PASS W/ CONDITIONS
Risk 1 (High)
FALAFEL & GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant
September 23, 2024
Canvass
License #2560899
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SEVERAL TCS FOODS STORED AT IMPROPER TEMPERATURES RANGING FROM 46-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE STORED AT 41 F AND BELOW. THE MANAGER DISCARDED 5 POUNDS OF SLICED TOMATOES, 1 POUND OF SALAD WITH SLICED TOMATOES, AND 1 POUND OF HOUSE-MADE TZATZIKI SAUCE ( $70); PRIORITY VIOLATION 7-38-005 CITATION WAS ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SEVERAL TCS FOODS STORED AT IMPROPER TEMPERATURES RANGING FROM 46-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE STORED AT 41 F AND BELOW. THE MANAGER DISCARDED 5 POUNDS OF SLICED TOMATOES, 1 POUND OF SALAD WITH SLICED TOMATOES, AND 1 POUND OF HOUSE-MADE TZATZIKI SAUCE ( $70); PRIORITY VIOLATION 7-38-005 CITATION WAS ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection