SELAM RESTAURANT

Pots of food was left under three-compartment sink. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Dirty mop water was left in a bucket. [CA] After use, dirty mops water shall be dispose and mop shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Container of curry was cooling with lid on. [CA] Properly store cooling foods in such a way to allow proper air flow.

1.Ethiopian bread was left at the three-compartment sink side board. 2. Strainer with collar green was left above dirty pans in the 3-compaertment sink. [CA] Food can not be left on and inside the 3-compartment sink. Food shall be kept on table.

Build up of food and grease debris on the sides and on the stove and tables. [CA] Deep clean the kitchen equipment more frequently to prevent build up.

1. Pot of beef stew cooked today was left under the 3-compartment sink measured 80F. 2. Pot of beef stew cooked today was on stove measured 112F. 3. Pot of satay onions were measured 85F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food shall be kept at minimum 135F on stove.

Observed fruit flies around janitorial sink and at the dry storage room outside the restroom. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. [SA] Keep area clean by not leave dirty mop bucket and uncovered food to eliminate fruit flies.

Cook did not know where the probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. [COS] PIC opened a package of new probe thermometer.

Lack soap dispenser in the employee restroom. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Lack paper towel dispenser in the employee restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Clean utensil rack was stored on the left side board (dirty dishes side board) of the three compartment sink. [CA] Three-compartment sink side boards shall be used for dirty dishes storage on left side and for drying sanitizer dishes on right side. Chlorine sanitizer in the 3-compartment was measured 50 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. [COS] PIC added a cap of chlorine and sanitizer was measured 100ppm.

Lack permanently installed dispenser at employee restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet. Toilet facilities shall be maintained clean and in good repair.

Hand washing sink soap container was equipped with soap.

Food inside the refrigeration was measured 40F and below.

Bag of onions were stored on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

The bowls of beef pieces were covered. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling after active prep.

Containers of stew and cooked vegetables were between 45F - 46F inside the 2 door refrigeration next to the cook line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Fix/repair equipment to keep food at 41F and below.

Lack soap for the only hand washing sink in the kitchen. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

Bowl of beef was on the bag of carrots and garlic. [CA] Food shall be stored according to the proper refrigeration storage guideline by storing ready to eat food on top shelve then vegetables, raw fish, beef, then ground beef, and chicken at the bottom shelve to prevent cross contamination.

Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Restroom exhaust fan is not working and has dust debris on it. [CA] Restrooms shall have an openable screened window, an air shaft, or a light switch-activated exhaust fan, consistent with the requirements of local building codes.

Facility has two (2) three compartment sinks and both have dirty dishes in them. [CA] The warewashing sink shall be cleaned and sanitized before and after using it for food washing as a food prep sink. A container of spoons were stored on the dirty side of the 3 compartment side board. [CA] Do not store clean spoons on the 3-comp side board. It is for the sol purpose of ware washing.

Expired food handler card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Build up of debris on walls and floor behind the equipments. [CA] Deep clean more often to maintain.

Build up of food debris in and outside the refrigeration on shelving. [CA] Clean and sanitize the interior and exterior of the refrigeration to prevent cross contamination.

Observed many unused items under sink, inside employee restroom and at the back of the dry storage room. [CA] Kitchen, employee restroom and storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Food prep refrigeration with tomatoes and eggs are at 50F. Unit is also leaking water. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Do not store PHF unless it is at 41F and below. Tomatoes were prep 1 hour ago.