NAMASTE MOMO AND CURRY HOUSE

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Inspection history

1. Aug 25, 2026

   ✓
   8 violations

   • 22. Time/Temperature Control for Safety Food, Cold Holding 3-501.16(A)(2) Except during preparation, cooking, or cooling, time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less.. Observed rice pudding at buffet table at 70°F and cut lettuce ot 56°F.
   • 2. Certified Food Protection Manager. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program. No CFPM was present at time of inspection. Emailed person in charge acceptable CFPM course information. Recommended that the staff that works in the kitchen with food should be certified.
   • 10 - Adequate handwashing sinks properly supplied and accessible. 6-301.12 Hand Drying Provision. Provision of individual, disposable towel avilablility. 5-205.11 (B) Using a Handwashing Sink-Operation and Maintenance. (B) A handwashing sink may not be used for purposes other than washing hands. Observed both hand sinks in kitchen area and dish pit lacking paper towels. Observed lexan container in basin of hand sink at dish pit area.
   • 36. Thermometer Provided and accurate. 4-302.12 Food Temperature Measuring Devices. (A) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures including proper cooking temperatures, hot/cold holding, cooling procedures etc. Observed no working thermometer available.
   • Verified yogurt obtained from approved source.
   • 9. No bare hand contact of ready-to-eat food. 3-301.11(B) Preventing Contamination from Hands.... food employees may not contact exposed, ready-to- eat with their bare hands and shall use suitable utensils such as single-use gloves, deli tissue, spatulas, tongs, or dispensing equipment. Observed food employee chopping cilantro that is used for raw preparation and garnish with bare hands. Wash hands, then use single use gloves when prepping raw cilantro that can be used for raw ready-to-eat preparations (such as mint/cilantro sauce).
   • 23. Proper date marking and disposition. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety (TCS) Food, Date Marking. (A) ... refrigerated, ready-to-eat, time/temperature control for safety food, prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less. for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed cooked vegetables, curry, and other TCS foods prepared in-house and held more than 24 hours lacking datemarking in walk-in refrigerator.
   • 5. Procedures for responding to vomiting and diarrheal events. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. No written procedure available upon request. Inspector provided written procedures.