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Business Info

Restaurant: RUBY FROZEN YOGURT & SMOOTHIES
Address: 1160 N Capitol Avenue, San Jose, CA 95132
Type: Restaurant 0-5 Employees
Total inspections: 5
Last inspection: Apr 2, 2013

Score
(the higher the better)
96

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Violation descriptions and comments

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))

An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)

RESTROOM FACILITY LACKS OF HOT WATER.
THERMOMETER INSIDE REACH IN REFRIGERATOR IS BROKEN.
UNDER COUNTER REFRIGERATOR MEASURED 2F THE FIRST TIME. AFTER 10 MINUTES MEASURED 48F.
WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER. WATER MEASURED 116F AT 3-COMP SINK, AND PREPARATION SINK.
RESTROOM FACILITY LACKS OF HOT WATER.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants