At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
12 problems found · Routine county inspection · Sep 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Selam Restaurant got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Selam Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Restroom not stocked or needs cleaning K43How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Selam Restaurant's team
Is this your place?
Welcome, Selam Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Selam Restaurant first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Selam RestaurantWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Restroom not stocked or needs cleaningThe county found: “Observed the employee restroom missing toilet paper. [CA] Toilet tissue shall be provided in a permanently installed…”
First step: Check the restroom
Then the next one: Hot food below 135°F
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 6-301.11, Food Code 7-201.11, Food Code 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Restroom not stocked or needs cleaning
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Check the restroom
From Food Code 6-301.11
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Selam RestaurantWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (34 → 28). That takes a team.
Every visit
LatestSep 3, 2026Routine inspection72 out of 100 (Green placard)
This one: 72 out of 100 (Green placard), inspected Sep 3, 2026.
12 violations listed, 0 marked critical.
Not critical (12)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Observed the employee restroom missing toilet paper. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Selam Restaurant? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Observed buttermilk measuring at 52F and it was placed in a coca-cola unit late this morning. [COS] PIC moved the buttermilk to prep counter to cook [name]. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Selam Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed the kitchen prep/cookline/storage area with large amounts of food debris and the ceiling has debris/dust build-up as well. Additionally, the stove top and sides of stove had accumulation of food build-up. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Selam Restaurant? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Household pest control spray located in the employee restroom. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Selam Restaurant? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed table across from cookline used for food prep that was covered in food debris and the prep table near the hot holding unit had remnants of food debris as well. [CA] The food-contact surfaces shall be kept free of soil accumulations and food debris.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Selam Restaurant? Fix it
Show 7 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Absence of thermometer in the three door Coca-cola refrigeration unit. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Selam Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Mop water was observed sitting in mop bucket. 2. Observed personal storage of clothing, medications, scooter, and other household items throughout the dry food storage area and near the three compartment ware wash stations. 3.There are multiple holes by the mop sink that measure larger than 1/4 inch. 4. There was also non-operable equipment such as food processor in the bathroom and a non-operable microwave under the ware wash station. [CA] Mop water shall be disposed of in the janitorial sink or toilet facility. [CA] No person shall store clothing or personal effects in any area used for the storage of food or food contact surfaces. The premises of a food facility 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. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Selam Restaurant? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed butter and flour in large pots with covered lids being stored on the ground near the stove. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Selam Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
PIC was using Coca-Cola three door refrigeration unit to store products other than drinks in the unit. [CA] The refrigerator that is approved only for prepackaged food items shall not be used to store unpackaged potentially hazardous foods, per manufacturer specifications. The type 1 hood above the cook line has debris/dust/oil build up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Selam Restaurant? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Door handles, shelves, and food facility has grime build-up and food build-up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Selam Restaurant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
PIC has an expired Food Safety Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of soap in dispenser in customer bathroom. [SA] PIC has supplied a hand wash soap pump in bathroom which is in current use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Selam Restaurant? Fix it
EarlierNov 14, 2025Routine inspection66 out of 100 (Green placard)
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Pots of food was left under three-compartment sink. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Container of curry was cooling with lid on. [CA] Properly store cooling foods in such a way to allow proper air flow.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
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.
Show 5 more
The department's words
K06 Adequate handwash facilities supplied, accessible
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.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
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.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
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.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
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.
EarlierMar 28, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand washing sink soap container was equipped with soap.
The department's words
K07 Proper hot and cold holding temperatures
Food inside the refrigeration was measured 40F and below.
EarlierMar 25, 2025Routine inspection73 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bag of onions were stored on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
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.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Selam Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Restroom not stocked or needs cleaning Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Chemicals unlabeled or stored near food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Food on the floor or under drips Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
Call Selam Restaurant
Ask for the manager. Selam Restaurant can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Selam Restaurant?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 72 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.