Namo Restaurant
Last inspected: Mar 15, 2016
86
Score
Public records show nine inspections at Namo Restaurant stretching back to 2012. The most recent report on file is from Mar 15, 2016. A low risk tier reflects an inspection that turned up minimal issues. Note that Namo Restaurant's inspection history hasn't been updated since Mar 15, 2016; current conditions may have shifted from what the file shows.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly seven violations before.
Looking across the full record, “food and non-food contact surfaces properly designed” is the recurring theme, flagged six times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 15, 2016
Routine
3 minor violations.
View 3 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST PROPERLY STORE, INVERT ALL CLEAN MULTI-USE UTENSILS DISHES IN KITCHEN FOOD PREP AREA TO PREVENT CONTAMINATION BEFORE USE.
31
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DIRT AND DEBRIS ON WALL BEHIND MOP SINK. MUST CLEAN AND MAINTAIN.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE. OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE. MUST PROPERLY STORE ICE SCOOPS IN A SANITIZING SOLUTION WHEN NOT IN USE TO PREVENT CONTAMINATION.
43
86
May 20, 2015
Routine
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 2-DOOR PREP COOLER (ALONG COOKLINE) DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER REPAIR/REPLACE DAMAGED DOOR GASKETS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF DISHWASH 3-COMPARTMENT SINK, FOOD BUILD UP INSIDE REACH IN COOLERS, FOOD ENCRUSTED ON SLIDING DOOR RAILS OF STAND UP PREP COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FOOD DEBRIS/GREASE ON FLOOR IN PREP AREA ALONG WALLS/CORNERS AND UNDER COOLERS AND COOKING EQUIPMENT. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT PREP/DISHWASH AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED FOOD DEBRIS/FOOD STAINS ON WALL BEHIND DISHWASH 3-COMPARTMENT SINK. MUST CLEAN WALL.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: FLOOR CLUTTERED AT SMALL STORAGE ROOM ADJACENT TO WASHROOMS. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.
41
Food handler requirements met
Inspector notes: NOT ALL FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
45
74
Nov 10, 2014
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO HAVE THE HOODVENTS SERVICED TO REMOVE GREASE ACCUMULATION.
32
95
Nov 6, 2014
Routine
5 minor violations.
View 5 violations
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: IMPROPER WASTE WATER DISPOSAL. OBSERVED WASTE WATER BACKING UP ON THE FLOOR IN THE HOT WATER TANK CLOSET. WASTEWATER IS BACKING UP ON THE FLOOR WHEN EXPOSED HAND SINK IN KITCHEN IS RUNNING; THE WATER IS FLOWING UP OVER THE AIR GAP IN BETWEEN THE PIPE THAT RUNS TO THE CEILING. OBSERVED STAGNANT WATER ON THE FLOOR IN THE HOT WATER TANK CLOSET. TEMPORALLY INSTRUCTED TO USE EXPOSED HAND SINK AT FRONT BAR AREA,WHICH IS APPROXIMATELY 18 FEET FROM THE KITCHEN.MUST LEAVE SWINGING PROPPED OPEN FOR ACCESS TO EXPOSED HAND SINK.INSTRUCTED TO REPAIR, DETAIL CLEAN AND SANITIZE AFFECTED AREA. CRITICAL VIOLATION:7-38-030
10
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO HAVE THE HOODVENTS SERVICED TO REMOVE GREASE ACCUMULATION.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOUND THE MICROWAVE, FOOD STORAGE RACK IN THE KITHEN, CUTTING BOARDS, AND SIDES OF COOKING EQUIPMENT SOILED WITH FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
33
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED SLOW DRAINING HANDSINK IN KITCHEN. MUST REPAIR AND MAINTAIN.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: FOUND SEVERAL CLUTTER ITEMS IN THE KITCHEN AREA INCLUDING EMPTY CONTAINERS AND LIDS, EMPTY BOTTLES OF SOAPS AND BLEACH, AND PERSONAL ITEMS THAT MUST BE REMOVED OR RE-ORGANIZED.
41
78
Mar 25, 2014
Reinspection
7 minor violations.
View 7 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOOD PRODUCTS STORED INSIDE BROKEN PLASTIC CONTAINERS,INSTRUCTED TO REPLACE WITH A FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS. BROKEN AND FILTHY GRAY TAPE BETWEEN THE TWO PREP TABLE INSTRUCTED TO REMOVE ,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. DIRTY CARDBOARDS USED STORED ON SHELVES AND UNDER THE PREP TABLE USED FOR DIVIDER BETWEEN THE TABLE AND GARBAGE CONTAINER,INSTRUCTED TO REMOVE CARDBOARDS AND PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: GREASE BUILD-UP ON PIPES BEHIND COOKING EQUIPMENT,INSIDE THE DEEP FRYER,ON HOOD AND FILTERS. FOOD DEBRIS INSIDE THE REACH-IN COOLERS, NEED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: GREASE ON FLOOR UNDER AND AROUND COOKING EQUIPMENT,THREE COMPARTMENT SINK,BY THE MOP SINK,DUST AND GRIME ON FLOOR UNDER SHELVES,ALONG BASEBOARD WALL AND CORNERS,THROUGHOUT THE PREMISES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WEST WALL BY THE COOKING EQUIPMENT WITH GREASE BUILD-UP, INSTRUCTED TO REMOVE
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: CEILING FANS IN DINING AREA WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOT ENOUGH FLOW OF HOT/COLD RUNNING WATER PROVIDED AT FRONT EXPOSED HAND SINK, INSTRUCTED TO PROVIDE HOT/COLD WATER UNDER CITY PRESSURE, AT SAID SINK
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: USED CARDBOARD BOXES STORED BETWEEN COOLERS,PREP TABLES ETC.,THROUGHOUT THE KITCHEN,INSTRUCTED TO REMOVE OR ELEVATED 6"OFF THE FLOOR.STORAGE BY THE OFFICE EXTREMELY CLUTTERED,INSTRUCTED TO ORGANIZE AND ELEVATE ITEMS NEEDED 6" OFF THE FLOOR
41
70
Mar 21, 2014
Routine
9 minor violations.
View 9 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND SLICED COOKED CHICKEN IN WATER STORED INSIDE THE TWO DOOR DISPLAY PREP COOLER AT TEMP OF 61.8F, COOKED GRAB RANGOON AT TEMP OF 46.7F,PRODUCT WAS STORED INSIDE THE SAME DISPLAY COOLER.NO HOLDING OR COOLING METHOD BEING APPLIED,ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. OWNER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD.POUNDS 14,VALUE $40 CRITICAL VIOLATION:7-38-005
3
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: SEWAGE WASTE WATER BACKING UP ON FLOOR AT HOT WATER TANK STORAGE. WHEN EXPOSED HAND SINK IN KITCHEN IS IN USE SEWAGE WATER BACKING UP ONTO FLOOR. STAGNATE WATER WAS OBSERVED ON FLOOR AT HOT WATER TANK STORAGE. TEMPORALLY INSTRUCTED TO USE EXPOSED HAND SINK AT FRONT BAR AREA,WHICH IS NOT FAR FROM KITCHEN.MUST LEAVE SWING DOOR OPENED FOR EXCESS TO EXPOSED HAND SINK.INSTRUCTED TO REPAIR CAUSE OF THE SEWAGE AND CLEAN AND SANITIZE AREA. CRITICAL VIOLATION:7-38-030
10
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOOD PRODUCTS STORED INSIDE BROKEN PLASTIC CONTAINERS,INSTRUCTED TO REPLACE WITH A FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS. BROKEN AND FILTHY GRAY TAPE BETWEEN THE TWO PREP TABLE INSTRUCTED TO REMOVE ,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. DIRTY CARDBOARDS USED STORED ON SHELVES AND UNDER THE PREP TABLE USED FOR DIVIDER BETWEEN THE TABLE AND GARBAGE CONTAINER,INSTRUCTED TO REMOVE CARDBOARDS AND PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: GREASE BUILD-UP ON PIPES BEHIND COOKING EQUIPMENT,INSIDE THE DEEP FRYER,ON HOOD AND FILTERS. FOOD DEBRIS INSIDE THE REACH-IN COOLERS, NEED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: GREASE ON FLOOR UNDER AND AROUND COOKING EQUIPMENT,THREE COMPARTMENT SINK,BY THE MOP SINK,DUST AND GRIME ON FLOOR UNDER SHELVES,ALONG BASEBOARD WALL AND CORNERS,THROUGHOUT THE PREMISES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WEST WALL BY THE COOKING EQUIPMENT WITH GREASE BUILD-UP, INSTRUCTED TO REMOVE.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: CEILING FAN IN DINING AREA WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOT ENOUGH FLOW OF HOT/COLD RUNNING WATER PROVIDED AT FRONT EXPOSED HAND SINK, INSTRUCTED TO PROVIDE HOT/COLD WATER UNDER CITY PRESSURE, AT SAID SINK
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: USED CARDBOARD BOXES STORED BETWEEN COOLERS,PREP TABLES ETC.,THROUGHOUT THE KITCHEN,INSTRUCTED TO REMOVE OR ELEVATED 6"OFF THE FLOOR.STORAGE BY THE OFFICE EXTREMELY CLUTTERED,INSTRUCTED TO ORGANIZE AND ELEVATE ITEMS NEEDED 6" OFF THE FLOOR
41
64
Feb 27, 2013
Routine
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN INTERIORS OF COOLERS AND FREZERS IN PREP AREA
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: BROKEN CEILING TILE ABOVE SHELVING IN KITCHEN PREP AREA. MUST REPLACE.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: DETAIL CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA. MUST REMOVE GRASE ENCRUSTED.
36
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
43
82
Feb 27, 2012
License
3 minor violations.
View 3 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST NOT STORE DIRTY KNIVES IN KNIFE HOLDER. MUST CLEAN AND SANITIZE BEFORE STORAGE AND CLEAN KNIFE HOLDER.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST NOT USE TIN FOIL AS LINER FOR COOKS LINE EQUIPMENT.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST SEAL BOTTOM THRESHOLD OF SIDE EXIT DOOR.
34
86
Feb 23, 2012
License
No violations found.
100
Frequently Asked Questions
When was Namo Restaurant last inspected?
The most recent health inspection at Namo Restaurant on file is from Mar 15, 2016. The public record contains nine inspections in total.
What is the most common violation at Namo Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited six times, more than any other issue at Namo Restaurant.
Has Namo Restaurant's inspection record improved over time?
Yes. Recent inspections at Namo Restaurant have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Namo Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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