JRECK SUBS (Health Operation# 360625) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 5, 2018.
| NYS Health Operation ID | 360625 |
| Operation Name | JRECK SUBS |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
57 Broadway Saranac Lake NY 12983 |
| Municipality | N. ELBA & ST. ARMAND |
| County | ESSEX |
| Permitted Operator Name | BRYAN LOGAN |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 152400 |
| Date: 2018-12-05 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
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Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Date: 2018-04-12 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 14A: Insects, rodents present Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Comments: All food temperatures measured were within acceptable ranges. The manual process of washing, rinsing, sanitizing and air drying was discussed with onsite staff. Proper hand washing procedures was discussed with onsite staff. The operator and the inspector discussed periodic monitoring of the facilitys cooling practices for soups, chilis and meat balls. |
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| Date: 2017-10-24 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 14A: Insects, rodents present Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2017-01-23 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
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Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Food temperatures measured with DOH thermocouple thermometer: sliced tomatoes 42 degrees F., sliced roast beef 40 degrees F, swiss cheese 42 degrees F, cappicola 42 degrees F, marinara cheese ravioli soup 41 degrees F. Education was provided to operator about the importance of proper cooling methods for potentially hazardous foods, the different methods in which to cool such foods, and use of a food temperature cooling log for at least two foods a month to ensure proper cooling methods are being followed and facility can retain such records to ensure food and public safety. |
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| Date: 2016-08-17 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: All temperatures taken with DOH thermocouple were within acceptable range at time of inspection. Recommendation: Clean serving utensils should be stored in such a manner as to prevent bare hand contact. |
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| Date: 2016-04-26 | Type: Inspection |
Violations:
1 critical,
10 noncritical |
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Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Review of previous inspection was done and all violations were corrected from prior inspection on 1/22/15 except for violation 5A and 15A. Food temperatures measured: sliced ham 45 degrees F., sliced turkey 45 degrees F., sliced tomatoes 43 degrees F., cole slaw 39 degrees F. Education was provided to operator and worker about need to maintain cold potentially hazardous foods like tomatoes, meat and cole slaw at 45 degrees or below and hot foods at 140 degrees or above during cold/hot holding (respectively) to prevent growth of dangerous organisms on food. In regards to cold holding, other measures suggested included use of shallow metal pans, pre-chilling of tomatoes before slicing, and always making sure cold-holding station temperature settings are set at lowest level to ensure maintenance of temperatures at or below 45 degrees F. This is very important, especially during times of busy customer service when temperatures may rise as doors are opened or closed. |
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| Date: 2015-01-22 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
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Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8B: In use food dispensing utensils improperly stored Comments: Previous violations from prior inspection on 9/23/14 have been corrected. Food temperatures were obtained at the front counter cold holding table with tomatoes observed between 47.3 to 50.3 (voluntarily discarded-see critical violation 5a), seafood salad at 37.3 F and tuna salad at 39.4 deg.F. Revised Report. |
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| Date: 2014-09-23 | Type: Inspection |
Violations:
1 critical,
10 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| JRECK SUBS | Wellkimcad Inc. | 2700 East Brutus Street, Weedsport, NY 13166 | 2018-12-11 |
| Jreck Subs | Morgan Cadwell, Inc. | 39 East Genesee Street, Baldwinsville, NY 13027 | 2018-08-30 |
| JRECK SUBS | Wolfco Inc. | 251 West Genesee Street, Auburn, NY 13021 | 2018-08-09 |
| Jreck Subs | Northeast Food Management Corp. | 1601 Valley Drive, Syracuse, NY 13207 | 2018-07-26 |
| Jreck Subs | Joseph E. Sullivan & Sons, Inc. | 2900 Ford Street Ext., Ogdensburg, NY 13669 | 2018-07-05 |
| Jreck Subs | Jdm Development Inc. | 269 East Orvis Street, Massena, NY 13662 | 2018-07-02 |
| JRECK SUBS | Jalapeno Eat, LLC | 514 Riverside Drive, Clayton, NY 13624 | 2018-06-28 |
| Jreck Subs | Joseph E. Sullivan & Sons, Inc. | 61 Market Street, Potsdam, NY 13676 | 2018-06-27 |
| Jreck Subs | River Development Corp. | 148 East Main Street, Gouverneur, NY 13642 | 2018-06-15 |
| Jreck Subs | Joseph E. Sullivan & Sons, Inc. | 82 Main Street, Canton, NY 13617 | 2018-06-12 |
| Find all services with the same name | |||
| Street Address | 57 BROADWAY |
| City | SARANAC LAKE |
| State | NY |
| Zip | 12983 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SKIZZY'S SPORTS BAR | Skizzy's Sports Bar Inc. | 57 Broadway, Haverstraw, NY 10927 | 2018-05-18 |
| MELISSA | Hernan Banegas | 57 Broadway, Haverstraw, NY 10927 | 2013-04-30 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE FIDDLEHEAD BISTRO | E. Shamim Allen | 33 Broadway, Saranac Lake, NY 12983 | 2018-12-10 |
| BITTERS & BONES | Prop & Rudder LLC | 65 Broadway, Saranac Lake, NY 12983 | 2018-10-23 |
| WHITEFACE MT. LODGE #789 | Whiteface Mt. Masonic Loodge #789 | 173 Olive Street, Saranac Lake, NY 12983 | 2018-10-03 |
| LEFT BANK CAFE & PATISSERIE | Kenneth Weissberg | 34 Broadway, Saranac Lake, NY 12983 | 2018-09-28 |
| 1819 SALOON | 1819 Saloon LLC | 65 Broadway, Saranac Lake, NY 12983 | 2014-11-05 |
| CAPTAIN COOK'S BAR & GRILL | Scott Cook | 65 Broadway, Saranac Lake, NY 12983 | 2014-04-02 |
| DEW DROPS GRILLE AND PIZZERIA | John Decker | 33 Broadway, Saranac Lake, NY 12983 | 2013-02-12 |
| EDGEWATER PIZZERIA INC. | John Decker | 33 Broadway, Saranac Lake, NY 12983 | 2012-06-22 |
| Morgan's 11 Wood Fired Pizza | Casey Morgan-eurich | 33 Broadway, Saranac Lake, NY 12983 | 2009-02-27 |
| ROMANO'S SARANAC LANES, INC. | Catherine Romano | 11 Bloomingdale Avenue, Saranac Lake, NY 12983 | 2018-12-03 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).