At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Aug 10, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Bonchon Chicken Mckee got more than most. That's from the last routine visit, on Aug 4, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Bonchon Chicken Mckee?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Shelves and surfaces need cleaning K33How 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 Bonchon Chicken Mckee's team
Is this your place?
Welcome, Bonchon Chicken Mckee. We'll walk through this together, one item at a time. To log the fixes, claim Bonchon Chicken Mckee 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 Bonchon Chicken MckeeWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “Observed accumulation of grease on the walls and ceilings throughout the facility. [CA] Walls, floors, and ceilings…”
Then the next one: Shelves and surfaces need cleaning
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 6-501.112, Food Code 3-304.14, Food Code 3-305.11, Food Code 2-301.15.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Bonchon Chicken MckeeWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (29 → 21). That takes a team.
Every visit
LatestAug 10, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 10, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of grease on the walls and ceilings throughout the facility. [CA] Walls, floors, and ceilings shall be kept clean to prevent the attraction of vermin.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Bonchon Chicken Mckee? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease and debris on various nonfood contact surfaces throughout the facility, including on electrical cabling running from the ceiling, wall-mounted piping, on the frame and hinges of the swinging doors that lead into the kitchen area, inside the upright warmer at the cook-line, and on the sides of refrigeration units throughout the facility. [CA] Nonfood contact surfaces shall be maintained clean to prevent the attraction of vermin.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Bonchon Chicken Mckee? Fix it
EarlierAug 4, 2026Routine inspection79 out of 100 (Red placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Cockroach infestation was observed in the following areas: -Two Ootheca behind the test strip holder above the hand washing sink next to three-compartment sink. -After removing the test strip holder two cockroaches ran behind the soap dispenser. -Test strip dispenser and wall behind the test strip dispenser has feces or smear marks left behind during foraging. -Glue trips at the entrance to the kitchen has one live cockroach and 5 dead cockroaches. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Walls and floor has grease and dust debris. Excessive grease build up behind and under the fryers. [CA] Clean and sanitize the wall and floor. Throughly clean the area behind and under the fryers.
The department's words
K01 Demonstration of knowledge; food safety certification
All the food handlers cards were expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Kitchen vents (above the cook line) has build up of dust debris. [CA] Clean the dust from the ceiling while covering the food and equipment.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Various areas has used wiping cloths were left on the counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Janitorial sink has standing water. [CA] Fix/repair the clogged drainage in the janitorial sink.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Food facility is full of unnecessary items that makes it hard to clean areas unreachable areas.. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Manager said they drain mop water into 3-comp sink or floor sink. [CA] Mop water shall be disposed of in the janitorial sink or toilet facility.
EarlierNov 3, 2025Routine inspection71 out of 100 (Green placard)
10 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
Fried chicken is stored in the non working hot holding unit and measures between 79F - 99F. Per cook, chicken was cooked half hour before inspection. No other hot holding unit is available in facility. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Cook shall discard chicken in 3.5 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
CO2 tanks are not properly secured. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Box stored on the floor inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K23 No rodents, insects, birds, or animals
1 medium sized dead cockroach observed near the ladder and non working ice machine. No live vermin observed. [CA]: The premises of each food facility must be maintained free of vermin. Clean and sanitize impacted area and continue with pest control service to monitor for vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Significant accumulation of dust observed on kitchen ceiling. Significant food debris and grease observed throughout kitchen floor. [CA] Walls and/or floors in food preparation area shall be kept clean.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards and food safety certificate are not provided. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Show 4 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Significant grease accumulation observed on exterior of equipment, shelves and storage racks. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink near 3 comp sink is lacking soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1 door hot holding unit and ice machine are non-operable. Leak observed inside the Turbo Air 2 door unit with top well. Refrigeration unit gaskets are torn in front of cook-line. [CA] Repair equipment.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Less than 200 ppm quat sanitizer observed inside wiping cloth bucket. [CA] Change sanitizer as often as necessary and maintain at 200 ppm chlorine.
EarlierDec 4, 2024Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1 live cockroach observed in glue trap on the wall behind water heater. 3 dead cockroaches observed in the panel of water heater. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). [SA] Owner took picture of live cockroach and send to pest control. Discard glue trap.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Heavy grease built up still observed. [CA] Clean and maintain facility.
EarlierNov 19, 2024Routine inspection80 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
2 live adult german cockroaches in trap under the hand wash sink at back kitchen. 10+ dead cockroaches were found in the same trap. 10+ dead cockroaches in trap behind water heater. Reviewed last pest control report dated on 11/15/2024. Per pest control report, no activity was found. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). Clean and sanitize area of dead cockroaches. [SA] A follow up inspection will be conducted after pest control comes and treat location again.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dishmachine dispensing 25ppm of chlorine at the time of inspection. Ran dishmachine 3 times and still dispensing 25 ppm of chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
The department's words
K06 Adequate handwash facilities supplied, accessible
Missing paper towel in hand wash sink in restroom. Air hand dryer was not operating in restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee restocked paper towel
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Missing light shield for walk-in fridge light. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Heavy dust and grease built up throughout facility. Heavy dust built up on ceiling at cookline. [CA] Maintain facility clean
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes of food were stored on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Bonchon Chicken Mckee, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Bonchon Chicken Mckee
Ask for the manager. Bonchon Chicken Mckee 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.
Do you work at or run Bonchon Chicken Mckee?
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
- 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.