Follow-Up Inspection
Apr 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 28, 2026 · Original Source
Santa Clara County, CA
Imperial Treasure
151 S California Av # E
Last inspected Apr 28, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Apr 27, 2026
Closed
The health department recorded a closure at this inspection.
15 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
1. Observed vegetables stored below raw duck in the walk in cooler leading to cross contamination of some products. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] All vegetables not voluntarily discarded were relocated out from below the raw duck 2. Observed a bag of duck heads stored in a bag directly on the floor in the back preparation area adjacent to the preparation sink. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled multiuse wiping cloth buckets stored on counter tops throughout the facility, not stored in sanitizer solutions. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Observed the rear handwashing sink near the walk in cooler blocked by a tall garbage can and its basin filled with multiuse wiping cloths 2. The basin of the bar handwashing sink was blocked by two chemical spray bottles [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. 3. Single use paper towels were unavailable for use at the server station hand washing sink. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] 1. The garbage bin and multiuse wiping cloths were relocated 2. The chemical spray bottles were relocated out of the basin 3. Single use paper towels were placed at the servers station.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed an unlabeled spray bottle of water at the back dumpling station. [CA] Chemicals once removed from original container shall be labeled with common name.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A valid food manager certificate was unavailable for review at the time of inspection. [CA] 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.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed a food employee pick up vegetables off of the floor to discard and then subsequently wash their hands while gloved. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] The specialist directed the food employee to remove their gloves and properly and wash their hands and was completed at the back handwashing sink near the walk in cooler.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed blood from raw duck drip into a container of bok choy and container of cauliflower. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Portions of the bokchoy and cauliflower were discarded. Unaffected portions were transferred to a clean container and the original containers were cleaned and sanitized. See VC&D report.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips for sanitizer were unavailable for use at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
The current health permit was not posted in a conspicuous location at the time of inspection. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
The floor sink at the server station was observed clogged and overflowing while running the handwashing sink. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed fresh rodent droppings at the following locations: - In a bowl in the customer area below a display table - On the 5 bar stools at the bar in the customer area - On the floors behind the cabinet and adjacent to the reach in cooler at the bar - On the floors below the server station - On the lower shelf below the handwashing station at the server station - On the corners of the floors below the handwashing sink adjacent to the three compartment warewashing sink - On the floors around the reach in freezer units in the inoperable walk in freezer 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: J. Zertuche 4. Notification: The person in charge during inspection, Stanley the manager, has been informed that the facility must close immediately. [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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. No sanitizer was detected in the final rinse cycle of the low temperature dish machine during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS/SA] The dishes identified as cleaned on this date were returned to the warewashing area to be cleaned and sanitized. The three compartment sink was set up for manual warewashing at this time with a 100 ppm chlorine sanitizer solution as verified by the specialist. 2. Observed a food worker place a food bin on a garbage can and subsequently place them on cutting boards at the back preparation area on two separate instances. [CA] Maintain food contact surfaces cleaned and sanitized. [COS] The cutting boards were relocated to be cleaned and sanitized at the warewashing sink. The food in containers were relocated to clean containers and returned to storage
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the door for the reach in cooler on the opposite side of the cooks line to be unable to fully close. PHF in the unit measured in compliance. The PIC stated the unit recently was unable to maintained shut and a piece of receipt paper is used to friction fit the door closed. [CA] Maintain equipment in good repair and ensure refrigeration is capable to of maintaining PHF at or below 41F.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a leak below the bar three compartment sink (between left and middle compartments) [CA] Repair plumbing fixture and maintain in clean and good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured the following items overfilled in the cold top inserts across from the cooks line: - One container of raw chicken at 51F at the top of the unit and 38F at the bottom of the insert - Cooked pork at 52F at the top of container and 39F at the bottom of the insert The PIC stated the foods were placed in the unit approximately 1.25 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The containers were portioned where any part measuring above 41F were relocated to the upright cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Apr 27, 2026 · Original Source
Follow-Up Inspection
Oct 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 10, 2025 · Original Source
Routine Inspection
Oct 9, 2025
Closed
The health department recorded a closure at this inspection.
15 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured chlorine at 0 ppm in dish machine. No active warewashing at the time of the inspection. Use manual warewashing with chlorine sanitizer until dish machine is repaired. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 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).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food manager certificate and food handler cards in the facility. [CA] 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. 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.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K48Other
Official wording
Plan review
Inspector’s notes
Observed new equipment (double door dryer for duck) in the facility. [CA] Discontinue using the new equipment. Obtain approvals from plan check prior to using the equipment. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured raw meat (pork, chicken and beef) at 42F in top insert prep unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per PIC, all the meat was cut and prepared 30 minutes ago and will be used or discarded at the end of lunch shift. Tofu, bean sprouts measured at 45F in single door refrigerator. Per PIC, both items were stored at prep area for use and put back inside the unit 30 minutes ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. Ambient temperature of the unit is above 50F. Measured duck at 54F hanging in duck drying refrigerator unit. Ambient temperature of the unit is above 50F. Per PIC, duck was boiled in water at 11 AM and stored in the unit. Discontinue using this unit to dry/cool duck. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the duck to walk in cooler so it cool downs to 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed a gap under back door. Open hole on floor in small storage room for chemicals near walk in cooler. Few small floor areas in the kitchen are open with metal covers. Per PIC, there was a potential leak in the basement so the areas are to check piping. Ensure these are not where rodents are entering the facility from. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Back door of the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of grease and other debris on pipes under warewash area, poles and pipes in around cookline area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Multiple rodent droppings in corner next to deep fryer and refrigerator, under cook line Sticky traps and snap traps throughout the kitchen Pest control report dates 10/8/25 indicates major rodent activity with sanitation issues. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica Huato 4. Notification: The person in charge during inspection, Stanley, has been informed that the facility must close immediately. [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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink near walk in cooler is obstructed with food boxes in the front and a container in the sink. Hand wash sink near three compartment sink is partially blocked with a pot, rice storage container and a new unit for duck. Paper towel roll is stuck in the dispenser. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide single use paper towels in dispenser at all times. [COS] Hand wash sinks made available and paper towels provided.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips in the facility. [CA] Provide chlorine test strips.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed food boxes and containers stored directly on the floor throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of thermometers in refrigerator unit. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of grease on filters and panels around the hood. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of grease and other food debris on floors and under equipment throughout the facility. Observed standing water and food debris under warewash area. [CA] Clean the floors and walls and maintain facility in good condition.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water measured at 112F at three compartment sink. [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.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Chef using phone with gloves while working at cook line station. When manager told chef to wash hands, chef washed hands with gloves on in three compartment sink at front area. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Single use gloves cannot be rewashed. [COS] Chef removed gloves and wash hands at hand wash sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 9, 2025 · Original Source