BLAST & BREW

Contact & location

Address

55 RIVER OAKS PL STE 60
San Jose, CA 95134

Phone

+14083348000

Website

https://blastandbrew.com/menu/san-jose/

Email

blastandbrewsj@gmail.com

Licenses & credentials

On-Sale General - Eating Place

active 00585339 Issued 28-SEP-2018 · Expires 31-AUG-2026 · Source: California ABC

Caterer

active 00585339 Issued 28-SEP-2018 · Expires 31-AUG-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 3 actions on file. See how we present this data.

• 2026-04-21 ROUTINE INSPECTION Passed Score 70
  9 items noted

  • K23 No rodents, insects, birds, or animals
    Dead German cockroaches observed on the floor underneath the ice machine. *No other evidence of cockroaches observed* [CA] Clean and sanitize area of dead cockroaches or old droppings.
  • K14 Food contact surfaces clean, sanitized
    Chlorine sanitizer measured 0 ppm in the mechanical dishwasher in the kitchen while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
  • Critical K07 Proper hot and cold holding temperatures
    House made ranch dressing measured 58F, mint chutney measured 56F, and cheese measured 59F while maintained in improper ice baths on a prep table across from the cook-line. Melted cheese and heavy cream mixture measured 109F while maintained on a metal rack on top of the grill. Per staff, it had been heated and placed into hot holding approximately 1.5 hours prior. Staff state that they cannot maintain it at 135F or above due to quality reasons. *Note: Recommend subjecting item to time as a public health control (4-hour rule). Potentially hazardous foods, including paneer, grilled vegetables, and mozzarella measured between 45F and 49F while maintained in the upper prep cooler at the cook-line. Potentially hazardous foods, including kimchi and pooled eggs measured between 45F and 47F while maintained in the prep cooler directly across from the cook-line. Per staff, items had measured at 41F prior to the start of service. Diced chicken and curries measured between 44F and 48F while maintained in the upper portion of the prep cooler in the corner of the preparation area. Ambient of the upper portion of the unit measured 47F via probe. Per staff, items had been placed into the upper portion of the unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Ranch and cheese relocated to the walk-in cooler. Cheese/heavy cream mixture to be used or discarded by the end of lunch service. Potentially hazardous foods in the upper portion of the prep cooler in the corner of the preparation area relocated to the lower portion.
  • K06 Adequate handwash facilities supplied, accessible
    Paper towels stored outside the dispenser of the hand sink at the back kitchen area. Wall-mounted dispenser observed inoperable. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Accumulation of brown buildup on the ceiling above the crepe maker *Note: Crepe maker lacks any form of overhead ventilation. Accumulation of black growth and debris on the wall underneath the three compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.
  • K05 Hands clean, properly washed; gloves used properly
    Employee touched the outside of a trash can, then proceeded to handle a pizza. Employee picked up a visibly soiled wiping cloth from the floor, placed it on top of the two-door under-counter freezer, then attempted to resume food preparation before being stopped. Employee observed rinsing hands in the preparation sink. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Preparation sink shall not be used for hand washing.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Ambient of the top well of the prep cooler in the corner of the kitchen area measured 47F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below during all hours of operation.
  • K19 Consumer advisory for raw or undercooked foods
    Menu lacks a consumer advisory for steaks and burgers served raw/undercooked. [CA] Provide consumer advisory (disclosure and reminder) for the sale of raw or undercooked animal-derived foods.
  • K09 Proper cooling methods
    Cooked chicken wings measured 44F and 47F while maintained in plastic bags in the walk-in cooler. Per staff, they had been cooked earlier today, approximately 4.5-5 hours prior, and had been cooling since. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. *Note: Recommend not maintaining chicken in plastic bags during the cooling process, or else placing items in an ice bath to facilitate proper cooling temperature thresholds. [COS] Chicken was unbagged to facilitate cooling.
  View public record →
• 2025-08-25 FOLLOW-UP INSPECTION Passed View public record →
• 2025-08-20 ROUTINE INSPECTION Conditional Score 62
  9 items noted

  • K40 Wiping cloths: properly used, stored
    Observed soiled wiping cloths stored on preparation counters or in buckets with no sanitizing solution. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
  • Critical K07 Proper hot and cold holding temperatures
    1. Measured homemade ranch dressing stored in ice bath in preparation counter at 50F. The ranch dressing bottle was not fully submerged in the ice. Per employees, ranch dressing was moved from the walk-in cooler 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] More ice was added to the ice bath to facilitate rapid cooling. 2. Measured par-cooked fried chicken, cauliflour, and fries stored on preparation trays from 77-79F (see measured observations). Per employees, items were cooked 2 hours prior to temperature measurement. Per PIC, all items are held on time as a public health control (TPHC) and discarded every 3 hours. Observed no evidence of TPHC during inspection, and the TPHC documentation was unavailable for review on-site. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] All food was time marked to be discarded 4 hours from initial cooking or preparation time. PIC to resubmit TPHC procedures for review.
  • K36 Equipment, utensils, linens: Proper storage and use
    1) Observed working utensils stored in standing water contaminated with food. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2) Observed several pressurized cylinders in the food preparation area and bar are not securely stored. [CA] Pressurized cylinders shall be secured fastened to a rigid structure.
  • Critical K13 Food in good condition, safe, unadulterated
    1. Observed live fly in the mozzarella cheese at the preparation unit insert. [CA] Food shall be protected from vermin. [COS] Cheese was voluntarily condemned and discarded. See VC&D form. 2. Observed excessive accumulation of black mold-like substance in the interior panel of the ice machine. Observed water actively dripping from contaminated panel into the ice. [CA] Food shall be protected from droplet contamination or other environmental source of contamination. [COS] Remaining ice in the machine will not be served. The ice machine will be drained, cleaned, and sanitized prior to future use.
  • K34 Warewash facilities: installed/maintained; test strips
    Facility lacks testing materials for the high temperature dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Observed several ceiling panels are opened in the kitchen area. Per employee, the building has been doing construction in the attic area. [CA] Seal all gaps. Facility shall be fully enclosed at all times to prevent pest entrance and harborage.
  • K14 Food contact surfaces clean, sanitized
    Measured the final rinse temperature of the high temperature dishwasher at 140-148F during multiple runs. No active warewashing at time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F, or as per manufacturer's specifications.
  • Critical K06 Adequate handwash facilities supplied, accessible
    Observed lack of soap at the only handwashing station at the bar. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] PIC stocked the handwash sink with portable bottle of soap. Per PIC, the permanent soap dispenser will be replaced soon.
  • K23 No rodents, insects, birds, or animals
    Observed several fruit flies and gnats in the food preparation area, warewashing area, bar, and the dining area. [CA] The premises of a food facility shall be free from vermin and other non-disease carrying insects. Recommend to keep the dining area fully enclosed at all times.
  View public record →

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.