At a glance
CleanCleaver food safety systematic review results
What happened?
67/ 100 · 33 points taken off
7 problems found · 3 marked critical · Routine county inspection · Sep 25, 2026
At the routine inspection on Sep 25, 2026. The latest visit, on Oct 2, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Bloom Dtsj got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Bloom Dtsj?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Time as a control not marked or logged K08How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Bloom Dtsj's team
Is this your place?
Welcome, Bloom Dtsj. We'll walk through this together, one item at a time. To log the fixes, claim Bloom Dtsj first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Bloom DtsjWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “Raw shelled eggs were found stored on a prep table across the ice machine and measured around 50-65F. Per chef, they…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 4-603.16, Food Code 3-501.19, Food Code Part 5-5, Food Code 3-302.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Bloom Dtsj. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Every visit
LatestOct 2, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Oct 2, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 25, 2026: 67 out of 100 (Yellow placard).
EarlierSep 25, 2026Routine inspection67 out of 100 (Yellow placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bloom Dtsj? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Bloom Dtsj? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Bloom Dtsj? Fix it
Not critical (4)
Cooked food not cooled in time
The department's words
K09 Proper 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.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bloom Dtsj? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & 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.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Bloom Dtsj? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food 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.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bloom Dtsj? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, 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.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Bloom Dtsj? Fix it
EarlierMay 22, 2026Routine inspection76 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
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.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
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.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
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).
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
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.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
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.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Bloom Dtsj, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Time as a control not marked or logged Read the free guide
- Cooked food not cooled in time Read the free guide
- Garbage uncovered or not taken out Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Bloom Dtsj
Ask for the manager. Bloom Dtsj can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.