Cooked?
The Ktm Kitchen
- resultPass w/ Conditions
- critical violations0
- last inspectedJuly 8, 2025
- address120 W Madison St, Chicago 60602
Is The Ktm Kitchen clean?
The Ktm Kitchen is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on July 8, 2025. No critical violations were recorded at that visit. On Cooked's ladder that reads mid 😬.
What did inspectors find at The Ktm Kitchen?
These are the violations recorded at the most recent inspection on July 8, 2025, in plain English, with the city's own wording underneath.
- 🧊cold food not cold enoughProper Cold Holding Temperatures • OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.1-48.7F. OBSERVED COLD TCS FOODS, HEAVY WHIPPING CREAM(48.7F), CHICKEN(46.8F),GARBONZO BEANS(46.6F), CHICKEN(45.1F), LENTILS(46.6F), LAMB(47.7F) AND SHREDDED CHEESE(47.3F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $100 WEIGHING 20LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.(NOTE: CITATION ISSUED TO RETAIL FOOD LICENSE #2977121 DURING CANVASS INSPECTION)
- 🧫food prep surfaces dirtyProper Cooling Methods Used; Adequate Equipment For Temperature Control • OBSERVED THREE DOOR COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE AT IMPROPER AMBIENT TEMPERATURE OF 54.1F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON THREE DOOR COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.(NOTE: CITATION ISSUED TO RETAIL FOOD LICENSE #2977121 DURING CANVASS INSPECTION)
- 🪳pests in the houseInsects, Rodents, & Animals Not Present • OBSERVED OPENING AT RIGHT BASE OF FRONT ENTRANCE GLASS DOOR TO FACILITY. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
- ⚠️In-Use Utensils: Properly Stored • OBSERVED IN USE UTENSILS STORED IN PAN OF WATER BETWEEN USES. INSTRUCTED DURING PAUSES IN FOOD PREPARATION OR DISPENSING UTENSILS SHALL BE STORED ON A CLEAN PORTION OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ONLY IF THE IN USE UTENSIL AND THE FOOD CONTACT SURFACE OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ARE CLEANED AND SANITIZED THROUGHOUT THE DAY AT LEAST EVERY FOUR HOURS OR IN A CONTAINER OF WATER IF THE WATER IS MAINTAINED AT A TEMPERATURE OF 135 DEGREES OR MORE AND UTENSILS AND CONTAINER ARE CLEANED AT LEAST EVERY 24 HOURS OR AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL RESIDUESIn-Use Utensils: Properly Stored • OBSERVED IN USE UTENSILS STORED IN PAN OF WATER BETWEEN USES. INSTRUCTED DURING PAUSES IN FOOD PREPARATION OR DISPENSING UTENSILS SHALL BE STORED ON A CLEAN PORTION OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ONLY IF THE IN USE UTENSIL AND THE FOOD CONTACT SURFACE OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ARE CLEANED AND SANITIZED THROUGHOUT THE DAY AT LEAST EVERY FOUR HOURS OR IN A CONTAINER OF WATER IF THE WATER IS MAINTAINED AT A TEMPERATURE OF 135 DEGREES OR MORE AND UTENSILS AND CONTAINER ARE CLEANED AT LEAST EVERY 24 HOURS OR AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL RESIDUES
- 🛠️surfaces / setup not up to codeFood & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • OBSERVED CASE OF CANNED SODA AND CASES OF BOTTLED WATER STORED ON FLOOR UNDER COUNTER NEAR REGISTER IN FRONT OF FACILITY. OBSERVED CONTAINERS OF CREAM STORED ON MILK CRATES IN WALK. OBSERVED BLEACH STORED ON FLOOR IN FIRST FLOOR STORAGE CLOSET.INSTRUCTED TO PROVIDE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
- 🧹floors, walls, or ceilings grimyPhysical Facilities Installed, Maintained & Clean • OBSERVED MOP STORED ON FLOOR IN CLOSET NEAR WASHROOMS. INSTRUCTED TO INSTALL MOP DRYING RACKS FOR PROPER DRAINAGE AND DRYING OF MOPS TO PREVENT PEST BREEDING
- 🥜allergen training missingAllergen Training As Required • NO PROOF OF ALLERGEN AWARENESS TRAINING CERTIFICATE PROVIDED FOR ONE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER. INSTRUCTED TO PROVIDE VALID ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
When was The Ktm Kitchen last inspected?
The Ktm Kitchen has 1 inspection on record going back to July 8, 2025.
| date | result | score |
|---|---|---|
| July 8, 2025 | Pass w/ Conditions |
The Ktm Kitchen vs Loop
Loop runs 44% clean across 3,616 tracked restaurants — 1,566 clean, 332 mid, 1,687 cooked.
Against the 3,616 spots Cooked tracks in Loop, this one comes out cleaner than 53% of them.
Other spots in Loop
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 July 8, 2025. Inspection results describe one moment in a kitchen's life, not a permanent verdict.