Lotus Restaurant

Year by year

Inspections

1. Sep 2, 2026 Routine · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

2. Nov 19, 2025 Routine · 2 priority foundation
   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Tuna that is ROP (reduced oxygen packaged) is being improperly thawed by not opening the packaging during the thawing process. Directions on the package also state to remove from plastic package when thawing.

     Correction: Adjust procedures or methods to properly thaw foods. Fact sheet on thawing fish products was given to the owner.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations. Misplaced during the moving process with new dining and sushi area.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

3. Feb 21, 2025 Routine · No items found

   No violations cited.

4. Aug 16, 2024 Follow Up · No items found

   No violations cited.

5. Aug 15, 2024 Routine · 4 priority, 1 core, 1 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw chicken is stored over top of raw beef.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Raw meat in the Turbo Air raw meat cooler is cold held at 50°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Cooler is not cooling properly.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS

     The plan for time as a public health control for 4 hours is not being followed. Multiple days are documented with a cook time of 11am and discard time after 3pm to 4pm. The second batch of rice is usually cooked by 4pm and discarded by 8:30pm.

     Correction: Foods in unmarked containers, marked to exceeed 4 hours, food that has exceeded the 4 hour time limit or foods not properly hot or cold held before using time as a public health control shall be discarded. Advised the owner to find the actual time the rice gets to 135F and start the 4 hour clock at that time vs. using the cook time.

     Code 3-501.19 (B) (1), (3) and (4)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Low Temp Chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. The line for the chlorine was in the rinse aid bucket and the line for the rinse aid was in the chlorine bucket. Not enough chlorine was being pumped for the rinse cycle. Lines were switched back around.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The Turbo Air raw meat cooler was running about 50F and not cooling properly.

     Correction: Repair equipment to good condition or remove from premise. Food items were removed from cooler.

     Code 4-501.11 (A)

6. Feb 26, 2024 Follow Up · No items found

   No violations cited.

7. Feb 15, 2024 Routine · 3 priority, 3 priority foundation, 1 core, 1 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw shell eggs were stored over top of cooked white rice in the M3 prep cooler on the kitchen line.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Various food items held in the M# Turbo Air prep cooler, including chicken, cut tomato, and sprouts is cold held at 45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The sanitizer for the dishwasher is not being used according to EPA registered label use instructions and is at 25 PPM. Source bucket of chlorine was very low and possibly very diluted due to chlorine escaping as a gas.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Change the source bucket.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The M3 Turbo Air prep cooler was running at about 45 and the food on the top was also the same. The Delfield cabinet cooler above the M3 prep cooler was also running at about 45F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The table top can opener blade is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying behind the ice machine.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Spoons and paddles used for scooping out white rice was being stored in a container of cold water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Water was heated to store utensils.

     Code 3-304.12

8. Aug 7, 2023 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The wall and the floor around the fryer was coated with grease and food debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

9. Aug 4, 2023 Routine · 4 priority, 2 priority foundation, 3 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     In the walk in cooler, raw chicken was observed stored over top of raw beef.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Raw salmon in the display case up front is cold held at 45, 47°F. Salmon was placed into the cooler about 30 minutes prior and was moved back to the True 2 dr cooler. A pan of marinated pork was observed sitting on the floor in the kitchen waiting to be cooked. External temperature was 57F. Will cook once lunch is completed.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS

     The plan for time as a public health control for 4 hours is not being followed. No records were available after 6/16/23. Was observed today that rice was removed from the rice cooker at about 11:20am.

     Correction: Foods in unmarked containers, marked to exceeed 4 hours, food that has exceeded the 4 hour time limit or foods not properly hot or cold held before using time as a public health control shall be discarded.

     Code 3-501.19 (B) (1), (3) and (4)

   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     The chlorine sanitizer used at the sushi station was at +200ppm.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring chlorine sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink behind the ice machine is blocked with a box of minced garlic and pails of dishwasher cleaning chemicals and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces at the sushi bar was stored on the cutting board.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The right Turbo Air 2 dr cooler up front and the sushi case right above it were not cooling properly.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The wall and the floor around the fryer was coated with grease and food debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12