At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
9 problems found · 1 marked critical · Routine county inspection · Mar 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Bon Appetit @ Samsung Ssi 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 Bon Appetit @ Samsung Ssi?
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
- No hot or cold water at a sink K21How to fixFix it
- Equipment in poor repair K35How 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 Bon Appetit @ Samsung Ssi's team
Is this your place?
Welcome, Bon Appetit @ Samsung Ssi. We'll walk through this together, one item at a time. To log the fixes, claim Bon Appetit @ Samsung Ssi 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 Bon Appetit @ Samsung SsiWe'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: “Two containers of chicken measured 123F, and 124F respectively while maintained in the upright warmer intended for…”
First step: If food is out of range
Then the next one: No hot or cold water at a sink
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 2-301.14, Food Code 6-501.112, Food Code 3-302.11, Food Code 3-304.14.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Bon Appetit @ Samsung SsiWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 2, 2026Routine inspection71 out of 100 (Green placard)
This one: 71 out of 100 (Green placard), inspected Mar 2, 2026.
9 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
Two containers of chicken measured 123F, and 124F respectively while maintained in the upright warmer intended for service at the "gather" area of the front service line. Per staff, items had been cooked 2.5 hours prior and placed into hot holding. Bacon wrapped chicken measured 119F, and eggplant rollatini measured 117F while maintained in the upright warmer intended for service at the "global" area of the front service line. Per staff, items had been cooked 45 minutes prior and placed into hot holding. Chicken measured 124F, eggplant rollatini measured 109F, beef measured 113F, and grilled vegetables measured 117F while maintained at the various stations at the front service line. Per staff, items had been prepared between 45 minutes and 2.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below or at 135F or above to prevent the growth of bacteria. *Note: Facility may opt to subject items to time as a public health control if items are unable to be maintained at 135F or above. [COS] All items to be served or discarded by the end of lunch service (4 hours or less elapsed).
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 Bon Appetit @ Samsung Ssi? Fix it
Not critical (8)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured 117F at the three compartment dishwashing sink. Water measured 109F at the prep sink at the front service line at the "global" area. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Bon Appetit @ Samsung Ssi? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the left-side sushi display case at the sushi area measured 44F via probe. Per staff, all potentially hazardous foods stored in the unit had been prepared less than 2 hours prior, and were to be served or discarded by the end of lunch service. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Bon Appetit @ Samsung Ssi? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed touching hair and face, then continued onto food preparation. [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.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Bon Appetit @ Samsung Ssi? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
5+ fruit flies observed throughout the kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bon Appetit @ Samsung Ssi? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Raw chicken stored over pork and canned tuna in the walk-in cooler intended for animal products. [CA] All food shall be separated and protected from possible contamination. Store all raw meat or other raw products of animal origin in sequential order of required cooking temperature. 2. Numerous ready-to-eat bento boxes observed stored on counters directly in front of consumer foot-traffic, and lacked any method of preventing sneeze/splash contamination from passerby. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
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 Bon Appetit @ Samsung Ssi? Fix it
Show 3 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Quaternary ammonium sanitizer measured 100ppm or less in multiple wiping cloth buckets. Employees observed using wiping cloths to wipe down food contact surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bon Appetit @ Samsung Ssi? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink to the right of the back kitchen entrance obstructed by a speedrack. *Note: Additional, available handwash station located nearby. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Bon Appetit @ Samsung Ssi? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. High temperature sanitizing rinse measured 159F at utensil contact in the mechanical dishwasher during active warewashing. High temperature sanitizing rinse subsequently measured 158F, and 159F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 2. Cleaned, wet containers stacked up on drying racks in a manner that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 Bon Appetit @ Samsung Ssi? Fix it
EarlierDec 5, 2024Routine inspection87 out of 100 (Green placard)
3 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
In the upright warmer, measured cooked chicken at 99F. Per PIC, chicken was moved into warmer 20 minutes prior. [CA] Potentially hazardous foods shall be kept at 135F or above or 41F or below. [COS] PIC returned chicken to cook line to be reheated to 165F for hot holding.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the 3-compartment sink, measured water temperature at 117F. [CA] Hot water shall be supplied at a minimum of 120F. At several handwashing sinks, measured water temperatures below 100F. [CA] At handwashing sinks, water shall be supplied at a minimum of 100F.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the dry storage area, observed bowls without handles placed in bulk bins. [CA] Provide scoops with handles for bulk bins. Ensure scoop handles are stored in a way such that the handle does not come in direct contact with food.
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 Bon Appetit @ Samsung Ssi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hands not washed when needed Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Bon Appetit @ Samsung Ssi
Ask for the manager. Bon Appetit @ Samsung Ssi can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
Do you work at or run Bon Appetit @ Samsung Ssi?
See the plan to fix each item and show what you did.
Address thisAbout 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
- Routine inspection
- Result
- 71 out of 100 (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.