NAMASTE CAFE

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Inspection history

1. Jun 25, 2026

   ✓
   2 violations

   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

2. May 29, 2026

   ✕
   7 violations

   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

3. May 29, 2025

   ✕
   7 violations

   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • Have hand soap at all handwashing sinks.
   • Remove all unsafe and adulterated foods from the premises.
   • Store maintenance tools such as mops, brooms, vacuum cleaners, and similar equipment so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

4. May 21, 2024

   ✓
   3 violations

   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

5. May 22, 2023

   ✕
   8 violations

   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Have hand soap at all handwashing sinks.
   • Protect food from cross-contamination by using packages or covered containers.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.