Patrick's Sub Shop

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed multiple cabinet doors in the front food service food service falling off the hinges. CA: Advised PIC to ensure non food contact surfaces are maintained in good repair in accordance with the manufacturer’s specifications.

Physical facilities installed, maintained, and clean — Inspector Note: Observed bulges in the ceilings as well as portions of the tiles missing in the front food service and main kitchen. CA: Advised PIC to keep all physical facilities in good repair to prevent the potential contamination of food items.

Proper hot holding temperatures — Inspector Note: Observed wings sitting on tope of oil bins with a temp of 120F and 110F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P CA-MOD disposed of wings

Proper date marking and disposition — Inspector Note: observed raw chicken breast stored in the WIC past 7 day limit on the date marking label. COS: PIC was made to discard the food in question. A food that requires datemarking shall be discarded if it: