At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jul 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Ruby Thai Kitchen 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 Ruby Thai Kitchen?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Hot food below 135°F K07How 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 Ruby Thai Kitchen's team
Is this your place?
Welcome, Ruby Thai Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Ruby Thai Kitchen 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 Ruby Thai KitchenWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Employee observed spraying down a cutting board and a cleaver, then stacked them up to dry, thereby skipping the…”
First step: Clean first, then sanitize
Then the next one: Floors, walls or ceilings need cleaning or 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 4-603.16, Food Code 2-301.15, Food Code 3-305.11, Food Code 3-302.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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.
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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.
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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 once in the last 12 months (1 routine).
Every visit
LatestJul 22, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Jul 22, 2026.
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed spraying down a cutting board and a cleaver, then stacked them up to dry, thereby skipping the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Instructed employee to properly wash (with soap), rinse, and sanitize (100 ppm chlorine) items. ____________ Minor violation: Accumulation of pink, slime-like growth on the upper interior panel of the ice machine. [CA] Clean regularly at a rate frequent enough to preclude buildup.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Ruby Thai Kitchen? Fix it
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. In the corner of the kitchen area, observed a shopping cart full of cardboard boxes. On top of a speed rack to the left of the cook-line, observed 10+ cardboard boxes folded and stacked. [CA] Remove cardboard from facility to prevent possible harborage of vermin. 2. Observed a disconnected Chinese brand chicken slicer at the entrance to the kitchen. Per staff, it is non-functional and is no longer used. [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. Remove unused equipment to prevent the potential harborage 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 Ruby Thai Kitchen? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Fried vegetable egg rolls measured 131F while maintained in steam table inserts, and fried banana measured 130F while maintained in a container on top of another covered insert the front service line. Per staff, egg rolls had been fried and placed into hot holding less than 45 minutes prior, and fried banana had been fried and relocated less than 10 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure items are not held above the load limit of the steam table. [SA] Items to be served or discarded by 7:30PM (4 hours elapsed).
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 Ruby Thai Kitchen? Fix it
Plan review
The department's words
K48 Plan review
Facility has added a new, Chinese-brand meat grinder, maintained on the floor in the warewashing area. [CA] Submit plans to DEH Plan check for the addition of new equipment.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Hand wash sink in the main kitchen area observed clogged full of wastewater and incapable of draining. No evidence of overflow or sewage backup observed throughout the facility. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Ensure sink is unclogged. [SA] Temporarily utilize the nearby hand wash sink at the front service area to conduct hand washing until the sink can be unclogged.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the main kitchen area observed clogged full of wastewater, thus rendering it unusable. *Note: Additional, properly stocked and unobstructed hand wash sink was available nearby at the front service area See K22m. [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 Ruby Thai Kitchen? Fix it
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the warewashing area above the three compartment sink and preparation sink, observed installed shelving with cracks and crevices between and around shelves. Observed some crevices sealed with duct tape. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin. Discontinue the use of duct tape to seal. Surfaces shall be smooth, durable, and nonabsorbent.
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 Ruby Thai Kitchen? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed the reuse of single-use containers to store food. [CA] Discontinue the reuse of single-use containers to store food.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Ruby Thai Kitchen? Fix it
EarlierOct 21, 2025Routine inspection98 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
TOFU WAS STORED BELOW CHICKEN. [CA] Food shall be stored according to the proper storage guideline by storing chicken at a bottom shelve bellow beef. Tofu and fish shall be stored above chicken and beef. NOTE: Proper food storage sticker was given for guideline.
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 Ruby Thai Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
Call Ruby Thai Kitchen
Ask for the manager. Ruby Thai Kitchen 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 Ruby Thai Kitchen?
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
- 75 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.