THE HAMPTON SOCIAL AND THE BASEMENT Passes Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED HAND WASH SINK AT THE KITCHEN PREP LINE IN POOR REPAIRS WITH NO HOT OR COLD RUNNING WATER AT THE TIME OF INSPECTION. MANAGER IMMEDIATELY CALLED PLUMBER FOR REPAIRS.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: NOTED REAR EXIT DOORS NOT RODENT PROOF WITH GAP OF ABOUT 1/6 INCH AT THE BOTTOM OF THE DOORS. INSTRUCTED TO REPAIR AND MAINTAIN TO PREVENT ENTRY POINTS FOR PESTS.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED MOLDY SUBSTANCE ON GASKETS AT THE SERVICE COOLER OF THE PANTRY PREP STATION. INSTRUCTED TO CLEAN AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS ESPECIALLY AT THE BASEMENT BAR AND REPAIR THE CRACKS ON FLOOR AT THE BASEMENT AND WHERE EVER NEEDED.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED MISSING TILES ON CEILING AT THE DISH WASHING ROOM, REAR BY UTENSILS STORAGE AREA AND AT THE BASEMENT BAR AND DRY STORAGE AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED NO LIGHTING AT THE HALL WAY LEADING TO THE BATHROOMS AT THE BASEMENT BAR AND DRY STORAGE. INSTRUCTED TO REPLACE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED NO LIGHTING AT THE HALL WAY LEADING TO THE BATHROOMS AT THE BASEMENT BAR AND DRY STORAGE. INSTRUCTED TO REPLACE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.