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LYFE KITCHEN

831 N STATE ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

LYFE KITCHEN has been inspected 9 times by Chicago Department of Public Health since April 28, 2016. The most recent inspection, on September 16, 2021, found no infractions.

3 of 9 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 source, labelling and allergens, Cleaning and sanitizing and Food temperature control.

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 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 4 times across 4 separate inspections, most recently on March 29, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on March 29, 2021. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 March 29, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on June 15, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on February 11, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • THE PERSON IN CHARGE DID NOT A VALID CITY OF CHICAGO FOOD SANITATION LICENSE ONSITE OR POSTED, WHILE TCS FOODS; CHICKEN, SHRIMP, AE BEING PREPARED AND SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • MUST CLEAN INTERIOR WHITE PANEL OF THE ICE MACHINE, INSTRUCTED TO MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE WORKING THERMOMETERS IN ALL PREP COOLERS, INSTRUCTED TO MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL ALL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES WEHN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR SLOW DRAIN IN HANDWASHING SINK IN MENS TOILET ROOM, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DUST ACCUMULATION FROM CEILING VENT COVERS THROUGHOUT, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS IN WALK-IN COOLER/FREEZER, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST DETAIL CLEAN GREASE ACCUMULATION FROM HOOD FILTERS ABOVE COOKING EQUIPMENT, INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHT IN KITCHEN HOOD, INSTRUCTED TO REPLACE AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • THE PERSON IN CHARGE UNABLE TO PROVIDE A WRITTEN EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE.PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMIT AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • THE PERSON IN CHARGE UNABLE TO PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORE ON TOP OF FOOD PREPARATION TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS OB FLOOR UNDER AROUND AND BEHIND HEAVY COOKING EQUIPMENT. MUST CLEAN FLOOR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS REQUIREMENTS NO LOGS, RECORDS ON SITE AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGERS ON SITE WITHOUT THE ALLERGEN TRAINING CERTIFICATES. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN AWARENESS CERTIFICATE.
  5. Complaint

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE NOT DEMONSTRATING KNOWLEDGE OF HEALTH CODE REQUIREMENTS
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE, NO CERTIFICATE POSTED WHILE PREPARING AND SERVING TCS FOODS ( CHICKEN, DELI MEAT ....) INSTRUCTED to OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • DISPOSABLE FOOD TRAYS STORED FACING UP UNDER A DUSTY CEILING VENT, INSTRUCTED TI STORE FACE DOWN/
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOOD STRAINER NOTED WITH LOOSE WIRES, INSTRUCTED TO USE UTENSILS THAT IN GOOD REPAIR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • COOLING HOSES IN PREP COOLER WITH ACCUMULATED DIRT INSIDE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • KITCHEN FLOOR TILES MISSING GROUT, INSTRUCTED TO RE-GROUT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR PERSON IN CHANGE. INSTRUCTED TO OBTAIN.
  6. Canvass

    3 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS (COOKED NOODLES, CHICK PEAS,SALMON, POTATOES, BROCCOLI) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED BURGER & EGGS ON MENU. BOTH ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OVER FLOWING GARBAGE AT INDOOR RECEPTACLES. RECEPTACLES AND WASTE HANDLING UNITS FOR REFUSE, RECYCLABLES, AND RETURNABLES SHALL BE KEPT COVERED.IF RECEPTACLES AND UNITS: CONTAIN FOOD RESIDUE AND AFTER THEY ARE FILLED. INSTRUCTED MANAGER TO PROVIDE.
  7. Canvass

    3 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE BEVERAGES STORED ON COOK LINE PREP TABLE, ABOVE OPEN CONTAINERS OF FOOD. INSTRUCTED THAT EMPLOYEES MUST NOT STORE BEVERAGES IN THE PREP AREA. THE MANAGER REMOVED THE BEVERAGES. OBSERVED EMPLOYEE USING BARE HANDS TO SCOOP BAKED, READY TO EAT, CHICK PEAS FROM COOKING SHEET TO BOWL. INSTRUCTED THAT BARE HAND CONTACT WITH READY TO EAT FOOD IS PROHIBITED. EMPLOYEE WASHED HANDS AND PUT ON CLEAN PAIR OF GLOVES AND RESUMED WORK. CRITICAL VIOLATION: 7-38-010(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED SEALED BOTTLES OF CHARCOAL LEMONADE FOR SALE IN FRONT DISPLAY COOLER THAT WERE MANUALLY CAPPED ON PREMISES. INSTRUCTED THAT BEVERAGES MUST NOT BE MANUALLY CAPPED ON PREMISES WITHOUT PRIOR APPROVAL FROM THE CDPH. OPERATOR VOLUNTARILY DISCARDED 1 LB OF JUICE WORTH $15. SERIOUS VIOLATION: 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS IN COOK LINE AND FRONT JUICE COUNTER WITH DEEP STAINS AND DARK GROOVES. INSTRUCTED TO RESURFACE OR REPLACE CUTTING BOARDS TO BE SMOOTH AND EASILY CLEANABLE. OBSERVED HEAVY FROST BUILD UP IN REACH IN FREEZERS. INSTRUCTED TO DEFROST AND MAINTAIN.
  8. Complaint

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND LARGE BULK WHITE PLASTIC CONTAINERS HOLDING RICE, FLOUR, SUGAR NOT LABELED.MUST PROPERLY DATE AND LABEL ALL FOOD PRODUCTS NOT FOUND IN THEIR ORIGINAL CONTAINERS AT ALL TIMES. ALSO FOUND A MEDIUM SIZED PLASTIC CONTAINER HOLDING YOGURT NOT PROPERLY LABELED. MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE HORIZONTAL INTERIOR PORTION OF THE ICE PANEL AT THE ICE MACHINE TO REMOVE SLIGHT BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • IN THE REAR KITCHEN PREP AREA OBSERVED DUST ACCUMULATION AROUND THE CEILING VENTS AND ALSO AT THE CEILING PANELS. MUST CLEAN AND REMOVE.
  9. License

    0 infractions

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