JRECK SUBS (Health Operation# 516036) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 16, 2018.
| NYS Health Operation ID | 516036 |
| Operation Name | JRECK SUBS |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
16 Demars Boulevard Tupper Lake NY 12986 |
| Municipality | TUPPER LAKE |
| County | FRANKLIN |
| Permitted Operator Name | TIMOTHY GRAVELINE |
| Permit Expiration Date | 07/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 165000 |
| Date: 2019-02-20 | Type: Inspection |
Violations:
0 critical,
3 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 Comments: Food temperatures measured are as follows: Front Sandwich Top Refrigerator - sliced turkey breast = 41°F, sliced ham = 45°F, American cheese = 44°F, tuna = 43°F, sliced tomatoes = 42°F, roast beef = 42°F Small Sandwich Top Refrigerator - grilled chicken = 43°F, raw bacon = 45°F, beef = 42°F Hot Holding - meatballs in marinara sauce = 186°F, broccoli and cheddar soup = 182°F Walk-in Refrigerator - sliced tomatoes = 44°F, ham = 45°F |
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| Date: 2018-04-16 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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) Comments: Discussed cooling and reheating methods for meatballs, soups, gravies, etc. Temperatures measured: sliced tomatoes = 41° F, tuna salad = 45° F, chicken = 44° F, meatball = 158° F, gravy = 161° F, bologna = 45° F. Please note: The top of the cold holding unit at the front counter is maintaining temperatures just at or below 45° F. Please regularly measure temperatures for food items being stored at this location. |
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| Date: 2017-01-06 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: All violations from prior inspection on 6/3/16 have been corrected. Operator food temperature logs were reviewed and found to be current with proper temperatures recorded. Food temperatures recorded: marinara sauce 163 degrees F., turkey gravy 158 degrees F., sliced turkey 43 degrees F., tuna salad 45 degrees F, sliced tomatoes 45 degrees F. |
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| Date: 2016-06-03 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11D: Non food contact surfaces of equipment not clean Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: Operator was reminded to send copy to office of cold-hold unit repair service once completed so it is confirn=med that unit is working properly to safely serve customers. All violations from prior inspection on 1/28/15 have been corrected. Education was provided operator about preoper hot/cold holding temperatures. Sanitizer strength for chlorine 100-200 ppm. |
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| Date: 2015-01-28 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: All violations from previous inspection on 9/17/14 have been correction. The operator, Mr. Tim Graveline, had taken a Serv---Safe course as instructed from previous inspection. He had the Course Certificate on premises with the following information pertaining to the course: Course Attendee-Tim Graveline, Class No.-1505091, Exam Date-10/21/14Exam Form No.-5004Certificate No.-11647461, Course Instructor-Susan Alexander. Operator indicated the landlord will correct the ceiling tiles shortly. Food temps. were obtained---at cold holding table (Sliced Tomatoes-45 deg. F., Sliced turkey-39.9 deg. F., Tuna fish-38.9 deg. F.), and at hot holding table (gravy-181.9 deg. F., Meatballs in Tomato sauce-181.2 deg. F.). |
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| Date: 2014-09-17 | Type: Re-Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: As per interview with operator, a Serve-Safe Food Course was not taken by any full time employee of the establishment as required by June 15, 2014. Information will be provided to the owner/operator about available courses. |
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| Date: 2014-03-31 | Type: Inspection |
Violations:
2 critical,
6 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11D: Non food contact surfaces of equipment not clean 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 8F: Improper thawing procedures used Comments: Food temperatures measured: Chili = 170F, meatballs/sauce = 141F, tuna salad = 39.6 F, sliced turkey = 47F. Discussed cooling of leftover hot foods, provided cooling log. Please complete log at least once a month. |
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| Date: 2013-05-10 | Type: Inspection |
Violations:
1 critical,
1 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: All other hot & cold food temperatures taken were acceptable. |
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| Date: 2012-04-20 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Date: 2011-05-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-04-16 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
||
| Date: 2009-04-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-04-16 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
||
| Date: 2007-04-19 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2006-04-18 | Type: Inspection |
Violations:
critical,
noncritical |
| 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 | Bryan Logan | 57 Broadway, Saranac Lake, NY 12983 | 2018-12-05 |
| 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 |
| Find all services with the same name | |||
| Street Address | 16 DEMARS BOULEVARD |
| City | TUPPER LAKE |
| State | NY |
| Zip | 12986 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MCDONALD'S OF TUPPER LAKE | Micar Group, LLC | 26 Demars Boulevard, Tupper Lake, NY 12986 | 2018-04-16 |
| GUIDO'S | Gary Kucipak | 116 Park Street, Tupper Lake, NY 12986 | 2018-10-03 |
| VFW CLUB POST 3120 | Vfw Post 3120 | 196 Park Street, Tupper Lake, NY 12986 | 2018-09-12 |
| LITTLE ITALY | Hammerlok Inc. Dba Little Italy | 146 Park Street, Tupper Lake, NY 12986 | 2018-05-15 |
| CHINA WOK | Ming/kievin Zheng | 99 Park Street, Tupper Lake, NY 12986 | 2018-04-04 |
| TUPPER LAKE CIVIC CENTER | Tupper Lake Central School District | 31 Santa Clara Avenue, Tupper Lake, NY 12986 | 2018-02-02 |
| TUPPER LAKE CIVIC CENTER | Tupper Lake Hockey Assoc. | 49 Mclaughlin Avenue, Tupper Lake, NY 12986 | 2015-02-06 |
| WHITE BIRCH CAFE | Maureen Foti | 218 Park Street, Tupper Lake, NY 12986 | 2014-08-28 |
| WHITE BIRCH CAFE CATERING | 218 Park Street, Tupper Lake, NY 12986 | 2009-06-26 | |
| SWISS KITCHEN | Reandeaus Restaurant, Inc. | 92 Park Street, Tupper Lake, NY 12986 | 2018-05-25 |
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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).