MELISA'S CATERING @ ESCUELA POPULAR

The large side window of the kitchen was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen window.

Some individually packaged desserts and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Boxes of tools and utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

The white open top freezer used back in the storage area is a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.

Spider webs and dirt accumulation was observed on the walls above the storage room. [CA] Conduct thorough regular cleaning on the walls.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Some food products were stored on the drying counter of the three compartment warewash sink while soiled dishes were being washed with chemicals. [CA] To prevent possible chemical contamination, please do not store any open food products on the three compartment warewash sink while washing dishes.

48 HOUR NOTICE-- Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $1,383.75 Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1323388. You may also drop a business check or a crasher's check at our office address written on the top right corner. A re-inspection will not be conducted if your account is paid in full by 10/21/2025. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be carried out, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

The two white open top freezer used back in the storage area are a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.

The two white freezer stored back in the storage area are household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Cheese on the preparation table was stored 55 oF . The PIC said the cheese was taken from the fridge half an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef said the cheese was taken half an hour ago from the preparation fridge, and the beef was cooked an hour ago. He is told to either time code the food products to be used within the next 3.0 hours or rapid chill the product. The PIC stored the cheese on an ice bath (SA).

Observed bags of La Junta Empanada in freezer. Requested to review receipt. PIC provided hand written receipt dated on 10/3/2024. Receipt does not show facility information. Unable to verify food is produced and made from approved facility. Later, PIC showed a receipt of City of San Jose sales permit. Unable to verify if it's from restaurant. Per PIC, the lady provided empanada made the empanada from Redwood City. [CA] Food must be from an approved source or properly documented. [SA] Food is impound at this time until PIC could provide food is made from approved facility. Provide health permit of the food where it's made.

Walk-in fridge in kitchen ambient temperature showed 56F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Dust built up on fan guard for walk-in fridge in kitchen and reach-in fridge at student grab n go. [CA] Clean and maintain fan.

PHF measured between 48-55F in walk-in fridge inside kitchen. (see VC&D report) [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D food.