Inspection Report

Business Name
Manna West Gate BBQ

Business Address
6751 N SUNSET BLVD GLENDALE AZ 85305

Permit Number
FD-66893

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/23/2024

Grade
B

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.

Hand sink to the right of cookline had a bowl in basin and a hose draped over basin making it inaccessible. Had employee removed hose and bowl during inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.

Meat slicer had dried food debris on lower surfaces. Also can see yellow/ black buildup on other surfaces. Also observed excessive buildup on racks in reach in fridge over containers of open meat. Employees cleaned during inspection.

Observed black and yellow matter on interior upper surface of ice machine. Discussed cleaning frequency of ice machine. Clean.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.

Observed fish cake at 136°F in prep top REFRIGERATOR at time of inspection. Employee stated that they ran out and just made fresh. Discussed impact to cold unit/ cooling methods/ time control. Manager will discard after 4 hours today and in future will plan to properly cool in walk in refrigerator before putting in prep tip fridge.

Correct By: Corrected At Time Of Inspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-202.16, C: Nonfood-Contact Surfaces

Observed racks inside of refrigerators with food buildup and other matter. Also observed fryers, tables and equipment on cook line with excessive splatter, food debris and grease. Clean more often.

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment

Observed white sugar container with breaks and duct tape on hole. Replace with new bucket.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

Core-4-501.14, C: Warewashing Equipment, Cleaning Frequency

Observed a wooden rack being used on top of two compartment sink in dish area. Rack is for cleaning table grills before they go into dish machine. Wood is unfinished, rough, deteriorating and is collecting the back residue from cleaning. Discontinue use of wood and obtain equipment that is smooth, non-absorbent, and easy to clean.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received an B Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.

No county legal action will result from this inspection

Emailed report

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
Contact your inspector using the phone number or email on your last inspection report to review, or Contact the Department using the email addresses below,
Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Signer: marie conwi,Embargo Lbs: 0,Award: B

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.