Maurizio'S On The Water

Inspection history

1. C

   2026-06-04

   Violations were cited in the following area(s). · Pre-permit (Operational) / Re-inspection

   Score 37
   • minor Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • CRITICAL Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • CRITICAL Hot TCS food item not held at or above 140 °F.
2. C

   2026-04-18

   Violations were cited in the following area(s). · Pre-permit (Operational) / Initial Inspection

   Score 43
   • CRITICAL Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
   • CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.