High Tide Seafood @ The Steel Yard

Inspector's notes

Observed foods (Lump crab, diced tomatoes, cooked vegetables, rice) with internal temperatures between 43*F-54*F using probe thermometer in the reach in cooler across from cook station. According to Person in charge (PIC) the food was uncovered during the rush. The food temperature below the unit was within proper cold holding temperature. PIC covered the food with lids and will train staff to keep covered. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice buckets being filled to transport to bar. The buckets were sitting on the ground while being filled. Discussed contamination risk with person in charge (PIC). Food/ice must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple floor drains/sinks with pipes draining directly below the rim line. All pipes need to be 1-inch above the rim. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the piercing blade of the can opener stored in holder with dried organic debris. Manager placed in dishwashing area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scallops, shrimp, tuna, and salmon cold holding in cold drawer under grill at internal temperature of 48-55 deg F. Manager informed the fish had just been placed in drawer from walk in a short time prior and placed fish back in walk in and discarded the scallops. Corrective Action: Corrected at time of inspection.

Inspector's notes

reach in cold drawers under grill in food preparation area holding temperature at 48.2 deg F (according to the min/max thermometer). TCS food cold holding in drawer was discarded or placed in walk in. Currently there is no TCS food cold holding in drawer. Manager will call for repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several of the door gaskets for the reach in cold drawers that is located under the grill showing signs of wear. Repair or replace for proper closure. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food employee's lunch stored above food used for the establishment in the bottom of the prep cooler near the entrance to the kitchen. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish (sushi) being served without a consumer advisory for the sushi either on the menus or at the tables. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection 10/14/2025.

Inspector's notes

Observed in-use utensils (stir spoons, muller, and drink strainer) at the bar in water with a temperature of 70F. Also observed in-use utensils at the oyster bar being stored in water with a temperature range of 125F-127F. 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 multiple spatulas that were burned or metal with visible pieces of plastic missing. PIC removed and discarded spatulas at time of inspection. All utensils must be maintained in a state of good repair. Also observed Corrective Action: Corrected at time of inspection. 4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed establishment using absorbent paper towels to soak up water and oil for tempura crumbs and cucumbers. The paper towels were observed in contact with food. PIC removed paper towels from food at time of inspection. All food contact surfaces must be durable, nonabsorbent, smooth, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee removed a piece of cheese from the prep table across from the grill with bare hands. Cheese was embargoed and discarded at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of organic matter on soda nozzles at the bar. Employee removed soda nozzles at the time of inspection. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency and cleaning methods with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a deep plastic container of gumbo in the walk in with an internally probed temperature of 49-52 degrees F. Observed 2 deep plastic containers of cheese sauce in the walk in with an internally probed temperature of 47-49 degrees F. Person in charge (PIC) stated items have been in the walk in since yesterday. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in, observed a deep plastic container of Tide sauce, a small metal container of crab cheese, a small plastic container of lobster butter date marked as prepared on 11/15. Observed a medium plastic container of corn relish date marked as prepared on 11/12. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source.-- Observed establishment selling fresh mussels/oysters and keeping tags onsite for 90 days but at time no last sold date was being marked on tags. Instructed PIC to ensure that dates are being marked on tags when last sold date occurred, not intermingling shellstock from different batches and keeping tags in chronological order and maintaining tags on site for 90 days. A re-inspection will be conducted on 11/17/2023 to ensure dates are being record; or in lieu of re-inspection adequate proof of correction may be provided via electronic means. Correct By: Correct Prior To Reinspection