FAIL
Risk 3 (Low)
CLUB KALIENTE Fails Health Inspection - Chicago Liquor
May 12, 2016
License
License #2298495
6
Total Violations
3
Critical
1
Major
2
Minor
Inspection Summary
This liquor was inspected by the Chicago Department of Public Health on May 12, 2016. The inspection type was "License" and resulted in a Fail outcome.
This establishment is classified as Risk 3 (Low), which determines the inspection frequency and focus areas.
The inspector documented 6 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
6
Violation #18
CRITICAL
Violation Details
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED MESH SCREEN NEEDED OVER THE VENTILATION FANS (LEADS TO OUTSIDE) LOCATED IN THE BAR AREA. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-020.
Why This Matters
Unprotected openings allow pest entry, leading to contamination of food and surfaces.
Food Code Requirement
Building openings must be protected against pest entry.
Specific Requirements
Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.
CDPH Food Code: Section 6-202.15, 6-501.111
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO SANITIZER TEST KIT TO PROPERLY MEASURE THE CONCENTRATION OF SANITIZER AT THE 3 COMARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO VENTILATION IN THE WASHROOM LOCATED IN THE BASEMENT. OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE MOP SINK LOCATED IN THE BASEMENT WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #41
MAJOR
Violation Details
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED CLUTTER IN WORKROOM LOCATED IN THE BASEMENT. INSTRUCTED TO REMOVE UNNECESSARY CLUTTER AND ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Violation #43
MINOR
Violation Details
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED ICE SCOOP NOT PROPERLY STORED IN A SANITIZER CONTAINER OR INSIDE OF ICE MACHINE. INSTRUCTED TO PROVIDE AND MAINTAIN.
Why This Matters
Improper storage contaminates utensils between uses.
Food Code Requirement
In-use utensils must be properly stored between uses.
Specific Requirements
Store in food with handle out; On clean surface; In running water; In water at 135°F or above.
CDPH Food Code: Section 3-304.12
Violation #43
MINOR
Violation Details
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED ICE SCOOP NOT PROPERLY STORED IN A SANITIZER CONTAINER OR INSIDE OF ICE MACHINE. INSTRUCTED TO PROVIDE AND MAINTAIN.
Why This Matters
Improper storage contaminates utensils between uses.
Food Code Requirement
In-use utensils must be properly stored between uses.
Specific Requirements
Store in food with handle out; On clean surface; In running water; In water at 135°F or above.
CDPH Food Code: Section 3-304.12
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection