners and side walls. There is one metal pan with red sauce on the out side at the top of a nested stack. There is an original sticker on one tall plastic container and sticker residue on another. COS - collect not in-use containers for rewashing. Educated PIC and dishwashing staff.
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 salad prep RPT (refrigerated prep table), protions of sliced chicken on the top layer are 45F, chicken was cut 3 hours prior. COS - returend to RIC (reach in cooler) for rapid cooling.

MOS (made on site) broccoli sauce is stored on the counter in front of the RPT wells, next to the hot holding lamp. Employee stated it was made 30 minutes prior. Oil based and contains fresh garlic. Internal temperature is 74F. COS - prepared an ice bath for rapid cooling

Pour containers of MOS sauces (bbq, ginger glaze, chipotle mayo, spicy mayo) were placed on the workspace next to the plating area in the absence of temperature control. Employee stated they were made 30 minutes prior. Internal temperatures is 64F. COS - rapid cooling, created ice bath for all sauces
22 3-501.19(B)(2) Pf Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
Inspector Comment: In the prep area, there is a pound and a half of butter in the absence of temperature for use with cake. Internal temperature is 64F, employee states it has been left out for a half hour. COS - Educated, labeled container.
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: At the three compartment sink, there is a unlabeled spray bottle containing yellow liquid. At the dish pit, there is a unlabled spray bottle containing a small amount of the same yellow liquid. PIC stated they contain degreaser. COS - PIC Iabeled bottles as degreaser.
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: In the prep kitchen, there is a plastic prep container containing cooked spinach that has a 2.5" crack at the top. COS - move the spinach to a different container, discard container.

In the dish pit on the clean rack, there is a small plastic prep container with many small cracks. COS - voluntarily discard
Non-Violative Comments
Item Comment
16 Filet of fish is cooked from raw to 195F in the fryer. Burger patty cooked from raw to medium on the griddle to 185F.
18 In the lower cabinet of an RPT at the salad line, pasta cooked at 10:30AM has an internal temperature of 42F at 11:30AM. Full cooling achieved.
20 Note: MOS sauces with a pH of <4.0 are good candidates for shelf-stability testing
22 Note for softened butter: Time as a PHC - 6 hours (initial and maximum temperatures) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall have an initial temperature of 5°C (41°F) or less when removed from temperature control and the FOOD temperature may not exceed 21°C (70°F) within a maximum time period of 6 hours.
39 A wiping cloth bucket in the prep kitchen contains no detectable concentration of sink & surface sanitizer. PIC refreshed bucket. The wiping cloth bucket in the grill area has 700ppm sink & surface sanizer concentration.
46 The high-temp conveyor ware washing machine reached 161F on the first pass. The high-temp stationary ware washing machine behind the bar reached 168F on the second cycle.
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. For the Kansas Food Code and additional Educational Materials and Food Safety Fact Sheets, visit http://www.agriculture.ks.gov/fsleducation Note: pizza sauce, canned tomatoes/sauce/paste, salsa, picante sauce, BBQ sauce made or modified on site, cut leafy greens (lettuce, spinach, etc.), cut tomatoes, milk, and cream are considered Time and Temperature Control for Safety (TCS) Foods. TCS Foods must be date-marked, may not be held in refrigeration longer than 7 days after opening/preparation, and must be kept at 41°F or lower.
Food Disposals
Item Disposal Type Disposition Type Amount Description
Other Trash Voluntary 15.00 See questions 11 and 21
Guidance Documents Issued
Time as a Public Health Control Hot and Cold Holding
Signatures
Person In Charge
Inspector
Score Summary
Risk LevelRisk FactorsGood Retail PracticesTotal
Priority202
Priority Foundation415
Core000
None000
Total617
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 10/06/2026 License Number 14258 Inspection No. INSP00306863 Reason Complaint
Business J ALEXANDER'S RESTAURANT 11471 METCALF
OVERLAND PARK, KS 66212 		Phone 832-727-4176 Inspector Badge ID KDA 194*
Visit DateTime InTime Out
10/06/202611:15 AM01:30 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$15.00See questions 11 and 21
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 10/06/2026 License Number 14258 Inspection No. INSP00306863 Reason Complaint
Business J ALEXANDER'S RESTAURANT 11471 METCALF
OVERLAND PARK, KS 66212 		Phone 832-727-4176 Inspector Badge ID KDA 194*
Visit DateTime InTime Out
10/06/202611:15 AM01:30 PM

The Kansas Food, Drug and Cosmetic Act, effective July 1, 2012, K.S.A. 65-655 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