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
03/24/2015:  Regular Inspection
Violations:Major - 0
 Minor -
  Store crate of limes (inside walk-in) and bag of onions (in storage room) off floor.
  Reported misc. items accumulated in back storage room and that are not necessary to facilities operations are in process of removal. Continue removing such items to aid in cleaning.
  Rack of cartons of eggs stored within crate storing limes inside walk-in cooler.
08/28/2014:  Regular Inspection
Violations:Major - 0
 Minor -
  Clean and organize the recyclables stored in the back store room, to prevent harborages for vermin.
  Food safety manager certificate has expired (8/14/11). One person from this facility needs to pass an approved Food Manager exam. All other food employees need to pass an online Food Handler exam. Print out the completed Food Handler cards and keep them on-site.
  Observed a bag of beans stored on floor in back storage room. Store all food at least 6 inches off of floor.

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