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![\"Namaste](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/05\/namaste-ss1-1024x270.jpeg\")
<\/a>A screenshot of the Namaste Sacramandu\u2019s official inspection report (Image Credit: inspections.myhealthdepartment.com\/sacramento)<\/p>\nWhen:\u00a0May 13, 2026<\/p>\n
Where:\u00a01148 Fulton Ave A, Sacramento, CA 95825, United States<\/p>\n
Namaste Sacramandu is an Indo-Nepalese fusion restaurant. According to the inspection report, violations included the following:<\/p>\n
The handwashing sink area was blocked with a mobile air-cooling unit, and the prep sink had an empty paper towel dispenser. Loose paper towels were stored on the top surface; the staff was asked to install a proper paper towel dispenser and clear the blockage in the handwashing area immediately.
\nCooked chicken was measured at 55\u00b0F, as per the chef; the chicken was brought out about four hours earlier. The chicken was not returned to refrigeration after use. It was discarded during the inspection.
\nSeveral food items were stored at improper temperatures. Lentils, cooked chickpeas, paneer, and cooked potato, lamb, chicken, and goat were left inside the prep cooler, which was measured at 45\u00b0F to 49\u00b0F. Staff were instructed to keep all food items at 41\u00b0F or below.
\nDiced tomatoes were kept inside the lower cooler at 45\u00b0F. The staff was advised to maintain a proper cold holding temperature.
\nChicken curry, goat curry, vegetable curry, and lamb curry were stored inside the walk-in cooler at 43\u00b0F to 44\u00b0F. The staff was told to correctly store all the food items at 41\u00b0F or below immediately.
\nThe report noted that the employees were wearing torn gloves and washed their hands while continuing to wear the same gloves. Restaurant staff were instructed to replace gloves when damaged and ensure proper handwashing before putting on new gloves.
\nDebris accumulation was noted on the can opener tooth in the dry storage area. The staff was told to clean, sanitize, and maintain immediately.
\nLight pink slime was found inside the ice machine, and staff were instructed to clean it within 2 days.
\nA scooper was stored inside the flour with the handle touching the flour; the staff was advised to store all scoops with handles up or outside of food.
\nA bottle of sauce was kept directly in diced onions inside the prep-top cooler. Food items were moved and stored separately to prevent contamination during the inspection.<\/p>\n
Raw chicken was stored with raw shrimp, and cooked foods were kept under raw meat in the 2-door stand-up freezer. The violation was corrected during the inspection. A detailed inspection report is available\u00a0online<\/a>.<\/p>\n<\/a>Screenshot of the inspection report stating violations (Image Credit: inspections.myhealthdepartment.com\/sacramento)<\/p>\n
\nFood debris was found on the flour container\u2019s lid and on the door track of the glass door refrigerator in the storage area, and black residue and slime were found inside the floor drain in the front unit. The report instructed staff to properly clean and sanitize the affected areas. The restaurant must clean the floor drain, sink, and food within 3 days.
\nDust debris was also noted on the walls, fan guard, and shelves inside the walk-in cooler. The walls should be cleaned and sanitized within 7 days.
\nA damaged gasket of the 2-door refrigerator was noted during the inspection. The staff was instructed to repair or replace the gasket to maintain proper sealing. It is required to be corrected within 7 days.
\nA damaged door and heavy ice buildup in the white chest freezer were located next to the two-door refrigerator. The staff was instructed to clean and defrost the freezer within 7 days and was told that kitchen equipment must be operational and should be maintained in good repair.
\nCooking utensils were stored in lukewarm water with visible food debris instead of being held in hot water at 135\u00b0F or above or cold water 41\u00b0F or below. The report stated that utensils should be cleaned every four hours and between uses. The staff was told to move the utensils immediately.
\nUnsecured carbon dioxide cylinders were stored in a dry storage area. Staff were told to secure them within 2 days.
\nOnly one ventilation system unit under the hood was operational. The staff was cooking under an inoperable hood. The restaurant was instructed to bring the ventilation system into full compliance. The restaurant must also submit proof within 7 days.
\nDuring the inspection, the back door of the restaurant was left open and unsupervised. It was closed, and the staff was told that the doors of the restaurant must remain closed to prevent pest activity.<\/p>\n