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

BREAKFAST BUZZ THE
  208 CEDAR St
  CHICO, CA 95928
  805-720-1217
Google Map
05/23/2017:  Regular Inspection
Violations:Major - 1
 Minor -
K023  
  Observed many flies in the facility- abate immediately.
K044  
  Facility side-door was open during inspection. Keep all doors closed to prevent entrance of flies.
K035  
  Repair the broken door of the right-side prep refrigerator in cookline area. The left-side prep refrigerator in the cookline area is inoperable at this time. Repair this unit to maintain food at 41 deg.F or less.
K039  
  Replace the missing probe thermometer for checking cooking temperatures.
K006  
  Refill the empty paper towels at the prep area and wait station hand sinks. Refill the empty soap dispenser at the wait station hand sink.
K001  
  No Food Safety Manager certificate available. One person from this facility needs to pass an approved Food Safety Manager exam.
K038  
  Replace the inoperable light in the walk-in cooler.
K045  
  Clean floors and floor mats in the cookline area to remove food buildup.
K007  
  Observed potentially hazardous foods 53 deg.F in the right-side prep refrigerator. Adjust/repair this unit to maintain food at 41 deg.F or below. Observed flat of raw eggs and bacon 64 deg.F stored at room temperature that were reportedly being discarded.
08/31/2016:  Regular Inspection
Violations:Major - 0
 Minor -
K014  
  Prep bowl, soiled with greasy food debris, stored atop packages of bread at cookline. Mixing bowl soiled with pooled egg residue left atop prep refrigerator cutting board.
K036  
  Ice scoop stored directly on top of ice machine; store scoop in ice bucket/clean, dry container or in ice bin with handle up and out of ice. Cutting board stored on floor between wall and prep table (storing slicer). Eating utensils stored with handles down: spoons in cup atop Beverage-Air refrigerator, in cups on front counter and disposables in cups at wait station; store utensils with handles up.
K009  
  Cooked, whole potatoes cooling in large, deep stock pot inside walk-in refrigerator. Discussed that foods, especially potatoes, need to cool in shallow depths/pans inside refrigerator. Once cooling foods have internal temperature of 41F (checked with a probe thermometer) then food can be bulked/covered.
K041  
  Repair dripping utensil sink drain pipe and remove bucket collecting wastewater under sink.
K034  
  No test strips to check sanitizer concentrations for dish washer or wiping rag storage buckets readily available. Drain plugs not readily available; food handler was not trained as to location (on rack storing sautee pans adjacent to grill). Bottles of Ajax and silverware soaking solution on dish washer drainboard (for clean utensils); keep drain board clear.
K039  
  Provide digital probe thermometer so food handlers can check internal cooking temperatures, cold/hot-holding foods, foods in cooling process, etc.
K029  
  Chemical spray bottle hanging from rack storing sautee pans adjacent to grill. Label spray bottles to identify contents.
K038  
  Provide light covers for fixtures: inside walk0in refrigerator, hallway just outside of walk-in, at wait station.
K006  
  Hand sink partially obstructed by rolling cart. Wet wiping rag and soiled paper towel in hand sink basin.
K001  
  Manager's food safety certificate not readily available.
K035  
  Repair shelf (mounted on wall above 3-compartment sink) storing clean food containers to be smooth and easily cleanable. Pooled water on bottom of prep refrigerator (on right) and dripping water onto floor; repair.
K027  
  Container os raw chicken and beef on shelf above pooled egg and batter in bottom portion of prep refrigerator.

Search Again