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I DREAM OF FALAFEL

112 W MONROE ST, CHICAGO, IL 60603 · Restaurant

Inspection summary

I DREAM OF FALAFEL has been inspected 8 times by Chicago Department of Public Health since May 14, 2010. The most recent inspection, on May 22, 2014, found no infractions.

4 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, Food source, labelling and allergens and Pests.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on April 17, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on August 22, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 February 15, 2011. 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 10 times across 4 separate inspections, most recently on December 20, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 December 20, 2013. 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 Re-Inspection

    0 infractions

  3. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 08/22/13 REPORT#1345485 NOT CORRECTED. 34. MUST REPAINT OR REPLACE EXTREMELY RUSTY FLOOR AT THE INTERIOR OF THE WALK-IN COOLER SO AS TO BE SMOOTH AND EASILY CLEANABLE. 35. MUST REPAIR AND SEAL LARGE TWO HOLES IN THE WALL AT THE MOP SINK AREA IN THE BACK AREA. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN AND SANITIZE CUTTING BOARDS IN REAR PREP AREA AND REPLACE THE ONES WITH OPEN BLACK SEEMS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BROKEN LIGHT SHIELDS IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLOW DRAINING AT EXPOSED HANDWASK SINK IN FRONT KITCHEN AREA. DETAIL CLEAN FLOOR DRAINS IN REAR OF PREMISES. REMOVE DIRT AND FOOD DEBRIS.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS AT ALL TIMES. OBSERVED LARGE PLASTIC CONTAINERS HOLDING CUT COLESLAW AND CHICKEN NOT LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE ALL KNIVES ON A KNIFE RACK. FOUND KNIVES BEING STORED AGAINST THE WALL AND THE 3COMP SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR LOOSE AND BROKEN GASKETS AT THE 3DR REFRIGERATOR UNDER THE EXHAUST HOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAINT OR REPLACE EXTREMELY RUSTY FLOOR AT THE INTERIOR OF THE WALK-IN COOLER SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR AND SEAL LARGE TWO HOLES IN THE WALL AT THE MOP SINK AREA IN THE BACK AREA.
  5. Canvass

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT AND GREASE TRAP UNDER 3-COMP. SINK (REMOVE FOIL.) MUST DETAIL CLEAN AND MAINTAIN CAN OPENER AND PREP TABLES IF CLEANING PREP TABLES DON'T SUFFICE, MUST PAINT OR REPLACE THEM TO REMOVE RUST LIKE STAINS AND WORN PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN CABINETS UNDER BEVERAGE STATION IN DINING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND IN THE BASEMENT. BASEMENT FLOORS HAS GROUND IN DIRT MUST REALLY CLEAN OR PAINT FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS IN REAR AND FRONT PREP AREA-WALLS CHIPPING IN FRONT PREP, MUST SCRAPE CHIPPED/PEELING PAINT AND PAINT WALLS SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST CLEAN VENTS IN TOILET ROOMS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR LARGE HOLE IN WALL GOING DOWN TO BASEMENT.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AND CONSPICUOUSLY PLACE THERMOMETERS IN ALL COOLERS.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND ABOUT 60 LBS OF HUMMUS (COOKED CHECK PEAS PASTE ) AT 62.2F STORED IN A LARGE BUSING TUB IN WALK-IN COOLER THAT WAS COOKED A DAY PRIOR, INSTRUCTED MGR TO COOL DOWN HOT FOOD PROPERLY AND HOLD AT 40F OR LOWER. FOOD ITEM DISCARDED VALUED AT $60.
    • 18. 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 A BOUT 40 LIVE FRUIT FLIES SCATTERED IN PREP AND DINING AREAS, INSTRUCTED TO ELIMINATE INSECTS ACTIVITY FROM ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.
    • 38. 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 3 COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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. WALK-IN AND PREP COOLERS MISSING THERMOMETER, INSTRUCTED TO PROVIDE.
  8. License

    0 infractions

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