Follow-Up Inspection
Dec 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 17, 2025 · Original Source
Santa Clara County, CA
Fresco World Market
2217 Quimby Rd
Last inspected Dec 17, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Dec 3, 2025
Conditional Pass
8 recorded violations
minorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shell stock tags maintained commingled inside plastic bag. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Hot water faucet at the produce three-compartment sink inoperable. [CA] Repair plumbing fixture and maintain in clean and good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of food debris and food residues observed on floors and walls of the walk-in refrigerator of the meat department. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Sewer drain in front of the meat department three-compartment sink observed backing up when sink is in use. Floor trough drain in front of sewer drain observed clogged and unable to drain. All other floor sinks observed draining properly. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [SA] Temporarily utilize the three-compartment sink at the seafood department until plumbing has been repaired. ** Repeat violation.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed employee at the meat department utilize a broom used to sweep the floor to sweep together food debris inside the large mixing table. At the time, employees were finished marinating/mixing meat on the mixing table and were cleaning and sanitizing area and equipment. [CA] Discontinue use of floor broom to clean food contact surfaces. Use designated equipment. To-go containers used as scoops for bulk ingredients at the meat department. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed plastic pieces on the meat slicer conveyor belt deteriorating. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Replace conveyor belt.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed bag of frozen raw meat stored on top of pallet of bagged ice in the walk-in freezer in the back of the warehouse. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink at the produce department inoperable. Hand wash sink at the meat department, outside of the walk-in refrigerator is disconnected. Second hand wash sink where the poultry is prepared available for use. Hand wash sink at the meat department, poultry side obstructed with equipment and cleaning materials inside the wash basin. [CA] Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area. Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA/COS] Obstructions at the hand wash sink at the poultry side of the meat department was cleared. For employees working at the produce area in the warehouse, temporarily utilize the preparation sink to wash hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source
Follow-Up Inspection
Oct 17, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 17, 2024 · Original Source
Routine Inspection
Oct 15, 2024
Conditional Pass
12 recorded violations
minorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags for oysters and clams observed commingled together inside a plastic bag maintained above the seafood department three-compartment sink. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed food stored directly on floors: - Cases of various types of meats inside the meat department walk-in refrigerator and freezer. - Containers of ingredients and case of bell peppers in the back area outside of the meat department walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed raw meat stored directly inside shopping carts with no protective coverings. Observed cases of raw meats stored directly on top of other raw meats with the bottom of the cases in direct contact with the food itself. [CA] All food shall be separated and protected from possible contamination. Discontinue storage practice.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy accumulation of grime observed on walk-in refrigeration unit door handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Numerous live flies observed in the meat department. [CA] Use any and all approved methods to abate live flies. Trail of ants observed along wall at the poultry department from the refrigerated display case and above the hand wash station. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of debris on floors throughout facility: - Underneath storage racks in the meat department walk-in freezer and refrigerator. - Underneath storage racks in the dry storage area. - By the garbage chute. Heavy accumulation of grime and raw meat residues observed on walls in the meat department walk-in refrigerator. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris. Observed numerous broken floor tiles in the meat department. Observed an attempt to provide smooth surface using a piece of granite and/or quartz. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station at the corner by the walk-in refrigerator of the meat department observed inoperable. All plumbing below the hand wash station had bee removed. Hand sink and all dispensers were still present. Hand wash stations available less then 50 ft away at the seafood department and or poultry department. [CA] All food facilities shall provide an operable handwashing station. Hand wash sink at the produce department in the back of the facility observed with used paper towels and accumulated debris inside the basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Some of the display refrigerators at the meat department lacked sliding doors. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
To-go containers used as scoops for ingredients and marinated meats at the meat department. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Meat department employees observed cleaning floors with a heavy mixture of chlorine bleach and Fabuloso creating an environment that was difficult to breath without slight burning of the eyes and nasal passages. [COS] Discontinue practice of mixing cleaning chemicals to prevent creating a work place hazard. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelycriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Seafood department employee observed returning from restroom and began donning on gloves before washing hands. Employee stated that hands were washed in the restroom. Meat department employees observed cleaning and then conducting food preparation without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employees to wash hands before donning on gloves.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed sewer drain in front of the meat department three-compartment sink overflowing when faucet is turned on. No other back-up and overflowing was observed when three-compartment sink faucet is utilized. Floor sink below the food preparation sink at the meat department observed backed up and not draining. At time of inspection, food preparation at the meat department had already finished. Employees were cleaning equipment and floors. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. 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. [SA] Temporarily utilize the three-compartment sink and food preparation sink at the seafood department. Ensure sinks are properly cleaned and sanitized when switching between different raw proteins. ** Repeat violation.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Plumbing below the hand wash sink in the meat department at the corner by the walk-in refrigerator has been completely removed. [CA] Repair plumbing fixture and maintain in clean and good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 15, 2024 · Original Source