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 -
  Repair leaky faucets at prep and utensil sink pre-rinse.
  No paper towels in dispenser for (secondary) hand sink at chicken prep line. Dispenser refilled during inspection.
  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.
  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.
11/15/2013:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
11/14/2013:  Regular Inspection
Violations:Major - 2
 Minor -
  During inspection of hot holding line chicken strips observed at 128.3 degrees F. Chicken strips removed and disposed. Maintain all hot foods at or above 135 degrees F.
  During inspection handle on chicken walk-in refrigerator observed with raw chicken juices, batter, meat residues. Chicken preparation staff wear gloves during preparation including accessing walk-in refrigerator. Reportedly door and chicken preparation area cleaned and sanitized after every production cycle of raw chicken. Gloves must be changed and hands washed between touching equipment with old chicken juices/residues and touching/preparing raw chicken.
  During inspection handwashing sink in chicken preparation area without working towel dispenser. Dispenser refilled during inspection. Handwashing sink drain clogged during use. Repair handwashing sink drain to drain sink. Another hand washing sink and dispensers close to area full and in good repair.
  During inspection wiping cloth buckets and utensil washing sink sanitizer concentration observed with inspector's and restaurant's sanitizer test strips at less than 200 ppm quaternary ammonia. Quaternary ammonia solution dispenser tested with restaurant's sanitizer test strips as dispensing solution at a concentration less than 200 ppm. Contact technician to adjust quaternary ammonia dispenser to dispense solution at concentration above 200 ppm.

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