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

CAL SKATE
  2465 CARMICHAEL Dr
  CHICO, CA 95928
  530-343-1601
Google Map
04/15/2018:  Regular Inspection
Violations:Major - 0
 Minor -
K041  
 
04/15/2018:  Regular Inspection
Violations:Major - 1
 Minor -
K041  
  Drain pipe sitting inside of floor sink below snack bar hand wash sink. Provide adequate air gap of one inch between floor sink and drain pipe within 1 week.
K007  
  Measured nacho cheese (115f) inside of Gehl's nacho cheese dispenser. Maintain all potentially hazardous foods (PHFs) at/above 135f or at/below 41f at all times. Corrected on site, as food item was voluntarily discarded by operator into waste bin.
04/05/2017:  Regular Inspection
Violations:Major - 0
 Minor -
K035  
  a. Under-counter refrigerator in snack bar not holding temperature. Reportedly technician contacted to repair unit and sign in place saying do not use refrigerator. Repair under-counter refrigerator to maintain food at or below 41 degrees Fahrenheit. b. Table top surfaces in storage room rough and hard to clean. Repair/replace table top surfaces to be smooth, durable, non-absorbent and easily cleanable.

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