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

FLYERS #46 dba CHEVRON
  2402 COHASSET RD
  CHICO, CA 95926
  530-345-3831
Google Map
10/15/2014:  Regular Inspection
Violations:Major - 0
 Minor -
K036  
  Observed small CO2 tank to be unsecured. Secure to rigid structure.
K035  
  Clean inside ice machine (flashing and interior door) to remove black and pink residues.
03/27/2014:  Regular Inspection
Violations:Major - 0
 Minor -
K044  
  Mops stored in bucket wringer and head down in mop sink. Store mops to dry between uses.
K036  
  Cut nozzles (cream dispenser) on diagonal to decrease product held out of temperature.
K006  
  Hand sink blocked by cleaning supplies. Keep clear for hand washing.

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