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

  345 W 5TH St
  CHICO, CA 95928
Google Map
06/12/2018:  Regular Inspection
Violations:Major - 1
 Minor -
  One drain pipe below dishwasher unit sitting inside of floor sink. Provide adequate air gap of one inch between floor sink and drain pipe. Correct within 1 week.
  1 of 2 bar hand wash sinks lacking a mounted paper towel dispenser unit. Provide a mounted paper towel dispenser unit within 10 days.
  One inoperable ceiling light near dishwasher. Repair within 30 days.
  - Unclean ventilation hood baffles at back cook's line. Clean within 1 week. - Unclean ventilation duct above dishwasher unit. Clean within 1 week. - One broken ventilation hood baffle above front grill station. Repair within 10 days.
  Unclean ice dispenser shoot inside ice maker at back of facility. Clean and sanitize ice dispenser shoot within 24 hours.
  Lack of a thermometer unit inside of Alto-sham unit. Provide inside within 2 days.
  Measured pan of shredded cheddar cheese (55f) on ice bath station on front cook's line. Maintain all potentially hazardous foods (PHFs) at/below 41f when using ice or refrigeration. Corrected on site, as ice was applied to completely cover all sides of container. Education provided.
  Three unlabeled bulk food containers, near walk in refrigeration unit. Label all containers within 24 hours.
06/09/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  Reported that employee hands are sometimes "washed" in sanitizer bucket after handling raw fish in cookline area. Properly wash hands at hand sink after contaminating hands.
  Clean inside ice machine to remove pink residues.
  Clean ceiling in back prep area to remove dust.

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