Liquor licenses to be issued under this subchapter shall be divided into the following classes:
(A) Class A, which shall authorize the retail sale of all alcoholic liquors for consumption only on the licensed premises, including restaurants, cocktail lounges, and hotels. This license includes hotels that offer complimentary alcoholic liquor service as part ofthe nightly room rate.
(B) Class B, which shall authorize the retail sale of alcoholic liquor only in the original package and not for consumption on the licensed premises.
(C) Class C, which shall authorize the retail sale of beer and/or wine for a temporary period; not to exceed four days, and not to exceed 15 days in any one year, unless otherwise extended by the City Council. Such license may be issued to a licensee for events that would exceed the limitations on liquor sales under its existing license classification, or may be issued to an unlicensed person or for-profit or not-for-profit organization for a single temporary event.
(D) Class D, which shall authorize the retail sale of all alcoholic liquors for consumption only on the licensed premises of a not-for-profit club or organization.
(E) Class E, which shall authorize the retail sale of beer and wine only in restaurants and hotels, and only for consumption on the licensed premises. This license includes hotels that offer complimentary beer and wine service as part of the nightly room rate.
(F) Class F, which shall authorize the retail sale of all alcoholic liquors for consumption only on the licensed premises for a temporary period not to exceed four days, and not to exceed 15 days in any one year, unless otherwise extended by the City Council. Such license may be issued to a licensee for events that would exceed the limitations on liquor sales under its existing license classification or may be issued to an unlicensed person or for profit or not-for profit organization for a single temporary event.
(G) Class H, which shall authorize the retail sale of all alcoholic liquors for consumption only on the licensed premises of a private, for-profit club, and only by the registered members of the private, for-profit club and their guests, and not to the public.
(H) Class I, which shall authorize the sale of beer and wine only, in the original package and not for consumption on the licensed premises.
(I) Class J, which shall authorize the retail sale of alcohol in connection with the operation of a catering business headquartered in the city. The sale of alcoholic liquor shall be made only in conjunction with the catering of foods for private functions and for consumption only on the premises where the food is catered. The sale of alcoholic liquor shall be incidental to the food service and if the catered event does not qualify as a private function, a special event license shall also be required for the location of the catered event. No cash bar shall be permitted.
(J) Class K, which shall authorize the retail sale of alcohol in connection with the operation of a catering event conducted by a catering business that is not located in the city. The sale of alcoholic liquor shall be made only in conjunction with the catering of foods for private functions and for consumption only on the premises where the food is catered. The sale of alcoholic liquor shall be incidental to the food service and if the catered event does not qualify as a private function, a special event license shall also be required for the location of the catered event. No cash bar shall be permitted. Such license may be issued to a licensee on an annual or for single day events.
(K) Class L, which shall authorize the retail sale of all alcoholic liquors for consumption only on the licensed premises ofrestaurants and further authorize the retail sale of beer and wine in its original sealed container for consumption off the licensed premises.
(L) Class N, which shall authorize the retail sale of beer and wine for consumption only on the licensed premises of restaurants and further authorize the retail sale of beer and wine in its original sealed container for consumption off the licensed premises.
(M) Class O, which shall authorize the retail sale of alcoholic liquor including beer manufactured on premises for consumption on and off the licensed premises of a brew pub and to store beer on the premises, provided, however, that such licensee shall be subject to the following conditions:
(1) The licensee shall not manufacture more than one 155,000 gallons of beer on the premises per year;
(2) The licensee shall not sell for off-premises consumption more than 155,000 gallons of manufactured beer per year;
(3) The licensee shall not sell for off-premises consumption beer manufactured on the premises unless the sales are made in person;
(4) The licensee shall not sell or offer for sale beer manufactured by the licensee unless the beer is sold in containers provided by the licensee and sealed on the premises;
(5) The licensee shall not sell or offer for sale beer manufactured by the licensee to other retail licensees;
(6) The licensee shall at all times maintain a valid State of Illinois Brew Pub License or Craft Brew License as required and authorized under § 5-1 of the Illinois Liquor Control Act (ILCS Ch. 235, Act 5, § 5-1), as amended;
(7) The licensee may transfer any beer manufactured or sold on its licensed premises to a growler, howler or crowler and sell those growlers, howlers or crowlers for consumption off the premises, if the following requirements are met:
(a) The beer is transferred within the licensed premises by an employee of the licensed premises at the time of sale;
(b) The person transferring the alcohol to be sold to the end consumer is 21 years of age or older;
(c) The growler, howler or crowler holds no more than 128 fluid ounces;
(d) The growler, howler or crowler bears a twist-type closure, cork, stopper, or plug and includes a one-time use tamperproof seal;
(e) The growler, howler or crowler is affixed with a label or tag that contains the following information:
1. The brand name of the product dispensed;
2. The name of the brewer or bottler;
3. The type of product, such as beer, ale, lager, bock, stout, or other brewed or fermented beverage;
4. The net contents;
5. The name and address of the business that cleaned, sanitized, labeled, and filled or refilled the growler, howler or crowler; and
6. The date the growler, howler or crowler was filled or refilled.
(f) The growler, howler or crowler has been purged with CO2 prior to sealing the container;
(g) The on-premises retail licensee complies with the sanitation requirements under subsections (a) through (c) of 11 Ill. Adm. Code 100.160 when sanitizing the dispensing equipment used to draw beer to fill the growler, howler or crowler or refill the growler, howler or crowler;
(h) Before filling the growler, howler or crowler or refilling the growler, howler or crowler, the on-premises retail licensee or licensee's employee shall clean and sanitize the growler, howler or crowler in one of the following manners:
1. By manual washing in a three-compartment sink;
A. Before sanitizing the growler, howler or crowler, the sinks and work area shall be cleaned to remove any chemicals, oils, or grease from other cleaning activities;
B. Any residual liquid from the growler, howler or crowler shall be emptied into a drain. A growler, howler or crowler shall not be emptied into the cleaning water;
C. The growler, howler or crowler and cap shall be cleaned in water and detergent. The water temperature shall be, at a minimum, 110 degrees Fahrenheit or the temperature specified on the cleaning agent manufacturer's label instructions. The detergent shall not be fat-based or oil-based;
D. Any residues on the interior and exterior of the growler, howler or crowler shall be removed;
E. The growler, howler or crowler and cap shall be rinsed with water in the middle compartment. Rinsing may be from the spigot with a spray arm, from a spigot, or from a tub as long as the water for rinsing is not stagnant but is continually refreshed;
F. The growler, howler or crowler shall be sanitized in the third compartment. Chemical sanitizer shall be used in accordance with the United States Environmental Protection Agency registered label use instructions and shall meet the minimum water temperature requirements of that chemical;
G. A test kit or other device that accurately measures the concentration in milligrams per liter of chemical sanitizing solutions shall be provided and be readily accessible for use;
2. By using a mechanical washing and sanitizing machine;
A. Mechanical washing and sanitizing machines shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer and shall be used according to the machine's design and operation specifications;
B. Mechanical washing and sanitizing machines shall be equipped with chemical or hot water sanitization;
C. The concentration of the sanitizing solution or the water temperature shall be accurately determined by using a test kit or other device;
D. The machine shall be regularly serviced based upon the manufacturer's or installer's guidelines;
3. By transferring beer to a growler, howler or crowler with a tube;
A. Beer may be transferred to a growler, howler or crowler from the bottom of the growler, howler or crowler to the top with a tube that is attached to the tap and extends to the bottom of the growler, howler or crowler or with a commercial filling machine;
B. Food grade sanitizer shall be used in accordance with the United States Environmental Protection Agency-registered label use instructions;
C. A container of liquid food grade sanitizer shall be maintained for no more than ten malt beverage taps that will be used for filling and refilling growlers, howlers or crowlers;
D. Each container shall contain no less than five tubes that will be used only for filling and refilling growlers, howlers or crowlers;
E. The growler, howler or crowler must be inspected visually for contamination;
F. After each transfer of beer to a growler, howler or crowler, the tube shall be immersed in the container with the liquid food grade sanitizer;
G. A different tube from the container must be used for each fill or refill of a growler, howler or crowler;
(8) Growlers, howlers and crowlers that comply with divisions (M)(7)(d) and (M)(7)(e) shall not be deemed an unsealed container for purposes of § 111.036;
(9) Upon a consumer taking possession of a growler, howler or crowler from an on-premises retail licensee, the growler, howler or crowler and its contents are deemed to be in the sole custody, control, and care of the consumer.
(N) Class P, which shall authorize the retail sale of alcoholic liquor including spirits manufactured on premises for consumption on and off the licensed premises of a distilling pub and to store spirits on the premises, provided however, that such licensee shall be subject to the following conditions:
(1) The licensee shall not manufacture more than 5,000 gallons of spirits on the premises per year;
(2) The licensee shall not sell for off-premises consumption more than 5,000 gallons of manufactured spirits per year;
(3) The licensee shall not sell for off-premises consumption spirits manufactured on the premises unless the sales are made in person;
(4) The licensee shall not sell or offer for sale spirits manufactured by the licensee unless the spirits are sold in containers provided by the licensee and sealed on the premises;
(5) The licensee shall not sell or offer for sale spirits manufactured by the licensee to other retail licensees;
(6) The licensee shall at all times maintain a valid State of Illinois Distilling Pub License or Class 2 Craft Distiller License as required and authorized under § 5-1 of the Illinois Liquor Control Act (ILCS Ch. 235, Act 5, § 5-1), as amended.
(O) Class Q, which shall authorize the retail sale of alcoholic liquor including wine manufactured on premises for consumption on and off the licensed premises of a limited wine manufacturer, to store wine on the premises and, provided that such licensee holds a valid winery shipper's license as required and authorized under § 5-1 of the Illinois Liquor Control Act (ILCS Ch. 235, Act 5, § 5-1), as amended, to ship wine made by that licensee directly to a resident of Illinois who is 21 years of age or older for that resident's personal use and not for resale. Such licensee shall, however be subject to the following conditions:
(1) The licensee shall not manufacture more than 40,000 gallons of wine on the premises per year;
(2) The licensee shall not sell for off-premises consumption more than 40,000 gallons of manufactured wine per year;
(3) The licensee shall not sell for off-premises consumption wine manufactured on the premises unless the sales are made in person;
(4) The licensee shall not sell or offer for sale wine manufactured by the licensee unless the wine is sold in containers provided by the licensee and sealed on the premises;
(5) The licensee shall not sell or offer for sale wine manufactured by the licensee to other retail licensees, but may sell to distributors, as defined by § 1-3.15 of the Illinois Liquor Control Act (ILCS Ch. 235 Act 5, § 1-3.15), as amended;
(6) The licensee shall at all times maintain a valid State of Illinois Limited Wine Manufacturer as required and authorized under § 5-1 of the Illinois Liquor Control Act (ILCS Ch. 235, Act 5, § 5-1), as amended.
(Ord. 02-44, passed 11-26-02; Am. Ord. 12-13, passed 3-13-12; Am. Ord. 18-13, passed 2-13-18; Am. Ord. 19-37, passed 7-9-19; Am. Ord. 20-30, passed 8-11-20; Am. Ord. 20-41, passed 10-27-20; Am. Ord. 22-18, passed 5-24-22)