Casey Moore Oyster House

Inspector's notes

Observed several white cutting boards in the kitchen with dark black deep grooves. Discussed with PIC to resurface or replace the boards to create a smooth and cleanable surface to prevent the accumulation of contaminants. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed a cracked ceiling bowed downward above the reach in by the server entrance into the kitchen. Also observed cracked floor tile in the cocktail area along the bar. Discussed with PIC all floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed back door open during inspection and several black house flies flew into the establishment. Discussed with person in charge (PIC) to close screen door and it was unable to shut all the way and left a large gap at the top. Per PIC the door is open to allow cooler air into the kitchen because it is hot in there. Discussed with PIC establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 5/29/26

Inspector's notes

Observed several white cutting boards in the kitchen with dark black deep grooves. Discussed with PIC to resurface or replace the boards to create a smooth and cleanable surface to prevent the accumulation of contaminants. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed a cracked ceiling bowed downward above the reach in by the server entrance into the kitchen. Also observed cracked floor tile in the cocktail area along the bar. Discussed with PIC all floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed frozen fish thawing in a non-draining prep sink with cold running water. Discussed with PIC all foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, in a sink that drains, or as part of the cooking process. PIC was able to drain the sink and the keep the fish thawing and the sink draining. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several white cutting boards in the kitchen with dark black deep grooves. Discussed with PIC to resurface or replace the boards to create a smooth and cleanable surface to prevent the accumulation of contaminants. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's 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.

Inspector's 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.

Inspector's 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.

Inspector's 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

Inspector's 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.

Inspector's 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.

Inspector's notes

Observed no hot water under pressure at the handwashing sink in the outdoor bar at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on 6/26.

Inspector's notes

Observed heavily rusted shelving throughout walk-in cooler. Maintain equipment in good repair. Replace/resurface prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection.

Inspector's notes

Observed the floor on the cook line and near the dishwasher with exposed aggregate concrete that is no longer smooth and easily cleanable. Please repair the floors prior to the next routine inspection to restore a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no soap at the handwashing station at the bar. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. PIC restocked handwashing cleanser at time of inspection. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the handwashing station near the service station by the outdoor bar. Observed no paper towels at the handwashing station in the outdoor bar. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 49 to 50*F in reach in cooler (across from handwashing sink) at the indoor bar. 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. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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 ambient temperature of the reach-in cooler with a temperature of 54.5*F at time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair prep tables so that it maintains all TCS foods at 41*F or below. Re-inspection scheduled for on 4/18/2024. Correct By: Correct Prior To Reinspection

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. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. Correct By: Corrected At Time Of Inspection

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. Correct By: Corrected At Time Of Inspection

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 By: Correct Prior To Next Routine Inspection

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. Correct By: Corrected At Time Of Inspection

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 By: Correct Prior To Reinspection

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 By: Correct Prior To Reinspection

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 By: Correct Prior To Reinspection