Del's Subs (Health Operation# 852248) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 9, 2017.
| NYS Health Operation ID | 852248 |
| Operation Name | Del's Subs/Inactive/Inactive |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
87 Margaret Street Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted Operator Name | Dax Lorry |
| Permit Expiration Date | 12/31/2017 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 090101 |
| Date: 2017-03-09 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Comment: Met with operator's father Steve Lorry, who makes the soup. We discussed cooling method of soup and chilli and monitoring the process with an accurate food probe thermometer. Though the facility still did not have any ice, we were able to verify accuracy of the facility thermometer by comparing it with inspector's thermometer in a water solution. Operator will get ice trays to have ice available to calibrate food probe thermometers. It was learned that Maranara sauce and the chili are reheated to order and not hot held. Steve stated floor in the front prep area and back room by the three bay sink will be repaired in the next two weeks. Operator will call inspector when floor is replaired. Other items observed during re-inspection include: The handwash stations in the food prep area and the restroom were fully equipped. No food containers were found on the floor in walkin cooler. Sanitizer solution for wiping cloths did have at least 50 ppm of chlorine. Bottom shelf of prep cooler was relatively clean. Inspector will drop off Food Safety packet. |
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| Date: 2017-02-02 | Type: Inspection |
Violations:
3 critical,
11 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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) Comments: Comment: Facility menu comprises of sub sandwiches, soup, fried food items and bottled drinks. Only the hamburger soup is made from scratch and requires cooling, reheating and hot holding. The other soup or chili are pre-made and only require heating up and hotholding at 140F. Ice must be available to calibrate food probe thermometers to ensure proper cooking, cooling, reheating, hot and cold holding of food requiring time temperature control for safety. This inspection revealed 3 critical violations and 11 sanitary violations which equates to a "D" Grade. This is marginally satisfactory- education was provided. Inspector left Food Safety packet with food handler that should be read and practiced by all food handlers working at facility. Facility will be re-inspected within 30days, if no significant improvement enforcement action will be taken. All the violations except for the flooring issues can easily be corrected. Flooring must be addressed this year. |
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| Date: 2016-02-19 | Type: Inspection |
Violations:
1 critical,
9 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Comment: Sanitizer must be prepared at the start of food service operations and wiping cloths used for cleaning must be stored in solution between uses. Replace with clean cloths as needed. Inspector explained proper cooling of hamburger soup to operator. Food worker is going to monitor cooling process of soup and document recording time/temperature betweeen 120F and 45F. Kitchen floor by slicer must be repaired or replaced by 4/15/16. |
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| Date: 2015-04-07 | Type: Inspection |
Violations:
2 critical,
7 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 9C: Hair is improperly restrained 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Comment: Inspector left Temperature Guide and Food Safety Packet. Bathroom that is not in use off back prep room is used to dump mop water in the toilet. However, the is a strong oder emanating from the bathroom indicating there maybe a drain problem with the toilet. |
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| Date: 2014-03-07 | Type: Inspection |
Violations:
2 critical,
9 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Street Address | 87 Margaret Street |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
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| 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).