Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
|
Oct 1, 2010
|
94 |
-
Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
|
Oct 13, 2010
|
95 |
-
Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
|
Nov 30, 2010
|
95 |
-
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
Apr 13, 2011
|
95 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
Dec 1, 2011
|
97 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
-
Wiping cloths dirty, not stored properly in sanitizing solutions
|
Jul 23, 2012
|
93 |
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