Barba Yianni Grecian Taverna
Last inspected: Dec 10, 2012
64
Score
Public records show three inspections at Barba Yianni Grecian Taverna stretching back to 2011. The most recent visit was on Dec 10, 2012. The medium risk tier sits in the middle: not spotless, but not alarming either. No fresh inspection data is available: the latest entry for Barba Yianni Grecian Taverna dates to Dec 10, 2012.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly six violations before.
“Food in original container, properly labeled” accounts for the largest share of issues, appearing two times across the record.
That's lower than the typical Chicago restaurant, which scores around 81. The inspection history reads as standard for a restaurant of this size.
3
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Dec 10, 2012
Routine
9 minor violations.
View 9 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST PROVIDE LABEL/NAME OF THE PRODUCT OF ALL THE BULK CONTAINERS WITH RICE, FLOUR, SALT, GARBANZOS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST STORE CLEAN MULTI USE SINGLE ARTICLES ,POTS,PANS, DISHES UPSIDE DOWN, INVERTED TO PREVENT DUST ACCUMULATION.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUSTED GREASE TRAP BOX LID AND PREP TABLE BOTTOM SHELVE. MUST REMOVE RUST AND MAINTAIN. MISSING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. MUST PROVIDE LID FOR THE ICE BIN OUTSIDE THE BAR.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN IN DETAIL THE INTERIOR OF THE PREP COOLER, AND INTERIOR SHELVE OF THE BEER COOLER AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST ELEVATE ALL ITEMS/ARTICLES ON THE FLOOR IN THE BASEMENT TO PREVENT PEST HARBORAGE. MUST CLEAN THE FLOOR INSIDE THE WINE ROOM.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPLACE STAINED CEILING TILES THROUGHOUT THE BASEMENT AND MAINTAIN. MUST SEAL THE GAP AROUND THE PIPE INSIDE THE DRY STORAGE ROOM IN THE BASEMENT. MUST CLEAN THE WALLS BEHIND THE BAR AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST REPLACE BURNED OUT LIGHT BULBS IN THE x2 HOOD IN THE KITCHEN. MUST CLEAN THE LIGHT SHIELDS BY THE HOOD. MISSING CEILING LIGHT SHIELD IN THE PREP AREA AND MAINTAIN.
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE MISSING VISIBLE THERMOMETER IN WALK IN COOLER, WALK IN FREEZER AND ALL PREP COOLLER.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ICE SCOOP MUST BE STORED IN A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION,(NOT ON TOP OF THE ICE).
42
64
Feb 14, 2011
Reinspection
No violations found.
100
Feb 1, 2011
Complaint
13 minor violations.
View 13 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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. OBSERVED EVIDENCE OF MICE ACTIVITY IN BASEMENT. OVER 75 MICE DROPPINGS NOTED ON FLOOR, ALONG WALLS THRU-OUT BASEMENT. ALSO BACK DOOR NOT SEAL. NOTED GAP ON BOTTON AREA OF DOOR. MUST CLEAN-SANITAIZE THRU-OUT BASEMENT, SEAL BACK DOOR AND OPENINGS THRU-OUT TO PREVENT PEST ENTRY. SERIOUS CITATION ISSUED 7-38-020.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES THRU-OUT KITCHEN.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE RUSTY SHELVES INSIDE COOLERS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS AND CABINETS THRU-OUT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS ON WALLS NEAR BAR AREA, AROUND WALK IN COOLER AND FREEZER AND THRU-OUT BASEMENT TO PREVENT PEST ENTRY.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE MISSING LIGHT SHIELDS ABOVE PREP TABLES IN KITCHEN.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. MUST REPAIR FAUCET ON ONE HAND BOWL IN WOMENS WASHROOM AND SEAL RUSTY GREASE TRAP UNDER 3PART SINK IN KITCHEN
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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. MUST PROVIDE THERMOMETERS FOR COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOPS MUST BE PROPERLY STORED.
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52
Frequently Asked Questions
When was Barba Yianni Grecian Taverna last inspected?
The most recent health inspection at Barba Yianni Grecian Taverna on file is from Dec 10, 2012. The public record contains three inspections in total.
What is the most common violation at Barba Yianni Grecian Taverna?
Across the inspection record, “food in original container, properly labeled” has been cited two times, more than any other issue at Barba Yianni Grecian Taverna.
Has Barba Yianni Grecian Taverna's inspection record improved over time?
No. Recent inspections at Barba Yianni Grecian Taverna have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Barba Yianni Grecian Taverna means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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