Organiclife

• resultFail
• critical violations3
• last inspectedNovember 1, 2011
• address211 N Stetson Ave, Chicago 60601
• cuisineCatering

Is Organiclife clean?

Organiclife is currently listed as closed by Chicago Department of Public Health, as of its inspection on November 1, 2011. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at Organiclife?

These are the violations recorded at the most recent inspection on November 1, 2011, in plain English, with the city's own wording underneath.

• 🚰handwashing sink issuescritical
  Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • 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.
• 🚿water/temperature at the sink offcritical
  Water Source: Safe, Hot & Cold Under City Pressure • 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.
• ❓food from a questionable sourcecritical
  Adequate Number, Convenient, Accessible, Designed, And Maintained • 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.
• ☠️toxic items stored near food
  No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors • 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.
• ⚠️Adequate Number, Convenient, Accessible, Properly Designed And Installed • 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.
  Adequate Number, Convenient, Accessible, Properly Designed And Installed • 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.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • 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.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • 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.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • 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.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • 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.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • 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.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • 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.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • 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.

When was Organiclife last inspected?

Organiclife has 6 inspections on record going back to July 7, 2010.

Organiclife vs Loop

Loop runs 70% clean across 3,616 tracked restaurants — 2,521 clean, 764 mid, 300 cooked.

Against the 3,616 spots Cooked tracks in Loop, this one comes out cleaner than 0% of them.

Other spots in Loop

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  cooked · July 8, 2010
• ✕ Chicago Riverwalk Cafe
  cooked · July 13, 2010
• ✓ Wok Out
  cooked · April 13, 2011
• ✓ Fasta Pasta
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• ✓! Tokyo Lunch Box & Sake Bar
  cooked · November 18, 2019
• ✓ Tokyo Lunch Box & Sake Bar
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See every restaurant inspection in Loop →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated November 1, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.