Establishment
Establishment Name BEACH BAR AND GRILL License Number 34588 Risk Category Category I - High Risk Less Than 5,000 sq. ft.
Physical Address 19800 JOHNSON DR
Shawnee, KS 66218 		Telephone 9134062269 Permit Holder BEACH BAR AND GRILL LLC
Inspection Details
Date 10/07/2026 Time In 05:00 PM Time Out 06:30 PM Inspection Reason Routine
Inspector(s) KDA 194* 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. 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. OUT, (*)
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 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. IN
18 Proper cooling time and temperatures. N/O
19 Proper hot holding temperatures. N/O
20 Proper cold holding temperatures. IN
21 Proper date marking and disposition. IN
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.
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/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. 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. OUT
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
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

COS - paper copy of norovirus cleanup plan provided. Recommend purchasing several "Bodily Fluid Cleanup Kits"
8 5-205.11(A) Pf A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
Inspector Comment: The basin of the handwashing sink located next to the three-compartment sink is full of scouring pads, tools with handles, a wire metal piece, and trash. COS - employee removed items from the basin
8 5-205.11(B) Pf A HANDWASHING SINK may not be used for purposes other than handwashing.
Inspector Comment: At the outside service bar, there is one large single basin sink used for handwashing and also serves as a dump sink as evident by the limes and straws in the basin. This is the only sink outside. COS - instructed employee outside to collect dump in a bucket and dump inside as needed.
11 3-101.11 P FOOD shall be safe, UNADULTERATED, and honestly presented.
Inspector Comment: In the top-opening cooler closest to the handwashing sink behind the bar, there is an opened box of tomato juice that's packaging has molded on the top. Employee does not know when it was opened. COS - voluntarily discarded
13 3-302.11(A)(1) P Cross Contamination (Raw READY-TO-EAT FOOD)
Inspector Comment: In the tell RIC (reach in cooler) closest to the back wall there is a plastic carton of raw-in shell eggs on a wire shelf directly above limes and lemons. Employee stated it was personal food. COS - remove eggs from cooler and return to the bottom shelf of another RIC
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 a utensil drawer, found 4 knives with food resiude dried on the blades.

Hanging on the ware rack next to the three-compartment sink, there are 2 pairs of tongs with dried food residue.

Note: staff stated they check utensils and wash them if needed before use. However, it is required that FCS (food contact surfaces) are stored clean.

COS - setup sink and rewashed utensils
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: There are two unlabeled spray bottles behind the bar with clean liquid, employee stated they contain sanitizer. COS - labeled spray bottles
Good Retail Practices
Item Code Section Priority Comment
46 4-501.19 Pf The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions.
Inspector Comment: Behind the bar, the three compartment sink reached a maximum of 101F. Not COS.
49 5-202.12(A) Pf A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet.
Inspector Comment: Women's and men's restroom hand sinks (2 each) reach a maximum of 70F. Not COS.
Non-Violative Comments
Item Comment
4 An employee in the kitchen is chewing gum, instructed to spit out the gum.
16 Brisket cooked from raw in oven to 200F.
17 Queso and beans reheated in metal pans to 168F on griddle in less than one hour from cold holding.
21 Employee in kitchen states that all items were made/opened today or yesterday at the end of the night.
33 Thawing by continuous cooking in fryers.
36 Observed one flying large insect in the kitchen after the doors were proped open to the volleyball courts. Bar employee stated the FE (food establishment) has pest control services but does not have access to the reports.
38 Note: Jewelry - Except for a ring with a level surface, such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. One employee in the kitchen is wearing multiple bracelets on both arms. Educated.
46 Three compartmet sink set up with 200ppm quat ammonia. Quat test strips are available. Chlorine is also available but is not in use. No chlorine test strips are available. Recommend purchasing chlorine test strips.
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. 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. 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. 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.
Food Disposals
Item Disposal Type Disposition Type Amount Description
Guidance Documents Issued
Date Marking
Signatures
Person In Charge
Inspector
Score Summary
Risk LevelRisk FactorsGood Retail PracticesTotal
Priority202
Priority Foundation527
Core000
None000
Total729
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 10/07/2026 License Number 34588 Inspection No. INSP00307024 Reason Routine
Business BEACH BAR AND GRILL 19800 JOHNSON DR
Shawnee, KS 66218 		Phone 9134062269 Inspector Badge ID KDA 194*
Visit DateTime InTime Out
10/07/202605:00 PM06:30 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: 10/17/2026

Inspector
Acknowledged Receipt