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
Not Participating
1
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.-----Observed walk-in refrigerator with a minimum ambient air temperature of 51'F and maintaining all TCS foods above 41'F at the time of inspection. Also observed reach-in cooler with minimum ambient air temperature of 53.5'F and maintaining all TCS above 41'F. Observed beer walk-in cooler with ambient air temperature of 50.1'F not storing TCS foods. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Establishment must have an ability to maintain TCS foods at proper temperatures. Establishment does not have adequate refrigeration for continued operation (see following immediate suspension). Correct violation prior to lifting suspension.
Correct Prior To Reinspection
1C
An Imminent Health Hazard is Present
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.-----Observed sliced deli meats, french onion soup, butter, cooked chicken wings, cole slaw, clam chowder, cut tomatoes, cajun sauce, cooked shrimp, clams, milk, raw beef, cheese, buttermilk, cooked spinach, heavy cream, marinara sauce, pesto with garlic, milk, pastrami/cheese, cooked mushrooms, cooked onions, water cooled boiled eggs, cut leafy greens, oysters, raw bacon, cooked pasta, and hot dogs with temperatures between 49 to 56 *F in the walk-in cooler and the reach in across from the cooking area. All items were discarded at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times.
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.-----Observed walk-in refrigerator with a minimum ambient air temperature of 51'F and maintaining all TCS foods above 41'F at the time of inspection. Also observed reach-in cooler with minimum ambient air temperature of 53.5'F and maintaining all TCS above 41'F. Observed beer walk-in cooler with ambient air temperature of 50.1'F not storing TCS foods. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Establishment must have an ability to maintain TCS foods at proper temperatures. Establishment does not have adequate refrigeration for continued operation (see following immediate suspension). Correct violation prior to lifting suspension.
Correct Prior To Reinspection
Inspection Comments
Maricopa County policy requires suspension of the operating permit of businesses with serious conditions constituting an imminent public health threat. Your permit is hereby suspended. If desired, you may request a hearing within 15 days. When violations are corrected call this office for a reinspection to reinstate your operating permit. If violations are not corrected or if a hearing is not requested within 25 days, your operating permit will be revoked. Due to the violations noted on this inspection report, County legal action may result from this inspection. Conducted with RS#1206. Report emailed. Suspension notice provided to PIC. Establishment posted signage stating establishment has closed.
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.
