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
02/02/2015:  Regular Inspection
Violations:Major - 0
 Minor -
06/23/2014:  Regular Inspection
Violations:Major - 0
 Minor -
  Clean magnetic knife rack in prep area to remove some debris/residue. Clean around dispensers in hard-to-reach areas for soda machines (at drive-thru and customer area) to remove some sticky beverage residues and mildew.
  Repair leaky faucets at prep and utensil sink pre-rinse.
  Gloves used for cleaning fryer stored atop (empty) covered container, soiled with flour and fried batter residues, and next to empty tub on utensil storage rack adjacent to 'chicken' walk-in cooler. Gloves and containers relocated during inspection.
  No paper towels in dispenser for (secondary) hand sink at chicken prep line. Dispenser refilled during inspection.

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