The primary purpose for food facility inspections performed by Environmental Health is to prevent foodborne illness. When inspections are performed, observed violations are identified as either "Major" or "Minor."

Major Violations (identified in red) need to be corrected immediately because they are most likely to result in foodborne illness. Major violations typically fall into one of the following five categories identified by CDC as the major risk factors for foodborne illness:

  • Food from unsafe sources
  • Inadequate cooking
  • Improper holding temperatures
  • Contaminated equipment
  • Poor personal hygiene

Minor Violations (identified in blue) are less critical conditions that still need to be corrected in a timely manner because they create non-sanitary conditions for the preparation of food.

Note: Our web-based reporting system was updated on June 25, 2013 to include site-specific observations in addition to the violation categories. For inspections occurring after June 25, this new, more specific information can be obtained by clicking on any of the red or blue violation categories.


Food Facility Details

  1560 HUNTOON St
  OROVILLE, CA 95965
Google Map
10/10/2016:  Regular Inspection
Violations:Major - 0
 Minor -
  Utensils being washed in 87F soapy water at utensil sink. Utensil sink basins basins for washing and sanitizing utensils only partially filled. Discussed that wash water needs to be 100F and above when cleaning utensils and that basins for washing and sanitizing need to be filled enough for submersion of largest utensil.
  Continue to organize/remove misc. items (not used for regular facility operations) in back storage room.
  Floor in back storage room in front of walk-in cooler and freezer worn/torn.
  Bag of onions on floor of storage room and bag of carrots on floor of walk-in cooler. Tub of raw chicken on floor of walk-in cooler.
01/11/2016:  Regular Inspection
Violations:Major - 0
 Minor -
  Some cheese debris on slicer attachment. Some food debris/residues in plastic container (on storage shelf adjacent to refrigerator) used to store taco shells and in colander (stored in bucket of uncooked beans). Soiled utensils put at sink for cleaning/sanitizing during inspection.
  Continue organizing misc. items not related to facility's daily operations.
  Clean floor in back room under shelf of soda syrup box rack and under shelves storing dry beans to remove food and misc. debris/residues.
  Bag of onions kept directly on floor in back storage room.
  No (manager's) food safety certificate and not all required employees have approved food handler cards. Certificate exam needs to be taken and passed within next 60 days and handler exams within next 15 days. Have certificate and cards on file and available during next routine inspection.
  #10 can storing salt at cookline. Provide easily cleanable, durable and non-absorbent container to store salt.

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