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LIFEWAY KEFIR SHOP

108 N STATE ST, CHICAGO, IL 60602 · Restaurant

Inspection summary

LIFEWAY KEFIR SHOP has been inspected 11 times by Chicago Department of Public Health since February 25, 2011. The most recent inspection, on April 8, 2021, found no infractions.

3 of 11 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: Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 4 separate inspections, most recently on February 14, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 20, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 13 times across 6 separate inspections, most recently on August 20, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 5 times across 4 separate inspections, most recently on August 20, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on July 6, 2018. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HANDWASHING SINK WATER TEMPERATURE AT 40 F LOCATED AT REAR DISHWASHING AREA. ALSO FOUND HANDWASHING SINK WATER TEMPERATURE LOCATED IN FRONT FOOD PREPERATION ARE AT 90 F. MUST PROVIDE HANDWASHING SINK HOT WATER TEMPERATURE OF 100 F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. FOUND SAID HANDWASHING SINKS AT 100F 2/18/20, WHEN RETURNED TO FACILITY TO ISSUE CITATIONS.
  3. Canvass

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED FACILITY WITH A CLEAN UP POLICY AND SUPPLIES NOT LISTED ON THE WRITTEN PROCEDURE. INSTRUCTED FACILITY TO PROVIDE A COMPLETED POLICY REFLECTING THE SUPPLIES INCLUDED WITHIN WRITTEN PROCEDURE. MUST ENSURE THE AVAILABILITY OF BOTH A COMPLETED POLICY AND ALL SUPPLIES NEEDED FOR RESPONDING TO VOMIT AND/OR DIARRHEA TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASHGUARD BETWEEN FRONT 1-COMPARTMENT SINK AND SURROUNDING PREP AREA WHERE BLENDER CONTAINERS ARE AIR DRIED AND SMOOTHIES BOWLS ARE STORED. INSTRUCTED TO INSTALL A WASHABLE SPLASHGUARD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS FRONT PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REPLACE DAMAGED/STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LOOSE DOOR HINGES TO REACH IN PREP COOLER IN FRONT PREP AREA. INSTRUCTED TO REPAIR OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAKING FROM THE FRONT PREP AREA HANDSINK HOT WATER NOZZLE. INSTRUCTED TO REPAIR LEAK.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED GARBAGE CANS IN THE FRONT PREP AREA FULL AND UNCOVERED. INSTRUCTED TO PROVIDE LIDS.
  4. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEES HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/ DIARRHEA KIT AND POLICY, INSTRUCTED TO OBTAIN. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • BLENDER PARTS NOT AIR DRIED PROPERLY, FOUND BLENDER PITCHER STORED IN STANDING WATER NEXT TO RINSE SINK, INSTRUCTED TO DRAIN PROPERLY.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN CERTIFIED FOOD SERVICE MANAGER ON SITE NO CERTIFICATE, INSTRUCTED TO OBTAIN
  5. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MINOR DIRT ACCUMULATION ON THE FLOOR LOCATED UNDER THE REFRIGERATION UNITS LOCATED BY THE FRONT CUSTOMER SEREVICE COUNTER. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    0 infractions

  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Caulk around 3 compartment sink, and front counter area in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Reach in cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under front counter, and 3 compartment sink areas not clean, need detailed cleaning(corners0.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged ceiling tile in rear kitchen area, shall be repaired/replaced. Ceiling tiles that had food splatter, need cleaning.
  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN JUICER MACHINE AT THE PREP COUNTER TOP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALL AT THE JUICING AREA TO REMOVE FOOD SPLASHES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST TIGHTEN LOOSE FAUCET AT FIXTURE ABOVE THE YOGURT MACHINES.
  9. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CARDBOARD COVERING SHELVES INSIDE DOUBLE DOOR COOLER, INSTRUCTED TO REMOVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET ABOVE ICE CREAM MAKERS LEAKING WHEN IT'S TURNED ON, INSTRUCTED MGR TO REPAIR AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • NO HAIR RESTRAINT FOR FOOD HANDLER WITH BEARD, INSTRUCTED TO WEAR A BEARD RESTRAINT.
  10. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE SAMPLING SPOONS WITH THE HANDLE UP AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET BASE AT PLUMBING FIXTURE ABOVE THE YOGURT MACHINES. MUST REPAIR ONE OF SIX HANDSINKS IN THE LADIES RESTROOM. THE LAST HANDSINK CLOSEST TO THE WALL AS YOU ENTER THE LADIES RESTROOM.
  11. Canvass

    0 infractions

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