At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jun 29, 2020
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Lotus Cuisine Of India?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114047 CHSC 114047How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
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
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestJun 29, 2020Routine inspectionGreen placard
This one: Green placard, inspected Jun 29, 2020.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114047
The department's words
Code CHSC 114047
EarlierFeb 7, 2020Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
EarlierFeb 5, 2020Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Four live cockroaches and some dead roaches were observed in the kitchen in the ware washing area, storage area on other side of where cockroaches were observed. There are still cracks and crevices that need to be sealed, grease one equipment/walls and food debris and pooling water in cracks and crevices.
The department's words
CHSC 114259.1 Four live cockroaches and some dead roaches were observed in the kitchen in the ware washing area, storage area on other side of where cockroaches were observed. There are still cracks and crevices that need to be sealed, grease one equipment/walls and food debris and pooling water in cracks and crevices.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 4, 2020Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 2 live nymphal cockroaches, 2 dying roaches and some dead roaches. Continue to clean to remove all grease, food debris and pooling water observed today. Continue to seal all holes, cracks and crevices using smooth, cleanable materials to prevent harborage. Facility is to receive another pest treatment. Continue to monitor for activity.
The department's words
CHSC 114259.1 Observed 2 live nymphal cockroaches, 2 dying roaches and some dead roaches. Continue to clean to remove all grease, food debris and pooling water observed today. Continue to seal all holes, cracks and crevices using smooth, cleanable materials to prevent harborage. Facility is to receive another pest treatment. Continue to monitor for activity.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 3, 2020Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114259.1
The department's words
Code CHSC 114259.1
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 8, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierDec 18, 2017Routine inspectionGreen placard
11 violations listed, 0 marked critical.
Not critical (11)
Observed food handler washing his gloves twice. If gloves become contaminated, discard them, and wash hands. Glove use does not replace handwashing.
The department's words
CHSC 113973.b-c Observed food handler washing his gloves twice. If gloves become contaminated, discard them, and wash hands. Glove use does not replace handwashing.
No soap or papertowels at hand sink in food prep area. Keep handsinks supplied with soap and papertowels at all times.
The department's words
CHSC 113953.2 No soap or papertowels at hand sink in food prep area. Keep handsinks supplied with soap and papertowels at all times.
* Cartons of heavy whipped cream on counter at 64F. Keep potentially hazardous foods above 135F or below 41F. Cream discarded. * Observed cooked green beans and carrots at 131F on stove. Stove turned up higher. * Observed cooked chick peas at 49F on buffet table.
The department's words
CHSC 113996 * Cartons of heavy whipped cream on counter at 64F. Keep potentially hazardous foods above 135F or below 41F. Cream discarded. * Observed cooked green beans and carrots at 131F on stove. Stove turned up higher. * Observed cooked chick peas at 49F on buffet table.
No sanitizer observed in dishwasher at start of inspection. This was corrected on site. Ensure at least 50ppm of sanitizer is dispensing.
The department's words
CHSC 114099.7 No sanitizer observed in dishwasher at start of inspection. This was corrected on site. Ensure at least 50ppm of sanitizer is dispensing.
Observed several bus tubs and bins that were dirty on the outside. Clean to prevent contamination.
The department's words
CHSC 114113 Observed several bus tubs and bins that were dirty on the outside. Clean to prevent contamination.
Show 6 more
Hot water at 86F in public restroom. Requirement is 100F. Person in charge stated that the tankless water heater was replaced recently. Replaces same for same . Repair. If a new water heater is being installed, inform EHS prior to installation so equipment can be approved.
The department's words
CHSC 114192 Hot water at 86F in public restroom. Requirement is 100F. Person in charge stated that the tankless water heater was replaced recently. Replaces same for same . Repair. If a new water heater is being installed, inform EHS prior to installation so equipment can be approved.
Observed dough stored under plumbing of food prep sink. Store elsewhere to prevent contamination.
The department's words
CHSC 114049 Observed dough stored under plumbing of food prep sink. Store elsewhere to prevent contamination.
* Remove foil from seasoning shelving as this is not a durable, easily cleanable surface. * Clean walls near food prep sink.
The department's words
CHSC 114115.c * Remove foil from seasoning shelving as this is not a durable, easily cleanable surface. * Clean walls near food prep sink.
Observed linen being used in the draining of spinach and also observed linen being used to place naan in the tandoori oven. Linen should not be used in contact with food.
The department's words
CHSC 114185 Observed linen being used in the draining of spinach and also observed linen being used to place naan in the tandoori oven. Linen should not be used in contact with food.
Remove food from the back hallway as this area has unapproved floors, walls, ceilings. Observed spinach being prepped there. Don't prep food there. Wash, rinse, sanitize all food contact surfaces stored there before use.
The department's words
CHSC 114266 Remove food from the back hallway as this area has unapproved floors, walls, ceilings. Observed spinach being prepped there. Don't prep food there. Wash, rinse, sanitize all food contact surfaces stored there before use.
Cover seasoning stored across from ventilation hood to prevent contamination. Also cover bin of beans in liquor room.
The department's words
CHSC 114047 Cover seasoning stored across from ventilation hood to prevent contamination. Also cover bin of beans in liquor room.
EarlierMar 21, 2016Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Today all food in the walk-in measured 41 F or lower, including food that was cooled. No food was currently in the cooling process. Cooling logs are incomplete. Submit cooling logs to me by 3/25/16. We discussed a process for cooling large pots of food: food will be transferred to a cool pot after cooking, then placed into an ice bath. An ice wand will be placed in the middle - once food is 135 F, and mixture will be stirred to aid in cooling. After 2 hours in the ice bath, food will be transferred to long, shallow containers uncovered, then moved to bakers racks in the walk-in.
The department's words
CHSC 114002.1 Today all food in the walk-in measured 41 F or lower, including food that was cooled. No food was currently in the cooling process. Cooling logs are incomplete. Submit cooling logs to me by 3/25/16. We discussed a process for cooling large pots of food: food will be transferred to a cool pot after cooking, then placed into an ice bath. An ice wand will be placed in the middle - once food is 135 F, and mixture will be stirred to aid in cooling. After 2 hours in the ice bath, food will be transferred to long, shallow containers uncovered, then moved to bakers racks in the walk-in.
Clean inside of ice machine to remove grime/mold.
The department's words
CHSC 114115 Clean inside of ice machine to remove grime/mold.
Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution of 100 ppm chlorine.
Do not use Raid - this can lead to contamination of food. Pesticide should be applied by a licensed pest control operator only.
The department's words
CHSC 114254.1 Do not use Raid - this can lead to contamination of food. Pesticide should be applied by a licensed pest control operator only.
Do not store food in outdoor storage area. Move inside.
The department's words
CHSC 114049 Do not store food in outdoor storage area. Move inside.
Show 2 more
Discard equipment that is no longer smooth and cleanable.
The department's words
CHSC 114175 Discard equipment that is no longer smooth and cleanable.
Clean scoops encrusted with food. Store scoops in food with handle sticking outside of the food.
The department's words
CHSC 114119 Clean scoops encrusted with food. Store scoops in food with handle sticking outside of the food.
EarlierMar 17, 2016Follow-up inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Good cooling methods observed, however, gravy prepared last night measured 54-60 F in the walk-in. Gravy was in a deep plastic, covered container. Cool in long shallow containers (no more than 4 inches deep). Record temperatures during the cooling process with a calibrated probe thermometer. Send a copy of your cooling logs to me by 3/20/16.
The department's words
CHSC 114002.1 Good cooling methods observed, however, gravy prepared last night measured 54-60 F in the walk-in. Gravy was in a deep plastic, covered container. Cool in long shallow containers (no more than 4 inches deep). Record temperatures during the cooling process with a calibrated probe thermometer. Send a copy of your cooling logs to me by 3/20/16.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Clean inside of ice machine to remove grime/mold.
The department's words
CHSC 114115 Clean inside of ice machine to remove grime/mold.
Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution of 100 ppm chlorine.
Do not use Raid - this can lead to contamination of food. Pesticide should be applied by a licensed pest control operator only.
The department's words
CHSC 114254.1 Do not use Raid - this can lead to contamination of food. Pesticide should be applied by a licensed pest control operator only.
Do not store food in outdoor storage area. Move inside.
The department's words
CHSC 114049 Do not store food in outdoor storage area. Move inside.
Discard equipment that is no longer smooth and cleanable.
The department's words
CHSC 114175 Discard equipment that is no longer smooth and cleanable.
Show 2 more
Clean scoops encrusted with food. Store scoops in food with handle sticking outside of the food.
The department's words
CHSC 114119 Clean scoops encrusted with food. Store scoops in food with handle sticking outside of the food.
There is now a log kept for food on the buffet, using time as a public health control.
The department's words
CHSC 113996 There is now a log kept for food on the buffet, using time as a public health control.
Corrected during the inspection
EarlierFeb 17, 2016Routine inspectionGreen placard
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Several containers of food on the buffet measured 52-55 F. For today, use time as a public health control and discard 4 hours after the food was removed from refrigeration. To use time as a public health control daily, you must keep a log. Masala on the counter measured 117 F and was immediately rapidly reheated to 165 F. Hold hot food at 135 or higher, cold food at 41 F or lower.
The department's words
CHSC 113996 Several containers of food on the buffet measured 52-55 F. For today, use time as a public health control and discard 4 hours after the food was removed from refrigeration. To use time as a public health control daily, you must keep a log. Masala on the counter measured 117 F and was immediately rapidly reheated to 165 F. Hold hot food at 135 or higher, cold food at 41 F or lower.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Lentils in the walk-in measured 47 F, gravy measured 51-62 F, spinach measured 44 F, and lamb measured 55 f. All food was in a deep, covered container and cooling began approx. 2 hours ago. Immediately transfer food to shallow uncovered containers or use ice bath/ice wands to cool food in the required time period: 135 F-70F in 2 hours and 70 F to 41 F in 4 hours. Use logs provided to monitor cooling process.
The department's words
CHSC 114002.1 Lentils in the walk-in measured 47 F, gravy measured 51-62 F, spinach measured 44 F, and lamb measured 55 f. All food was in a deep, covered container and cooling began approx. 2 hours ago. Immediately transfer food to shallow uncovered containers or use ice bath/ice wands to cool food in the required time period: 135 F-70F in 2 hours and 70 F to 41 F in 4 hours. Use logs provided to monitor cooling process.
Clean inside of ice machine to remove grime/mold.
The department's words
CHSC 114115 Clean inside of ice machine to remove grime/mold.
Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on cutting boards. Always store in sanitizing solution of 100 ppm chlorine.
Do not use Raid - this can lead to contamination of food. Pesticide should be applied by a licensed pest control operator only.
The department's words
CHSC 114254.1 Do not use Raid - this can lead to contamination of food. Pesticide should be applied by a licensed pest control operator only.
Do not store food in outdoor storage area. Move inside.
The department's words
CHSC 114049 Do not store food in outdoor storage area. Move inside.
Show 2 more
Discard equipment that is no longer smooth and cleanable.
The department's words
CHSC 114175 Discard equipment that is no longer smooth and cleanable.
Clean scoops encrusted with food. Store scoops in food with handle sticking outside of the food.
The department's words
CHSC 114119 Clean scoops encrusted with food. Store scoops in food with handle sticking outside of the food.
EarlierFeb 27, 2015Routine inspectionGreen placard
No violations listed in the data.
EarlierFeb 27, 2015Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Code CHSC 114002
The department's words
Code CHSC 114002
Corrected during the inspection
Code CHSC 114099.7
The department's words
Code CHSC 114099.7
Corrected during the inspection
Place display thermometers in the warmest part of each refrigeration/freezer unit.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigeration/freezer unit.
Repair the ceiling above the food prep area to prevent paint etc. from falling into food.
The department's words
CHSC 114271 Repair the ceiling above the food prep area to prevent paint etc. from falling into food.
EarlierFeb 26, 2015Follow-up inspectionYellow placard
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Cooked spinach was observed in a covered, deep pot at 48 F and was prepared yesterday. Use proper cooling methods to cool as discussed.
The department's words
CHSC 114002 Cooked spinach was observed in a covered, deep pot at 48 F and was prepared yesterday. Use proper cooling methods to cool as discussed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
There is no sanitizer in the final rinse of the dishwasher and no sanitizer coming from the automatic dosing to the sink basin. Use 100 ppm chlorine bleach in the sink to sanitize utensils. Immerse for 30 seconds.
The department's words
CHSC 114099.7 There is no sanitizer in the final rinse of the dishwasher and no sanitizer coming from the automatic dosing to the sink basin. Use 100 ppm chlorine bleach in the sink to sanitize utensils. Immerse for 30 seconds.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Place display thermometers in the warmest part of each refrigeration/freezer unit.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigeration/freezer unit.
Repair the ceiling above the food prep area to prevent paint etc. from falling into food.
The department's words
CHSC 114271 Repair the ceiling above the food prep area to prevent paint etc. from falling into food.
EarlierFeb 24, 2015Routine inspectionYellow placard
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Two large pots of gravy (onion mixture) were covered containers in the walk-in at 62 F and 82 F. Food was voluntarily discarded. Cool as discussed (see handout) from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours (6 hours total). Do not cover food until it has cooled to 41 F.
The department's words
CHSC 114002 Two large pots of gravy (onion mixture) were covered containers in the walk-in at 62 F and 82 F. Food was voluntarily discarded. Cool as discussed (see handout) from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours (6 hours total). Do not cover food until it has cooled to 41 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
There is no sanitizer in the dishwasher. The dishwasher was immediately serviced and re-stocked with chlorine. Sanitize all utensils that were washed today. Use test strips to ensure there is 50 ppm chlorine in the dishwasher. Soiled wiping cloths observed on the counter. Store in sanitizing solution at all times (100 ppm chlorine). Do not use bathroom cleaner for wiping food contact surfaces. Cutting boards are stained. Bleach cutting boards.
The department's words
CHSC 114099.7 There is no sanitizer in the dishwasher. The dishwasher was immediately serviced and re-stocked with chlorine. Sanitize all utensils that were washed today. Use test strips to ensure there is 50 ppm chlorine in the dishwasher. Soiled wiping cloths observed on the counter. Store in sanitizing solution at all times (100 ppm chlorine). Do not use bathroom cleaner for wiping food contact surfaces. Cutting boards are stained. Bleach cutting boards.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Food was observed in the hand sink. Clean out the sink and use for hand washing only.
The department's words
CHSC 113953.1 Food was observed in the hand sink. Clean out the sink and use for hand washing only.
Butter chicken observed in a stock pot on the counter at 127 F. Chicken was prepare at 11:30 am and was immediately reheated to 165 F before placing on the buffet.
The department's words
CHSC 113996 Butter chicken observed in a stock pot on the counter at 127 F. Chicken was prepare at 11:30 am and was immediately reheated to 165 F before placing on the buffet.
Place display thermometers in the warmest part of each refrigeration/freezer unit.
The department's words
CHSC 114157 Place display thermometers in the warmest part of each refrigeration/freezer unit.
Repair the ceiling above the food prep area to prevent paint etc. from falling into food.
The department's words
CHSC 114271 Repair the ceiling above the food prep area to prevent paint etc. from falling into 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)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10240.
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
- Routine 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.