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
C
2
Violation
ID

Violation Description

Violation Comments

Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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/4573/AMC-Toolbox---Handwashing. - Observed hand sink at the outdoor bar with broken hot water handle and no hot water at time of inspection. Observed hand sink with a temperature of 74*F at time of inspection. Bartender fixed hot water handle of handwashing sink at time of inspection. Discussed with manager about handwashing procedures & temperature of handwashing sinks. All handwashing sinks must be maintained in good repair, have hot and cold water, and reach a temperature of 100*F.
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. - Observed half and half and whipped cream with temperatures between 46 to 47*F in reach in cooler (across from handwashing sink) at the indoor bar. Observed ambient temperature of the reach-in cooler with a temperature of 52.1*F. Per bartender both items had been in the reach-in since the day prior and were embargoed 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
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 cooked beef in a container covered with plastic wrap in the walk-in with temperatures of 96 to 98*F. Per person in charge (PCI), beef was made less than an hour prior to inspection. Observed cooked chicken wings with temperatures of 51 to 53*F. Per PIC, chicken wings in a container with a lid in the walk-in, which were made less than three hours prior to inspection. PIC removed plastic wrap and the lid at time of inspection. Discussed about proper cooling procedures and cooling methods (ice baths, lids off, shallow pans, top shelf) with PIC.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.11 (A), P: Approved System - Observed mop sink with AVB across from the beer cooler with a hose and a sprayer nozzle attached to it. Discussed with person in charge (PIC), about removing sprayer nozzle when not in active use. . Shut off valves may not be connected downstream from an AVB as contamination could occur. PIC removed sprayer nozzle at time of inspection.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-101.11, C: Surface Characteristics-Indoor Areas - Observed missing tiles near the walk-in and a missing tile leading out the back door leading to the outdoor beer fridge. Observed missing grout around tiles in the walk-in cooler. Fix tiles and grout to restore floor to a smooth and easily cleanable surface. Repair prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a C Grade and had 2 Priority, 1 Priority Foundation violations on this inspection. A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Of Note: - On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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) 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. Report e-mailed. 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.
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