Hampton'S Brine LLC

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS.

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 WAT...

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 HAND...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED NO APPROVED HACCP PLAN FOR FERMENTATION PROCESS ON SITE. INSTRUCTED TO CONTACT CDPH FOR HACCP PLAN APPROVAL.

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.

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...

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.