Establishment
Establishment Name FIORELLA'S License Number 25176 Risk Category Category I - High Risk 10,001 to 50,000 sq. ft.
Physical Address 9000 W 137TH ST
OVERLAND PARK, KS 66221 		Telephone 9139565700 Permit Holder JA-DEL, INC.
Inspection Details
Date 10/08/2026 Time In 10:15 AM Time Out 03:00 PM Inspection Reason Routine
Inspector(s) KDA 193* 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. IN
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. OUT, (*)
17 Proper reheating for hot holding procedures. IN
18 Proper cooling time and temperatures. IN
19 Proper hot holding temperatures. IN
20 Proper cold holding temperatures. IN
21 Proper date marking and disposition. OUT, (*)
22 Time as a public health control: procedures and records. N/A
Consumer Advisory
23 Consumer advisory provided for raw or undercooked foods. OUT, (*)
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. IN
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. N/O
40 Washing fruits and vegetables. IN
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. IN
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. OUT, (*)
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: Inside LOAD OUT cooler, opened can of commercial Whipped Topping (contains Milk) without a date marking and green mold on the nozzle. Person in charge (PIC) does not know when it was opened. Corrected on Site = product voluntarily discarded (VD).
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: Procedure is not available during inspection. Corrected on Site = Copy of procedure 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: Pre-Cooking and Final Cooking Logs not kept. Corrected on Site = FE will monitor and document requirements 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: Inside STORIA cooler, Braised Chicken Breasts are not marked/identified as needing additional cooking. Corrected on Site = PIC provided labels for the Chicken.
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 upright reach-in cooler (RIC), 3 cooked on-site Briskets in ROP with a Made date of 10/4 and Use By date of 10/18. PIC said the Brisket was cooked, ROP'd, and cooled below 34F on 10/4, giving it a 30-day shelf life. However, the Brisket temperature rose above 34F on 10/5, giving it a 7-day shelf life. Corrected on Site = PIC date marked Brisket 10/11.

Inside STORIA cooler, (3) containers of sliced Brisket cooked on 10/4 but date marked 10/6. Also (1) container of Beans cooked on 10/5 but date marked 10/6. PIC said all items were left-over from a catering event on 10/6. Instead of maintaing the original cook date of 10/4, the containers were labled with the event date of 10/6. Corrected on Site = PIC corrected the dates.

All products with incorrect date markings are within the 7-day holding limit and day of production is reasonably known. Therefore, a Field Warning Letter is being issued instead of a Notice of Non-Compliance.
23 3-603.11(A) Pf Consumer Advisory for Raw or Undercooked FOOD (DISCLOSURE and REMINDER) - if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-to-EAT form or as an ingredient in another READY-TO-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
Inspector Comment: FE offering Ahi Tuna Cone (with RAW Tuna) without an Advisory/Disclosure. Corrected on Site = FE adding statements to the Menus.
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: Stored at the Mop Sink, (2) working containers of cleaning chemicals without a common name. Corrected on Site = containers either emptied or labled.
Good Retail Practices
Item Code Section Priority Comment
49 5-202.14 P A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
Inspector Comment: At the mop sink, atmospheric vacuum breaker (AVB) installed upstream from a gated wye with attached hose end stored below the flood rim. Education provided. Corrected on Site = Person in charge (PIC) hung the hose end above the flood rim, creating an air gap.
Non-Violative Comments
Item Comment
12 Food establishment (FE) serving Ahi Tuna Cone with raw Yellowfin Tuna (exempt from parasite destruction).
14 Quat sanitizer at approximately 300ppm. High-temp dish machine at 170.6F
17 Beans reheated to 165F+ for Hot Holding
19 Cheesy Corn at 160F
20 All cold-holding units were checked and all food temperatures were in compliance [except as noted].
21 A refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) ingredient or a portion of a refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) that is subsequently combined with additional ingredients or portions of FOOD shall retain the date marking of the earliest-prepared or first-prepared ingredient. This education is provided for the BEANS, which include BRISKET with an earlier prep date.
36 Weekly pest control
Published Comment
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
MilkDairy Adulterated Voluntary 0.00 Whipped Topping
Guidance Documents Issued
Signatures
Person In Charge
Inspector
Score Summary
Risk LevelRisk FactorsGood Retail PracticesTotal
Priority112
Priority Foundation606
Core000
None000
Total718
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 10/08/2026 License Number 25176 Inspection No. INSP00307099 Reason Routine
Business FIORELLA'S 9000 W 137TH ST
OVERLAND PARK, KS 66221 		Phone 9139565700 Inspector Badge ID KDA 193*
Visit DateTime InTime Out
10/08/202610:15 AM03:00 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
Milk/DairyAdulterated$0.00Whipped Topping
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 10/08/2026 License Number 25176 Inspection No. INSP00307099 Reason Routine
Business FIORELLA'S 9000 W 137TH ST
OVERLAND PARK, KS 66221 		Phone 9139565700 Inspector Badge ID KDA 193*
Visit DateTime InTime Out
10/08/202610:15 AM03:00 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