THE HAMPTON SOCIAL

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... coleslaw 54F arugula, 55F , spinach 56 in flip top reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours . Warning - From follow-up inspection 2025-10-16: Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... coleslaw 54F, arugula 55F , spinach 56 in flip top reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. ...rice with quinoa 54F in reach in cooler at pantry station, food being held less than 4 hours , employee removed food to bottom accessible cooler , Corrective Action Taken Warning - From follow-up inspection 2025-10-16: Salsa 46F in flip top reach in cooler at kitchen and feta cheese 45F, black beans 45F ,edamame beans 45F in flip top pantry reach cooler at Pantry station, food not prepped or portion today , food being held more than 4 hours . Stop sale issue. . Employee discarded food. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed squeeze bottle lemon garlic aioli (55F) not portion or prep today sitting on top of ice . Operator voluntary discarded. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Follet ice machine rear interior panel

Basic - Standing water in bottom of reach-in-cooler. Pizza/ salad station

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook stated chicken breast was ready, chicken temped at 155F. Cook placed chicken back on grill and cooked to 165F. Corrected On-Site

High Priority - Employee handled soiled plates and pans and then handled clean dishes without washing hands. Reviewed proper handwashing with dishwasher. Dishwasher washed his hands. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Technician arrived during time of inspection. Heat strip turned black. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over RTE hash browns on speed rack in cooler 2. Operator removed hash browns. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cilantro sour (48F - Cold Holding); lemon aioli (48F - Cold Holding) not prepped today stored in flip top cooler in squeeze bottle on cook line for less than 2 hours. Operator submerged bottles into ice. At the end of inspection, both aioli are 39F Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. marinated raw shrimp (48-50F - Cooling). Shrimp marinated in deep tightly closed container for more than 4 hours ago in walk in cooler

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. marinated raw shrimp (48-50F - Cooling). Shrimp marinated in deep tightly closed container for more than 4 hours ago in walk in cooler. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook did not have any knowledge about the cooking temperature for chicken. Chef reviewed proper chicken cooking temperatures with cook. Corrective Action Taken

Basic - Floor area(s) covered with standing water in dish area.

Basic - Food stored on floor. Boxes of frozen pizza dough stored on floor of walk in freezer. Chef places pizza dough boxes on shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop stored in panko bin in dry storage area. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 80F on cook line. Chef reheated water to 170F. Corrected On-Site

Basic - Raw asparagus not washed prior to preparation in prep area. Box of unwashed asparagus on cutting board in prep area. Prep cook went to wash asparagus prior to cutting. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....clam chowder 47F in dipper container more than 4 inches with covered in walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. Corrective Action Taken

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded...manager provided at time inspection Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....clam chowder 47F in dipper container more than 4 inches with covered in walk in cooler . Per chef food was cooked yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....roast chicken 57F top of another container in reach in cooler at kitchen , food not prepped or portion today , food being held less than 4 hours, employee removed food to walk in freezer. ... goat cheese 56F , butter 47F in prep line ,food not prepped or portion today, chef time marked on food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times....blocked by speed racks salad station. Employee removed Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of measuring temperature tools .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....short ribs was prepped 2 days ago, quinoa , roasted tomatoes prepared over 24 hours in walk in cooler . Employee time marked. Corrected On-Site

High Priority - Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken marinade date 9.20.23 in walk in cooler. See stop sale Priority: High Priority

High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken marinade date 9.20.23 in walk in cooler. Priority: High Priority

Intermediate - Observed: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Sent the chef the consumer’s advisory, he printed it out and posted it. Corrected On-Site Priority: Intermediate

Basic - Observed: Single-service items for customer self-service not properly protected to prevent contamination. Straws on the bar are not covered or wrapped. Priority: Basic