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

  1796 ORO DAM Blvd E
  OROVILLE, CA 95965
Google Map
06/07/2017:  Regular Inspection
Violations:Major - 0
 Minor -
01/09/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  Some damaged floor/wall junctures (i.e. under "chicken" line hand sink and at mop sink). Generally clean floors in hard-to-reach areas to remove debris.
  Basin of utensil sink being used to store tub of defrosting chicken.
  Clean seasoning shaker routinely (or change out) o remove accumulated dried debris/residues. Clean "chicken" walk-in door handle to remove flour-type residues.
  Tub of chicken defrosting in still water.
  Replace/properly repair utensil sink sprayer so as to leak and remove wiping rags.
05/02/2016:  Regular Inspection
Violations:Major - 1
 Minor -
  Seal gap at top rim of mop sink/wall juncture (adjacent to back door) to facilitate cleaning. Replace missing ceiling panel in beverage box/CO2 area.
  Clean inner door panel of walk-in cooler to remove flour-type food debris/residues. Clean around nozzles of beverage machines to remove some mildew and beverage residues.
  Numerous clean and sanitized metal food pans and lids still soiled with dried (and some wet) food debris/residues stacked together on utensil storage rack. Soiled utensils re-cleaned during inspection. A couple of plastic food pan lids soiled with flour-type residue on utensil storage rack. Chicken dredging baskets and whisk handles soiled with accumulations of dried/caked-on food debris/residues and are not being changed out or washed/rinsed/sanitized at least every 4 hours. Baskets and whisk cleaned/sanitized during inspection. Chicken prep line wiped down with sanitizer rag, but not being throughly cleaned (washed down with hot, soapy water then rinsed) and sanitized during utensil (i.e. pans, lids) change-out and/or every 4 hours.
  No lid to bulk flour bin and bin stored immediately adjacent to chicken prep line; tray put atop flour bin as temporary cover until proper cover can be obtianed. Lid to bulk sugar container askew; lid properly replaced to cover sugar during inspection.
  No paper towels in dispenser at chicken prep line. Dispenser refilled during inspection. Note: Paper towels were available in dispenser at hand sink within 10 feet from chicken prep line.

Search Again