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HAMPTON'S BRINE LLC

358 W ONTARIO ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

HAMPTON'S BRINE LLC has been inspected 4 times by Chicago Department of Public Health since December 27, 2021. The most recent inspection, on August 19, 2024, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times on December 27, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 13, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on December 27, 2021. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on November 13, 2023. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on December 27, 2021. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE AND MAINTAIN.
  3. License Re-Inspection

    0 infractions

  4. License

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND WATER EXCEEDING 120F AT THE "HANDWASHING #3 SINK" LOCATED NEAR THE LARGE 1 COMPARTMENT PREP SINK IN THE REAR PREP AREA; THE COLD-WATER HANDLE IS BROKEN. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F AND MAXIMUM OF 120 F AT ALL HANDWASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HOT WATER NOT PROVIDED AT MULTIPLE HANDWASHING SINKS. WATER IS AT 96F AND 93F AT THE HANDWASHING SINKS LOCATED IN THE 3RD AND 4TH RESTROOMS. WATER IS AT 93F AT THE DISH AREA HANDWASHING SINK (LOCATED NEXT TO THE MOP SINK CLOSET). MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F AND MAXIMUM OF 120 F. PRIORITY VIOLATION 7-38-030(C).
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED NO APPROVED HACCP PLAN FOR FERMENTATION PROCESS ON SITE. INSTRUCTED TO CONTACT CDPH FOR HACCP PLAN APPROVAL.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • FOUND NO APPROVED VARIANCE FROM CDPH FOR SPECIALIZED PROCESS (FERMENTATION). INSTRUCTED MANAGEMENT TO CONTACT CDPH FOR APPROVAL. PRIORITY FOUNATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE 2ND WALK-IN COOLER (CURRENTLY NOT OPERATING) TO BE AT 70F, AND THE REAR WALK-IN COOLER TO BE AT 46 F. INSTRUCTED TO REPAIR EQUIPMENT SO THAT IT MAINTAINS PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • THE MIDDLE DRAIN PLUG AT THE THREE COMPARTMENT SINK IS LEAKING AND UNABLE TO COMPLETELY SEAL DRAIN. MUST REPAIR OR REPLACE.

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