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LIFEWAY KEFIR SHOP

324 N LEAVITT ST, CHICAGO, IL 60612 · Mobile Food Preparer

Inspection summary

LIFEWAY KEFIR SHOP has been inspected 16 times by Chicago Department of Public Health since July 2, 2013. The most recent inspection, on July 16, 2021, found no infractions.

6 of 16 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 and Handwashing and staff hygiene.

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.

  • 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 2 times across 2 separate inspections, most recently on June 10, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 May 22, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 4 times across 4 separate inspections, most recently on April 19, 2017. 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 3 times across 3 separate inspections, most recently on April 29, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 across 2 separate inspections, most recently on August 2, 2013. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

16 inspections

  1. Canvass

    0 infractions

  2. License

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST CALIBRATE METAL STEM THERMOMETER ON SITE TO ACCURATE TEMPERATURE.
  6. License

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF REFRIGERATOR OF LIQUID SPLASHES
  7. Canvass

    0 infractions

  8. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO POST THE LICENSE # ON BOTH SIDES OF THE TRUCK. MAINTAIN SAME.
  9. Canvass

    0 infractions

  10. License

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT TRUCK IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.
  11. Canvass Re-Inspection

    0 infractions

  12. Canvass Re-Inspection

    2 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • Handwashing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of from 110oF. to 120oF at the mobile food truck 3 compartment sink containing an adequate amount of detergent effective to remove grease or solids.Must provide and maintain as required. NOT IN OPERATION AT THIS TIME.NO CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE COMMISSARY WALK-IN-COOLER ARE DIRTY,CLEAN FLOORS IN DETAIL.
  13. Canvass

    2 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT RUNNING WATER ON THE MOBILE FOOD PREPARER TRUCK DURING THIS INSPECTION.MUST PROVIDE AND MAINTAIN AS REQUIRED. NOT IN OPERATION AT THIS TIME.NO CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE COMMISSARY WALK-IN-COOLER ARE DIRTY,CLEAN FLOORS IN DETAIL.
  14. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (I.E. YOGURT.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
  15. License Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE ARM SHALL BE SIX INCHES HIGH AND 18 INCHES LONG,AND SHALL BE AFFIXED TO THE DRIVER'S SIDE OF THE VEHICLE, NO FURTHER THAN 18 INCHES FROM THE BACK WALL OF THE VEHICLE AND NO LOWER THAN THREE INCHES FROM THE ROOF OF THE VEHICLE. THE ARM SHALL BE MOUNTED ON A HINGE, SO AS TO LIE FLAT AGAINST THE VEHICLE WHEN THE VEHICLE IS MOVING.WHEN THE VEHICLE IS STOPPED IN ORDER TO SELL ,THE ARM SHALL BE ACTIVATED,EITHER MANUALLY OR MECHANICALLY.
  16. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATOR UNITS MUST BE UP AND RUNNING AND CAPABLE OF MAINTAING 40.0F OR BELOW
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • HAS NO HOT OR COLD RUNNING WATER ON SITE
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO ORIGINAL SANITATION CERTIFICATE ON SITE AT THIS TIME INSPECTION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CORRECT LICENSE# MUST BE ON BOTH SIDES OF MOBILE FOOD TRUCK ALSO THE ARM SHALL BE SIX INCHES HIGH AND 18 INCHES LONG,AND SHALL BE AFFIXED TO THE DRIVER'S SIDE OF THE VEHICLE, NO FURTHER THAN 18 INCHES FROM THE BACK WALL OF THE VEHICLE AND NO LOWER THAN THREE INCHES FROM THE ROOF OF THE VEHICLE. THE ARM SHALL BE MOUNTED ON A HINGE, SO AS TO LIE FLAT AGAINST THE VEHICLE WHEN THE VEHICLE IS MOVING.WHEN THE VEHICLE IS STOPPED IN ORDER TO SELL ,THE ARM SHALL BE ACTIVATED,EITHER MANUALLY OR MECHANICALLY.

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