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
10/23/2015:  Regular Inspection
Violations:Major - 0
 Minor -
  Secure CO2 tank with available chain to prevent tank from tipping over.
  Provide sanitizer (i.e. bleach) at 3-compartment sink. Clear sink/sink area of accumulated canned/bottled beverages and clean sink to remove dirt and residues.
  Provide labels on bags of ice packaged at facility.
03/06/2015:  Regular Inspection
Violations:Major - 0
 Minor -
  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.
  No labels in ice made and packaged at facility.

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