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

  208 CEDAR St
  CHICO, CA 95928
Google Map
05/23/2017:  Regular Inspection
Violations:Major - 1
 Minor -
  Observed many flies in the facility- abate immediately.
  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.
  No Food Safety Manager certificate available. One person from this facility needs to pass an approved Food Safety Manager exam.
  Facility side-door was open during inspection. Keep all doors closed to prevent entrance of flies.
  Replace the missing probe thermometer for checking cooking temperatures.
  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.
  Replace the inoperable light in the walk-in cooler.
  Clean floors and floor mats in the cookline area to remove food buildup.
  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.

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