Establishment
Establishment Name GINGER SUE'S License Number 10239 Risk Category Category I - High Risk Less Than 5,000 sq. ft.
Physical Address 14178 W 119TH ST
OLATHE, KS 66062 		Telephone 9139989376 Permit Holder BRADLEY-FULLER INC
Inspection Details
Date 10/15/2026 Time In 10:37 AM Time Out 12:30 PM Inspection Reason Joint
Inspector(s) KDA 201*, KDA 31 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. OUT, (*)
7 No bare hand contact with RTE foods or approved alternate method properly followed.
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. IN
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. IN
17 Proper reheating for hot holding procedures. N/O
18 Proper cooling time and temperatures. N/O
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. 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. 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. IN
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. OUT, (*)
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
6 2-301.13(E) P Wash Hands (After handling soiled equip and utensils) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after handling soiled EQUIPMENT or UTENSILS
Inspector Comment: Observed an employee handle dirty utensils and dishes with gloves on then proceeded to handle clean dishes with those same gloves and without washing hands in between. COS. Person in charge educated the employee.
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 ceiling inside the cooks line microwave. Not COS.
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: Observed the following items in the dry storage and back food prep area to have food debris build-up on them; food storage container lid, large mixer, can opener blade and vegetable slicer. COS. PIC cleaned all mentioned items.
14 4-602.11(E)(4) C Non-TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Inspector Comment: Observed yellow and black build-up on the catch place and around the chute inside the ice machine near the walk-in cooler. Not COS.
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: Observed a container of raw shelled eggs stored next to the make table at an ambient air temperature of 78F. COS. PIC placed the eggs inside the make table low boy.
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: Observed a container of tuna salad inside the make table low boy along the cooks line with a date of 10/7/26 and today is 10/15/26. COS. PIC discarded the tuna.
23 3-603.11(C) Pf Consumer Advisory for Raw or Undercooked FOOD (Reminder requirements) - Reminder shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Regarding the safety of these items, written information is available upon request; consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; or consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.
Inspector Comment: Observed the following food items on the establishment menu to not have the reminder astrick that is served raw or undercooked; The Brunch Burger, Eggs Your Way. Not COS.
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 pink liquid stored underneath the three compartment sink. PIC stated that the liquid was degreaser. COS. PIC labeled the bottle.
Good Retail Practices
Item Code Section Priority Comment
44 3-304.15(A) P If used, single-use Gloves shall be used for only one task such as Working with READY-TOEAT FOOD or with Raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector Comment: Observed an employee on the cooks line handle raw shelled eggs then proceed to touch avacado with those same gloves. COS. PIC educated the employee and had employee take off soiled gloves, wash hands and place new gloves on.
Non-Violative Comments
Item Comment
16 Cooking temperature of breakfast potatoes was 166F.
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 Adulterated Voluntary 0.00 1 small container of tuna salad.
Guidance Documents Issued
Signatures
Person In Charge
Inspector
Score Summary
Risk LevelRisk FactorsGood Retail PracticesTotal
Priority314
Priority Foundation303
Core202
None000
Total819
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 10/15/2026 License Number 10239 Inspection No. INSP00307603 Reason Joint
Business GINGER SUE'S 14178 W 119TH ST
OLATHE, KS 66062 		Phone 9139989376 Inspector Badge ID KDA 201*, KDA 31
Visit DateTime InTime Out
10/15/202610:37 AM12:30 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: 10/25/2026

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 10/15/2026 License Number 10239 Inspection No. INSP00307603 Reason Joint
Business GINGER SUE'S 14178 W 119TH ST
OLATHE, KS 66062 		Phone 9139989376 Inspector Badge ID KDA 201*, KDA 31
Visit DateTime InTime Out
10/15/202610:37 AM12:30 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
OtherAdulterated$0.001 small container of tuna salad.
Inspector
Acknowledged Receipt