JRECK SUBS
Bryan Logan


Address: 57 Broadway, Saranac Lake, NY 12983

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.

Business Overview

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

Inspection Results

Date: 2018-12-05 Type: Inspection Violations: 2 critical, 3 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 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)
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 facility’s cooling practices for soups, chilis and meat balls.
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
Date: 2017-01-23 Type: Inspection Violations: 1 critical, 7 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 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.
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.
Date: 2016-04-26 Type: Inspection Violations: 1 critical, 10 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 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.
Date: 2015-01-22 Type: Inspection Violations: 1 critical, 5 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 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.
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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Office Location

Street Address 57 BROADWAY
City SARANAC LAKE
State NY
Zip 12983

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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).