Maricopa County, AZ

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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
Violation
ID

Violation Description

Violation Comments

Correct By
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. - 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.
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. - 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

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection. Of Note: - Inspection conducted with RS# 1206. - The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below - o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824. Report e-mailed. Due to the violations noted on this inspection report, County legal action may result from this inspection. See following immediate suspension due to imminent health hazard.


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.
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