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

POPEYES CHICKEN #11425
  1796 ORO DAM Blvd E
  OROVILLE, CA 95965
  530-533-7806
Google Map
09/17/2015:  Regular Inspection
Violations:Major - 1
 Minor -
K005  
  Some food handlers donning gloves between tasks within out washing hands at hand sink.
K027  
  Bin to flour at chicken station missing and flour stored immediately adjacent to containers storing double-floured raw chicken.
K035  
  Chicken walk-in cooler inoperable and repair scheduled. All chicken was transferred into 'prep' walk-in cooler. Clean backsides of fryers to remove accumulations of flour-type residues.
K006  
  Soap dispenser at hand sink by serving area difficult to get soap from and no soap at hand sink for chicken station. New dispenser for serving area hand sink ordered and pump-type hand soap obtained during inspection.
K014  
  Utensils at chicken stations soiled with accumulations of dried, stuck-on flour/seasoning residues (i.e. pan lids to double-floured chicken containers, seasoning shaker, handle to flour scoop, handles to baskets). Lids were not changed out and other aforementioned utensils not washed/rinsed/sanitized after previous day's operations or at least every 4-hours. Food handlers wear gloves to handle raw chicken and work way down chicken prep line (i.e. raw to wash to dredging to frying) using utensils with same gloves.
02/02/2015:  Regular Inspection
Violations:Major - 0
 Minor -

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