BARBA YIANNI GRECIAN TAVERNA.

MUST PROVIDE LABEL/NAME OF THE PRODUCT OF ALL THE BULK CONTAINERS WITH RICE, FLOUR, SALT, GARBANZOS.

MUST STORE CLEAN MULTI USE SINGLE ARTICLES ,POTS,PANS, DISHES UPSIDE DOWN, INVERTED TO PREVENT DUST ACCUMULATION.

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.

MUST CLEAN IN DETAIL THE INTERIOR OF THE PREP COOLER, AND INTERIOR SHELVE OF THE BEER COOLER AND MAINTAIN.

MUST ELEVATE ALL ITEMS/ARTICLES ON THE FLOOR IN THE BASEMENT TO PREVENT PEST HARBORAGE. MUST CLEAN THE FLOOR INSIDE THE WINE ROOM.

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.

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.

MUST PROVIDE MISSING VISIBLE THERMOMETER IN WALK IN COOLER, WALK IN FREEZER AND ALL PREP COOLLER.

ICE SCOOP MUST BE STORED IN A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION,(NOT ON TOP OF THE ICE).

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.

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.

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.

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.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT, COOLERS AND CABINETS THRU-OUT.

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.

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.

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.

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

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.

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

All employees shall be required to use effective hair restraints to confine hair.

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.