JRECK SUBS
Timothy Graveline


Address: 16 Demars Boulevard, Tupper Lake, NY 12986

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.

Business Overview

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

Inspection Results

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
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.
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.
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.
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.).
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.
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.
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.
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
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

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Office Location

Street Address 16 DEMARS BOULEVARD
City TUPPER LAKE
State NY
Zip 12986

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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).