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Business Info

Restaurant: Organiclife
Address: 211 N Stetson Ave, Chicago, IL 60601
Type: Catering
Total inspections: 6
Last inspection: Nov 30, 2012

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Violation descriptions and comments

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND SANITIZE ALL UNCLEAN EQUIPMENT.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. WALK IN COOLER #1 NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 55.0 F. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.

CORRECTED
UPON LICENSE REINSPECTION THE FOLLOWING OBSERVED, CORRECTED.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED AN EMPLOYEE WASHING UTENSILS AT 3COMP SINK WITHOUT SANITIZING AFTER RINSING, 3 COMP SINK NOT SET UP, ONLY A SMALL PLASTIC CONTAINER FILLED WITH SOAPY WATER IS USED FOR WASHING. INSTRUCTED MANAGER TO WASH, RINSE, SANITIZE AND AIR DRY ALL MULTI-USE UTENSILS.
All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. ONE OF THE TWO FAUCETS AT 3COMP SINK MISSING A FAUCET NECK. INSTRUCTED MGR TO PROVIDE A GOOD WORKING FAUCET AT 3 COMP SINK.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOOD DEBRIS NOTED INSIDE COOLERS THAT ARE USED AS A DRY FOOD STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MISSING THERMOMETER IN WALK-IN PREP COOLERS. INSTRUCTED TO PROVIDE.
All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLER NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP PLACED ON TOP OF DUSTY ICE MAKER, INSTRUCTED TO STORE ON A CLEAN SURFACE.
All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINERS IN DRY FOOD STORAGE NOT LABELED, INSTRUCTED TO LABEL.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. BOXES OF FOOD AND DRINKS STORED ON FLOOR, INSTRUCTED TO STORE ELEVATED OFF FLOOR.

CORRECTED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. LEAKY PIPE UNDER 3COMP SINK AND WASTE DISPOSAL UNIT. INSTRUCTED TO REPAIR.
The walls and ceilings shall be in good repair and easily cleaned. MISSING BASEBOARDS AT FRONT/STORAGE ROOM AROUND LARGE PIZZA OVEN AND WALLS. INSTRUCTED TO INSTALL.
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT RUNNING WATER AT ALL SINKS. KITCHEN IN FULL OPERATION AT THIS TIME, PREPARING AND HANDLING FOOD. INSTRUCTED TO PROVIDE HOT WATER TO ALL SINK.
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. NO TOILET ROOM FACILITY PROVIDED FOR EMPLOYEES, EXISTING TOILET ROOM IS LOCKED, EMPLOYEES GO TO ADJACENT FACILITY TOILET. INSTRUCTED TO PROVIDE TOILET ROOM FACILITY FOR EMPLOYEES.
When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. MAIN KITCHEN HAND SINK NOT DRAINIG, SINK IS WRAPPED WITH PLASTIC COVERINGS, INSTRUCTED TO REPAIR AND MAINTAIN.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND ABOUT 25 LIVE FRUIT FLIES SCATTERED ON KITCHEN WALLS NEXT TO 3 COMP SINK. INSTRUCTED TO ELIMINATER INSECTS ACTIVITY, PEST CONTROL SERVICE RECOMMENDED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN SHELVES INSIDE WALK-IN COOLER AND FREEZER, IN ALL PREP COOLERS AND UNUSED COOLERS. SHELVES IN PREP AREAS, BELOW CONTER TOP SHELVES AND MAINTAIN.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOOD PACKED TIGHLY IN WALK-IN FREEZER WITHOUT ROOM FOR AIR CIRCULATION. INSTRUCTED TO STORE FOOD PROPERLY.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INADEQUATE LIGHTING IN KITCHEN AREAS, MISSING END CAPS AT WALK-IN COOLER LIGHT FIXTURES. INSTRUCTED TO PROIVIDE.
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. INADEQUATE UTENSILS SANITATION. NO SANITIZER PROVIDED AT 3 COMP SINK WHILE WASHING UTENSILS. INSTRUCTED TO PROVIDE PROPER SANITIZER CONCENTRATION AT 3COMP SINK.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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