Casey Moore Oyster House
Permit ID: FD-01453
Permit Type: E & D
850 S Ash Ave Tempe 85281
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
20
Proper cold holding temperatures
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....The small refrigerator near the door had TCS Foods such as Cottage cheese, coleslaw, and pasta salad with internal temperatures ranging from 46-52*F. The person in charge (PIC) verified the temperatures using the establishment's thermometer. Per PIC, the items were placed in the unit at 12:00pm. Instructed the PIC to discarded the food items at 6:00pm. Please ensure unit is repaired or replaced. The PIC stated they will use the cold-prep table next it to keep this products in the future. Please ensure TCS foods kept at 41*F or below.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions....Food debris, trash, or organic build-up was found behind and underneath kitchen equipment as well as underneath the outdoor bar areas. The PIC was shown the areas in questions. The PIC was instructed to move equipment away from the wall in order to properly clean underneath. Per FDA Food Code 2013, "A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected".
<<<Repeat violation>>>
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods...There are broken floor tiles near the kitchen handwash sink and some of the floor tile is in disrepair behind the fryer cookline area. Also, the wall behind the prep-sink has broken tile. Please repair prior to next routine inspection. Physical facilities shall be maintained in good repair.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection. Inspection report was printed at the time of inspection. Of note: Discussed proper record keeping for oysters. Provided when to wash hands handout,how to wash hands sticker, and temperature requirements.
Definitions
Priority violation is a 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 is a 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.
e.g.- 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 is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
