BIANCO'S MONA LISA ITALIAN RESTAURANT

High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - half and half, operator states opened 3 days ago.

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. - provided to operator

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit

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

Basic - No Heimlich maneuver/choking sign posted. - provided to operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers dusty

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in the restroom is filled with linen

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. O ppm operator will use the 3 compartment sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in the bucket