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

  2490 FAIR St
  CHICO, CA 95928
Google Map
11/03/2014:  Regular Inspection
Violations:Major - 0
 Minor -
  Tomatoes in preparation top of refrigerator observed above 41 degrees Fahrenheit. Tomatoes reportedly sliced/chopped and added to preparation refrigerator containers without cooling in walk-in refrigerator. Cool tomatoes after preparation to 41 degrees Fahrenheit before using in preparation refrigerator.
  Rice in rice cooker/warmer observed at 129 degrees Fahrenheit. Maintain potentially hazardous foods at or above 135F.
  No soap or dispenser at bar hand washing sink. Provide pump soap or other soap dispenser at bar hand washing sink.
  Rolling bulk food/ingredient containers observed without label identifying contents. Label each bulk food container identifying contents.
  Water on floor behind bar. Reportedly one refrigerator turned off to defrost block of ice; melting onto floor and bottom of refrigerator. Clean floor of bar and bottom of refrigerator to remove liquid.
  Observed boxes of raw meat stored on shelf above carrots and celery. Boxes moved to another shelf during inspection. Store raw meats and eggs on bottom shelves or below produce and cooked foods.
  Uncovered beverage glass observed on shelf above produce preparation sink. Beverages for employees must have covers and straws. Provide separate location for employee beverages away from foods, food preparation.
01/31/2014:  Regular Inspection
Violations:Major - 0
 Minor -
  Repair leak at the dishwasher plumbing.
  Provide more probe thermometer to be kept on-site, so that when a cook leaves it at home, there are more available.
  Replace the missing light cover over the dishwashing area.

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