Karyn's Cooked, Inc.

• resultPass w/ Conditions
• critical violations3
• last inspectedApril 23, 2015
• address738 N Wells St, Chicago 60654

Is Karyn's Cooked, Inc. clean?

Karyn's Cooked, Inc. is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on April 23, 2015. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Karyn's Cooked, Inc.?

These are the violations recorded at the most recent inspection on April 23, 2015, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • NOTED TEMPERATURES OF SERVICE COOLER AT THE REAR KITCHEN PREP AREA TO BE IMPROPER AT 47.3F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURES OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-TOFU 69.3F, POTATO SOUP 45.1F, MACARONI 44.6F (WALK IN COOLER),COLE SLAW 44.9F, ENCHILADAS 47.2F,MEAT BALLS 44.1F, RICE 44.3F, MUSHROOMS 44.1F, HUMUS 65.3F (SERVICE COOLER). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 45LB OF PRODUCTS WORTH $550.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
• 🧼hand hygiene slippingcritical
  Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods. • NOTED EMPLOYEES WEARING GLOVES AND NOT CHANGING GLOVES OR WASHING THEIR HANDS. NOTED EMPLOYEE WHILE PREPARING FOOD AND WEARING GLOVES WENT TO THE WALK IN COOLER AND OPENED THE WALK IN COOLER DOOR WITH GLOVES ON TO GET MORE FOOD FROM THE WALK IN COOLER, THEN WENT TO THE OVEN AND PUT ON MITTENS OVER THE GLOVES TO REMOVES SOMETHING FROM THE OVEN AND THEN PROCEEDED TO THE PREP TABLE TO CONTINUE PREPARING FOOD WITH THE SAME GLOVES AFTER REMOVING THE MITTENS AND DID NOT WASH THEIR HANDS OR CHANGES GLOVES DURING ALL THESE ACTIVITIES. THEN ANOTHER EMPLOYEE WHILE PREPARING FOOD AND WEARING GLOVES PICKED SOMETHING FROM THE FLOOR, WASHED TOMATOES USING SPRAYER FROM THE DISH WASHER AREA, THEN BACK TO PREPPING AND FINALLY WENT AND STARTED RINSING AND PUTTING DISHES INSIDE DISH WASHER TO WASH, THEN WENT BACK TO PREPPING ALL THESE WITHOUT CHANGING GLOVES OR WASHING HANDS. INSTRUCTED TO WASH HANDS WHEN EVER GLOVES ARE CHANGED AND WHEN MOVING FROM ONE AREA TO ANOTHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED THORN RUBBER GASKET AT DOOR OF WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED THORN RUBBER GASKET AT DOOR OF WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • NOTED LEAKAGE AT THE BOTTOM U-JOINT PIPE OF THE HAND WASH SINK AT THE REAR KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
• ⚠️Food Handler Requirements Met • NOTED EMPLOYEES ON DUTY WITH NO FOOD HANDLERS CERTIFICATES. INSTRUCTED THAT ALL EMPLOYEES MUST HAVE FOOD HANDLERS CERTIFICATES OR BE ENROLLED AFTER 30 DAYS OF EMPLOYMENT.
  Food Handler Requirements Met • NOTED EMPLOYEES ON DUTY WITH NO FOOD HANDLERS CERTIFICATES. INSTRUCTED THAT ALL EMPLOYEES MUST HAVE FOOD HANDLERS CERTIFICATES OR BE ENROLLED AFTER 30 DAYS OF EMPLOYMENT.

When was Karyn's Cooked, Inc. last inspected?

Karyn's Cooked, Inc. has 7 inspections on record going back to February 11, 2010.

Karyn's Cooked, Inc. vs Near North Side

Near North Side runs 75% clean across 2,889 tracked restaurants — 2,147 clean, 530 mid, 203 cooked.

Against the 2,889 spots Cooked tracks in Near North Side, this one comes out cleaner than 7% of them.

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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 April 23, 2015. Inspection results describe one moment in a kitchen's life, not a permanent verdict.