Establishment
Establishment Name JOSE PEPPERS GRILL License Number 8597 Risk Category Category I - High Risk Less Than 5,000 sq. ft.
Physical Address 13770 BLACKBOB RD
OLATHE, KS 66062 		Telephone 9133930444 Permit Holder JOSE PEPPERS GRILL INC
Inspection Details
Date 10/13/2026 Time In 09:55 AM Time Out 12:14 PM Inspection Reason Joint
Inspector(s) KDA 201*, KDA 114 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. 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. N/O
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. 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. OUT, (*)
Conformance with Approved Procedures
27 Compliance with equivalent operating plan, specialized process and HACCP plan. OUT
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. 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. OUT
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. OUT
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. OUT
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: Observed oepned buttermilk inside the walk-in cooler without a date marking. PIC stated they were not sure when it was opened. COS. PIC discarded the buttermilk.

Observed 1x bottle of liqour at the bar to have a winged insect inside of it. COS. PIC discarded the bottle.
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: Observed 2 severely dented cans of tomato juice and 1 can of jalepenos stored on the can storage rack on the prep line. COS. PIC removed the cans.
14 4-602.12(B) C Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Inspector Comment: Observed build-up on the walls and ceiling of the left microwave on the cooks line. Not COS.
14 4-702.11 P Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
Inspector Comment: Observed the chlorine dish machine in the main ware washing area to have a concentration between 0-10 ppm. COS. PIC primed the dish machine for the concentration to reach 50-100ppm.
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 walk-in cooler, 1 bag of ROP mac and cheese was being held with a prep date marking of 10/5/26 and today is 10/13/26. COS. PIC discarded the mach and cheese.
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: Observed a spray bottle of purple liquid stored at the main ware washing area without a name label. PIC stated they did not know the substance. COS. PIC voluntairly discarded the bottle.
27 3-502.11(D) Pf Equivalent Operating Plan (ROP) A FOOD ESTABLISHMENT shall request an equivalent operating plan from the REGULATORY AUTHORITY before packaging a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under § 3-502.12.
Inspector Comment: Observed multiple bags of steak being marinated in hermetically sealed bags with a crimp/ROP. Food establishment does not have a HACCP plan for raw ROP meat. COS. Discarded all meat. Discussed ROP plan for raw meat with PIC.

27 3-502.12(D)(2)(h) Pf Cook-chill or Sous Vide (Labeling) a FOOD ESTABLISHMENT that PACKAGES FOOD using a Cook-chill or Sous Vide process shall ensure the FOOD is Labeled with the product Name and the date PACKAGED.
Inspector Comment: None of the food products being held in ROP are labeled with product name. Not COS.
27 3-502.12(E)(2) Pf ROP Cheese (HACCP PLAN) a FOOD ESTABLISHMENT that PACKAGES Cheese using a REDUCED OXYGEN packaging method shall have a HACCP PLAN that contains the required information.
Inspector Comment: Observed one bag of feta cheese being held with a hermetical seal/crimp on the bag after being opened. COS. PIC discarded the cheese. Discussed HACCP plan for ROP cheese.
27 8-103.12(A) P Equivalent Operating Plan and HACCP PLAN (compliance) - If the regulatory AUTHORITY approves an equivalent operating plan, or a HACCP PLAN is otherwise required, the LICENSEE shall comply with the HACCP PLANs and Procedures that are submitted and APPROVED as a basis for the modification or waiver.
Inspector Comment: The following product were observed throughout the food establishment during inspection in ROP; 1x bag chile sauce, 1x bag of queso, 1x bag of jalepeno sauce, 1x bag of verde sauce, 1x bag of red sauce, 1x bag of refried beans, 1x bag of ground beef and 1x bag of black beans. This process is not included in their HACCP plan for cook/chill. COS. Product was discarded. HACCP plan needs to be resubmitted to KDA for updates.

Food establishment is using the cook/chill process for morita sauce which is not included in ther HACCP plan. COS. Morita sauce discarded.
27 8-103.12(B) Pf Equivalent Operating Plan and HACCP PLAN (Records of Conformance) - If the REGULATORY AUTHORITY approves an equivalent operating plan, or a HACCP PLAN is otherwise required, the LICENSEE shall maintain and provide to the regulatory AUTHORITY, upon request, Records that demonstrate that the following are routinely employed: Procedures for monitoring the CRITICAL CONTROL POINTS; monitoring of the CRITICAL CONTROL POINTS; verification of the effectiveness of the operation or process; and necessary Corrective Actions if there is failure at a CRITICAL CONTROL POINT.
Inspector Comment: During inspection, multiple bags of product that had been through the cook/chill process, hot held and then resealed/recrimped, cooled, reheated and hot held again. There are no records for the filling, cooling or reheating of these products. COS. Products were dicarded. Discussed with PIC in order to complete this process, HACCP plan needs to be reevaluated and records kept.
27 8-201.14(C) Pf Pf - HACCP PLAN Flow Diagram - For a FOOD ESTABLISHMENT that is required under § 8-201.13 to have a HACCP PLAN, the LICENSE applicant or LICENSEE shall submit to the REGULATORY AUTHORITY a properly prepared HACCP PLAN that includes: A flow diagram or chart for each specific FOOD or category type that identifies: each step in the process; the HAZARDS and controls for each sterp in the flow diagram or chart; the steps that are CRITICAL CONTROL POINTS; the ingredients, materials, and EQUIPMENT used in the preparation of that FOOD; formulations or recipes that delineate methods and procedural control measures that address the FOOD safety concerns involved.
Inspector Comment: Food establishment currently has a HACCP plan for cook/chill that does not include the cooling and reheating of a product once it has been crimped. Food establishment is hot holding on main line during service then rebagging and crimping product, cooling and reheating same product. This process needs to be included in their HACCP plan flow chart. Not COS.
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 50-100 winged insects in the dirty linen room by the back kitchen exit door. PIC provided their most recent pest control invoice from Pinnacle Solutions on 9/28/26. Not COS,
45A 4-102.11(B)(1) P Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
Inspector Comment: Observed raw bacon stored inisde a grocery style bag inside the walk-in cooler. COS. PIC discarded the bacon.
47 4-601.11(C) C NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Inspector Comment: Observed black build-up on the backsplash portions of the soda machines at the expo line. Not COS.
53 6-501.12(A) C PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Inspector Comment: Observed organic debris, trash and litter on the floor underneath and behind all kitchen and all bar equipment. Not COS.
Non-Violative Comments
Item Comment
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
Other Trash Voluntary 0.00 See lines 11, 21 and 27 and 45a for disposal.
Guidance Documents Issued
Signatures
Person In Charge
Inspector
Score Summary
Risk LevelRisk FactorsGood Retail PracticesTotal
Priority426
Priority Foundation707
Core123
None000
Total12416
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 10/13/2026 License Number 8597 Inspection No. INSP00307369 Reason Joint
Business JOSE PEPPERS GRILL 13770 BLACKBOB RD
OLATHE, KS 66062 		Phone 9133930444 Inspector Badge ID KDA 201*, KDA 114
Visit DateTime InTime Out
10/13/202609:55 AM12:14 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: 10/23/2026

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 10/13/2026 License Number 8597 Inspection No. INSP00307369 Reason Joint
Business JOSE PEPPERS GRILL 13770 BLACKBOB RD
OLATHE, KS 66062 		Phone 9133930444 Inspector Badge ID KDA 201*, KDA 114
Visit DateTime InTime Out
10/13/202609:55 AM12:14 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$0.00See lines 11, 21 and 27 and 45a for disposal.
Inspector
Acknowledged Receipt