At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · County inspection, Follow-up inspection · Jan 18, 2019
Is that a lot?
We can't say yet. Too few places here have a number.
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For Lotus Chaat & Spices' team
Is this your place?
Welcome, Lotus Chaat & Spices. We'll walk through this together, one item at a time. To log the fixes, claim Lotus Chaat & Spices 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 Lotus Chaat & SpicesWe'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.
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 our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Marin County that keep their kitchens clean and put their guests' health first?
Claim Lotus Chaat & SpicesWe'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.
25 days free. Cancel anytime.
Inspections
From Marin County Community Development Agency, Environmental Health Services · 6 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Lotus Chaat & Spices. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJan 18, 2019Follow-up inspectionGreen placard
This one: a follow-up inspection on Jan 18, 2019.
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJan 17, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Water had been shut off at facility. Repair immediately. Facility is 100% pre-packaged. They are using restroom at facility next door.
The department's words
CHSC 114192 Water had been shut off at facility. Repair immediately. Facility is 100% pre-packaged. They are using restroom at facility next door.
EarlierFeb 2, 2017Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Hari's food manager certificate has expired. He needs to re-certify. Sign up within 2 weeks for the class or exam. Send a copy of new certificate to me. Write the facility name on the email or fax.
The department's words
CHSC 113947.1 Hari's food manager certificate has expired. He needs to re-certify. Sign up within 2 weeks for the class or exam. Send a copy of new certificate to me. Write the facility name on the email or fax.
Food in inserts measured 41-47 F. Some inserts were overfilled. Only fill inserts 3/4 full. Chicken in a bowl stacked on top of an insert measured 51-53 F and was voluntarily discarded. Do not stack food on inserts. Maintain food temperatures at 41 F or below. Monitor food temps with a probe thermometer.
The department's words
CHSC 113996 Food in inserts measured 41-47 F. Some inserts were overfilled. Only fill inserts 3/4 full. Chicken in a bowl stacked on top of an insert measured 51-53 F and was voluntarily discarded. Do not stack food on inserts. Maintain food temperatures at 41 F or below. Monitor food temps with a probe thermometer.
Cooling logs show that food is cooling from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Continue to use cooling logs to monitor temperatures of all food that is rapidly cooled and continue using the cooling methods you have in place. Food in the walk-in measured 41 F or lower. Owner is going to write up standard operating procedures and post for employees.
The department's words
CHSC 114002 Cooling logs show that food is cooling from 135 to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Continue to use cooling logs to monitor temperatures of all food that is rapidly cooled and continue using the cooling methods you have in place. Food in the walk-in measured 41 F or lower. Owner is going to write up standard operating procedures and post for employees.
Corrected during the inspection
FONT color=#000000 style= BACKGROUND-COLOR: #ffffff Soiled wiping cloths observed on cutting boards. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Clean and sanitize knives stored on magnet to remove dried food./FONT
The department's words
CHSC 114099.6 FONT color=#000000 style= BACKGROUND-COLOR: #ffffff Soiled wiping cloths observed on cutting boards. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Clean and sanitize knives stored on magnet to remove dried food./FONT
Food handler observed returning to the kitchen without changing gloves and washing hands. Wash hands at all required times. When gloves are contaminated, change gloves and wash hands.
The department's words
CHSC 113953.3 Food handler observed returning to the kitchen without changing gloves and washing hands. Wash hands at all required times. When gloves are contaminated, change gloves and wash hands.
Show 5 more
Label grab and go food with the name and address of the facility.
The department's words
CHSC 114089 Label grab and go food with the name and address of the facility.
Use test strips daily to check sanitizer in dishwasher (50 ppm) and in buckets used for wiping cloths (100 ppm chlorine).
The department's words
CHSC 114107 Use test strips daily to check sanitizer in dishwasher (50 ppm) and in buckets used for wiping cloths (100 ppm chlorine).
Knives stored between equipment. Store in a clean dry location. Use scoops with handles, not bowls to dispense food. Store with handle outside of food.
The department's words
CHSC 114119 Knives stored between equipment. Store in a clean dry location. Use scoops with handles, not bowls to dispense food. Store with handle outside of food.
Place display thermometers in the warmest part of each refrigerator (some missing). Use probe thermometer daily to monitor food temperatures while cooking, cooling, and in refrigeration.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator (some missing). Use probe thermometer daily to monitor food temperatures while cooking, cooling, and in refrigeration.
Repair wall beside front prep-table - the paint/plaster is chipped and could contaminate food.
The department's words
CHSC 114271 Repair wall beside front prep-table - the paint/plaster is chipped and could contaminate food.
EarlierJan 25, 2017Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Hari's food manager certificate has expired. He needs to re-certify. Sign up within 2 weeks for the class or exam. Send a copy of new certificate to me. Write the facility name on the email or fax.
The department's words
CHSC 113947.1 Hari's food manager certificate has expired. He needs to re-certify. Sign up within 2 weeks for the class or exam. Send a copy of new certificate to me. Write the facility name on the email or fax.
Food in inserts measured 41-47 F. Some inserts were overfilled. Only fill inserts 3/4 full. Chicken in a bowl stacked on top of an insert measured 51-53 F and was voluntarily discarded. Do not stack food on inserts. Maintain food temperatures at 41 F or below. Monitor food temps with a probe thermometer.
The department's words
CHSC 113996 Food in inserts measured 41-47 F. Some inserts were overfilled. Only fill inserts 3/4 full. Chicken in a bowl stacked on top of an insert measured 51-53 F and was voluntarily discarded. Do not stack food on inserts. Maintain food temperatures at 41 F or below. Monitor food temps with a probe thermometer.
Logs show that potatoes and spinach were cooled within the required time. However, coconut sauce in the walk-in, in a deep, covered pot, measured 75 F after 2 hours cooling. Rapidly reheat to 165 F, then use approved methods as demonstrated to cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Observed sambar in the cooling process - cooled in smaller batches, in ice baths, stirring often, then moved to walk-in. Continue to monitor food temps while cooling and record in the temp log. If food does not reach 70 F in 2 hours, rapidly reheat to 165 F then begin the cooling process again - changing cooling methods accordingly. Cool: in shallow containers no less than 2 inches deep (metal better than plastic), in ice baths, using wand, in refrigeration. Submit completed cooling logs to me by 1/26/17.
The department's words
CHSC 114002 Logs show that potatoes and spinach were cooled within the required time. However, coconut sauce in the walk-in, in a deep, covered pot, measured 75 F after 2 hours cooling. Rapidly reheat to 165 F, then use approved methods as demonstrated to cool from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Observed sambar in the cooling process - cooled in smaller batches, in ice baths, stirring often, then moved to walk-in. Continue to monitor food temps while cooling and record in the temp log. If food does not reach 70 F in 2 hours, rapidly reheat to 165 F then begin the cooling process again - changing cooling methods accordingly. Cool: in shallow containers no less than 2 inches deep (metal better than plastic), in ice baths, using wand, in refrigeration. Submit completed cooling logs to me by 1/26/17.
FONT color=#000000 style= BACKGROUND-COLOR: #ffffff Soiled wiping cloths observed on cutting boards. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Clean and sanitize knives stored on magnet to remove dried food./FONT
The department's words
CHSC 114099.6 FONT color=#000000 style= BACKGROUND-COLOR: #ffffff Soiled wiping cloths observed on cutting boards. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Clean and sanitize knives stored on magnet to remove dried food./FONT
Food handler observed returning to the kitchen without changing gloves and washing hands. Wash hands at all required times. When gloves are contaminated, change gloves and wash hands.
The department's words
CHSC 113953.3 Food handler observed returning to the kitchen without changing gloves and washing hands. Wash hands at all required times. When gloves are contaminated, change gloves and wash hands.
Show 5 more
Label grab and go food with the name and address of the facility.
The department's words
CHSC 114089 Label grab and go food with the name and address of the facility.
Use test strips daily to check sanitizer in dishwasher (50 ppm) and in buckets used for wiping cloths (100 ppm chlorine).
The department's words
CHSC 114107 Use test strips daily to check sanitizer in dishwasher (50 ppm) and in buckets used for wiping cloths (100 ppm chlorine).
Knives stored between equipment. Store in a clean dry location. Use scoops with handles, not bowls to dispense food. Store with handle outside of food.
The department's words
CHSC 114119 Knives stored between equipment. Store in a clean dry location. Use scoops with handles, not bowls to dispense food. Store with handle outside of food.
Place display thermometers in the warmest part of each refrigerator (some missing). Use probe thermometer daily to monitor food temperatures while cooking, cooling, and in refrigeration.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator (some missing). Use probe thermometer daily to monitor food temperatures while cooking, cooling, and in refrigeration.
Repair wall beside front prep-table - the paint/plaster is chipped and could contaminate food.
The department's words
CHSC 114271 Repair wall beside front prep-table - the paint/plaster is chipped and could contaminate food.
EarlierJan 20, 2017Follow-up inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Hari's food manager certificate has expired. He needs to re-certify. Sign up within 2 weeks for the class or exam. Send a copy of new certificate to me. Write the facility name on the email or fax.
The department's words
CHSC 113947.1 Hari's food manager certificate has expired. He needs to re-certify. Sign up within 2 weeks for the class or exam. Send a copy of new certificate to me. Write the facility name on the email or fax.
Food in inserts measured 41-47 F. Some inserts were overfilled. Only fill inserts 3/4 full. Chicken in a bowl stacked on top of an insert measured 51-53 F and was voluntarily discarded. Do not stack food on inserts. Maintain food temperatures at 41 F or below. Monitor food temps with a probe thermometer.
The department's words
CHSC 113996 Food in inserts measured 41-47 F. Some inserts were overfilled. Only fill inserts 3/4 full. Chicken in a bowl stacked on top of an insert measured 51-53 F and was voluntarily discarded. Do not stack food on inserts. Maintain food temperatures at 41 F or below. Monitor food temps with a probe thermometer.
Cooling logs were not completed for food that was rapidly cooled. Sambar in a covered bus tub measured 45-46 F in the center and was voluntarily discarded (prepared yesterday). Potatoes observed piled high in bowl on the counter measured 88-144 F and were made approx. one hour ago. Use cooling logs provided to monitor food temps during the cooling process and cool using approved methods as discussed.
The department's words
CHSC 114002 Cooling logs were not completed for food that was rapidly cooled. Sambar in a covered bus tub measured 45-46 F in the center and was voluntarily discarded (prepared yesterday). Potatoes observed piled high in bowl on the counter measured 88-144 F and were made approx. one hour ago. Use cooling logs provided to monitor food temps during the cooling process and cool using approved methods as discussed.
FONT color=#000000 style= BACKGROUND-COLOR: #ffffff Soiled wiping cloths observed on cutting boards. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Clean and sanitize knives stored on magnet to remove dried food./FONT
The department's words
CHSC 114099.6 FONT color=#000000 style= BACKGROUND-COLOR: #ffffff Soiled wiping cloths observed on cutting boards. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Clean and sanitize knives stored on magnet to remove dried food./FONT
Food handler observed returning to the kitchen without changing gloves and washing hands. Wash hands at all required times. When gloves are contaminated, change gloves and wash hands.
The department's words
CHSC 113953.3 Food handler observed returning to the kitchen without changing gloves and washing hands. Wash hands at all required times. When gloves are contaminated, change gloves and wash hands.
Show 5 more
Label grab and go food with the name and address of the facility.
The department's words
CHSC 114089 Label grab and go food with the name and address of the facility.
Use test strips daily to check sanitizer in dishwasher (50 ppm) and in buckets used for wiping cloths (100 ppm chlorine).
The department's words
CHSC 114107 Use test strips daily to check sanitizer in dishwasher (50 ppm) and in buckets used for wiping cloths (100 ppm chlorine).
Knives stored between equipment. Store in a clean dry location. Use scoops with handles, not bowls to dispense food. Store with handle outside of food.
The department's words
CHSC 114119 Knives stored between equipment. Store in a clean dry location. Use scoops with handles, not bowls to dispense food. Store with handle outside of food.
Place display thermometers in the warmest part of each refrigerator (some missing). Use probe thermometer daily to monitor food temperatures while cooking, cooling, and in refrigeration.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator (some missing). Use probe thermometer daily to monitor food temperatures while cooking, cooling, and in refrigeration.
Repair wall beside front prep-table - the paint/plaster is chipped and could contaminate food.
The department's words
CHSC 114271 Repair wall beside front prep-table - the paint/plaster is chipped and could contaminate food.
EarlierJan 19, 2017Routine inspectionGreen placard
10 violations listed, 0 marked critical.
Not critical (10)
Hari's food manager certificate has expired. He needs to re-certify. Sign up within 2 weeks for the class or exam. Send a copy of new certificate to me. Write the facility name on the email or fax.
The department's words
CHSC 113947.1 Hari's food manager certificate has expired. He needs to re-certify. Sign up within 2 weeks for the class or exam. Send a copy of new certificate to me. Write the facility name on the email or fax.
Food in inserts measured 41-47 F. Some inserts were overfilled. Only fill inserts 3/4 full. Chicken in a bowl stacked on top of an insert measured 51-53 F and was voluntarily discarded. Do not stack food on inserts. Maintain food temperatures at 41 F or below. Monitor food temps with a probe thermometer.
The department's words
CHSC 113996 Food in inserts measured 41-47 F. Some inserts were overfilled. Only fill inserts 3/4 full. Chicken in a bowl stacked on top of an insert measured 51-53 F and was voluntarily discarded. Do not stack food on inserts. Maintain food temperatures at 41 F or below. Monitor food temps with a probe thermometer.
Lentils in a deep pot on the counter measured 95-100 F after 1 hour cooling. Lentils were immediately transferred to shallow containers and moved to the walk-in. Observed many cooked foods in the walk-in in deep, covered containers - temperatures were ok - 41 F or below, but I suspect these were also improperly cooled. Lentils measured 80 F after 2 hours cooling and were then rapidly reheated to 165 F. Sambar cooked in a large stock pot. I instructed staff on proper cooling methods and helped them start cooling logs for lentils and sambar. Cool using approved methods as discussed. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Only cover food once it reaches 41 F.
The department's words
CHSC 114002 Lentils in a deep pot on the counter measured 95-100 F after 1 hour cooling. Lentils were immediately transferred to shallow containers and moved to the walk-in. Observed many cooked foods in the walk-in in deep, covered containers - temperatures were ok - 41 F or below, but I suspect these were also improperly cooled. Lentils measured 80 F after 2 hours cooling and were then rapidly reheated to 165 F. Sambar cooked in a large stock pot. I instructed staff on proper cooling methods and helped them start cooling logs for lentils and sambar. Cool using approved methods as discussed. Cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Only cover food once it reaches 41 F.
FONT color=#000000 style= BACKGROUND-COLOR: #ffffff Soiled wiping cloths observed on cutting boards. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Clean and sanitize knives stored on magnet to remove dried food./FONT
The department's words
CHSC 114099.6 FONT color=#000000 style= BACKGROUND-COLOR: #ffffff Soiled wiping cloths observed on cutting boards. Always store in-use wiping cloths in sanitizing solution of 100 ppm chlorine. Clean and sanitize knives stored on magnet to remove dried food./FONT
Did not observed any hand washing. Wash hands at all required times.
The department's words
CHSC 113953.3 Did not observed any hand washing. Wash hands at all required times.
Show 5 more
Label grab and go food with the name and address of the facility.
The department's words
CHSC 114089 Label grab and go food with the name and address of the facility.
Use test strips daily to check sanitizer in dishwasher (50 ppm) and in buckets used for wiping cloths (100 ppm chlorine).
The department's words
CHSC 114107 Use test strips daily to check sanitizer in dishwasher (50 ppm) and in buckets used for wiping cloths (100 ppm chlorine).
Knives stored between equipment. Store in a clean dry location. Use scoops with handles, not bowls to dispense food. Store with handle outside of food.
The department's words
CHSC 114119 Knives stored between equipment. Store in a clean dry location. Use scoops with handles, not bowls to dispense food. Store with handle outside of food.
Place display thermometers in the warmest part of each refrigerator (some missing). Use probe thermometer daily to monitor food temperatures while cooking, cooling, and in refrigeration.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigerator (some missing). Use probe thermometer daily to monitor food temperatures while cooking, cooling, and in refrigeration.
Repair wall beside front prep-table - the paint/plaster is chipped and could contaminate food.
The department's words
CHSC 114271 Repair wall beside front prep-table - the paint/plaster is chipped and could contaminate food.
Source: Marin County Community Development Agency, Environmental Health Services. 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 Lotus Chaat & Spices, you can:
Let Lotus Chaat & Spices know
Ask for the manager. Lotus Chaat & Spices 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 Marin County Community Development Agency, Environmental Health Services (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 Lotus Chaat & Spices?
See the plan to fix each item and show what you did.
Address thisAbout this record
Search the county's inspection lookup for the name or license number L10232.
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.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.