Manna West Gate BBQ

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no handwashing soap available at the handwashing sink during active food prep and cooking/plating in the kitchen. Person in charge refilled the empty soap dispenser. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a metal container of cooked mashed potatoes with a date mark of 11/18 inside of the walk-in cooler. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection (see embargo form). Discussed with person in charge that RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy accumulation of food debris in the floor drains and a heavy accumulation of food debris and other food residues on the floors and some walls in the kitchen. Discussed with person in charge to clean the kitchen floors, walls and drains more frequently to minimize the accumulation of food debris/residues in the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed organic matter on the inside of the ice machine. Discussed with person in charge to clean the ice machine on a more frequent basis to prevent the accumulation of organic matter and other debris in the ice machine. Person in charge will have the ice machine cleaned. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large container of noodles that were under time-as-control according to the person in charge inside of a refrigerator. According to the person in charge, the noodles had been put out under time as control approximately 4.5 hours prior to the start of the inspection. Upon observing the time as control log, some foods under time as control such as rice were noted in the document with the correct times however the noodles had not been documented on the sheet and were embargoed at time of inspection (see embargo form) since the 4 hour window for time-as-control had elapsed for the noodles. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. ** 2ND CONSECUTIVE VIOLATION. ** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two buckets of seafood, one bucket containing shrimp and the other bucket containing octopus, sitting directly on the floor under a sink. Discussed with person in charge that food must be stored at least 6 inches above the ground at all times to prevent contamination from the premises. The food was stored properly at least 6 inches above the ground at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wood platform in two compartment sink used as a holding platform for washing and cleaning stainless steel burner plates. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed with person in charge to seek out alternative that is smooth, durable and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a hose connected to the handwashing sink on the cookline. Discussed with person in charge to connect a backflow preventer to the hose to prevent backflow from occurring. Person in charge will have the backflow preventer installed at the handwashing sink for the hose connection. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a bowl of rice inside of the hand washing sink. Person in charge removed the bowl of rice from the hand washing sink. Discussed with person in charge that hand washing sinks are for hand washing only and other activities should be done in the other sinks. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cans of corn sitting directly on the floor next to the stovetop and observed boxes of frozen meat sitting directly on the floor inside of the freezer walk-in. Person in charge had the cans and boxes of food moved off the floor. Discussed with person in charge that food must be stored a minimum of 6 inches above the ground to protect the food from contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no sanitizer test strips for the chlorine sanitizing dish machine. Discused with person in charge to acquire the appropriate test strips prior to reinspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A reinspection will occur on or before November 14th, 2024 for sanitizing solutions, testing devices. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no paper towels available for the handwashing sink to the right of the main cook line and prep area. Person in charge promptly refilled the empty paper towel dispenser. Please ensure that the hand washing sink is adequately stocked at all times. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed noodles in a container sitting on the counter at ambient temperature. The internal temperature of the noodles was 97°F as measured using a probe thermometer. Per the person in charge, the noodles had been cooked and began cooling approximately 2 hours before the internal temperature was assessed. Per the person in charge, it was discussed that cooling the noodles in a cold environment affects the texture and quality of the noodles, and thus time is used for the noodles. Person in charge marked the noodles for discard 4 hours from when the noodles were cooked and held at ambient temperature. Discussed with person in charge modifying the amount of noodles that are prepared, acquiring a timer to track time and creating a time-as-control policy for the noodles. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous boxes of frozen meats and bags of frozen meat sitting directly on the floor inside of the freezer walk-in. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

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

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

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

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

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