AQUA SEAFOOD & STEAKS

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), operator started setting up triple sink. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store plastic bags at server station. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation and warewashing areas. Warning

Basic - Ceiling tile shows damage or is in disrepair at kitchen area. Warning

Basic - Floor soiled/has accumulation of debris under equipments at bar area. Warning

Basic - Hole in wall near dishmachine. Warning

Basic - Ice bucket stored on floor between uses at server station. Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

Portable fire extinguisher gauge in red zone near cook line. For reporting purposes only.

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2025-10-10: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone near cook line. For reporting purposes only. - From follow-up inspection 2025-10-10: Time Extended

High Priority - Toxic substance/chemical spray bottle improperly stored with liquor bottle at bar. Operator removed spray bottle. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation and warewashing areas.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles soiled with grease near by hood.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over clean containers at prep area. Operator removed the bag. Corrected On-Site

Basic - Food stored on floor. Oil containers stored on floor.

Basic - Ice bucket stored on floor between uses at prep area. Operator removed ice bucket. Corrected On-Site

Basic - Plumbing system in disrepair. Handwashing sink leaking to floor at server station.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine testing at 0ppm. Operator discovered and fixed leak in sanitizer hose. Now testing at 100ppm. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked vegetables dated 11/12. Educated operator that cooked vegetables are a seven day shellfish life. Operator discarded vegetables. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags not marked with date last sold.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on prep tables in kitchen. Operator moved drinks for proper storage. Corrected On-Site

Basic - Food stored on floor. Observed food stored on floor in storage room. Operator moved for proper storage. Corrected On-Site

Basic - Plumbing system in disrepair. Observed plumbing leaking water on to floor in second bar area.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked vegetables date marked 08/10/2023 in the reach in cooler next to the walk in cooler. Cook discarded the container of cooked vegetables. Corrected On-Site

Intermediate - Handwash sink with sign on "Out Of Order" at the severs station where bread is cut.

Intermediate - Spray bottle containing toxic substance not labeled on the table at the severs station. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles reach in coolers in the kitchen.

Basic - Employee personal items stored in or above a food preparation area at the severs station.

Basic - Equipment and utensils not properly air-dried - wet nesting on the shelf near the deli case in the kitchen.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container of the calamari. Operator removed the bowl from the calamari in side the reach in cooler next to the three compartment sink.

Basic - In-use wet wiping cloth/towel used under cutting board on the reach in cooler. Operator removed the wet cloth from under the cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler gaskets in the kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

Intermediate - Handwash sink not accessible for employee use at all times with soap, rags and spray bottle stored inside at the little bar on the right hand side of the establishment as you walk in. Bartender removed the items from inside the hand washing sink. Corrected On-Site Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the little bar on the right side of the establishment. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled at the main bar. Had bartender to label the sanitizer bottle. Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser on the bar near where guest can reach. Had bartender to move so out reach of guest at the main bar. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name on shelf next to the walk in cooler. Operator labeled the container that contains sugar. Corrected On-Site Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. There in no proof of parasite destruction for the ceviche of corvina listed on the menu. The fish must be cooked to 145F for 15 seconds before service.

Intermediate - Clam/mussel/oyster tags not marked with last date served. There are mussel and oyster tags that are not marked with the last date served.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. There is no disclaimer for the ceviche of corvina on the menu.

Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink in the service area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. There are unshielded florescent light bulbs over the hot line make tables.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked calamari 51F( cooling) made the night before per the operator.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 00 ppm off a plate after running three times, had operator set up manual sanitation in the three compartment sink.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna over unwashed lettuce. Operator moved the raw tuna. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked calamari 51F( cooling) made the night before per the operator.

Basic - Accumulation of debris on exterior of warewashing machine. Observed food debris on top of the dish machine.

Basic - Dead roaches on premises. Observed two dead roaches at the service bar in the ice The bartender removed the dead roaches and washed, rinsed and Sanitized the Ice bins. Corrected On-Site

Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Observed exposed rafters in the bar area. This is a repeat violation from 06/09/22. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from the oven door handle.

Basic - - From initial inspection : Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Observed exposed rafters in the bar area. Warning - From follow-up inspection 2022-06-15: Time Extended

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. The shell tags are not in order to when served.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed the shell tags are not date marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Observed soup cooling in the hand wash sink. Operator removed the soup and moved it to the three compartment sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date mark on the seafood salad made the day before per the operator. Cook labeled the seafood salad. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at the hand wash sink by the coffee machine.

Basic - Cloth used as a food-contact surface. Observed a towel on top of cut lettuce in the double door cooler.

Basic - Ice scoop handle in contact with ice. Observed scoop handle touching the ice at the main bar.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the main bar.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed a objectionable odor coming from the back door.