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

  2485 NOTRE DAME Blvd STE 800
  CHICO, CA 95928
Google Map
12/14/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  Walk-in freezer/walk-in refrigerator wall bowing. Repair wall.
  Two door refrigerator for salad in waitress area: cucumbers 47 degrees Fahrenheit. Maintain potentially hazardous food, tomatos, at or below 41 degrees Fahrenheit.
  Reportedly cooked food cools on counter for two hours until moved to walk-in refrigerator. When cooling cooked potentially hazardous food must be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit in 2 hours then to 41 degrees Fahrenheit in next 4 hours using mechanical refrigeration.
10/04/2016:  Regular Inspection
Violations:Major - 0
 Minor -
  Scoop in sugar and ice lying on food with handle, hand contact surface, lying on food. Store utensils out of food or in food container with hand contact surface above food.
  Cook line staff remove waffles from waffle iron and put together sandwiches without using utensil or otherwise minimizing bare hand contact with ready-to-eat food. During inspection cooks used gloves while cooking and handling ready-to-eat food. Food handlers shall minimize bare hand contact with ready-to-eat, unpackaged food.
  Drain on hand washing sink in cook line of kitchen clogged. During inspection drain line cleared to improve draining. Repair drain line to easily drain water from sink and encourage use of sink to wash hands.

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