Restaurants · San Jose, CA

BLOSSOM AND BOURBON

Name: BLOSSOM AND BOURBON
Address: 632 BLOSSOM HILL RD, San Jose, CA, 95123, US
Telephone: +16507037525

Verified by 4 sources 1 active license Passed 2025-03-06

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Contact & location

Address: 632 BLOSSOM HILL RD
San Jose, CA 95123
Phone: +16507037525
Website: http://www.blossomandbourbon.com/
Email: info@blossomandbourbon.com

Licenses & credentials

On-Sale General - Eating Place: active 00646593 Issued 25-AUG-2023 · Expires 31-JUL-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 1 action on file. See how we present this data.

2025-03-06
ROUTINE INSPECTION Passed Score 79
6 items noted
- K14 Food contact surfaces clean, sanitized
  Dishwasher in back measure to have 25ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
- K40 Wiping cloths: properly used, stored
  In use wiping cloth by back cookline obseved to be stored on counter top. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K06 Adequate handwash facilities supplied, accessible
  Handwash sink by back door observed to be missing paper towels. Other handwash sinks available throughout kitchen area. [CA]Stock handwash sinks with paper towels. [COS] Operator restocked sink.
- Critical K09 Proper cooling methods
  Crab soup measured to be 99F. Per operator soup was made around 2:00PM (about 3 hours prior) and set out to cool. [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. [COS] Soup was VC&D.
- K27 Food separated and protected
  Raw chicken lollipops observed to be stored on rack in walk in cooler above halved cooked rotisserie chickens. [CA] Store raw meat and poultry below ready to eat foods and produce to reduce risk of cross contamination.
- K07 Proper hot and cold holding temperatures
  Ribs in front autosham measured to be 132F. [CA] Maintain PHFs at 135F or above for hot holding. [COS] Ribs were reheated and autosham temperature was turned up.
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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
overture — verified 2026-05-03 · view source
osm — verified 2026-05-03 · view source

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