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Kleo, Inc.

3113 N HALSTED ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

Kleo, Inc. has been inspected 4 times by Chicago Department of Public Health since June 17, 2010. The most recent inspection, on January 8, 2013, found no infractions.

1 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: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 3 separate inspections, most recently on February 17, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on February 17, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 February 17, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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. Complaint

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 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
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • 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
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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.
  3. Tag Removal

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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.
  4. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 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.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 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.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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.

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