Food Safety Report: Barba Yianni Grecian Taverna, North Lincoln Avenue, Chicago, IL, USA.

4761 North Lincoln Avenue, Chicago, 60625 Illinois, United States

Report date: Jan 6, 2025
10. Adequate handwashing sinks properly supplied and accessible
- comments: no handwashing signage at hand sinks at bar area, coffee/bread station and washrooms. Instructed to provide and maintain.

16. Food-contact surfaces: cleaned & sanitized
- comments: observed black slimy substances on interior water components of the ice maker, dripping into ice "ice is used for human consumption". Instructed management to turn off machine, remove ice and have interior of ice machine cleaned, sanitized, and maintained. Priority foundation violation 7-38-005,citation issued.

23. Proper date marking and disposition
- comments: observed refrigerated, ready-to-eat, tcs foods held for more than 24 hours (cooked lamb, cooked rice, cooked potatoes etc. ) not date marked to indicate the date in which the food must be consumed or discarded. Instructed management to date mark all ready-to-eat,tcs foods held more than 24 hours. Priority foundation violation 7-38-005, citation issued.

25. Consumer advisory provided for raw/undercooked food
- comments: observed no consumer advisory disclosure on the menu for raw or undercooked foods. Instructed to disclose or describe which foods can be ordered raw or undercooked and link those items to the reminder statement on the menu. Must include the following sentence before the reminder statement: "these foods can be ordered raw or undercooked or may contain raw or undercooked ingredients. " priority foundation violation 7-38-005.

37. Food properly labeled; original container
- comments: observed bulk containers in rear kitchen prep area without a label. Instructed to provide the common name on all bulk containers to properly identify item (salt, sugar, flour etc).

38. Insects, rodents, & animals not present
- comments: observed the rear exit door with an opening approx. 1/4"inch at bottom left corner. Instructed to make door tight fitting to prevent pest entry and maintain.

38. Insects, rodents, & animals not present
- comments: observed evidence of pest infestation on the premises. Observed over 30 live cockroaches in various areas of the prep area and bar area: on the wall around the electric outlet behind the oven/stove area, inside the bottom double door oven and on walls behind the cooking equipments and on the kitchen storage shelfs throughout all in same area of the kitchen food prep areas and in the basement dry storage area near the utility mop sink area. Live cockroaches on wall and floor on the side of the bar area. Over 20 small live flies on walls and shelfs of bar area and south end of the dining room areas. Over 40 rodent rat droppings in cluttered basement storage rooms. Instructed to thoroughly clean and sanitize all surfaces and equipment. Instructed to remove all evidence of pest activity from all affected areas. Additional pest control service is needed to eliminate the pest activity. Priority violation 7-38-020(a), citation issued.

39. Contamination prevented during food preparation, storage & display
- comments: basement ice machine under unfinished ceiling in basement. Must provide finished ceiling above ice machine.

40. Personal cleanliness
- comments: observed cook with no hair restraint in the food prep area. Instructed manager to provided hair restraints for all employees in the food prep area.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: single service items stored under waste water pipes in basement. Must remove from under waste water pipes or install barrier to prevent contamination from potential leaks.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed rust on the wire storage racks in the walk-in coolers. Instructed to remove rust and repaint or replace the shelves and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed stained cutting boards in the prep area and bar area. Instructed to resurface or replace the cutting boards.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed raw wood throughout the liquor storage room located in basement. Instructed to paint or seal all raw wood in said room.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed one torn door gasket inside of the 3-door prep cooler. Instructed to replace the torn door gasket and maintain.

49. Non-food/food contact surfaces clean
- comments: instructed to detail clean the cooking equipments with food debris, spillage and accumulated grease. Following not clean: interior and exterior of equipment throughout, grease trap, prep tables, storage shelfs, food storage containers, interior and exterior of the coolers, steam table, and oven and deep fryer, bar guns and housing attached at bar. Clean and maintain all.

51. Plumbing installed; proper backflow devices
- comments: backflow prevention device not located at ice maker located in basement and water line to coffee maker in side service station. Must install so backflow prevention devices may be located to be serviced and maintained.

55. Physical facilities installed, maintained & clean
- comments: observed excessive grease build-up on the floors under and around all the cooking equipments in the prep areas and behind the bar area and beverage service station and dry storage rooms, basement storage areas throughout the premises. Must clean and maintain floors through-out. Smoothly seal all cracks and crevices openings in food prep areas near the walk-in-cooler and in the bar area.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and organize prep area and bar areas and remove unnecessary articles on top of the kitchen walk-in-coolers and basement storage areas due to potential pest harborage and elevate stock items/liquor bottles in bar area off the floor at least 6" inches to facilitate cleaning.

56. Adequate ventilation & lighting; designated areas used
- comments: instructed to detail clean the kitchen exhaust hood/filters to remove excessive accumulation of grease build-up and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: observed burnt-out light bulbs in the prep area and dim lighting inside the walk-in-coolers. Instructed to replace burnt-out light bulbs in light fixtures in the prep areas and provide brighter,adequate lighting at all times.

57. All food employees have food handler training
- comments: observed expired food handler certificates on the premises. Must show proof of training for all food handling employees and maintain.

58. Allergen training as required
- comments: observed the four certified food managers without the allergen training certificate. Must show proof of training and maintain as required. Allergen training is required for all employees that have a city of chicago food sanitation certificate. Instructed to complete training and keep certificate on site.

Source: chicago.gov