Jreck Subs, 290 West Main Street, Malone, NY 12953 - Restaurant inspection findings and violations

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Business Info

Restaurant name: JRECK SUBS
Address: 290 West Main Street, Malone, NY 12953
County: Franklin
Local health department: Saranac Lake District Office
Restaurant type: Restaurant
Total inspections: 10
Last inspection: 02/06/2014
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/06/2014InspectionThe walls in the walk-in cooler have been resurfaced with stainless steel. Hot food temperatures measured: chili = 153 F, Italian Wedding soup = 188 F, meatballs = 167 F. Cold food temperatures measured on front counter deli cooler (top section): pasta salad = 45F, sliced ham = 44.8F, sliced cheese = 44.3 F, tuna salad = 39.7F. Other cold holding temperatures measured: sliced tomatoes = 40.7F, roast beef = 38.1F, cooked chicken breast = 39.5 F. Discussed cooling. This facility generally does not cool foods such as soups or meatballs. If cooling is practiced, proper methods must be used to meet the required cooling parameters and cooling logs should be completed.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 02/06/2014InspectionThe walls in the walk-in cooler have been resurfaced with stainless steel. Hot food temperatures measured: chili = 153 F, Italian Wedding soup = 188 F, meatballs = 167 F. Cold food temperatures measured on front counter deli cooler (top section): pasta salad = 45F, sliced ham = 44.8F, sliced cheese = 44.3 F, tuna salad = 39.7F. Other cold holding temperatures measured: sliced tomatoes = 40.7F, roast beef = 38.1F, cooked chicken breast = 39.5 F. Discussed cooling. This facility generally does not cool foods such as soups or meatballs. If cooling is practiced, proper methods must be used to meet the required cooling parameters and cooling logs should be completed.
  • Non food contact surfaces of equipment not clean
 02/06/2014InspectionThe walls in the walk-in cooler have been resurfaced with stainless steel. Hot food temperatures measured: chili = 153 F, Italian Wedding soup = 188 F, meatballs = 167 F. Cold food temperatures measured on front counter deli cooler (top section): pasta salad = 45F, sliced ham = 44.8F, sliced cheese = 44.3 F, tuna salad = 39.7F. Other cold holding temperatures measured: sliced tomatoes = 40.7F, roast beef = 38.1F, cooked chicken breast = 39.5 F. Discussed cooling. This facility generally does not cool foods such as soups or meatballs. If cooling is practiced, proper methods must be used to meet the required cooling parameters and cooling logs should be completed.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/29/2013Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
  • Non food contact surfaces of equipment not clean
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 01/10/2013Inspection
No violation noted during this evaluation. 01/31/2011Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/22/2010Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 01/21/2010Inspection
No violation noted during this evaluation. 01/29/2008Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non food contact surfaces of equipment not clean
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 01/28/2008Inspection

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