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
B
1
14
Food-contact surfaces: cleaned & sanitized
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. ------ On the meat slicer blade, observed an accumulation of food debris on the under side of the blade and behind the blade guard. The PIC stated the blade had been cleaned after being used the night before. Also observed a buildup of food debris on the can opener blade. Discussed maintaining food contact surfaces clean to the sight and touch. Both items were moved to the dishwasher to be washed, rinsed and sanitized.
Corrected At Time Of Inspection
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. ------ In the reach in cooler, observed an ambient air temperature of 57*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 53-57*F when measured with a probe thermometer including: scampi butter with raw garlic, raw pooled oysters, cooked macaroni and linguini pasta, Cajun sauce containing tomatoes and chicken broth, Impossible burgers, cooked mushrooms, hot dogs, RTE escargot, raw hamburger patties, garlic sauce stating keep refrigerated, and chipotle sauce. PIC stated all foods had been in the cooler since 12-1pm. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. Since the foods had been in the cooler for longer than 4 hours, the PIC voluntarily discarded the out-of-temperature foods at the time of inspection (see embargo). Advised PIC to store TCS foods in other coolers until the unit has been repaired/replaced.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. ------ In the reach in cooler, observed an ambient air temperature of 57*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 53-57*F when measured with a probe thermometer. Discussed coolers should be capable of maintaining TCS food temperatures at 41*F or below. Advised PIC to store TCS foods in other coolers until the cooler has been replaced/repaired by a licensed refrigeration repair company. A re-inspection will be conducted on 8/26/2022 to ensure the cooler has been repaired/replaced.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation and 1 Core violations on this inspection. A re-inspection will take place on 8/26/2022 to ensure priority foundation violation #31 has been corrected. Core-2-102.12(A), C: Certified Food Protection Manager ------ No certified food protection manager (CFM) available on site at the time of inspection. Discussed that a CFM must be available at all time to answer food safety questions for employees. Establishment currently has one CFM. Discussed that an additional CFM may be required. Discussed retaining records onsite for CFM and employee food handler certificates. Of note: -Advised PIC to add a hand sink to the outdoor bar. Bar not in operation at the time of inspection. A copy of the report was emailed to the manager. No County legal action will result from this inspection.
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.
