At a glance
CleanCleaver food safety systematic review results
What happened?
58/ 100 · 42 points taken off
11 problems found · 3 marked critical · Routine county inspection · Apr 30, 2026
At the routine inspection on Apr 30, 2026. The latest visit, on May 6, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Lotus Thai Bistro got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Lotus Thai Bistro?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Lotus Thai Bistro's team
Is this your place?
Welcome, Lotus Thai Bistro. We'll walk through this together, one item at a time. To log the fixes, claim Lotus Thai Bistro 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 Thai BistroWe'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.
Next: Hand sink not ready to useThe county found: “Observed the only handwashing sink at the back warewashing/preparation area blocked by a stainless steel preparation…”
First step: Hand sinks are for hands only
Then the next one: Hot food below 135°F
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 the rule it names: Food Code 2-301.15, Food Code 4-603.16, Food Code 6-501.112, Food Code 3-304.14.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Lotus Thai BistroWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Lotus Thai Bistro. At the follow-up six days later, the county listed no items still open.
You cleared the re-check in six days. We're proud of you.
Every visit
LatestMay 6, 2026Follow-up inspection
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.
This one: a follow-up inspection on May 6, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 30, 2026: 58 out of 100 (Yellow placard).
EarlierApr 30, 2026Routine inspection58 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Lotus Thai Bistro? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lotus Thai Bistro? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Lotus Thai Bistro? Fix it
Not critical (8)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
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.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Lotus Thai Bistro? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
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.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Lotus Thai Bistro? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*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).
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Lotus Thai Bistro? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
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.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lotus Thai Bistro? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
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.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Lotus Thai Bistro? Fix it
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
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.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Lotus Thai Bistro? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
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.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lotus Thai Bistro? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
*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).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lotus Thai Bistro? Fix it
EarlierJun 11, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
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.
EarlierJun 9, 2025Routine inspection63 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
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).
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 County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of grease and food debris underneath the front preparation area and cook line. [CA] Floors shall be routinely cleaned.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
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.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
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.
The department's words
K06 Adequate handwash facilities supplied, accessible
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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored on food preparation counters. [CA] When not in use, wiping cloths shall be stored in an approved sanitizing concentration.
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed back door was propped open during the time of inspection. [CA] Facility shall be fully enclosed at all times to prevent pest harborage.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
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.
Source: County of Santa Clara Department of Environmental Health. 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 Thai Bistro, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: fruit flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call Lotus Thai Bistro
Ask for the manager. Lotus Thai Bistro 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 County of Santa Clara Department of Environmental Health (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.
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See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
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.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.