SELAM ETHIOPIAN & ERITREAN CUISINE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Container in hand sink in kitchen Corrected On-Site

Intermediate - No soap provided at handwash sink. At handsink in kitchen Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at zero ppm Warning - From follow-up inspection 2025-09-11: 7 day time extension for service call Time Extended - From follow-up inspection 2025-10-06: Tested at 0ppm Admin Complaint

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook come in back door and begin working without washing hands. Operator coached employee on proper hand washing Corrective Action Taken - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-10-06: Time Extended

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle injera with bare hands. Operator coached employee Corrective Action Taken - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-10-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler. - From follow-up inspection 2025-09-11: Time Extended - From follow-up inspection 2025-10-06: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw ground beef over sauces in reaching cooler in kitchen Corrected On-Site - From follow-up inspection 2025-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink Repeat Violation - From follow-up inspection 2025-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen - From follow-up inspection 2025-01-17: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked cabbage and carrot (47F - Cold Holding); rice (47F - Cold Holding); goat (43-50F - Cold Holding); (beef samosa (51F - Cold Holding); vegetable samosa (51F - Cold Holding); lentil salad (51F - Cold Holding) operator states Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked cabbage and carrot (47F - Cold Holding); rice (47F - Cold Holding); goat (43-50F - Cold Holding); (beef samosa (51F - Cold Holding); vegetable samosa (51F - Cold Holding); lentil salad (51F - Cold Holding). Operator states in reaching overnight Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (90F - Hot Holding) operator states less then four hours, will reheat to 165°F Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hand in three compartment sink in kitchen. Hand sink not currently functional

Intermediate - Handwash sink not working in kitchen, water was shut off Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in cooler in kitchen

Basic - Equipment in poor repair. Reach in cooler at 56°F in kitchen

Basic - Food stored on floor. Case of oil and case of vinegar in kitchen Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In rice and lentil salad containers in reach in cooler Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Reminded operator to renew license and add late fee.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Current Hotel and Restaurant license not displayed. Current Repeat Violation

Basic - Equipment in poor repair. Dishwasher not sanitizing uses to wash then sanitize in triple sink

Basic - Floor tiles missing and/or in disrepair. By ice machine

Basic - Food stored on floor. Shell eggs. Sauce Lamb. Walk in cooler Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage area . Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Light not functioning. By the hood . Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of drink in the reach-in cooler . Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink Stored aprons, block by garbage can Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen hand wash sink

Basic - Current Hotel and Restaurant license not displayed. 4/22

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters dusted - walk-in cooler fan cover

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed in kitchen preparation area. Employee washed hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator set up triple sink and re-washed all the equipment. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed onions in outside walk -in cooler. Operator moved the raw beef and stored under the unwashed onions. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse and service unpasteurized cottage cheese.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked collard greens at 77°- cold holding in kitchen reach-in cooler over 4 hours as per operator. See stop sale.

High Priority - Use of unpasteurized cheese. See stop sale. Operator is making home made cottage cheese, not pasteurized.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at outside hose connection. Hose connection is located by the walk-in freezer. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed glass cleaner stored inside the bar hand wash sink. Operator moved the glass cleaner. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at bar hand wash sink. Operator provided soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark available for the cooked vegetables, cooked rice, cooked chicken and cooked beef stored in kitchen reach-in cooler over 24 hours as per operator.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at kitchen hand wash sink. Water temperature is 77°

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. A Phones, book, and note pad in back kitchen preparation area.

Basic - Equipment in poor repair. Dish machine in poor repair. Operator is using the triple sink for warewashing.

Basic - Ice buildup inside outside walk-in freezer. Repeat Violation

Basic - Unwashed vegetables stored with ready-to-eat food. Observed inside outside walk-in cooler.

High Priority - Employee touched dirty dishes and then touched clean dishes without first washing hands Observed in triple sink area. Observed employee come out of the outside walk-in cooler and put on gloves to work with food without first washing hands. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose connection located in outside area.

Basic - Floor soiled/has accumulation of debris. Observed behind the ice machine.

Basic - Food not stored at least 6 inches off of the floor. Package of hard boiled eggs not 6" off floor in walk-in cooler and packaged raw chicken not 6" off floor in walk-in freezer

Basic - Food stored on floor. Observed buckets of flour and water stored on floor in walk-in cooler.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed unsealed wood under all preparation table used as storage. Not cleanable.

Basic - Walk-in cooler vent covers soiled with heavy dust/ debris.