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
4/7/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

Observed employee wash their hands with a glove still on after prepping food. Discussed with employee about the proper handwashing procedures and discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection.

PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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.

Addl Notes: Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Observed vegetables and noodles that are meant to be under time as a control without the proper documentation. Also discussed noodles that were being held with time from the night before and then put into the refrigerator and taken out today. Discussed with PIC that any items must provide written time as a control procedure. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and timestamping for items actively held under Time as a Public Health Control. PIC discarded the noodles voluntarily.

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources.

Addl Notes: Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Observed food in boxes or bags on the floor and not stored above six inches off the ground. Discussed with PIC that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Corrective Action: Correct prior to next routine inspection.

Violation #: 47

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

Comments:

Observed wood platform in two compartment sink used as a holding platform for washing/cleaning stainless steel burner plate. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable.

4-101.17 - Core: Wood, Use Limitation Addl Notes: Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

Observed filtered water line for drinks reaching the floor drain. Discussed with PIC that they need to prevent tubing from reaching the floor drain and trim the tubing from sitting on the floor. Observed hose installed underneath the handwashing sink near cook line. Discussed with PIC about installing a proper backflow device.

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Discussed ware washing procedures of slicers and knives. Discussed sanitation procedures and usage of sanitation strips. Discussed date marking on items.

"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.