Bucks County Department of Health

Inspection Report

Namaste Indian Bistro
876 E STREET RD WARMINSTER, PA 18974
Inspection Date: 01/07/2025
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No violations were marked out on this inspection. Back.

Namaste Indian Bistro
876 E STREET RD WARMINSTER, PA 18974
Inspection Date: 07/10/2024
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#	Violation
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments Rodent-like droppings observed in the drip pan under the hot water heater. Clean and sanitize all affected areas. Submit the next professional pest control report to the Department within 10 business days
42	Utensils, equipment & linens: properly stored, dried & handled Corrected On-Site. Inspector Comments Clean utensils were observed stacked while still wet. All utensils must be dry prior to stacking. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food. (b) Cloth drying. After cleaning and sanitizing, equipment and utensils may not be cloth-dried, except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Namaste Indian Bistro
876 E STREET RD WARMINSTER, PA 18974
Inspection Date: 01/17/2024
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No violations were marked out on this inspection. Back.

Namaste Indian Bistro
876 E STREET RD WARMINSTER, PA 18974
Inspection Date: 01/04/2024
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Violation

Time as a public health control; procedures & record
Corrected On-Site.

Inspector Comments
Cut cabbage was stored at room temperature without a date/time log. The cabbage must be discarded by 4:00 pm today if not sold. The facility must maintain an accurate date/time log for any TCS foods stored at room temperature. c) Time as a public health control. (1) Except as specified in paragraph (2), if time--rather than temperature--is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, all of the following shall be done: (i) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (ii) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. (iii) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded. (iv) Written procedures shall be maintained in the food facility and made available to the Department upon request, that ensure compliance with this subsection and § 384(a)--(b) (relating to potentially hazardous food: cooling) for food that is prepared, cooked and refrigerated before time is used as a public health control. (2) In a food facility that serves a highly susceptible population, time only--rather than temperature--may not be used as the public health control for raw eggs.

Namaste Indian Bistro
876 E STREET RD WARMINSTER, PA 18974
Inspection Date: 01/04/2023
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#	Violation
26	Toxic substances properly identified, stored & used Corrected On-Site. Inspector Comments Bottles of detergent are stored on the same shelf with bags of rice, in dry storage. Relocate chemicals to prevent contamination. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles by taking both of the following measures: (1) Separating the poisonous or toxic materials by spacing or partitioning. (2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens and single-service and single-use articles.
41	In-use utensils: properly stored Corrected On-Site. Inspector Comments Several utensils were stored in stagnant water between uses. 302. In-use utensils and between-use storage. (a) General. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers. (b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods). (c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. (d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous. (e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
42	Utensils, equipment & linens: properly stored, dried & handled Corrected On-Site. Inspector Comments Clean wares were observed stacked while still damp. Utensils must be adequately air-dried prior to stacking. 771. Drying clean equipment and utensils. (a) Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food. (b) Cloth drying. After cleaning and sanitizing, equipment and utensils may not be cloth-dried, except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Namaste Indian Bistro
876 E STREET RD WARMINSTER, PA 18974
Inspection Date: 07/25/2022
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#	Violation
20	Proper cold holding temperature Inspector Comments The ambient temperature inside the 2 door prep cooler was observed at 58 degrees F. TCS foods inside temped between 52 and 55 degrees F. All TCS foods must be discarded by 3:00 today. The unit may not be used to store TCS foods until it is repaired, maintaining 41 degrees F or below, and permission for use is granted by BCDH. EPS discussed time as a public health control for TCS foods as an alternative, until the unit is repaired. Submit a work order for repair to the Department.
22	Time as a public health control; procedures & record Inspector Comments Cut cabbage was stored at room temperature without a date/time log. EPS discussed both time and temperature as public health controls. The cut cabbage will be discarded by 3:00 today.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Torn door gaskets were observed on the right door of the 2 door reach-in freezer, and the right door of the 2 door prep cooler. Repair gaskets to provide a tight seal. Equipment components such as doors, seals, hinges, fasteners and kick plates shall be kept intact, tight and adjusted in accordance with manufacturer's specifications.