Follow-Up Inspection
Oct 2, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 2, 2026 · Original Source
Santa Clara County, CA
Bloom Dtsj
225 W Santa Clara St # 100
Last inspected Oct 2, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Sep 25, 2026
Conditional Pass
7 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
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.
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 K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
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.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
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.
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 issuescriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Sep 25, 2026 · Original Source
Routine Inspection
May 22, 2026
Pass
8 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Cooked chicken in a 1/3 hotel pan measured between 100-110F on a drying rack on the flat grill. Per chef, they cooked the chicken 2 hours prior. 2. Cooked potatoes were found in large plastic cambros with tight fitting lids under a prep table and measured between 80-100F. Per Chef, they cooked the potatoes about 2 hours prior. 3. Sliced tomatoes were found stored on the flat grill and measured at 135F on the bottom and 100F at the top. Per chef, they were placed there about 30 minutes prior and are used for their California Benedict. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chef agreed to time mark chicken. Discussed future operation of keeping chicken hot by not overfilling the hotel pan, keeping a lid, and placing directly on the flat grill. [COS] Chef agreed to time mark potatoes. Discussed future operation of cooling potatoes and keeping a sheet tray in the bottom section of a prep cooler across the fryer. [COS] Chef agreed to time mark the tomaotes. Discussed future operation of keeping tomatoes cold in the prep cooler across the flat grill.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The back door near the receiving and dumpster storage area was propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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 K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
The menu lacks a consumer advisory and disclosure for food items that are served undercooked or raw. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions. [COS] Kiara edited the menus and reprinted them onsite.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The drain plugs for the three compartment sink at the bar are missing or in disrepair. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw chicken was found stored above produce in the bottom section of a prep cooler across the cook line. [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 findingminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. Several food items removed from their original packaging and placed in squeeze bottles or deli containers lacked labeling. 2. Bulk storage containers lacked labeling. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Facility is using Time as a Public Health Control for their hollandaise sauce without written procedures. The timer they are using is limited to 1 hour, ensure to provide a timer capable of displaying the 4 hour time range allowed by TPHC. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Refrigeration units lack internal thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, May 22, 2026 · Original Source