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BLOOM DTSJ

Unknown type · CA · source santa_clara_deh #PR0380195

Address

225 W SANTA CLARA ST # 100

SAN JOSE CA 95113

Santa Clara County

Phone

+16693424763

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Oct 2, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

   Pass (green placard)

2. Sep 25, 2026ROUTINE INSPECTIONScore 67Detected Oct 11, 10:35 PM EDT

   Conditional pass (yellow placard)

   • K42Conducive conditionsGarbage & refuse properly disposed; facilities maintained — Garbage dumpster bins outside were all uncovered(Not shared with another facility). [CA] Keep dumpsters closed at all times when not in use to prevent harbourage of vermin.
   • K07CriticalProper hot and cold holding temperatures — Raw shelled eggs were found stored on a prep table across the ice machine and measured around 50-65F. Per chef, they were removed from the cooler about 20 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were moved to the walk in cooler to cool. A portion of the eggs were used to fill a cambro of beaten eggs.
   • K08CriticalTime as a public health control; procedures & records — Cooked items potatoes (73F), poached egg (120F), and hollandaise sauce (100F) held at room temp since 8:30am, were unmarked, and not part of the approved written procedures. [CA] When using time alone, as opposed to time and temperature, as a public health control, PHFs must be time marked to be discarded within 4 hours of removal. from temperature control. Update and follow TPHC log with items cooked potatoes, poached eggs and hollandaise sauce. [COS] Facility added time marks to their white board and updated TPHC guidline procedures onsite.
   • K09Proper cooling methods — Cooked potatoes were found cooling in the walk-in cooler in large plastic tubs with lids. Potatoes measured between 90-100F and have been cooling for about 1.5 hours per chef. [CA] When cooling PHFs ensure to have food uncovered or loosely uncovered and have food in shallow containers with solids at less than 2" in depth. [COS] EH Inspector instructed chef to move cooked potatoes to large sheet pans when cooling large portions of food.
   • K14CriticalFood contact surfaces clean, sanitized — Chlorine concentration at the upright dishwasher measured at 0 PPM while actively warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility to manually sanitize dishes at the three compartment sink. Dishes were sanitized.
   • K27Food separated and protected — Raw bacon in walk in cooler stored above cooked ready to eat potatoes. Raw chicken stored above ready meat in walk=in freezer. [CA] Store ready to eat cooked food above raw meat. Raw poultry shall be stored above read meat.
   • K36Equipment, utensils, linens: Proper storage and use — Bowls were used as scoops in food containers. [CA] Proved scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.