Kleo

3113 N Halsted St, Chicago, IL 60657

Other

Last inspected: Feb 17, 2011

Score

Low Risk

Kleo has been inspected three times since 2010. Inspectors last stopped by on Feb 17, 2011. A low risk tier reflects an inspection that turned up minimal issues. The file hasn't been updated since Feb 17, 2011, so take the current picture with that in mind.

The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to four violations.

Looking across the full record, “potentially hazardous food meets temperature requirement” is the recurring theme, flagged two times.

That falls roughly in the middle of the pack for Chicago restaurants. The inspection history reads as standard for a restaurant of this size.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 17, 2011

Complaint

4 minor violations.

View 4 violations

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOUND SLICED TOMATOES AT TEMP OF 48.5F,AND SLICED LETTUCE AT TEMP OF 46.7F TO 47F.BOTH PRODUCTS WERE STORED IN DISPLAY PREP COOLER.(COOLER AIR TEMP OF 40.9F).BOTH PRODUCTS MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED BY THE EMPLOYEE. CRITICAL VILOLATION:7-38-005(A) HOOOO71109-11

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED AND SERVED(CHICKEN, RICE, ETC).TWO CITY CERTIFICATE POSTED ON PREMISES(PIOTR ATAMAN AND BARBARA SUTYLA, HOWEVER BOTH NOT PRESENT.THE EMPLOYEE THAT WAS OM PREMISES DID NOT HAVE CITY SANITATION CERTIFICATE;INFORMATION GIVEN HOW TO OBTAIN IT. SERIOUS VIOLATION:7-38-012 HOOOO71109-11

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF GLASS DOOR COOLER, (SHELVES,ENCRUSTED FOOD)

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE 3 DRAIN STOPPERS FOR 3 COMPARTMENT SINK,ALSO SINK SLOWLY DRAINNIG.

Jul 23, 2010

Tag Removal

1 minor violation.

View 1 violation

Refrigeration and metal stem thermometers provided and conspicuous

Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. A THERMOMETER IS NEEDED INSIDE OF THE PREP COOLER.

Jun 17, 2010

Routine

3 minor violations.

View 3 violations

Facilities to maintain proper temperature

Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE LINE PREP COOLER WITH AN AIR TEMPERATURE OF 54.5F. UNIT TAGGED BY CDPH. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. MANAGEMENT INSTRUCTED TO MAINTAIN THE UNIT BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240. CRITICAL VIOLATION 7-38-005A.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Inspector notes: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER. OBSERVED LAMB AT 49F, CHICKEN AT 49F, FALAFEL AT 46F, CHEESE AT 51F, HUMMUS AT 49, GYRO SAUCE AT 53F. MANAGEMENT VOLUNTARILY DISCARDED APPROX. 10# OF FOOD WORTH $ . CRITICAL VIOLATION 7-38-005A.

Refrigeration and metal stem thermometers provided and conspicuous

Frequently Asked Questions

When was Kleo last inspected?

The most recent health inspection at Kleo on file is from Feb 17, 2011. The public record contains three inspections in total.

What is the most common violation at Kleo?

Across the inspection record, “potentially hazardous food meets temperature requirement” has been cited two times, more than any other issue at Kleo.

Has Kleo's inspection record improved over time?

No. Recent inspections at Kleo have averaged around four violations per visit, up from roughly two earlier in the record.

What does a low risk rating mean?

A low risk rating at Kleo means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

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