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

  OROVILLE, CA 95965
Google Map
10/24/2016:  Regular Inspection
Violations:Major - 1
 Minor -
  Repair leaky faucet to bar hand sink.
  Vegetable dicer, reportedly clean, soiled with some food debris. A couple food pans on utensil storage rack soiled with a bit of wet food debris. All soiled utensils returned to dish machine for recleaning during inspection. Discussed cleaning/sanitizing process for in-use utensils- every 4 hours complete wash, rinse and sanitize or change out.
  Clean bottoms of slide-top coolers at bar to remove debris and stagnant algal-type residues.
  Some potentially hazardous cold-holding foods in prep line above 41F: top portion prep refrigerator- sliced tomatoes 50F and seasoned rice 46F; refrigerated drawers- cooked, diced chicken 50F, sautéed vegetables 47F and hash browns 49F.
  Clean bar floor in hard-to-reach areas to remove misc. debris.
  Cooked white rice 63F in prep refrigerator drawer at cookline. Reported rice was cooked in morning and cooled for a short time period in walk-in cooler, but internal temperature of rice not checked with probe thermometer prior to stocking in drawer (at approximately 10:30am and inspection occurred 2:30pm). Based on reported cooking and cooling time frames, current internal temperature of rice and that rice was put into in prep drawer prior to completely cooling (to 41F), inspector determined that rice more than likely did not cool from 135F to 70F within 2 hours. Rice discarded to trash during inspection, see VC&D.
01/11/2016:  Regular Inspection
Violations:Major - 1
 Minor -
  A few clean food pans soiled with a bit of vegetable-type debris/residues stacked among utensils on storage shelf. Soiled pans returned to dish washing area for re-cleaning during inspection. Soapy wash water in bar 3-compartment sink 89F. Ensure wash water is maintained at 100F+ when sink is set up.
  Wiping rag storage bucket filled with sanitizer (quats) less than 100ppm in wait station area. Sanitizer changed out during inspection.
  Uncovered pitcher of drink mix in hand sink at bar. Pitcher relocated to be stored in sanitary manner during inspection.
  MAJOR: Cole slaw 60F and sour cream 57F (both pH above 5) in wait station cold holding unit for 12+ hours. Cole slaw and sour cream voluntarily discarded during inspection, see VC&D. MINOR: Some potentially hazardous foods (PHFs) at cookline in cold-holding units above 41F: grilled onions 45F, turkey 47F, meatballs 45, 4 cheese mac 45F. Discussed that PHFs need to be 41F and below for cold-holding.
  Hand sink at bar obstructed by pitcher of drink mix. Hand sink cleared during inspection.
  In-use melted/damaged plastic food pan at cookline. Discard of plastic utensils that are damaged and hard-to-clean/sanitize. In-use utensils in dipper wells that were not turned on at cookline. Wells turned on during inspection.
  Pastas cooling in containers covered with plastic wrap and stacked prior to reaching internal temperature of 41F: 3 containers spiral pasta 49-52F; 3 containers penne pasta 52F. Penne pasta also cooling in 5-6 inch depths. Spiral pasta containers uncovered and penne pasta spread into shallow container to properly finish cooling to 41F. Discussed that cooling foods need to be checked internally (in middle and thickest parts of food) with probe thermometer to ensure 41F has been reached prior to covering, bulking and/or stacking.

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