Inspection Report

Business Name
CJ's Catering & BBQ

Business Address
850 E JONES AVE PHOENIX AZ 85040

Permit Number
FD-64737

Permit Type
Food Establishment - Food Catering

Inspection Purpose
Food Routine Inspection

Inspection Date
3/18/2024

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

During inspection observed donated prepackaged foods items on dining room table with internal temperatures of 70*F such as cooked chicken, Yakasaki chicken kit, quesadilla kit, chicken sandwiches, ham and cheese wraps, and chopped leafy greens. The person in charge (PIC) stated the food items have been in the dining room without refrigeration since 6am (over 7 days hours). The PIC stated the food items were being held for a client for pick-up. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection. Please ensure TCS foods are kept at 41*F or below at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.

During inspection observed cooked chicken stock dated 3/7/24, containers of in-house red sauce (tomato based) dated 3/9/24 and 3/10/24, and a container of in-house marinara sauce dated 3/10/24 in the walk-in cooler. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection. Please ensure RTE/TCS food items are not kept for more than 7 days in the refrigerator after being opened/prepared/cut/cooked. Date marking educational sticker and handouts have already been provided to person in charge.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Comments/Details

This establishment received a(n) C Grade and had 2 Priority, 0 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Inspection report was emailed and received by the PIC at the time of inspection.

A pattern of non-compliance is developing for Priority violation # [21 ], [3-501.18], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Award: C,Embargo Lbs: 48,Food Manager Licenses: 1,Signer: Jimmy Mason

"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.