At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jul 28, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Shepherd & Sims 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 Shepherd & Sims?
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
- Equipment in poor repair K35How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Shepherd & Sims' team
Is this your place?
Welcome, Shepherd & Sims. We'll walk through this together, one item at a time. To log the fixes, claim Shepherd & Sims 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 Shepherd & SimsWe'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: “1. MAJOR. Multiple Potentially Hazardous Foods in the 6 drawer prep cooler and 2 door prep cooler (salad station) were…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 7-201.11, Food Code 4-603.16, Food Code 3-304.14, Food Code Part 5-5.
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 Shepherd & SimsWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (27 → 24). That takes a team.
Every visit
LatestJul 28, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Jul 28, 2026.
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. MAJOR. Multiple Potentially Hazardous Foods in the 6 drawer prep cooler and 2 door prep cooler (salad station) were measured above 50 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Person in charge voluntarily discarded to PHFs. 2. Multiple Potentially Hazardous Foods in the 2 door prep cooler (raw station) were measured at 45 degrees Fahrenheit. [Corrective Action] Maintain PHFs at or below 41 degrees Fahrenheit.
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 Shepherd & Sims? Fix it
Not critical (7)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Multiple Potentially Hazardous Foods in the 6 door prep cooler and 2 door prep coolers were measured above 41 degrees Fahrenheit. [Corrective Action] Ensure refrigeration units are able to maintain proper cold holding temperature. 2. Rubber seal on the top left drawer of the 6 drawer prep cooler was observed dangling. [Corrective Action] Ensure rubber seal is properly installed. 3. Observed water leaking from the left ice machine. [Corrective Action] Repair to stop the leak.
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 Shepherd & Sims? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Damaged of missing cove base observed by the back door and warewashing area. [Corrective Action] Maintain wall in good condition. 2. Missing portion of the "penny floor tile" by the coffee station. [Corrective Action] Maintain floors in good condition. 3. Observed a split in the flooring at the cookline. [Corrective Action] Maintain floors in good condition. 4. Grime accumulation on the floor under the ice machines. [Corrective Action] Maintain floors clean. 5. Dust accumulation on the ceiling and evaporators in the walk-in cooler. [Corrective Action] Maintain clean.
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 Shepherd & Sims? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water knob does not work at one of the handwashing sinks in the back kitchen area. [Corrective Action] Repair hot water knob.
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 Shepherd & Sims? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed flickering light at the back cookline. [Corrective Action] Ensure lights are working properly.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Shepherd & Sims? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Carbon dioxide tanks near the kegs walk-in cooler were observed not secured to a rigid structure. [Corrective Action] Secure the pressurized cylinders to a rigid structure.
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 Shepherd & Sims? Fix it
Show 2 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
At the bar, quaternary ammonium sanitizer in the 3 compartment sink was measured at 400 ppm. [Corrective Action] Maintain quaternary ammonium sanitizer at 200 ppm.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Shepherd & Sims? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold like substance observed inside the ice machine near the ice chute and inner lid. [Corrective Action] Thoroughly clean and sanitize affected areas.
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 Shepherd & Sims? Fix it
EarlierJan 6, 2026Routine inspection73 out of 100 (Green placard)
12 violations listed, 0 marked critical.
Not critical (12)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floor in the walk in cooler with the kegs is soiled with rotting fruit on the floor. [CA] Thoroughly clean the floor.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping towels on table tops. [CA] The used wiping towels must be placed in sanitizer between each use. Towel buckets tested at 0ppm quat. [CA] The quat sanitizer must be at 200ppm.
The department's words
K01 Demonstration of knowledge; food safety certification
Not all employees that prepare food have food handler cards. A food safety certificate was not available. [CA] [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The lighting in the dish washing area is very dim due to some of the lights out of service. [CA] Repair and replace the lights in this area.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
The dumpster lids wee open. [CA] The garbage dumpster lids must be kept closed when not throwing garbage inside.
Show 7 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
There are different types of utensils stored in the bulk food bins. [CA] A scoop can be stored in the bulk food bins with the handle not touching the food inside the bin. It must be a scoop with a handle and stored upright so the handle does not touch the food.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bulk food bins without labels. [CA] Label each bulk food bin with the contents.
The department's words
K06 Adequate handwash facilities supplied, accessible
Three of the hand washing sinks did not reach 100 degrees F. The others did reach 100 degrees F. [CA] Repair these hand washing sinks so that they reach 100 degrees F. Wash hands at the hand sinks that are working properly.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed cutting boards with deep cuts, black lines, and deteriorated plastic particles falling off of them. [CA] Discontinue using the plastic cutting boards when they are deteriorating.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The ice machine has accumulated mildew-like accumulation on the top inside portion. [CA] Thoroughly clean the inside of the ice machine.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A few refrigerators do not have thermometers. [CA] Replace the missing thermometers.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The ware washing machine is not sanitizing. The chlorine sanitizer tested at 0ppm. [CA] The chlorine must be at 50ppm.
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 Shepherd & Sims, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hood filters need cleaning In CleanCleaver: Hood filters
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Chemicals unlabeled or stored near food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Shepherd & Sims
Ask for the manager. Shepherd & Sims 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 Shepherd & Sims?
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
- 76 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.