Establishment
Establishment Name ICE CREAM BAE License Number 28871 Risk Category Category II - Moderate Risk
Physical Address 5260 W 116TH PL
LEAWOOD, KS 66211 		Telephone 9137475400 Permit Holder ICE CREAM BAE LLC
Inspection Details
Date 08/17/2026 Time In 01:49 PM Time Out 03:10 PM Inspection Reason Routine
Inspector(s) KDA 157* 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. OUT, (*)
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. 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. OUT, (*)
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. N/A
17 Proper reheating for hot holding procedures. N/A
18 Proper cooling time and temperatures. N/A
19 Proper hot holding temperatures. N/A
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. 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/A
33 Approved thawing methods used. IN
34 Thermometers provided and accurate. OUT, (*)
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.
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. 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.
Administrative/Other
55 Other violations IN
Risk Factors
Item Code Section Priority Comment
2 2-501.11 Pf A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter.
Inspector Comment: The establishment did not have a written plan to clean up vomiting or diarrheal incidents. Education and template provided. https://agriculture.ks.gov/docs/default-source/fsl--handouts/72-vomiting-and-diarrhea-cleanup.pdf?sfvrsn=d9479fc1_4
8 6-301.11 Pf Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
Inspector Comment: There is no soap in the co-ed bathroom. Person in charge corrected on site and filled the soap dispenser.
13 3-302.11(A)(1) P Cross Contamination (Raw READY-TO-EAT FOOD)
Inspector Comment: In the upright cooler in the back, there is a carton of eggs sitting on a wire rack directly over ready to eat items. Person in charge corrected on site and moved the eggs to the lower shelf. No leakage found.
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 under the counter cold holding unit there is an open can of heavy whipping cream made with real dairy. The whipping cream did not have an open date on it. Person in charge stated it was open on 8-10. Today’s date is 8-17. Person in charge corrected on site and discarded the whipping cream.
21 3-501.17(B) Pf Pf - Date marking (Commercially prepared, opened, held > 24 hours) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the food is held for more than 24 hours, 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 5°C (41°F) or less for a maximum of 7 days and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2)The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on FOOD safety.
Inspector Comment:
In the upright cooler in the back, there is an open carton of heavy cream that did not have an open date on it. Person in charge stated it was open on 8-14. Today’s date is 8-17. Corrected on site. Person in charge dated the heavy cream.
26 7-202.11(A) Pf Necessary Chemicals - only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the Cleaning and SANITIZING of EQUIPMENT and UTENSILS and for the CONTROL of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT.
Inspector Comment:
Sitting in use in the chemical supply crate there is a can of non-food grade Ant and Roach Raid pesticide. EPA Reg. NO 4822-596, EPA est. NO 4822-MEX-1. Person in charge corrected on site and discarded the can of pesticide.
Good Retail Practices
Item Code Section Priority Comment
34 4-302.12(B) Pf FOOD Temperature Measuring Devices (Thin Probe) a TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be Provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
Inspector Comment: FE does not have a working food thermometer. Person in charge will get battery replacement or get a new food thermometer.
Non-Violative Comments
Item Comment
Published Comment
Priority (P) items are requirements directly linked to causing foodborne illness. Priority Foundation (Pf) items are requirements that support Priority violations. Core items are related to general sanitation, equipment design, facilities, and equipment design. Always notify KDA if you have a power outage of more than 2-4 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
None Trash Voluntary 0.00
Guidance Documents Issued
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 08/17/2026 License Number 28871 Inspection No. INSP00303098 Reason Routine
Business ICE CREAM BAE 5260 W 116TH PL
LEAWOOD, KS 66211 		Phone 9137475400 Inspector Badge ID KDA 157*
Visit DateTime InTime Out
08/17/202601:49 PM03:10 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
NoneTrash$0.00
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 28871 Inspection No. INSP00303098 Reason Routine
Business ICE CREAM BAE 5260 W 116TH PL
LEAWOOD, KS 66211 		Phone 9137475400 Inspector Badge ID KDA 157*
Visit DateTime InTime Out
08/17/202601:49 PM03:10 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