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

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  1124 ORO DAM Blvd # F
  OROVILLE, CA 95965
  530-353-9066
Google Map
03/02/2016:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
03/01/2016:  Regular Inspection
Violations:Major - 2
 Minor -
K035  
  Clean hard-to-reach areas of tea sealing machine to remove dried beverage residues. Clean bottom of 2-door storage refrigerator to remove food debris/residues.
K045  
  Clean floors in hard-to-reach areas to remove greasy and dried food debris/residues.
K006  
  Paper towels stored atop dispensers at front and kitchen hand sinks. Reported new dispensers have been ordered.
K044  
  Personal food items and utensils stored among foods and utensils intended for facility use. Provide screen door for back door when door is kept open.
K036  
  Invert plates stored on rack adjacent to cookline prep refrigerator. Tub of clean utensils stored on floor in kitchen. Provide area to store clean utensils in sanitary manner. Rice cooker being used to reheat rice. Discussed proper equipment that can be used for reheating. Prep sink in front prep area being used to store soiled utensils in basin and rack of clean utensils on drain board. Discussed that prep sink is intended for rinsing of produce, thawing of foods and/or in-use utensils (i.e. blender pitchers) between uses and soiled utensils need to be cleaned and sanitized (at least every 4 hours) at 3-compartment utensil sink.
K030  
  Cardboard boxes of beverage powders stored on floor in back area. Store foods on shelves and at least 6-inches off floor.
K014  
  Soiled utensils within tub of reportedly clean utensils (i.e. cutting boards, bowls, storage containers, etc.) and tub stored on floor immediately adjacent to kitchen hand sink. Soiled utensils returned to 3-compartment utensil sink for re-cleaning during inspection.
K027  
  Freshly cooked chicken being put into container with previously cooked and cooled chicken. Discussed that fresh foods cannot be stored/mixed with previously cooked/opened foods and chicken put into new container.
K009  
  Cooked chicken being stacked into plastic container that was going to be (re)covered with plastic wrap. Discussed that cooling foods need to be uncovered (and in shallow depths/containers) until internal temperature reaches 41F or below.
K011  
  Cooked rice 74F reheating in rice cooker. Reported rice was cooked previous operating day, cooled in refrigerator and put into rice cooker this morning for reheating. Discussed proper reheating procedures and equipment approved for reheating. Rice discarded during inspection, see VC&D.

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