Skip to content
Loading map…

THE KARCZMA CAFE, INC.

4640 N CUMBERLAND AVE, CHICAGO, IL 60656 · Restaurant

Inspection summary

THE KARCZMA CAFE, INC. has been inspected 6 times by Chicago Department of Public Health since May 8, 2014. The most recent inspection, on January 15, 2016, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 2 separate inspections, most recently on June 5, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on July 15, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 10, 2014. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 4 separate inspections, most recently on July 15, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on July 15, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • : FOODS INSIDE COOLERS NOT ALBELE OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEEP FRYER CABINET, FILTERS, CUTTING BOARD, UTENSILS, PREP COUNTER AND TABLES, STORAGE SHELVES AND COOLER GASKETS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN ANS SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT MAINTAINED THROUGH-OUT PREMISES. INSTRUCTED TO REPLACE FLOO TILE LEADING TO TOILET ROOM AND DETAIL CLEAN FLOOR THROUGH-OUT REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING TILE, VENTILATION COVERS AND LIGHT COVERS NOT MAINTAINED THROUGH-OUT PREMISES. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN COVERS AND REPLACE ALL DAMAGED CEILING TILE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  3. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES NOT MAINTAINED PROPER TEMPERATURE. REACH-IN COOLER USED TO HOLD POTENTIALLY HAZARDOUS FOODS AT 56.6 F. INSTRUCTED THAT ALL COOLERS MUST MAINTAIN 40 F OR BELOW. CRITICAL CITATION ISSUED 7-38-005(A). "HELD FOR INSPECTION" TAG PLACED ON COOLER.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZAROUS FOODS DOES NOT MEET TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION, DISPLAY OR SERVICE. OBSERVED 3 QUARTS OF SOUR CREAM AT 54.5, 20 DOZEN OF EGGS AT 51.3 F. INSTRUCTED MANAGER THAT POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN 40 F OR BELOW. CRITICAL CITATION ISSUED. MANAGER VOLUNTARILY DISCARDED AND DENATURED FOODS, 14 LBS, $30
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS INSIDE COOLERS NOT ALBELE OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEEP FRYER CABINET, FILTERS, CUTTING BOARD, UTENSILS, PREP COUNTER AND TABLES, STORAGE SHELVES AND COOLER GASKETS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN ANS SANITIZE ALL FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT MAINTAINED THROUGH-OUT PREMISES. INSTRUCTED TO REPLACE FLOO TILE LEADING TO TOILET ROOM AND DETAIL CLEAN FLOOR THROUGH-OUT REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING TILE, VENTILATION COVERS AND LIGHT COVERS NOT MAINTAINED THROUGH-OUT PREMISES. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN COVERS AND REPLACE ALL DAMAGED CEILING TILE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REFRIGERATOR AND METAL STEM THERMOMETER NOT PROVIDE ON PREPMISES. INSTRUCTED TO PROVIDE THERMOMETER FOR ALL COOLERS AND FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  4. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PREMISES USING ALUMINUM TIN FOIL TO COVER SHELF SURFACES IN PREP AREA. INSTRUCTED MANAGER TO REMOVE TIN FOIL FROM SHELVES, SHELF SURFACES MUST BE SMOOTH AND EASY TO CLEAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD FILTERS AND FOOD DEBRIS/FOOD STAINS ON EXTERIOR OF COOLERS AND PREP SINKS. INSTRUCTED MANAGER TO CLEAN VENTIALTION HOOD FILTER AND CLEAN EXTERIOR OF SINKS/COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON FLOOR IN PREP AREA UNDER COOKING EQUIPMENT AND ALONG WALLS. INSTRUCTED MANAGER TO CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG WALLS/CORNERS THROUGHOUT KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED PREP AREA CEILING LIGHT BULBS (X2) BURNED OUT. INSTRUCTED MANAGER TO REPLACE WITH WORKING LIGHT BULBS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINT. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  5. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER STAINED CEILING TILES ABOVE DINING AREA. INSTRUCTED MANAGER REPLACE DAMAGED CEILING TILES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEM THEROMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE METAL STEM THERMOMETER AND PROVIDE THEROMETERS FOR ALL COOLERS.
  6. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website