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

  CHICO, CA 95973
Google Map
10/31/2017:  Regular Inspection
Violations:Major - 1
 Minor -
  a. Onion rings in batter in container on melted ice at 61 degrees Fahrenheit at top. Ice only cools foods at or below level of ice. Food reportedly out for use 2 hours. Maintain potentially hazardous food at or below 41 degrees Fahrenheit. b. Sliced beef and chicken breast at 52 degrees Fahrenheit in preparation top refrigerator. Each container of meat overfilled. Beef and chicken breast disposed. Maintain potentially hazardous food at or below 41 degrees Fahrenheit.
  Roast sitting bucket of standing water in preparation sink. Reportedly defrosting before cooking. Foods must be thawed under refrigeration; completely submerged under cold running water; during the cooking process.
  In 2-door refrigerator raw shell eggs stored above pan of cooked meat. Store cooked meat above raw meat and raw shell eggs.
  Sliced tomatoes in preparation top refrigerator at 52 degrees Fahrenheit. Reportedly tomatoes just sliced. Prepared foods must be cooled to 41 degrees Fahrenheit before placing in preparation top.
  No thermometer use observed on hamburger, sandwich grill cooking to verify minimum cooking temperatures. Provide metal stem and digital thermometer for use.
  Ptoatoe chopper contained food debris. Clean potatoe chopper after use to remove food debris.
  Reportedly Food Safety Manager Certificate expired. Take Food Safety Manager Training and pass test within 60 days. Fax Certificate to office nunber below.
  Hands must be washed regularly and whenever kitchen staff enter kitchen.
  a. Sample/dressing on the side containers stored on towel. Store containers and utensils on smooth, durable, non-absorbent surfaces. b. Knives for customer use have handles and food contact surfaces together creating potential for hand contact with food contact surfaces. Store utensils with handles together.
  Two flies in kitchen. Provide sanitary fly control at back door.

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