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

7-ELEVEN #2364-14062F
  1096 EAST Ave
  CHICO, CA 95926
Google Map
12/10/2015:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
  Floor under and behind beverage counter has debris and residues. Regularly clean to remove debris and residues.
12/09/2015:  Regular Inspection
Violations:Major - 2
 Minor -
  a. Floor under and behind beverage counter have debris and residues. Clean to remove debris and residues. b. Wall behind bag-in -box beverages contains residues. Clean to remove residues.
  Bulk iced coffee with milk/flavor delivery tubes not cut diagonally. Tubes re-cut to increase diagonal and shorten. Cut tubes diagonally so that no more than one inch of tube extends beyond bag.
  Major No liquid in quaternary ammonia sanitizer bottle attached to dispenser supplying sanitizer to utensil washing process in 3 compartment sink. Empty bottle replaced with full bottle of quaternary ammonia sanitizer. Proper utensil cleaning procedure is: wash with hot soapy water, rinse with clear water, sanitize with approved sanitizer (100 ppm bleach water for 30 seconds/200 ppm quaternary ammonium for 60 seconds) air dry on clean drain board.
  No shatterproof shields on fluorescent lights above utensil washing sink. Provide shatterproof light shields on fluorescent bulbs or fixture above utensil washing sink.
  Major No single-use towels at any of the hand washing sinks. Roll of paper towels from sales area placed next to hand washing sink at food preparation island. Refill empty paper towel dispenser at hand sinks.
05/11/2015:  Regular Inspection
Violations:Major - 0
 Minor -
  Towel dispenser at food preparation island hand washing sink broken. Single-use towels on counter for use. Repair broken single-use towel dispenser.
  Deli display refrigerator foods at 43 - 49 degrees Fahrenheit. Some deli foods delivered this morning. Cool deli foods and store at or below 41 degrees Fahrenheit.
  Rubber seal on walk-in refrigerator door torn. Repair walk-in refrigerator door/seal to fit tightly.
  a. Ceiling panel above beverage and compressed gas storage area broken missing. Replace broken and missing ceiling panels. b. Residues on walk-in refrigerator floor under milk display. Clean floor to remove milk residues.
  Placard posted on bulletin board at rear of store/out of public view. Post Placard within 5 feet of front door in obvious public view.

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