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I DREAM OF FALAFEL

331-333 S FRANKLIN ST, CHICAGO, IL 60606 · Restaurant

Inspection summary

I DREAM OF FALAFEL has been inspected 13 times by Chicago Department of Public Health since September 13, 2010. The most recent inspection, on November 17, 2015, found no infractions.

5 of 13 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.

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 May 26, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 11 times across 7 separate inspections, most recently on May 29, 2015. 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 7 times across 7 separate inspections, most recently on May 29, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 24, 2014. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on May 26, 2015. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM STORAGE RACKS IN THE WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST KEEP FLOORS IN REAR PREP AND DISHWASHING AREAS DRY AT ALL TIMES.
  3. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 9LBS OF HUMMUS AND BABA GANOUJEH AT IMPROPER TEMPERATURES RANGING BETWEEN 49.8-63.5 DEGREES F. NOTED APPROXIMATELY 2LBS OF HUMMUS AT 49.8 DEGREES F AND 7LBS OF BABA GANOUJEH AT 52-63.5 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EMPLOYEE HAND WASHING FACILITIES NOT PROPERLY MAINTAINED. NO HOT RUNNING WATER AVAILABLE AT THE WASH BOWL IN THE EMPLOYEE REST ROOM. MUST REPAIR AND RESTORE HOT RUNNING WATER. CRITICAL CITATION ISSUED 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM STORAGE RACKS IN THE WALK IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST KEEP FLOORS IN REAR PREP AND DISHWASHING AREAS DRY AT ALL TIMES.
  4. Canvass

    0 infractions

  5. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT PREMISES. REPLACE/REPAIR MISSING FLOOR TILES IN FRONT PREP AREA AND WHERE NECESSARY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN/REPLACE CEILING TILE, LIGHT PANELS AT REAR AND WHERE NECESSARY OF FOOD SPILLS.
  6. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (i.e. chicken, lamb ,hummus and soup) ARE BEING PREPARED AND SERVED. MUST PROVIDE SAME. SERIOUS VIOLATION 7-38-012.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • PROPERLY STORE KNIVES IN KNIFE RACK WHEN NOT IN USE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR AT REAR AND CUSTOMER DINING AREA.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    4 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • DURING INSPECTION OBSERVED NO HOT WATER AT THE FRONT RESTROOM. MUST PROVIDE HOT AND COLD RUNNING WATER AT ALL TIMES. SERIOUS CITATION ISSUED #H000083344 15
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR CRACKED FLOOR TILES AT THE FRONT COOKING LINE IN FRONT OF THE STOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE VENTS COVERS LOCATED IN FRONT REAR EXIT DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK UNDER 3COMP SINK IN THE REAR AREA. MUST REPAINT RUSTY GREASE TRAP BOX.
  9. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE BASE AROUND THE GREASE TRAP SHOW EVIDNECE OF CORROSION, MUST REPLACE. MISSING STOPPERS AT 3-COMP. SINK MUST BE PROVIDED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CABINETS UNDER SODA SELF-SERVE STATION MUST BE FREE OF SPILLS/FOOD STAINS/DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN DISHWAHING AREA MUST BE KEPT DRY AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER-DAMAGED CEILING OR MISSING CEILING TILES IN BATHROOM & DISHWASHING AREA MUST BE REPLACED. WALLS BELOW A DRY STORAGE BLUE SHELF IN REAR MUST BE KEPT CLEAN ALSO.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BATHROOM VENT NOT PROPERLY WORKING, MUST FIX.
  10. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. BACK UP PREP COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 56.4. FOUND HUMMUS AND BABA GANOUJH HELD INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. COOLER IS TAGGED BY CDPH AT THIS TIME.
    • 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 HUMMUS AND BABA GANOUJH HELD BETWEEN 49.1 F AND 54.1 F AT THIS TIME. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. THE ABOVE ITEMS WERE VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT- 12 LBS, VALUED AT $30.00.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR TILES DAMAGED AT PREP LINE BEHIND LARGE ICE BIN. MUST REPAIR AND MAINTAIN FLOOR TILES.
  11. Short Form Complaint

    1 infraction

    • 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. FRONT HANDSINK IS SLOW-DRAINING, MUST FIX.
  12. License

    0 infractions

  13. License

    0 infractions

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