Liberty Diner

Inspection history 6 visits

1. 2026
2. Passed Sep 23 Score 52 ▼12

   Inspection

   14 violations, 4 critical

   • Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Minor Non food contact surfaces of equipment not clean
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
3. Passed Mar 27 Score 64 ▲6

   Inspection

   7 violations, 1 critical

   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor 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)
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
4. 2025
5. Passed Sep 10 Score 58 ▼13

   Inspection

   14 violations, 4 critical

   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • 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.
   • Critical Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Minor Non food contact surfaces of equipment not clean
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor 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)
   • Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor Inadequate personal cleanliness
   • Minor Insects, rodents present
   • Minor In use food dispensing utensils improperly stored
6. Passed Mar 7 Score 71 ▼3

   Inspection

   9 violations, 1 critical

   • 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.
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Non food contact surfaces of equipment not clean
   • Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor 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)
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

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