At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
6 problems found · 1 marked critical · Routine county inspection · Dec 3, 2025
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Elma's Catering & Events - Fresco World Market got more than most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Elma's Catering & Events - Fresco World Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Sewage or wastewater not disposed of right K22How to fixFix it
- No person in charge on duty K01How 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 Elma's Catering & Events - Fresco World Market's team
Is this your place?
Welcome, Elma's Catering & Events - Fresco World Market. We'll walk through this together, one item at a time. To log the fixes, claim Elma's Catering & Events - Fresco World Market 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 Elma's Catering & Events - Fresco World MarketWe'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: Hot food below 135°FThe county found: “Observed one container of sliced potatoes measuring at 87F and one container of mashed potatoes measured between 104F…”
First step: If food is out of range
Then the next one: Sewage or wastewater not disposed of right
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 4-603.16, Food Code 7-201.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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?
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestDec 3, 2025Routine inspection79 out of 100 (Green placard)
This one: 79 out of 100 (Green placard), inspected Dec 3, 2025.
6 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
Observed one container of sliced potatoes measuring at 87F and one container of mashed potatoes measured between 104F to 110F. Manager stated that the potatoes were prepared about an hour prior and is maintained out in ambient temperature. Potatoes are fried upon orders. Observed chile relleno and container of carnitas maintained inside the hot holding unit measuring between 130F to 134F. Observed the top heating element to be turned off. Observed numerous containers of different types of bean with meats and/or cheese fillings for pupusas maintained out in ambient temperature at the food preparation refrigerator. Employee stated that the containers have been out for approximately one hour to prepare pupusas. Observed four containers of cooked meats maintained in inadequate ice baths next to the steam table: - Carne asada measuring at 68F. - Shredded chicken measuring at 56F. - Cooked pork measuring at 49F. - Cooked pork stomach measuring at 50F. Employees utilize the empty steam table basins to prepare ice baths to maintain cold temperatures, however the residual heat from the adjacent active steam table basins melt ice and warm food. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Potatoes were returned to the walk-in refrigerator to immediately cool. Temperature on the hot holding display was turned on and increased. Ice bath was prepared for the containers for pupusas. A separate ice bath, outside of the steam table basin, was prepared for the cooked PHF at the cook line.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Elma's Catering & Events - Fresco World Market? Fix it
Not critical (5)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed floor trough drain in front of the three-compartment sink clogged and unable to drain. Observed floor sink on the left side of the storage room clogged and unable to drain. No sewage back-up was observed. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Investigate cause and repair in an approved manner.
The department's words
K01 Demonstration of knowledge; food safety certification
Only one employee food handler card was available for review. Manager stated that facility is working towards having all employees obtain food handler cards. [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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer concentration at the three-compartment sink measured at 25 PPM. No active ware washing was being conducted at the time. [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 or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Manager increased sanitizer concentration.
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 Elma's Catering & Events - Fresco World Market? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed heavy accumulation of food debris and food residues on floors and walls in the ware wash/storage area. Observed floor drain troughs with heavy accumulation of food debris. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of 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 Elma's Catering & Events - Fresco World Market? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed to-go containers used as scoops for cooked proteins at the cook line. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Elma's Catering & Events - Fresco World Market? Fix it
EarlierOct 15, 2024Routine inspection85 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed container of numerous domestic insecticide sprays maintained below the three-compartment sink. One can of insecticide spray maintained below the food preparation line, underneath the receipt machine. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
To-go containers observed used as scoops for meats at the food preparation line. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Observed ice scoop maintained inside ice machine with handle in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
The department's words
K23 No rodents, insects, birds, or animals
Observed dead cockroaches on glue traps below the ice bins at the food preparation line. No live or other dead activity was observed. [CA] Clean and sanitize area of dead cockroaches. The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grease and food debris observed on floors underneath the griddle and deep fryer. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
The department's words
K07 Proper hot and cold holding temperatures
Cooked carne asada maintained at the food preparation line measured between 41F at the bottom and 50F at the top. Item inside container observed above the load limit and was not able to fully close to maintain cold holding temperatures. In addition, ice was only touching the bottom of the container. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Show 1 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed three containers of cooked rice cooling inside the walk-in refrigerator kept tightly covered. Items measured at 153F and did not yet reached cooling temperatures. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Ensure PHF items are cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours.
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 Elma's Catering & Events - Fresco World Market, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Elma's Catering & Events - Fresco World Market
Ask for the manager. Elma's Catering & Events - Fresco World Market can only fix what it knows about.
Call Elma's Catering & Events - Fresco World Market: (408) 561-4565
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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 Elma's Catering & Events - Fresco World Market?
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
- 79 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.