Primanti Bros Improves its Sanitary Rating

Basic - French Fries stored on floor next to grill. Operator placed French fries on a shelf. **Corrected On-Site**

Basic - Open dumpster lid.

Intermediate - Handwash sink not accessible for employee use due to dishes stored in the sink across from cook line. Operator removed all items. **Corrected On-Site**

Intermediate - No soap provided at handwash sink soap container empty across from grill. Operator put soap in container **Corrected On-Site**

Basic - Paper tray with no handle used to dispense coleslaw. Operator to tray out of coleslaw. **Corrected On-Site**

High Priority - Raw shell eggs stored over cabbage in walk in cooler.

High Priority - Single-use gloves not changed when touching or cracking raw shell eggs and going to work on making a sandwich. Reviewed proper changing of gloves with cook, who than washed hands and changed gloves. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator placed paper towels on sink. **Corrected On-Site**

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap in men's room. Operator connected soap to soap dispenser. **Corrected On-Site**

Basic - Flour stored in dry storage area at pizza prep not covered.

Basic - Ice scoop handle in contact with ice. Operator took scoop out. **Corrected On-Site**

Basic - Build-up of soil/debris on the floor under shelving in prep area upstairs.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Build-up of grease on nonfood-contact surface. On shelf under fryer.

Basic - Case/container of chicken stored on floor in walk-in cooler.

Basic - Food debris accumulated on kitchen floor behind mixer. Observed cleaning of floor behind mixer. **Corrected On-Site**

Basic - Ice buildup in second reach-in freezer upstairs.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. To strong at pizza prep station. Set up a fresh solution at 75ppm. **Corrected On-Site**

High Priority - Raw unpasteurized shell eggs not properly separated from fish and Carrots based upon minimum required cooking temperature in walk-in cooler. The eggs are stored above Fish and Carrots. Placed shell eggs on bottom shelf. **Corrected On-Site**

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Upstairs in front of prep table.

Basic - Cove molding at floor/wall juncture broken has a gap between wall and molding, accumulating food debris like coleslaw.

Basic - Dead roaches on premises.2 dead roaches in storage room under shelf upstairs . 4 dead roaches under prep table upstairs. All dead roaches were removed during inspection. **Corrected On-Site**

Basic - Food debris accumulated on kitchen floor in up stairs prep area and under prep table.

Basic - Food debris/dust residue on dry storage shelves and underneath shelf upstairs

Basic - Ice buildup in reach-in freezer at the end upstairs in storage room.

Basic - One Hole in wall upstairs in storage room. One hole in wall upstairs at prep table.

Basic - Wall soiled with accumulated food debris behind prep table upstairs

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 70°F, was taken out of refrigerator less than 2 hours ago. Corrective action taken, placed sauce in refrigerator to cool to 41°F.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Handwash sink not accessible for employee use due to stainless steel polish stored in the sink across from grill. Moved cleaner underneath sink **Corrected On-Site**

Intermediate - Slicer blade guard soiled with old food debris upstairs on prep table.

Intermediate - Slicer blade soiled with old food debris upstairs on prep table.

Basic - Food debris accumulated on kitchen floor under cooking equipment

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook cracked raw eggs without changing gloves and washing hands.

High Priority - Raw shell eggs stored over grated cheese. Moved eggs to the bottom underneath cheese. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in dry storage area upstairs vegetable oil. **Corrected On-Site**

Basic - Gaskets/seals on holding unit in poor repair. At cook line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.undetermend time for the chilly. Manager discarded chilly.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.chilly

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chilly

Basic - Equipment in poor repair. Walk in cooler at an ambient temperature of 45°F. Repairman on the way.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pastrami 45°F, sausage 50°F was delivered this morning about 2 hours ago, iced to cool down to 41°F.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Nacho cheese.

Basic - Case/container/bag of food stored on floor in kitchen.french fries.

Basic - Food stored on floor. Bread on stair case.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 52. Iced down to 41°F, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter and cream cheese at wait station 52 for less than one hour, put on ice and brought temp down to 41F. **Corrected On-Site**

Basic - Food stored on floor.French Fries at cookline.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 2Containers of Pickles.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

Critical - Observed food being cooled by nonapproved method.Potatoes cooled with lid on. Corrected On Site.Took lid off and explained to put lid on when at proper temperature

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Chicken over cucumbers in Walk in cooler upstairs Corrected On Site. Moved chicken to botttom on different shelf .

Critical - Observed French Fries stored in pickle container. Corrected On Site.Moved french Fries in appropriate container .

Critical - Observed food employee touch bare body part then engage in food preparation,without switching gloves.prep cook .

Critical - Observed employee put gloves on without washing hands. Corrected On Site.

Food-contact surface not smooth and easily cleanable.Cardboard on top of prep table next to pizza oven . Corrected On Site.Cardboard was removed.

Observed utensils stored in crevices between equipment.Knife in prep area and dough cutter in pizza prep area . Corrected On Site.Moved utensils to 3 compartment sink for washing and sanitising.

Faucet/handle missing at plumbing fixture.on 3 compartment sink vice grib used to turn hot water on.

Observed floor area(s) covered with standing water and debris ,plastic forks,under Bag in the box and next to soda equipment .

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at flour container . Corrected On Site.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. cabinet near condiment storage station in disrepair , not smooth and easy cleanable .

Critical - Observed soil residue in storage containers. exterior of bread storage containers in dry storage upstairs .

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. KENMORE AND AVANTI coolers upstairs .Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. fire extinguisher soiled. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at KENMORE AND AVANTI coolers upstairs .Corrected On Site.

Observed debris accumulated on storage clOset floor.upstairs .

Observed wall in disrepair. upstairs storage room.

Critical - No conspicuously located thermometer in holding unit. at cookline cooler.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw eggs over sausage at make table.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop stored on top of dirty ice machine .

Observed ice scoop with handle in contact with ice. Corrected On Site.

Observed employee with no hair restraint.

Observed nonfood-grade scoop used at saurkraut container .

Observed nonfood-contact equipment in poor repair, cracked glass at 3 door glass cooler.

Observed walk-in cooler gasket torn/in disrepair.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm.

Critical - Observed encrusted, soiled material on dicer.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. pizza pre cooler shelving and bottom of cooler.

Observed build-up of grease on nonfood-contact surface. under stove.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of ice machine dirty.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at pizza prep cooler, 2nd floor freezers.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. fire extinguisher by pizza prep cooler soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. lid dirty at flour storage container upstairs .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in dry storage room upstairs .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. door dirty at storage closet upstairs .

Observed reuse of single-service articles. reuse of pickle container to store saurkraut .

Plumbing system in disrepair. leaking faucet at prep sink.

Critical - No handwashing sign provided at a handsink used by food employees. cookline .

Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.

Critical - Observed small flying insects in prep area.

Floors not maintained smooth and durable. by 3 door glass cooler.

Observed wall in disrepair. water damaged by walkin cooler.

Observed personal care item stored with single service items. purse stored by takeout cups.

Critical - Observed toxic item stored by food. sanitizer bottle stored by straws, sanitizer tablets stored above prep area.

No Violations Were Observed

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.

Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over pizza dough at TRAULSEN cooler.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. barehand contact while adding toppings to pizza dough. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwashing before putting on a new pair of gloves. Corrected On Site.

Observed equipment in poor repair. rusted shelving at beer cooler.

Observed equipment in poor repair. exterior of chest freezer rusted, on 2nd floor .

Critical - Observed soil residue in storage containers. blue storage container soiled on 2nd floor storage room near white cooler

Critical - Observed soil residue in storage containers. cole slaw container at walkin cooler soiled.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline .

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. white cooler on 2nd floor.

Observed residue build-up on nonfood-contact surface. gaskets soiled at white cooler on 2nd floor.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. metal rack near can opener soiled.

Observed personal care item stored with single service items. purse stored with plastic cups.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. cabinet by traulsen cooler

Observed cutting board grooved/pitted and no longer cleanable.

Observed equipment in poor repair. rusted shelving at traulsen cooler

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Observed gaskets with slimy/mold-like build-up. continental cooler

Observed gaskets with slimy/mold-like build-up. traulsen cooler

Critical - Observed small flying insects in prep area.

Critical - Observed soiled reach-in cooler shelves. pizza prep cooler

Critical - Observed uncovered food in holding unit/dry storage area. bread

Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. traulsen cooler

Critical - Handwashing cleanser lacking at handwashing lavatory-not mounted.

Critical - No handwashing sign provided at a handsink used by food employees-cookline.

Critical - No handwashing sign provided at a handsink used by food employees-mens bathroom.

Critical - Observed improper vertical separation of shell eggs in ric.

Critical - Observed missing backflow on outside hose bib.

Critical - Observed soiled reach-in cooler gaskets.