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

  668 MANGROVE Ave
  CHICO, CA 95926
Google Map
04/27/2016:  Regular Inspection
Violations:Major - 0
 Minor -
09/29/2015:  Regular Inspection
Violations:Major - 1
 Minor -
  Hot water 109F at utensil sink faucet. Adjust/repair water heater to maintain hot water at 120F or above.
  No paper towels at front counter hand sink. Provide in sanitary dispenser. Note: Roll of paper towels available on counter.
03/25/2015:  Regular Inspection
Violations:Major - 0
 Minor -
  Current manager's food safety certificate holder no longer employed by facility. Provide certificate for current employee. Note: Original certificate must remain on premises.
  No paper towels in sanitary dispenser at front hand sink. Provide. Note: If available sanitary dispenser is not functioning it must be replaced. Clean base of back area hand sink faucet to remove accumulated black mold.
  Observed soiled tape over broken areas on display freezer doors. Remove tape and properly repair so doors are smooth and easily cleanable. Cake decorating pedestal cracked/broken. Replace as it is no longer easy to clean. Soft Serve ice cream machine non functioning. Repair or remove from facility to facilitate cleaning.
  Ice cream stored on floor in walk-in freezer. Store on available shelves.
  Observed "clean" cake decorating equipment stored on soiled wiping rag and bottle of Dawn dish washing detergent at back area hand sink. Facility may not clean utensils in hand sinks. Use front counter utensil sink or install approved three compartment sink with dual integral drain boards in back area. Contact this Department for specific guidelines for new utensil sink installation.

Search Again