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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REACH IN REFRIGERATION UNIT ON COOKING LINE AT IMPROPER TEMPERATURE OF 55F CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING CRABCAKES, SHRIMP AND RAW SALMON. CRTICAL VIOLATION 7-38-005 (A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOOD WAS FOUND WITHIN A 55F COOLER AT IMPROPER AT TEMPERATURE INCLUDING 10 LBS OF CRABCAKES AT 54.9F LBS OF VALUED AT $30, 5 LBS OF RAW SALMON AT 51.9F VALUED AT $30, AND 1/2 LB OF SHRIMP FOUND AT 47.5 F VALUED AT $10. OBSERVED APPROXIMATLY 10 LBS OF COOKED CHICKEN VALED AT $20 BEING HOT HELD ON STOVETOP AT 122.0F. ALL FOOD WAS VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED DISH MACHINE IN BASEMENT NEAR SERVICE BAR WITH NO SANITIZER DETECTED. CRITICAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO SOAP OR PAPER TOWELS AT EXPOSED HAND SINK BEHIND BAR. MUST PROVIDE SOAP AND PAPER TOWELS AT DESIGNATED EXPOSED HAND SINK AT ALL TIMES. OBSERVED NO PAPER TOWELS AT EXPOSED HAND SINK BEHIND COOKING LINE. MUST PROVIDE AND MAINTAIN. NO HOT RUNNING WATER AT EXPOSED HAND SINK NEAR DISHWASHING AREA. MUST SUPPLY HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS AT ALL TIMES. CRITCAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED ICE MACHINE OUTSIDE DISH MACHINE AREA WITH HEAVY PINK MOLD LIKE SUBSTANCE THROUGHOUT MACHINE WHERE ICE IS MADE. MUST REMOVE ALL PINK MOLD LIKE SUNSTANCE. CLEAN AND SANITIZE MACHINE AND MAINTAIN. SERIOUS VIOLATION7-38-005 (A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SILVERWARE BEHIND BAR NOT WRAPPED OR PROTECTED. SILVERWARE MUST STORED AND PROTECTED AT ALL TIMES.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD SHELVES IN BASEMENT STORAGE AREA FOR DRY GOODS AND LIQUOR. ALL RAW WOOD MUST BE PAINTED OR SEALED SO THAT IT IS NON POROUS SMOOTH AND EASILY CLEANABLE. OBSERVED NO ICE BIN COVERS FOR UPSTAIRS BAR OR ICE BIN SOR SERVERS DIRECTLY OUTSIDE BAR. MUST INSTALL AND MAINTAIN ICE BIN COVERS. OBSERVED RAW BRICK THROUGHOUT PIZZA PREP AREA. MUST SELA RAW BRICK SO THAT IT IS SMOOTH AND EASILY CLEANABLE IN ALL AREAS FOOD IS PREPARRED.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED MOP SINK IN BASEMENT UNCLEAN WITH HEAVY DIRT ACCUMULATION . MUST CLEAN AND MAINTAIN MOP SINK MIN BASEMENT.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ROOM OFF OF DISH ROOM CONTAINING AC AND HOT WATER HEATERS WITH STANDING WATER ON FLOOR. REMOVE STANDING WATER AND MAINTAIN FLOOR IN A CLEAN DRY CONDITION.

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: OBSERVED LIGHT SHEILDS ON LIGHTS ON MAIN COOKING LINE WITH GREASE AND DUST ACCUMUALTION. CLEAN 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: OBSERVED INDEQUATE LIGHTING IN BASEMENT SERVICE BAR. INSTALL AND MAINTAIN ADEQUATE LIGHTING 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO DIPPER WELL BEHIND SERVING LINE FOR ICE CREAM. MUST INSTALL AND MAINTAIN DIPPER WELL. OBSERVED BASEMENT LADIES ROOM WITH MIDDLE SINK WITH NO RUNNING WATER. REPAIR AND MAINTAIN. OBSERVED NO EXPOSED HAND SINK IN FRONT SERVICE AREA WHERE ICE CREAM IS SCOOPED AND SERVED. MUST INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO DIPPER WELL BEHIND SERVING LINE FOR ICE CREAM. MUST INSTALL AND MAINTAIN DIPPER WELL. OBSERVED BASEMENT LADIES ROOM WITH MIDDLE SINK WITH NO RUNNING WATER. REPAIR AND MAINTAIN. OBSERVED NO EXPOSED HAND SINK IN FRONT SERVICE AREA WHERE ICE CREAM IS SCOOPED AND SERVED. MUST INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.