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

CASA VIEJA
  1560 HUNTOON St
  OROVILLE, CA 95965
  530-533-4042
Google Map
07/19/2017:  Regular Inspection
Violations:Major - 0
 Minor -
K047  
  observed that handwashing signs are not posted in the restrooms. post signs reminding employees to wash their hands
K030  
  observed uncovered container of cooked rice stored in the walk in cooler. keep food covered and protected while in storage
K001  
  observed that food safety manager certificates are expired. renew within 60 days
10/10/2016:  Regular Inspection
Violations:Major - 0
 Minor -
K030  
  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.
K044  
  Continue to organize/remove misc. items (not used for regular facility operations) in back storage room.
K014  
  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.
K045  
  Floor in back storage room in front of walk-in cooler and freezer worn/torn.

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