THE HAMPTON SOCIAL AND THE BASEMENT Gets Conditional Pass on Health Inspection - Chicago Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED FLOOR DRAIN BACKING UP ON THE FLOOR AT EAST END OF 1ST FLOOR BAR WHEN WATER IS RUN THROUGH THE EAST HAND SINK. INSTRUCTED THAT ALL WASTEWATER MUST DRAIN PROPERLY. A PLUMBER CLEARED THE DRAIN LINE DURING INSPECTION. CRITICAL VIOLATION: 7-38-030

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED HANDSINK IN SERVER'S LINE BLOCKED BY A METAL RACK WITH DISH MACHINE RACKS STORED ON TOP. OBSERVED THE EAST BAR HAND SINK BLOCKED BY A STRAINER BASKET STORED IN THE BASIN. INSTRUCTED THAT ALL HANDSINKS MUST BE OPEN AND ACCESSIBLE FOR HANDWASHING AT ALL TIMES, AND ONLY USED FOR HANDWASHING. OBSERVED CENTER COOK LINE HANDSINK WITHOUT SOAP OR PAPER TOWELS. INSTRUCTED THAT HANDSINKS MUST BE MAINTAINED WITH A SUPPLY OF SOAP AND PAPER TOWELS AT ALL TIMES. OPERATOR CLEARED ALL SINKS AND PROVIDED SOAP AND PAPER TOWELS WHERE REQUIRED. CRITICAL 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED WORN CAULKING AT 1ST FLOOR KITCHEN 3 COMPARTMENT SINK, WHICH ALLOWS WATER TO SPLASH DOWN THE WALL AND FLOOD THE FLOORS OF THE DISH WASHING AREA. INSTRUCTED TO REFINISH CAULKING WHERE SINK MEETS WALL.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING LIGHT SHIELD NEAR 1ST FLOOR KITCHEN 3 COMPARTMENT SINK. MUST PROVIDE.

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: OBSERVED MISSING LIGHT SHIELD NEAR 1ST FLOOR KITCHEN 3 COMPARTMENT SINK. MUST PROVIDE.

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.