Niramish scored 75; newer inspection records 89

1. 01

   Food protection

   Item 4-2A ↗

   Observed multiple sauces, cooked spinach, cooked lentils and other food stored uncovered in the RIC. COS- items were covered with plastic wrap.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   Observed multiple sauces, cooked spinach, cooked lentils and other food stored uncovered in the RIC. COS- items were covered with plastic wrap. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrected On-Site. Repeat Violation. Correct By: 07/30/2026

   Official report · Item 4-2A ↗
   Corrected on siteRepeat violation

   Correct by
   Jul 30, 2026

2. 02

   Cooling time and temperature

   Item 6-1C ↗

   Observed food the PIC stated was made yesterday not cooled properly to 41F. Observed cooked chicken, cooked lamb above 41 degrees and in large deep containers.

   Inspector’s full note +

   Code 511-6-1.04(6)(d)

   Observed food the PIC stated was made yesterday not cooled properly to 41F. Observed cooked chicken, cooked lamb above 41 degrees and in large deep containers. Food was discarded. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗
   Corrected on siteNew violation
3. 03

   Date marking and disposition

   Item 6-2 ↗

   Observed cooked spinach, cooked lamb and cooked chicken made yesterday without being date marked after 24 hours. Observed cooked lentils made on Saturday not dated.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed cooked spinach, cooked lamb and cooked chicken made yesterday without being date marked after 24 hours. Observed cooked lentils made on Saturday not dated. COS- items were dated and I explained to the owner that he must date mark all batches of food if they are in multiple containers. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrected On-Site. Repeat Violation.

   Official report · Item 6-2 ↗
   Corrected on siteRepeat violation
4. 04

   Equipment cleanliness

   Item 15C ↗

   Observed the insides of the coolers unclean with buildup, observed multiple shelves in the facility unclean with heavy buildup. Obserevd the outsides of bulk containers unclean with buildup.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)2,3

   Observed the insides of the coolers unclean with buildup, observed multiple shelves in the facility unclean with heavy buildup. Obserevd the outsides of bulk containers unclean with buildup. CA- all nonfood contact surfaces of containers and equipment shall be maintained clean. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation. Correct By: 07/30/2026

   Official report · Item 15C ↗
   Repeat violation

   Correct by
   Jul 30, 2026

5. 05

   Facility maintenance and cleanliness

   Item 17C ↗

   Obsevd the walls filled with grease buildup. Observed the floors not in good repair.

   Inspector’s full note +

   Code 511-6-1.07(5)(a),(b)

   Obsevd the walls filled with grease buildup. Observed the floors not in good repair. CA- facility shall be deep cleaned and floors shall be maintained in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Repeat Violation. Correct By: 07/30/2026

   Official report · Item 17C ↗
   Repeat violation

   Correct by
   Jul 30, 2026

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.