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

  1940 MULBERRY St
  CHICO, CA 95926
Google Map
07/27/2015:  Regular Inspection
Violations:Major - 0
 Minor -
  Turbo Air 2 door commercial refrigerator has torn door seal. Repair/replace torn door seal on commercial refrigerator in kitchen.
  a. Pots and pans stored with open end up in kitchen. Store pots, pans, trays with open end, food contact surfaces, facing down to prevent potential contamination. b. Compressed gas cylinder in second bar unsecured. Secure compressed gas cylinders using chains or straps to structural supports to prevent falling.
  Signature refrigerator in kitchen has raw shell eggs stored on/above other foods. Store raw shell eggs below other foods.
12/22/2014:  Regular Inspection
Violations:Major - 0
 Minor -
  Quaternary ammonia sanitizer in third compartment of bar sink less than 100 ppm. Reportedly tablets added to sink. Recommended stirring solution. Quaternary ammonia sanitizer in third compartment of bar sink at or able 300 ppm. Sanitizer concentration in sanitizer rinse for glasses and utensils must be at or above 200 ppm quaternary ammonia. Note: During inspection high temperature dish washer not operated. No members or staff know how to operate. Will recheck.
  Reportedly thermometer not tested for accuracy. Thermometer should read 32F in ice water.
  a. Bottle refrigerator in each bar has water on bottom. Repair bottle refrigerators to drain or evaporate liquid condensate and prevent liquid accumulation on bottom of refrigerator. b. Bar ice machine has mildew/residues on edge of ice chute. Clean ice chute to remove mildew/residues. Remove ice or shut down ice machine before cleaning.
  Sealed jar unlabeled in bar. Jar reportedly contains mix for hot buttered rum. Label containers of food or ingredients to identify contents.
  No test strips available for sanitizer; quaternary ammonia. Provide quaternary ammonia test strips for verifying concentration of rinse solution at or above 200 ppm.
  One ice scoop in beverage ice containers lying on ice. Store ice scoop with handle above the beverage ice or on smooth, durable, non-absorbent, easily cleanable surface.
05/14/2014:  Regular Inspection
Violations:Major - 1
 Minor -
  Observed some white mold on Sriracha sauce bottle dispenser and on edge of dressing container and on other containers in bar walk-in cooler. Food containers were discarded during inspection. Clean condenser vents in walk-in.
  Replace torn door seal on the 2-door refrigerator in the kitchen.

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