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FALAFEL & SHAWARMA CORNER

944 N ORLEANS ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

FALAFEL & SHAWARMA CORNER has been inspected 8 times by Chicago Department of Public Health since September 10, 2015. The most recent inspection, on November 5, 2019, found no infractions.

2 of 8 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, Handwashing and staff hygiene and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on June 19, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 June 19, 2018. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 29, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 6 times across 5 separate inspections, most recently on June 19, 2018. 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 5 times across 4 separate inspections, most recently on July 12, 2016. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Observed 2 door reach in cooler at improper temperature of 59.6f, holding potentially hazardous foods, at time of inspection. Cooler was tagged during inspection. Instructed site to contact cdph for tag removal. Instructed site not to use. Instructed site to service reach in cooler and ensure cooler maintain temp of 40f or less at all times. Critical violation #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed potentially hazardous food stored at improper temperature, in 2 door reach in cooler: 61.2, 6lbs of sliced cooked chicken, at a value of $9.00 55.5f, 4lbs of sliced cooked beef, at a value of 8.00 53.3, 3lbs of sliced tomatoes, at a value of $5.00 53.2f, 3lbs of sliced cucumbers, at a value of $5.00 54.4f, 3lbs of tzaziki sauce, at a value of $7.00 54.3f, 1lb of sour cream, at a value of $2.00 58.2f, 4lbs of raw chopped chicken breast, at a value of $10.00 Site voluntarily discarded and denatured a total weight of 24lbs at a total value of $46.00 Informed site that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation # 7-38-005 (A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Observed no paper towels or soap, at said exposed hand sink, in food prep area. Also, observed low hot water pressure at exposed hand sink, in food prep area. Informed site that soap and paper towels and adequate water pressure is needed at all exposed hand sinks. Instructed site to maintenance exposed hand sink to ensure proper hand washing before re inspection date. Site corrected violations during inspection. Critical violation # 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No certified food service manger on site while preparing and serving potentially hazardous foods (raw chicken, beef). Instructed site to obtain. Serious citation 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed excessive grease build on hood filters above grill station. Instructed site to detail clean and maintain at all times.
  3. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD SERVICE MANGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS ( CHICKEN, BEEF ...)INSTRUCTED TO OBTAIN SERIOUS CITATION ISSUED 7-38-012.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SHELVES AT PREP AREAS NOT CLEAN, ICE BUILD IN PREP COOLERS, INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass

    0 infractions

  5. Canvass Re-Inspection

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELDS ON LIGHT BULBS ABOVE THE PREP AREA.INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER-PROOF LIGHTING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AND MAINTAIN AS REQUIRED.
  6. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 50 RAT DROPPINGS IN CLUTTERED BASEMENT STORAGE AREA NEAR THE HOT WATER TANK.INSTRUCTED TO CLEAN AND SANITIZE SAID AREAS IN DETAIL AND REMOVE CLUTTERED CONDITIONS ALSO,PEST CONTROL SERVICE IS NOW RECCOMENDED.SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIORS OF COOLERS,HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS,SIDES OF HOT COOKING EQUIPMENTS AND INTERIOR COMPARTMENT OF DEEP FRYER,CUTTING BOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT REQUIRES A DETAIL CLEANING AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHIELDS ON LIGHT BULBS ABOVE THE PREP AREA.INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER-PROOF LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BROKEN SINK STOPPERS FOR THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE 3 ADEQUATE SINK STOPPERS AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER INSIDE THE 1 DOOR FOOD PREP COOLER.INSTRUCTED TO PROVIDE A VISIBLE THERMOMETER INSIDE THE COOLER AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES AND MAINTAIN AS REQUIRED.
  7. License Re-Inspection

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED CRACKS ON FLOOR AT THE DINNING AREA AND AT THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOLE ON WALL BY THE EXPOSED HAND WASH SINK.INSTRUCTED TON REPAIR AND MAINTAIN.
  8. License

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NOTED NO HAND WASH SINK AT THE SECOND PREP AREA FOR COFFEE AND PASTRIES. INSTRUCTED TO INSTALL A HAND WASH SINK. NO CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED CRACKS ON FLOOR AT THE DINNING AREA AND AT THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOLE ON WALL BY THE EXPOSED HAND WASH SINK.INSTRUCTED TON REPAIR AND MAINTAIN.

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