Buena Vista Restaurant & BAR Health Inspection Grade

Critical

• Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• 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.
• Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 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.