LIBERTY DINER AND RESTAURANT (Health Operation# 599030) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 1, 2018.
| NYS Health Operation ID | 599030 |
| Operation Name | LIBERTY DINER AND RESTAURANT |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
17 Sullivan Avenue Liberty NY 12754 |
| Municipality | LIBERTY |
| County | SULLIVAN |
| Permitted Corporation Name | Liberty Diner & Restaurant, Inc. |
| Permitted Operator Name | Nicholas Tsicalos |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 522000 |
| Date: 2018-10-01 | Type: Inspection |
Violations:
4 critical,
19 noncritical |
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Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 14A: Insects, rodents present 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 Item 11D: Non food contact surfaces of equipment not clean Comments: Steam table: Chicken noodle soup 168F, Yankee bean soup 172F. Right-side warming box: rice 160F, Matza balls 159F. Open-top waitress cooler: coleslaw 45F-46F(Observed operator lower thermostat during inspection). Cold drawer (across from cook line): chopped garlic 43F, basil and oil 42F. Waitress reach-in cooler: rice pudding 39F. Open-top salad prep cooler (near grill): sliced tomatoes 42F, chopped ham 43F. Walk-in cooler: brown gravy 43F. Salad bar: pickled beets 43F, pasta salad 44F, chopped lettuce 42F. Dessert cooler: cheesecake 39F. |
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| Date: 2017-11-08 | Type: Re-Inspection |
Violations:
2 critical,
14 noncritical |
|
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: All other violations observed to be corrected. Observed bacon properly hot held on grill. Left side steam box food temperatures: Grilled chicken 142F and mashed potatoes 141F. No foods observed to be stored at room temperature. No raw eggs or meat observed to be stored above ready-to-eat food. |
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| Date: 2017-10-06 | Type: Inspection |
Violations:
6 critical,
26 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 8B: In use food dispensing utensils improperly stored Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Cake display case at 42, steam table soups 150 to 163 degrees Fahrenheit, fruit salad in reach in at 44 degrees Fahrenheit, open top food prep coleslaw at 42 degrees Fahrenheit, breaded chicken at 29 degrees Fahrenheit in bottom reach in across from stove, gravy at 157 on steam table, sausage gravy at 145, grilled chicken at 140, sausages in deep fryer basket at 147, hamburger at 157 in steam table, tomatoes on food prep cooler at 36 degrees Fahrenheit, shrimp salad at 44 degrees Fahrenheit, Ansul system inspected April 2017, gravy in walk in cooler at 39 degrees Fahrenheit,garlic 41 degrees Fahrenheit in pull out cooler with cheeses, pasta salad on salad bar 47 degrees Fahrenheit, soups at 144 and 155 degrees Fahrenheit next to salad bar. // Joint inspection conducted with Ashley Peters-Blume as part of FSIO1 certification training requirements. |
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| Date: 2017-03-03 | Type: Re-Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. |
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| Street Address | 17 Sullivan AVENUE |
| City | Liberty |
| State | NY |
| Zip | 12754 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| LIBERTY DINER AND RESTAURANT old | 17 Sullivan Avenue, Liberty, NY 12754 | 2007-10-25 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| TACO BELL | Abtb IIi LLC | 19 Sullivan Avenue, Liberty, NY 12754 | 2018-11-28 |
| PIZZA HUT | Pizza Hut of Se Kansas | 11 Sullivan Avenue, Liberty, NY 12754 | 2018-09-10 |
| TACO BELL #29000 | Muy Brands LLC | 19 Sullivan Avenue, Liberty, NY 12754 | 2015-09-16 |
| TACO BELL #20614-old #2 | El Rancho New York Restaurants, L.p. | 19 Sullivan Avenue, Liberty, NY 12754 | 2009-01-21 |
| TACO BELL #20614-old #1 | 19 Sullivan Avenue, Liberty, NY 12754 | 2008-07-02 | |
| PICCOLO PAESE | T.z.b. Corp. | 2071 State Route 52, Liberty, NY 12754 | 2018-10-17 |
| BURGER KING | Liberty Rest 13136, LLC | 47 Sullivan Avenue, Liberty, NY 12754 | 2018-02-14 |
| SUBWAY | Datt, LLC | 2035 Route 52 East, Liberty, NY 12754 | 2018-02-06 |
| WENDY'S #7006 | Wendgate Corporation #7006 | 46 Sullivan Avenue, Liberty, NY 12754 | 2014-02-14 |
| SUBWAY-old | Pj Subs Inc | 2035 Route 52 East, Liberty, NY 12754 | 2009-07-23 |
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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).