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

  841 GRAND Ave
  OROVILLE, CA 95965
Google Map
03/06/2015:  Regular Inspection
Violations:Major - 0
 Minor -
  No labels in ice made and packaged at facility.
  Cartons of raw shell eggs stored on shelf above milk cartons and bottles of water. Discussed that eggs need to be stored on bottom shelf.
08/15/2014:  Regular Inspection
Violations:Major - 0
 Minor -
  Provide sanitizer (i.e. bleach) at 3-compartment sink to properly clean utensils.
  Provide labels (i.e. computer printed stickers, stamp, hand written, etc) on ice bags with name and address of facility.
  Cartons of raw eggs stored on shelf above packaged foods in retail display refrigerator. Store eggs on bottom shelf.
02/19/2014:  Regular Inspection
Violations:Major - 0
 Minor -
  During inspection no sanitizer observed at the utensil washing sink in back room. Bottle of chlorine bleach observed in cabinet at front beverage counter. Provide sanitizer, either chlorine bleach or quaternary ammonia at utensil washing sink in back room. Proper utensil cleaning procedure is: wash with hot soapy water, rinse with clear water, sanitize with approved sanitizer (100 ppm bleach water for 30 seconds/200 ppm quaternary ammonium for 60 seconds) air dry on clean drain board.
  During inspection bags of ice made at Billy Bobs observed without identifying label. Provide label on each bag of ice made at facility which identifies the Name of producing facility(Billy Bobs) and a contact address or telephone number. Label must be easily readable; can be ink stamp, hand written, or sticky label.
  During inspection no hot water observed at front counter hand washing sink. Water heater no operating. Provide hot water at front counter hand washing sink.
  Cartons of raw shell eggs stored above quarts of milk in reach-in refrigerator shelves. Move cartons of raw shell eggs to be below or away from ready-to-eat/drink foods to prevent potential contamination.
  Fluorescent light fixture above ice machine has clear tubes on bulbs but not the caps which fit on each end to complete the shatterproof shield. Provide caps and install on each end of clear tubes on fluorescent bulbs to create shatterproof shield on each bulb and protect ice from potential broken glass hazards.
  During inspection hand washing sink in restroom observed without sanitary dispenser for and without single-use paper towels. Provide sanitary paper towel dispenser filled with paper towels in restroom for drying washed hands.

Search Again