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
08/29/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  observed water leaking onto bar floor area. Keep drain lines secured in place so that they drain into floor sink.
  observed 1/2 inch gap under rear exit door. repair and seal gap
10/24/2016:  Regular Inspection
Violations:Major - 1
 Minor -
  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.
  Clean bottoms of slide-top coolers at bar to remove debris and stagnant algal-type residues.
  Clean bar floor in hard-to-reach areas to remove misc. debris.
  Repair leaky faucet to bar hand sink.
  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.
  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.

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