CJ's Catering & BBQ

Inspector's notes

The wall tile is falling off near the dishwashing machine. The person in charge (PIC) was shown the tiles that need repair. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

Inspector's notes

During inspection, observed small water leaks underneath the prep sink and garbage disposal. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the stove, a pot of beans had an internal temperature of 123°F. The PIC stated the beans were cooked 1.5 hours prior. The person in charge (PIC) verified the temperature using the establishment's thermometer. The food item was reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

Inspector's notes

The wall tiles underneath the dishwashing machine are starting to detach from the wall. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.

Inspector's notes

During inspection, packages of raw beef were found above ready-to-eat strawberries. No leakage from raw meats was noted. The PIC moved the raw beef to a lower shelf at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination.

Inspector's notes

In the walk-in cooler, clam chowder was dated 6/8/25 and commercially-made Cesar salad was dated 6/3/25. The food items were held past 7 days without discarding. The food items were embargoed and voluntarely discarded by the PIC at the time of inspection. 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).

Inspector's notes

In the dry storage observe insecte (likely beetles) in two containers of flower . The PIC was shown the insects. The PIC voluntarily discarded the flower containers with insects. The PIC also removed dead insects floor at the time of inspection.

Inspector's notes

In the hot holding unit cooked Mashed potatoes had internal temperatures of 125*F and cooked vegetables had internal temperatures of 127*F. The person in charge (PIC) verified the temperatures using the establishment's thermometer. The PIC stated the items were placed to hot hold within the last 30 minutes. The PIC reheated the food items to 165*F at the time of inspection. Please ensure TCS foods are kept above 135*F for hot holding.

Inspector's notes

During inspection observed two large transportation bags with individually packaged meals the dining area. The food items were moved an unrefrigerated van to be dropped off at homeless shelter for lunch service. All the TCS food items such as cooked fish, cooked chicken, and cold pasta salad had internal temperatures 66-88*F. The person in charge (PIC) could not verify the temperatures because the van left the facility. No ice or ice pack were being used to keep the food cold during assembly or Transporation. The cold salad was being transported in a carboard box. The PIC stated all food items were cooked or assembled around 10:00am. The PIC was instructed to notify the homeless shelter to discard any unused product at 2:00pm. Please ensure TCS food are transported with at 41*F or below. Discuss methods of keeping food cold during assembly such as making small batches and minimizing prep time. During transportation discussed adding sufficient ice packs or ice to keep food cold. Corrective Action: Corrected at time of inspection.

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

Repeat Violation 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

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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. The surface temperature of mechanical dishwasher measured 155*F via min/max thermometer as dishes were being washed. The person in charge (PIC) verified the temperatures using the establishment's min/max thermometer. The PIC re-sanitized the dishes being run in the 3-compartment sink at the time of inspection. The person in charge stated they will discontinue to use the dishwasher and will use the 3-compartment sink instead. Please ensure that utensil surface reaches at least 160*F when ran through the dishwasher. Educated the PIC on how to use the min/max thermometer. Correct By: Corrected At Time Of Inspection

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 tomato basil soup dated 11/7/23, container of cheese sauce mix dated 11/9/23, container of Turkey stock dated 10/23/23 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. Provided date marking educational sticker to person in charge. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination. PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. In the walk-in cooler, raw shelled eggs were found in the middle shelf above ready-to-eat foods such as cooked foods, vegetables, container of canned soup, and other food item. The person in charge (PIC) moved the food item to the bottom of the shelf at the time of inspection. Reviewed food separation handout already posted in the establishment. Please ensure raw meats and proteins are kept below and way from ready-to-eat products to prevent cross contamination Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence...Live roaches were observed underneath the 3-compartment sink, dishwasher, and prep sink. The person in charge (PIC) was shown the areas that have roaches. Per pest control receipts, the pest control technician is coming to the establishment on a monthly bases. Instructed PIC to contact existing pest control company to come to the facility and properly address the issue. Please e-mail pest control receipt/records within 10 business days for re-inspection. Per FDA Food Code “The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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. There are no means of verifying the high-temperature dishwasher to ensure a temperatures of 160*F is being achieved for sanitizing purposes. The person in charge (PIC) stated they lost the min/max thermometer. Please provide means of checking high-temp dishwasher within 10 days via email for a re-inspection Correct By: Correct Prior To Reinspection