Follow-Up Inspection
May 6, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 6, 2026 · Original Source
Santa Clara County, CA
Lotus Thai Bistro
425 S California Av
Last inspected May 6, 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 30, 2026
Conditional Pass
11 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed a heavy accumulation of grime on the interior and exterior surfaces of the refrigeration and cooking equipment including but not limited to: - The handles of the refrigeration units - The exterior surfaces and gaskets of the reach in coolers at the front service area - The interior surfaces of the refrigeration units at the back storage 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 problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the front handwashing sink to be slowly draining. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in 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 problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed one dead adult german cockroach on a glue trap below the preparation table between the ice machine and handwashing sink at the front preparation area. 2. Observed two old rodent droppings on the floor in the water heater closet storage room. 3. Observed live fruit flies at the front food preparation and back food preparation areas. No other evidence of rodent or cockroach activity was observed at this time. The most recent pest control service was conducted on 4/16/26 by Terminix and is performed on a monthly basis. The most recent report indicates evidence of fruit flies and preventative treatment for German Cockroaches and Norway Rats. [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.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*All repeated violations* 1. Observed foil lining the equipment at the cooks line and cardboard lining coolers at the back preparation/storage area [CA] Maintain equipment surfaces durable, nonabsorbent and easily cleanable. 2. Observed a non-commercial freezer unit stored in the stairway with unapproved finishes. [CA] All equipment shall be stored within approved food facility. Observed the use of domestic refrigeration units and freezers in the food facility. [CA] All equipment in the food facility shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the only handwashing sink at the back warewashing/preparation area blocked by a stainless steel preparation table. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The violation was corrected by the PIC relocating the preparation table to not obstruct access to the handwashing 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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: 1. One container of fried tofu stored in a metal bowl on top of the inserts at the cold top cooler across from the cooks line at 84F. The cook stated the tofu was cooked approximately 1.5 hours prior. Minor: 2. Measured sprouts in an overfilled cold top insert between 46F at the top portions and 40F at the lower portions of the container. The food worker stated the sprouts were stocked approximately 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] 1. It was discussed that lunch service will be concluded within two hours of this inspection. A label indicating a discard time was placed as a one time TPHC allowance and the tofu shall be discarded within 4 hours since cooking the tofu. [CA] 2. The sprouts were separated to smaller containers to not exceed the fill line of the unit.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed an accumulation of grease/grime on the floors below and around equipment throughout the facility including but not limited to: - Below and around the equipment at the front cooks line - Below the three comparment and preparation sink - Below the refrigeration units at the back preparation area - Below the ice machine, adjacent preparation table, and hand washing sink [CA] Regularly clean under cooking equipment to prevent accumulation of 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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed opened personal beverage stored on the upper shelf of the preparation cooler without a lid or other covering. [CA] Stored personal beverages away from preparation and food storage areas in a manner to prevent cross contamination.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
1. Measured one small cold top insert of thin beef across from the main cooks line at 98F. The PIC stated the beef was cooked approximately 1 hour prior and placed in the cold top insert. 2. Measured one deep plastic container of chicken in the reach in cooler across from the cooks line between 105F at the middle portions of the container and 90F at the sides and top of the container. The food worker noted the chicken was cooked, placed at ambient temperature to cool, and subsequently placed in the reach in cooler approximately 1 hour prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] 1. The beef was relocated to a freezer unit to rapidly cool. 2. The container of chicken was separated into multiple shallow containers and placed in a separate upright cooler unit in the back preparation area to rapidly cool.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
*Repeated violation* Observed multiple multi-use wiping cloths stored on the preparation counters at the main food preparation area. [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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Major: Observed a dish washer wash and rinse a food storage container, place it on a dish machine tray, and subsequently place it on the shelving above to air dry. [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] The food storage container was returned to the dish rack and run through the dish machine to sanitize. Minor: Observed wet stacking of food storage containers at the back warewashing area. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. [COS] The food storage containers were separate to properly air dry.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 30, 2026 · Original Source
Follow-Up Inspection
Jun 11, 2025
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed coriander with food stored inside the only handwash sink in the kitchen area. [CA] Handwash sink shall be accessible and unobstructed at all times. Food preparation shall occur only in designated 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, Jun 11, 2025 · Original Source
Routine Inspection
Jun 9, 2025
Conditional Pass
11 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of grease and food debris underneath the front preparation area and cook line. [CA] Floors shall be routinely cleaned.
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
1) Observed bulk ingredient bins are loosely covered with cardboard or not completely covered. [CA] Open bulk foods shall be securely stored in approved NSF containers with tight fitting lids. 2) Observed bowls without handles stored inside the bulk ingredient bins. [CA] Provide scoops with handles to prevent direct hand contact with food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed numerous house flies and gnats in the warewashing/back food storage area. [CA] Food facility shall be kept free of vermin and non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed bowl of food stored inside the handwash sink at the front preparation area. [CA] The designated handwash sink shall only be used for handwashing and shall be accessible and unobstructed at all times.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored on food preparation counters. [CA] When not in use, wiping cloths shall be stored in an approved sanitizing concentration.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed multiple items stored on the preparation line outside of proper holding temperatures: 1) Measured beansprouts, shelled eggs, rice noodles, and tofu in the preparation unit from 50-58F. Bag of beansprouts and bowl of eggs are placed above the preparation unit cooling line. Per PIC, all foods were moved to preparation unit less than 30 minutes ago. 2) Measured fried tofu stored on the preparation counter at 116-125F. Per PIC, food was cooked less than 30 minutes ago. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] 1) Beansprouts were transferred from the bag directly into the cold holding insert. Shelled eggs were moved to the under counter cooler. Employees closed the lid to the preparation unit to facilitate cooling. 2) PIC stated that fried tofu will be discarded at the end of lunch service (less than 4 hours prior to temperature measurement).
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 back door was propped open during the time of inspection. [CA] Facility shall be fully enclosed at all times to prevent pest harborage.
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
Observed excessive accumulation of grime on refrigeration unit handles. [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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Observed the use of domestic refrigeration units and freezers in the food facility. [CA] All equipment in the food facility shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2) Observed a chest freezer stored in a room adjacent to the warewashing area which is not approved for food storage. [CA] All equipment shall be stored within approved food facility. 2) Observed the use of aluminum foil to line food storage shelves and cook line. [CA] Discontinue the use of aluminum foil. Surfaces of food preparation and equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
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 issuescriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed multiple employees handling foods without proper handwashing practices: - Employees handling ready-to-eat beansprouts and carrots with soiled gloves or bare hands without washing hands. - Employees wiping gloves or hands on soiled wiping cloth and proceeding to handle food without washing hands. - Employees donning new gloves without washing hands. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [SA] Specialist instructed employees to properly wash hands. Reviewed handwashing policy with PIC. Recommend to use tongs or utensils for ready-to-eat carrots and beansprouts.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1) Observed accumulation of black mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize food contact surfaces as needed. 2) Measured chlorine concentration inside the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished with a chlorine concentration of 50 ppm, or as per manufacturer's specifications.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jun 9, 2025 · Original Source