PestFlag

← All leads

MEDALLO RESTAURANT

Unknown type · CA · source santa_clara_deh #PR0300013

Address
1860 THE ALAMEDA ST
SAN JOSE CA 95126
Santa Clara County
Phone
+14087750850
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 17, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

    Pass (green placard)

    • K41Plumbing approved, installed, in good repair; proper backflow devices — Observed the handwash sink in the front food preparation area and in the back preparation area are actively leaking when in use. [CA] Plumbing fixtures shall be maintained in good repair.
  2. Sep 14, 2026ROUTINE INSPECTIONScore 34Detected Oct 11, 10:35 PM EDT

    Conditional pass (yellow placard)

    • K23FliesNo rodents, insects, birds, or animals — Observed 5-7 live larvae in standing water where the floor meets the wall behind prep and 3 comp sink. Numerous flies were observed around produce in dry storage. [CA] Premises of food facility shall be maintained free from vermin and other non-disease carrying insects.
    • K30Conducive conditionsFood storage: food storage containers identified — Whole produce in dry storage area being stored on shelf less than 6" above the floor. [CA] Foods shall be stored at least 6" off the floor to prevent harborage of vermin and facilitate cleaning.
    • K42Conducive conditionsGarbage & refuse properly disposed; facilities maintained — Dumpster used by facility has large accumulation of refuse around the exterior and the lid is propped open. [CA] Keep dumpsters closed and the surrounding area free of waste and refuse to prevent attraction and harborage of vermin.
    • K01Demonstration of knowledge; food safety certification — Some employees were found to not have valid food handler cards. [CA] All food handlers at facility shall possess a valid food handler card for the duration of their employment. Cards shall be made available upon request.
    • K05CriticalHands clean, properly washed; gloves used properly — *REPEAT VIOLATION* Observed employee cracking and handling raw eggs and then clean utensils from bin without changing gloves or washing hands. [CA] Employees are required to wash their hands and/or change their gloves: before beginning work; before handling food or clean equipment/utensils/linens; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after coughing, sneezing, using tissue, using tobacco, eating, or drinking; after using the restroom; any time that contamination may occur. [COS] Employee was instructed to change gloves and wash hands.
    • K06CriticalAdequate handwash facilities supplied, accessible — *REPEAT VIOLATION* All available handwash sinks lacking paper towels: at cook line; between prep and 3 comp sink; both employee restrooms. [CA] Handwashing facilities shall be furnished with dispensers providing liquid handwashing cleansers and single-use towels or a heated-air hand drying device. [SA] Employee placed roll of single use towels at handwash sink near prep sink. PIC indicated that someone will be out on Tuesday to service the paper towel dispensers.
    • K07CriticalProper hot and cold holding temperatures — Beans on steam table being held at 127F. PIC indicated they were placed there 10 minutes prior. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] Beans were reheated back to 165F and proper holding temperatures were explained to PIC. Standing refrigerator out of temp; measured ambient temperature at 49F. PIC indicated that PHFs inside, including eggs, deli meats, and dairy based sauces had been there since the day before. [CA] PHF shall be stored at or below 41F [COS] PHFs were voluntarily discarded.
    • K09CriticalProper cooling methods — *REPEAT VIOLATION* Meat in refrigerator measured at 49F. PIC indicated that it was prepared the day before, was covered with plastic, and placed in the refrigerator. [CA] PHFs shall be rapidly cooled from 135F to 70F in 2 hours, and from 70F to 41F or below in 4 hours. PHF may be rapidly cooled using approved methods: Placing food in shallow pans that facilitate heat tranfer; separating food into smaller portions; using ice paddles or rapid cooling equipment; using ice as an ingredient. Store cooling foods in refrigeration unit with enough space around containers to facilitate adequate air flow. [COS]Meat was voluntarily discarded by PIC.
    • K14Food contact surfaces clean, sanitized — Dishwasher inoperable at time of inspection. No active warewashing at time of inspection. [CA]A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils [COS] PIC was instructed on how to set up 3 compartment sink for warewashing.
    • K22Sewage and wastewater properly disposed — Drain pipe from ice machine was not connected and water was draining onto the floor. [CA] Wastewater shall be disposed of through the approved plumbing system and shall discharge into the public sewerage. [COS] PIC reassembled the drain pipe so the water drained into the floor sink.
    • K26Approved thawing methods used; frozen food — Frozen meat being thawed in water in prep sink. Water temperature measured at 95F. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: under refrigeration; completely submerged under cold running water (70F or below) of sufficient velocity to flush loose particles; in microwave oven; during the cooking process.
    • K27Food separated and protected — Eggs stored in refrigerator above ready to eat foods. [CA] Raw animal products shall be stored below ready to eat foods to prevent cross contamination. [COS] Eggs were moved and subsequently VC&D due to inoperable refrigerator. Bulk foods stored in open original bags [CA] Bulk foods shall be removed from original bags and stored in labeled sealed containers.
    • K29Toxic substances properly identified, stored, used — Ziploc bag of blue powder unlabeled on shelf. PIC indicated that it was powdered soap. [CA] all toxic substances and chemicals shall be properly identified to prevent potential contamination or chemical adulteration of food.
    • K34Warewash facilities: installed/maintained; test strips — Employee observed using the 3 compartment sink for food prep. [CA] Food preparation should be done in a dedicated food prep sink to prevent cross contamination from warewashing.
    • K35Equipment, utensils: Approved, in good repair, adequate capacity — Refrigerator being used to store eggs and meat inoperable. [CA] Maintain all equipment in good repair. [COS] PHFs were VC&D. PIC indicated that the inoperable unit will be replaced. Multiple residential grade refrigerators and freezers in use. [CA] All equipment shall be ANSI approved. Cracked bowl observed being used to scramble raw eggs. [CA] Keep utensils in good condition to prevent accumulation of bacteria.
    • K38Adequate ventilation/lighting; designated areas, use — All cooking equipment on cook line extends beyond ventilation hood. Brown staining observed on wall behind convection oven. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
    • K39Thermometers provided, accurate — No standing thermometer in sliding refrigerator to monitor ambient temperatures. [CA] Keep a thermometer in the reach-in refrigerator where it is easily visible to monitor refrigerator temperature.
    • K41Plumbing approved, installed, in good repair; proper backflow devices — Handwash sink near prep line leaking. [CA] Maintain all plumbing in good repair.
    • K45Floor, walls, ceilings: built,maintained, clean — Holes and gaps seen in floors, walls, and ceilings in food prep areas throughout facility. [CA] All walls, floors, and ceilings within facility shall be in good repair and constructed of smooth, durable, and nonabsorbent material that is easily cleanable.