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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY IN EFFECT ON SITE. MUST IMPLEMENT AND MAINTAIN DOCUMENTATION OF TRAINING ON SITE. PRIORITY FOUNDATION VIOLATION: 7-38-012(A), NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO POLICY IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE POLICY AND ALL RELATED CLEAN UP MATERIALS. PRIORITY FOUNDATION VIOLATION: 7-38-005, NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD IN THE DESSERT COOLER AT IMPROPER TEMPERATURES. NOTED CHEESECAKE, 53 DEGREES F; KEY LIME PIE, 51 DEGREES F; COOKED CORN, 51 DEGREES F; ONION DIP, 61 DEGREES F; DELI MEATS, 61 DEGREES F; CHEESE, 61 DEGREES F, COKED TOMATOES, 59 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 15 LBS OF PRODUCT WORTH $100 FROM THIS COOLER. ALSO NOTED TCS FOODS HELD AT IMPROPER TEMPERATURE AT THE BURGER COOLER. NOTED BURGERS, 48 DEGREES F; EGG, 55 DEGREES F; COOKED POTATOES, 61 DEGREES F; CHEESE, 52-58 DEGREES F; CREAM, 50 DEGREES F; MUSSELS, 47 DEGREES F AND LANGOSTINOS, 55 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 35 LBS OF PRODUCT WORTH $400 FROM THIS COOLER. INSTRUCTED THAT ALL TCS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW AT ALL TIMES. PRIORITY VIOLATION: 7-38-005, CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE FOR RAW/COOKED TO ORDER MENU ITEMS SUCH AS OYSTERS, SEARED AHI TUNA, EGGS, STEAK, BURGERS, ETC. INSTRUCTED TO PROVIDE DISCLOSURE FOR THESE ITEMS. PRIORITY FOUNDATION VIOLATION: 7-38-005, NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 - OBSERVED THE DESSERT PREP COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 49 DEGREES F. OBSERVED THE BURGER COOK LINE COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 54 DEGREES F. BOTH COOLERS WERE HOLDING TCS FOODS INSIDE AT TIME OF INSPECTION. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 41 DEGREES F OR BELOW AT ALL TIMES. THE UNITS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAGS. PRIORITY VIOLATION: 7-38-005, CITATION ISSUED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HEAVY GREASE BUILD UP AT RIGHT SIDE WALL OF COOK LINE. NOTED PARTICULATE MATTER ACCUMULATING ON THE FLOOR TO THE LEFT OF THE 1ST FLOOR WALK IN BEER COOLER. OBSERVED SYRUP SPILL ON FLOOR AT BASSMENT RIGHT SIDE BAR. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HEAVY GREASE BUILD UP AT RIGHT SIDE WALL OF COOK LINE. NOTED PARTICULATE MATTER ACCUMULATING ON THE FLOOR TO THE LEFT OF THE 1ST FLOOR WALK IN BEER COOLER. OBSERVED SYRUP SPILL ON FLOOR AT BASSMENT RIGHT SIDE BAR. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.