Canvass
Sep 19, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 19, 2025 · Original Source
Restaurant · Chicago, IL
Barba Yianni Taverna Inc.
4761 N Lincoln Ave
Last inspected Sep 19, 2025 · View Map ↗ · Compare ↗
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Out of Business
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspectionsCanvass Re-Inspection
Jan 22, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jan 22, 2025 · Original Source
Canvass Re-Inspection
Jan 17, 2025
Fail
2 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
WE CONTINUE TO OBSERVE EVIDENCE OF LIVE COCKROACH ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 13 LIVE COCKROACHES IN VARIOUS AREAS OF THE KITCHEN ON WALL NEXT TO THE HAND SINK AND ON THE SIDE OF THE BROILER AND ON LOWER WALL NEXT TO THE LINEN STORAGE SHELFS ADJACENT TO THE KITCHEN PREP AREA AND INSIDE THE TOP MECHANICAL COMPARTMENT OF THE DISHMACHINE IN THE SAME KITCHEN PREP AREA. 1 LIVE COCKROACH BY STEPS IN DINING ROOM. INSTRUCTED TO THOROUGHLY CLEAN AND SANITIZE ALL SURFACES AND EQUIPMENT. INSTRUCTED TO REMOVE ALL EVIDENCE OF PEST ACTIVITY FROM ALL OF THE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY VIOLATION 7-38-020(A).
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13--INSTRUCTED TO DETAIL CLEAN THE COOKING EQUIPMENTS WITH FOOD DEBRIS, SPILLAGE AND ACCUMULATED GREASE. FOLLOWING NOT CLEAN:INTERIOR AND EXTERIOR OF EQUIPMENT THROUGHOUT,STORAGE SHELFS,TOP OF DISHMACHINE,FOOD STORAGE CONTAINERS,KITCHEN OVEN AND BROILER,BAR GUNS AND HOUSING ATTACHED AT BAR AREA.CLEAN AND MAINTAIN ALL.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Jan 17, 2025 · Original Source
Canvass Re-Inspection
Jan 15, 2025
Fail
7 recorded violations
notedCode 23Food source and labeling
Official wording
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
OBSERVED REFRIGERATED, TCS FOODS PREPARED ON SITE TO BE PAST THE ALLOWABLE 7 DAY USE BY DATE IN THE WALK IN COOLER AND PREP COOLERS. THE FACILITY RETAIL FOOD LICENSE WAS SUSPENDED ON 01/06/2025. STILL PREPARED, REFRIGERATED TCS FOODS ON SITE. INSTRUCTED MANAGER TO DISCARD. THE MAXIMUM ALLOWABLE USE BY DATE MAY NOT EXCEED 7 DAYS, WITH THE FIRST DAY OF PREPARATION COUNTING AS DAY 1. MANAGEMENT VOLUNTARILY DISCARDED HUMMUS, COOKED VEGETABLES, COOKED LAMB, COOKED POTATOES, COOKED SPINACH AND CUT LETTUCE AND TOMATOES, SLICED FETA CHEESE,TZAKI SAUCE WITH A TOTAL APPROXIMATE WEIGHT OF 50 LBS AND A VALUE OF $500.00. PRIORITY VIOLATION, 7-38-005.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 28Chemicals
Official wording
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED IMPROPERLY APPLIED PESTICIDES. HEAVILY APPLIED ADVION PESTICIDE AND DRIONE DUSTS ON FLOORS BEHIND UNDER AND AROUND SINKS AND EQUIPMENT AT BAR AREAS. PEST CONTROL TECHNICIAN MUST PROPERLY APPLY ALL PESTICIDES IN A SAFE AND SANITARY MANNER, ACCORDING TO LABEL INSTRUCTIONS (CRACK AND CREVICE APPLICATION) AND MAINTAIN AS REQUIRED. PRIORITY VIOLATION 7-38-015.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelynotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-501.112-SIGHTED DEAD COCKROACHES. INSTRUCTED TO COMPLETELY REMOVE ALL DEAD COCKROACHES FROM THE BAR AREA, KITCHEN PREP AREAS AND BASEMENT.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
4-903.11 (A;B;D)--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.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
4-101.19--OBSERVED RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLERS. INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13--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 INCLUDING WATER SPILLAGE AND SPILLED DEBRIS IN BASEMENT AREA NEAR THE ICE MAKER. CLEAN AND MAINTAIN ALL, KEEP FLOORS DRY.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.11--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 BAR AREAS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Jan 15, 2025 · Original Source
Canvass Re-Inspection
Jan 10, 2025
Fail
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14--NO HANDWASHING SIGNAGE AT HAND SINK AT BAR AREA. INSTRUCTED TO PROVIDE AND MAINTAIN SIGNAGE.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
3-603.11--OBSERVED INCOMPLETE 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. PRIORITY FOUNDATION VIOLATION 7-38-005.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12--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).
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-501.111--WE CONTINUE TO OBSERVE EVIDENCE OF LIVE COCKROACH ACTIVITY ON THE PREMISES.OBSERVED APPROXIMATELY 15 LIVE COCKROACHES IN VARIOUS AREAS OF THE PREMISES ON WALLS AND IN CRACKS CREVICES ON TOP OF THE LIQUOR TABLE BEHIND THE BAR AND UNDERNEATH STORAGE SHELFS IN BAR AREAS AND WALLS LEADING TO THE BASEMENT STORAGE AREAS AND ON THE FLOORS UNDERNEATH THE ROTTED WOODS ELEVATING THE CHEST FREEZER IN KITCHEN PREP AREAS AND ON FLOOR BEHIND THE REAR OVEN IN KITCHEN PREP AREA ALSO,ON LOOSE CEILING ABOVE THE PREP TABLE.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).
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
4-903.11 (A;B;D)--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.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
4-101.19--OBSERVED RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLERS. INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13--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.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.11--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.(INSTRUCTED TO REMOVE PIECES OF BREAD ON ALONG THE RAFTERS THROUGHOUT THE BASEMENT AREAS).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Jan 10, 2025 · Original Source
Canvass
Jan 6, 2025
Fail
16 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO HANDWASHING SIGNAGE AT HAND SINKS AT BAR AREA, COFFEE/BREAD STATION AND WASHROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN .
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
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.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 23Food source and labeling
Official wording
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
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.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
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).
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
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.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
BASEMENT ICE MACHINE UNDER UNFINISHED CEILING IN BASEMENT. MUST PROVIDE FINISHED CEILING ABOVE ICE MACHINE.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
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.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
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.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED RAW WOOD THROUGHOUT THE LIQUOR STORAGE ROOM LOCATED IN BASEMENT. INSTRUCTED TO PAINT OR SEAL ALL RAW WOOD IN SAID ROOM.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
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.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
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.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
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.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
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.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
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.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jan 6, 2025 · Original Source
Canvass Re-Inspection
Sep 28, 2023
Pass
1 recorded violation
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED TORN GASKETS IN DELI COOLER. INSTRUCTRUCTED MANAGER TO REPLACE
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Sep 28, 2023 · Original Source