The Liberty Hotel
FAILMonday, October 2, 2017 at 4:49 PM
Violations Cited
01-3-101/701.11
Spoilage Unsafe Food
Foods prepared using an unapproved chacuterie method observed to be hanging under an open ceiling in liqour room of establishment. CFPM voluntarily disposed of 4lbs of Tuna & 35lbs of Coppa (pork) Discontinue specialized processes without approval from health division.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
01-3-202.11-.17
Recieving/Sound Condition/Proper Temperatures
PIC on site stated that temperatures of foods from received from Yang's are not verified upon receipt. Verify all receiving temperatures of refrigerated PHF foods upon receipt and are at 41F or below.
Why This Matters
Improper temperatures allow rapid bacterial growth, potentially causing severe foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
No current allergen certificate on site. Provide.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
The CFPM is not adhering to variance requirements not monitoring food protection. Provide active managerial control as it is defined in the 1999 food code. Establishment using specialized methods without approval. Discontinue. Provided variance application upon inspection.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-3-502.11-.12
Reduced Oxygen Packaging
Establisment using vacum sealer without proper variance from health division. Discontinue. Submit HACCP plan and apply for variance with health division. Establishment cooking with a sous vide process without approval from health division. Discontinue Sous Vide process. PIC voluntarily discarded 20lbs of chicken prepared by sous vi process.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Unapproved cured meats hanging from open cieling of liqour room of establishment. Store all PHF foods under refrigeration in protected areas.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
13-2-304/402.11
Clean Cloths Hair Restraint
Observed bearded food worker without hair restraint. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.