Inspection Report

Business Name
Casey Moore Oyster House

Business Address
850 S ASH AVE TEMPE AZ 85281

Permit Number
FD-01453

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/7/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed sanitizer bucket, drain mats, and towel in handwashing sink at the outside bar at time of inspection. Bartender will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Bartender relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed two chemical spray bottles containing blue liquid with no label at time of inspection. Per person in charge (PIC), bottles contained degreaser. Employee labeled spray bottles with common name at time of inspection.

Violation #: 31

Description: Water and Ice from Approved Source

Comments:

PRIORITY VIOLATION-3-202.16 - Priority: Ice

Addl Notes: Observed bottle of liquor stored in ice well in the main bar that is designated for customer drinks at time of inspection. Reviewed with bartender that ice should not be used as an exterior coolant if utilized for customers drinks. Bartender discarded ice, cleaned bin and provided new ice at time of inspection. Corrective Action: Corrected at time of inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed multiple knives stored between prep tables at time of inspection. Observed spatulas stored in water that was at 120*F at time of insepction. PIC moved utensils to get rewashed at time of inspection and heated the water to 135*F at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed heavily rusted shelving throughout walk-in cooler. Observed multiple torn gaskets on doors of prep table and 2 door reach-in near cooking area at time of inspection. Observed dish machine not working at time of inspection. Observed dish machine sanitizer at 0 ppm at time of inspection. PIC called out repairman and stated they will discontinue use of dish machine and only use the 3-compartment sink until it is able to sanitize at the correct concentration (50 to 100ppm). Maintain equipment in good repair. Replace/resurface prior to next routine inspection. Repeat violation: 2nd consecutive. Correct By: Correct Prior To Next Routine Inspection.

Comments/Details

No County legal action will result from this inspection.
Reviewed proper shell stock tag procedures. Shell stock tags must be kept with shell stock until sold, dated with FINALsale date, and maintained in chronological order for 90 days onsite.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.