Establishment
Establishment Name ENJOY PURE FOOD + DRINK 2 License Number 37306 Risk Category Category I - High Risk Less Than 5,000 sq. ft.
Physical Address 8729 SCARBOROUGH ST
Lenexa, KS 66219 		Telephone Permit Holder ENJOY PURE FOOD + DRINK #2, LLC
Inspection Details
Date 08/20/2026 Time In 09:40 AM Time Out 01:15 PM Inspection Reason Routine
Inspector(s) KDA 188* 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. OUT, (*)
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. OUT, (*)
22 Time as a public health control: procedures and records. N/A
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. 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. IN
33 Approved thawing methods used. N/O
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. 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. 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. 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 one container of chopped butternut squash was found with a date of 8/4. The squash inside had mold on it's surface.

COS: squash voluntarily discarded
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: Approx. 10% of the stored as clean dishes were found with sticker residue on their food contact surfaces.

COS: dishes removed from service, discussed the dishwashing process with the person in charge
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: During the inspection dishes were being washed in the dishwasher. When the dishwasher was unloading the dishes from the machine the inspector took the time to check the chlorine/sanitizer level. The sanitizer tested at 0PPM.

COS: discussed the importance of checking the sanitizer level at the beginning of each shift to ensure your dishmachine is sanitizing your dishes properly. Discussed being able to use the dishmachine to wash dishes in the meantime and set the 3 compartment sink up to sanitize the dishes after they are run thru the machine for sanitization. PIC shut down the dish station, called the repairman, he arrived during the inspection and began to fix the machine
17 3-403.11(D) P Rapid Reheating TCS for Hot Holding - Reheating for hot holding shall be done rapidly and the time the FOOD is between 5°C (41ºF) and 74°F (165°F) [57°C (135°F) for packaged food from a food processor] may not exceed 2 hours.
Inspector Comment: In the steam table the following items were found at the following temps at 10:05am:
brown rice 94F
black bean 70F
quinoa 113F
chicken 87F

All of these items were being reheated. The chef stated they typically reheat them in the microwave to 170F and place them in the steam table. Today they were placed directly in the table at 8:40 am.

COS: discussed the need to rapidly reheat previously cooked and prepped items as they have and are going thru the danger zone, food needs to be reheated to 165F in less than 2 hours, all food items placed in the microwave and reheated to 165F
20 3-501.16(B) P TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less.
Inspector Comment: In the maketable one container of shell eggs with the eggs well over the fill line temped at 55F. The ambient of the area is 67F. The eggs are above the fill line and do not have access to the cool air of the cold holding unit. The Chef stated the eggs had been there since approx. 8:40am, found at 10:30am. All surrounding items temped in compliance.

COS: eggs above the fill line moved to another container and placed in the cooler below for rapid cooling, eggs below the fill line temped in compliance
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 maketables the following items were found with the following dates:
butternit squash 8/6, 8/4, 8/12
cherry tomato 8/13
mexicali salad 8/10 (2)
MOS mojo dressing 8/12
cooked onions 8/12 (2)
cooked celery 8/12
MOS caser hummus 8/10
MOS jalepeno hummus 8/12
MOS mohommara sauce 8/13 (3)
MOS mayo 8/13 (2)
MOS portioned caeser cups 7/29
MOS avocado crema 8/13

Today is 8/20/26, this is past 7 days.

COS: discussed the datemarking policy, items voluntarily discarded

Provided Date Marking Handout - Risk Factor Intervention Strategy
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: One working spray bottle of clear liquid was found hanging on the expo hand sink without a label of common name. The PIC stated this was sanitizer.

COS: bottle labeled with name
Non-Violative Comments
Item Comment
2 Discussed the Employee Illness Policy and the Bodily fluid clean up policy. Bodily fluid clean up kit provided.
19 Hot held chicken breast 147F and 153F
34 Thermometer provided. Sending the thermometer calibration log via email.
36 Pest control is provided weekly. no evidence of pests during today's inspection
46 3 compartment sink temped at 115F Quat is used for sanitization, test strips supplied and the solution tested at 200PPM
Published Comment
Risk Factor (RF) items are commonly associated with foodborne illnesses outbreaks. Good Retail Practices (GRPs) are less commonly associated with foodborne illness outbreaks, but still need to be addressed. 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]. KDA offers free Focus on Food Safety seminars. If you are interested, please let your inspector know. This is a 2-hour seminar that can be held in your establishment. Times and dates are flexible.
Food Disposals
Item Disposal Type Disposition Type Amount Description
Other Trash Voluntary 60.00 squash, caesar dressing, mohommara spread, mayo, onion, celery, mojo, cabbage, tomatoes,
Guidance Documents Issued
Reheating Temperature Log Date Marking
Signatures
Person In Charge
Inspector
Score Summary
Risk LevelRisk FactorsGood Retail PracticesTotal
Priority505
Priority Foundation202
Core000
None000
Total707
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 08/20/2026 License Number 37306 Inspection No. INSP00303403 Reason Routine
Business ENJOY PURE FOOD + DRINK 2 8729 SCARBOROUGH ST
Lenexa, KS 66219 		Phone Inspector Badge ID KDA 188*
Visit DateTime InTime Out
08/20/202609:40 AM01:15 PM

NOTICE OF NON COMPLIANCE WITH KANSAS LAW

The Kansas Food, Drug and Cosmetic Act, effective July 1, 2012 includes K.S.A. 65-619 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 65-619 et seq, licensees issues 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: Not Scheduled

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 08/20/2026 License Number 37306 Inspection No. INSP00303403 Reason Routine
Business ENJOY PURE FOOD + DRINK 2 8729 SCARBOROUGH ST
Lenexa, KS 66219 		Phone Inspector Badge ID KDA 188*
Visit DateTime InTime Out
08/20/202609:40 AM01:15 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$60.00squash, caesar dressing, mohommara spread, mayo, onion, celery, mojo, cabbage, tomatoes,
Inspector
Acknowledged Receipt