Jreck Subs, 57 Broadway, Saranac Lake, NY 12983 - Restaurant inspection findings and violations

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Business Info

Restaurant name: JRECK SUBS
Address: 57 Broadway, Saranac Lake, NY 12983
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 01/22/2015
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Inspection findings

Inspection date

Type

Comments
  • In use food dispensing utensils improperly stored
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 01/22/2015InspectionPrevious 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.
No violation noted during this evaluation. 01/22/2014Inspection
  • 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)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 01/15/2014Inspection
  • 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.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 04/20/2012Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 04/05/2012Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 04/16/2010Inspection
No violation noted during this evaluation. 04/14/2010Inspection
No violation noted during this evaluation. 02/11/2010Inspection
  • Hair is improperly restrained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/10/2010Inspection
No violation noted during this evaluation. 04/10/2009Inspection
No violation noted during this evaluation. 03/30/2009Inspection
  • Hair is improperly restrained
  • 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)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 03/04/2008Inspection

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