Karczma Restaurant

• resultPass w/ Conditions
• critical violations0
• last inspectedAugust 13, 2013
• address4640 N Cumberland Ave, Chicago 60656

Is Karczma Restaurant clean?

Karczma Restaurant is currently listed as closed by Chicago Department of Public Health, as of its inspection on August 13, 2013. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at Karczma Restaurant?

These are the violations recorded at the most recent inspection on August 13, 2013, in plain English, with the city's own wording underneath.

• 🌡️hot/cold holding temps off
  * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served • FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON PREMISE AT THIS TIME. INSTRUCTED TO PROVIDE. A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS (EG CHICKEN, PORK, PIEROGI, SALADS, SOUP ETC.) FOODS ARE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • OBSERVED OVER SIZED POTS AND PANS ON PREMISE AT THIS TIME. INSTRUCTED TO PROVIDE 3 COMPARTMENT SINK OF SUFFICIENT SIZE TO PERMIT COMPLETE IMMERSION OF THE EQUIPMENT AND UTENSILS TO BE WASHED, RINSED AND SANITIZED OR REMOVE OVER SIZED POTS AND PANS.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • OBSERVED OVER SIZED POTS AND PANS ON PREMISE AT THIS TIME. INSTRUCTED TO PROVIDE 3 COMPARTMENT SINK OF SUFFICIENT SIZE TO PERMIT COMPLETE IMMERSION OF THE EQUIPMENT AND UTENSILS TO BE WASHED, RINSED AND SANITIZED OR REMOVE OVER SIZED POTS AND PANS.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, PREP SHELVES WITH GREASE BUILD-UP, STORAGE RACKS WITH DUST BUILD-UP AND ALL PREP TABLE.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO DETAL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION THROUGHOUT PREP AREA.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO DETAL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION THROUGHOUT PREP AREA.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AROUND PREP/KITCHEN AREA WITH DRIED FOOD SPILLAGE.-------MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH HEAVY DUST BUILD-UP INSIDE WASHROOM AND ABOVE DINING AREA.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AROUND PREP/KITCHEN AREA WITH DRIED FOOD SPILLAGE.-------MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH HEAVY DUST BUILD-UP INSIDE WASHROOM AND ABOVE DINING AREA.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES (BROKEN AND UNUSED EQUIPMENT) STORED IN PREP/KITCHEN AREA.--------MUST REORGANIZE BEHIND FRONT COUNTER. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

When was Karczma Restaurant last inspected?

Karczma Restaurant has 3 inspections on record going back to March 28, 2013.

Karczma Restaurant vs Dunning

Dunning runs 64% clean across 296 tracked restaurants — 189 clean, 63 mid, 44 cooked.

Against the 296 spots Cooked tracks in Dunning, this one comes out cleaner than 0% of them.

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See every restaurant inspection in Dunning →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated August 13, 2013. Inspection results describe one moment in a kitchen's life, not a permanent verdict.