Establishment
Establishment Name JAZZ A LOUISIANA KITCHEN	License Number 9341	Risk Category Category I - High Risk Less Than 5,000 sq. ft.
Physical Address 1859 VILLAGE WEST PKWY KANSAS CITY, KS 66111	Telephone 913-328-0003	Permit Holder RACING NOTIONS INC

Inspection Details
Date 08/17/2026	Time In 11:00 AM	Time Out 02:10 PM	Inspection Reason Complaint
Inspector(s) KDA 185*		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.	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.	IN
12	Required records available: shellstock tags, parasite destruction.	IN
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.	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/O
33	Approved thawing methods used.	OUT, (*)
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.
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.
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: An employee in the warewashing area handled soiled dishes and then proceeded to handle clean dishes from the dish machine without washing hands in between. COS, Employee rewashed dishes, provided education.
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: Roughly 15-20% of plates stored as clean on the serving line have visible food debris on them. COS, PIC moved items to be washed.
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: Chlorine dish machine is reading 0ppm and quat sanitizer at the 3 compartment sink is reading 0ppm. Warewashing is being done at the time of observation. Rinse Aid and Chlorine probes for dispensing were flipped at the dish machine. COS, PIC remade quat sanitizer at the 3 compartment sink and rewashed dishes, PIC flipped chemical lines for warewashing machine, quat sanitizer is now at 200ppm and chlorine dish machine is at 100ppm.
20	3-501.16(A)(2)	P	TCS Cold Holding - TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) shall be maintained at 5°C (41°F) or less. Inspector Comment: In the refrigerated make table on the expo line, the following items were found out of temperature; MOS salsa (51F/53F), MOS ranch (49F/52F), MOS tartar sauce (49F/52F), MOS chantilly (55F), Blue Cheese dressing (45F/47F/59F). PIC states items have been in cooler since 08/16. Ambient temperature of the cooler is 57.2F. COS, PIC voluntarily discarded items.
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 double door RIC on the expo line, there is an opened gallon of 2% milk without a date. PIC states item was opened 08/15. COS, PIC dated item.
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: On a shelf above the warewashing area, there is a clear container with blue liquid in it without a label. PIC states it is sanitizer. COS, PIC chose to discard item, provided education.

Good Retail Practices

Item	Code Section	Priority	Comment
33	3-501.13(E)	C	REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or immediately upon completion of, its thawing using procedures specified in (B) of this section. Inspector Comment: In the refrigerated make table next to the window to the bar in the kitchen, there are 3 packages of ROP salmon without any cuts in the packaging. PIC states items were removed from freezer 24 hours prior. COS, PIC cut packages, provided education.
46	4-302.14	Pf	A test kit or other device that accurately measures the concentration in mg/L of SANITIZING solutions shall be provided. Inspector Comment: Quat test strips on site are damaged and unable to properly read. COS, PIC ordered test strips.

Non-Violative Comments

Item	Comment
16	Beef cooked to 187F.
36	Pest control last came 08/05/2026.

Published Comment

Amended Inspection Report 9/18/26 (AB): Changed 3-101.11 to 3-501.13(E) 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. 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]. 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
Other	Trash	Voluntary	0.00	Blue cheese dressing, Ranch, Chantilly, Tartar sauce, Salsa

Guidance Documents Issued

Signatures

Person In Charge

Inspector

Score Summary

Risk Level	Risk Factors	Good Retail Practices	Total
Priority	3	0	3
Priority Foundation	3	1	4
Core	0	1	1
None	0	0	0
Total	6	2	8

Kansas Department of Agriculture

Food Safety and Lodging Program

1320 Research Park Drive • Manhattan, KS 66502
(office) 785-564-6767 • (fax) 785-564-6777

Embargo Notification

Inspection Date 08/17/2026	License Number 9341	Inspection No. INSP00303080	Reason Complaint
Business JAZZ A LOUISIANA KITCHEN 1859 VILLAGE WEST PKWY KANSAS CITY, KS 66111		Phone 913-328-0003	Inspector Badge ID KDA 185*

Visit Date	Time In	Time Out
08/17/2026	11:00 AM	02:10 PM

ACTIONS

Number of Products Embargoed: 0

EMBARGO NOTIFICATION

In accordance with K.S.A. 65-660, you are hereby notified that the following described merchandise, now in your possession or custody, is suspected of being adulterated or misbranded under the provisions of the Kansas Food, Drug and Cosmetic Act. The removal or disposal of the merchandise listed below without permission of the inspector or a court of proper jurisdiction is unlawful, and all persons having any interest or right in the embargoed merchandise should be so warned.

Product	Embargo Reason	Embargo Location
No embargoed products listed.

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

Embargo Release

Inspection Date 08/17/2026	License Number 9341	Inspection No. INSP00303080	Reason Complaint
Business JAZZ A LOUISIANA KITCHEN 1859 VILLAGE WEST PKWY KANSAS CITY, KS 66111		Phone 913-328-0003	Inspector Badge ID KDA 185*

Visit Date	Time In	Time Out
08/17/2026	11:00 AM	02:10 PM

Embargo Information

Date of Embargo Order 08/17/2026

Embargo Order # INSP00303080

Released for purpose of Lawful disposal in the following manner: Voluntary

NUMBER OF PRODUCTS TO BE RELEASED FROM EMBARGO

Number of Products Released: 0

PRODUCT INFORMATION

Product	Description	Embargo Location
No embargo-release products listed.

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

Notice of Non-Compliance

Inspection Date 08/17/2026	License Number 9341	Inspection No. INSP00303080	Reason Complaint
Business JAZZ A LOUISIANA KITCHEN 1859 VILLAGE WEST PKWY KANSAS CITY, KS 66111		Phone 913-328-0003	Inspector Badge ID KDA 185*

Visit Date	Time In	Time Out
08/17/2026	11:00 AM	02:10 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 Closure Statement

Inspection Date 08/17/2026	License Number 9341	Inspection No. INSP00303080	Reason Complaint
Business JAZZ A LOUISIANA KITCHEN 1859 VILLAGE WEST PKWY KANSAS CITY, KS 66111		Phone 913-328-0003	Inspector Badge ID KDA 185*

Visit Date	Time In	Time Out
08/17/2026	11:00 AM	02:10 PM

VOLUNTARY CLOSURE STATEMENT

Because of deficiencies noted on the attached Kansas Department of Agriculture inspection report, The person in charge voluntarily agrees to close this establishment and cease operation until needed corrections have been completed and further agrees not to reopen prior to the re-inspection by the KDA Food, Drug, and Lodging Surveyor.

Reinspection is currently scheduled for:

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 08/17/2026	License Number 9341	Inspection No. INSP00303080	Reason Complaint
Business JAZZ A LOUISIANA KITCHEN 1859 VILLAGE WEST PKWY KANSAS CITY, KS 66111		Phone 913-328-0003	Inspector Badge ID KDA 185*

Visit Date	Time In	Time Out
08/17/2026	11:00 AM	02:10 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.

Product	Disposal Type	Value	Description
Other	Trash	$0.00	Blue cheese dressing, Ranch, Chantilly, Tartar sauce, Salsa

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 9341	Inspection No. INSP00303080	Reason Complaint
Business JAZZ A LOUISIANA KITCHEN 1859 VILLAGE WEST PKWY KANSAS CITY, KS 66111		Phone 913-328-0003	Inspector Badge ID KDA 185*

Visit Date	Time In	Time Out
08/17/2026	11:00 AM	02:10 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