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NAMO RESTAURANT

3900 N LINCOLN AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

NAMO RESTAURANT has been inspected 10 times by Chicago Department of Public Health since February 23, 2012. The most recent inspection, on October 14, 2016, found no infractions.

2 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 21, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 27 times across 8 separate inspections, most recently on March 15, 2016. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 6 separate inspections, most recently on May 20, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 20, 2015. For example: FOOD HANDLER REQUIREMENTS MET

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE, INVERT ALL CLEAN MULTI-USE UTENSILS DISHES IN KITCHEN FOOD PREP AREA TO PREVENT CONTAMINATION BEFORE USE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DIRT AND DEBRIS ON WALL BEHIND MOP SINK. MUST CLEAN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • 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.
  3. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 2-DOOR PREP COOLER (ALONG COOKLINE) DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER REPAIR/REPLACE DAMAGED DOOR GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS/FOOD STAINS ON WALL BEHIND DISHWASH 3-COMPARTMENT SINK. MUST CLEAN WALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FLOOR CLUTTERED AT SMALL STORAGE ROOM ADJACENT TO WASHROOMS. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOT ALL FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  4. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO HAVE THE HOODVENTS SERVICED TO REMOVE GREASE ACCUMULATION.
  5. Canvass

    5 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • 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
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO HAVE THE HOODVENTS SERVICED TO REMOVE GREASE ACCUMULATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SLOW DRAINING HANDSINK IN KITCHEN. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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.
  6. Canvass Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WEST WALL BY THE COOKING EQUIPMENT WITH GREASE BUILD-UP, INSTRUCTED TO REMOVE
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CEILING FANS IN DINING AREA WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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
  7. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • 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
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • 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
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • 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
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • 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.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • 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.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WEST WALL BY THE COOKING EQUIPMENT WITH GREASE BUILD-UP, INSTRUCTED TO REMOVE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CEILING FAN IN DINING AREA WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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
  8. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIORS OF COOLERS AND FREZERS IN PREP AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN CEILING TILE ABOVE SHELVING IN KITCHEN PREP AREA. MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • DETAIL CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA. MUST REMOVE GRASE ENCRUSTED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  9. License

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT STORE DIRTY KNIVES IN KNIFE HOLDER. MUST CLEAN AND SANITIZE BEFORE STORAGE AND CLEAN KNIFE HOLDER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL AS LINER FOR COOKS LINE EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST SEAL BOTTOM THRESHOLD OF SIDE EXIT DOOR.
  10. License

    0 infractions

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