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

  1124 ORO DAM Blvd # F
  OROVILLE, CA 95965
Google Map
04/25/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  Observed cooked pork shank at 120 degrees Fahrenheit cooling in a pan on the counter at room temp. Move meat to refrigerator to complete cooling. Do not leave cooked potentially hazardous foods out at room temp to cool. Use approved methods to cool.
  Observed two containers of frozen food thawing on the floor. Move containers to refrigerator to complete thawing. Use only approved methods to thaw food.

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