Establishment
Establishment Name 810 ENTERTAINMENT License Number 41426 Risk Category Category I - High Risk 10,001 to 50,000 sq. ft.
Physical Address 13500 NALL AVE
Overland Park, KS 66223 		Telephone (913) 544-4296 Permit Holder RB LUXE GROUP PRAIRIEFIRE LLC
Inspection Details
Date 08/20/2026 Time In 03:10 PM Time Out 06:00 PM Inspection Reason First Operational Inspection After Licensing
Inspector(s) KDA 157* 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. 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. 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. IN
18 Proper cooling time and temperatures. N/O
19 Proper hot holding temperatures. IN
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. 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. IN
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. 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.
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
8 6-301.12 Pf Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
Inspector Comment: There are no paper towels at the handwashing sink next to the prep table. Corrected on site. person in charge placed a roll of paper towels at the sink.
11 3-101.11 P FOOD shall be safe, UNADULTERATED, and honestly presented.
Inspector Comment: In the walk-in cooler there is a plastic container of pasta that has mold growing on the pasta. Person in charge corrected on site and discarded the pasta.

In the first refrigeration prep table there is an open can of roasted red bell pepper that did not have the open date on the pan and a pan of fetta. Prep cook did not know when items were open. In the 3rd refrigeration prep table, there is an open package of turkey prep cook did not know when it was open. In the walk-in cooler there is a container of black olives that did not have an open date on it. There is an open container of fetta cheese that does not have an open date on it. In the pizza cooler there is a pan of cut ham that did not have the prep date on it. Prep cook did not know when the items were perp ot open. Corrected on site. Person in charge discarded the items.

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: Stored as clean there is a container with whisk and scoops the containers had food debris in the pan. There are 4 plastic containers that have sticker residue on the food contact surface. Person in charge corrected on site and had the dirty items rewashed.
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 3rd refrigeration prep table, there is a pan with pre-potion pasta with cooked vegetables that have a prep date of 7-27. the 3rd refrigeration prep table there is a pan of spinach artichoke dip that has a prep date of 8-10. There is a pan of gnocchi that has a open date 7-6. In the walk-in cooler there is a pan of spinach artichoke dip that had a prep date of 8-10. In the pizza cooler there is a pan of cooked chicken that has a perp date of 8-13. Today’s date is 8-20. Person in charge corrected on site and discarded the item.
21 3-501.18(A)(3) P REFERENCE ONLY - DO NOT CITE - P - RTE TCS, Disposition (discard if dated for 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 inappropriately marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
Inspector Comment: Upon walking into the Walk-in cooler there is a female employee writing 8-15 over a date of 7-25 for pasta. Correct on site people in charge discard the pasta.
21 3-501.17(A) Pf Pf - Date Marking (Prepared on-site, held > 24 hours) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Inspector Comment: In the first refrigeration prep table there is a container of cooked corn, sliced tomato, and diced tomatoes that did not have the prep date on it. Person in charge stated they were prep on 8-18. On the bottom shelf there is a pan of in-house made tiramisu that did not have a prep date. Perp cook said it was made 8-16. In the 3rd prep table, there is an open bag of cut Brussel sprouts that did not have the prep date on it. Perp cook said it was open 8-15. In the Pizza cooler there is a pan of cooked corn that did not have the prep date on it. Perp cook said it was prep on 8-17. Today’s date is 8-20. Person in charge corrected on site and dated the 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 first refrigeration prep table sitting on the lower shelf there is an open box of cheesecake that did not have the open date on it. Prep cook stated it was open on 8-16. In the 3rd refrigeration prep table, there is a container with sliced turkey and ham. The items did not have a open date on them. Prep cook said the turkey was open on 8-18, the ham open on 8-16. In the walk-in cooler there is a open carton of pasteurized egg whites that did not have the open date on it. Prep cook said it was open 8-16. Today’s date is 8-20. Person in charge corrected on site and dated the items.
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 cold holding drawer under the grill there are 2-ROP packages of salmon that were not cut open during the thawing processes. Prep cook said they were removed from the freezer on 8-14. Today’s date is 8-20. Person in charge discarded the fish.
Non-Violative Comments
Item Comment
17 Meatballs in sauce was reheated to 167F for hot holding.
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
Other Trash Voluntary 0.00 Spin dip, ham, pasta, turkey, mushrooms, rrbell peppers
Guidance Documents Issued
Date Marking Vacuum Packed Fish Safety
Signatures
Person In Charge
Inspector
Score Summary
Risk LevelRisk FactorsGood Retail PracticesTotal
Priority303
Priority Foundation404
Core011
None000
Total718
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 41426 Inspection No. INSP00303473 Reason First Operational Inspection After Licensing
Business 810 ENTERTAINMENT 13500 NALL AVE
Overland Park, KS 66223 		Phone (913) 544-4296 Inspector Badge ID KDA 157*
Visit DateTime InTime Out
08/20/202603:10 PM06:00 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 41426 Inspection No. INSP00303473 Reason First Operational Inspection After Licensing
Business 810 ENTERTAINMENT 13500 NALL AVE
Overland Park, KS 66223 		Phone (913) 544-4296 Inspector Badge ID KDA 157*
Visit DateTime InTime Out
08/20/202603:10 PM06:00 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$0.00Spin dip, ham, pasta, turkey, mushrooms, rrbell peppers
Inspector
Acknowledged Receipt