JRECK SUBS
Joseph Sullivan & Sons


Address: 290 West Main Street, Malone, NY 12953

JRECK SUBS (Health Operation# 358969) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 22, 2018.

Business Overview

NYS Health Operation ID 358969
Operation Name JRECK SUBS
Food Service Description Food Service Establishment - Restaurant
Facility Address 290 West Main Street
Malone
NY 12953
Municipality MALONE
County FRANKLIN
Permitted Operator Name JOSEPH SULLIVAN & SONS
Permit Expiration Date 02/28/2019
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 162400

Inspection Results

Date: 2018-02-22 Type: Inspection Violations: 0 critical, 2 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Comments: Temperatures measured: ham = 41° F, macaroni salad = 40° F, chili = 178° F, chicken = 35° F.
Date: 2017-01-30 Type: Inspection Violations: 0 critical, 5 noncritical
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 11D: Non food contact surfaces of equipment not clean
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: All violations from previous inspection on 3/22/16 have been corrected. Food temperatures were all in proper range including turkey noodle soup 179 degrees F., pasta salad 33° F., tuna salad 31 degrees F.
Date: 2016-03-22 Type: Inspection Violations: 0 critical, 2 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
Comments: All food temperatures measured were acceptable: sliced tomatoes in walk-in cooler = 41 F, ham in walk-in cooler = 42 F, ham in front counter top cooler = 44 F, tuna salad in front countertop cooler = 35 F. Hot holding - chili = 170 deg. F. If you ever replace the back room ceiling, you must install cleanable ceiling tiles. Discussed storage of workers coats and personal belongings. Discussed cooling, observed shallow pan cooling of chili meat, onions and peppers. Please complete a cooling log at least once a month for items that you cool.
Date: 2015-02-03 Type: Inspection Violations: 1 critical, 2 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 11D: Non food contact surfaces of equipment not clean
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: Other food temperatures measured: Walk-in Cooler - Chicken breast = 37 F, sliced deli ham = 38 F, sliced tomatoes = 40 F, front cooler under steam table - pre cooked chicken breast = 38 F. Hot holding - meatballs = 164 F, chili = 167 F. Reviewed and discussed how to complete cooling logs. The lower right shelves in the walk-in freezer should be raised so that food can be stored 6 inches above the floor.
Date: 2014-02-06 Type: Inspection Violations: 0 critical, 3 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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)
Comments: The 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.
Date: 2013-01-10 Type: Inspection Violations: 0 critical, 7 noncritical
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 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 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)
Date: 2012-01-04 Type: Inspection Violations: 0 critical, 2 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Date: 2011-01-31 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-01-21 Type: Inspection Violations: 1 critical, 1 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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)
Date: 2009-01-14 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2008-01-28 Type: Inspection Violations: 1 critical, 3 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 11D: Non food contact surfaces of equipment not clean
Date: 2007-01-17 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2006-01-04 Type: Inspection Violations: 1 critical, 2 noncritical
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections

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Office Location

Street Address 290 WEST MAIN STREET
City MALONE
State NY
Zip 12953

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Dataset Information

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).