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

  1000 W SACRAMENTO Ave # G
  CHICO, CA 95926
Google Map
03/09/2015:  Regular Inspection
Violations:Major - 1
 Minor -
  On arrival, cooked noodles cooling at room temperature without intervention. Place noodles in walk-in refrigerator to cool.
  No paper towels at kitchen's only hand sink. Provide. Note: Paper towels provided during inspection.
  Food handler reports prep sink and prep table cleaned with soap and water. All prep surfaces and utensils must be washed with hot, soapy water, rinsed with clear water and sanitized with approved sanitizer.
  Observed food handler working with raw chicken open walk-in refrigerator door without washing hands. Wash hands properly at hand sink after working with raw meat and before touching any other surface to prevent spread of harmful pathogens throughout kitchen. Note: Food handler directed to wash hands had clean door handle during inspection.
  Uncooked chicken (47F), uncooked beef (46F-47F) and bean sprouts (50F) out of temperature in top section of prep refrigerator. Adjust/repair unit to maintain potentially hazardous food at 41F or below. Chow mein in rice cooker 131F. Maintain hot potentially hazardous food at 135F or above.
  Provide CA Food Handler cards for all employees (except employee already holding food safety manager certificate).
  Food handler prepping uncooked chicken next to trays of cooling noodles. Ensure no cooked food is nearby when prepping uncooked chicken to prevent contamination of other food. Note: Noodles relocated to walk-in refrigerator during inspection. Uncooked prawns stored over uncovered container zucchini in walk-in refrigerator. Store uncooked beef, chicken, pork, prawns, etc. on bottom shelf to prevent contamination of other food.
  In use tongs stored on cloth towel and in container of water. Store in use utensils on/in nonabsorbent, easily cleanable surface, in food with handles up, or in water mechanically maintained at 135F or above.
  Kitchen and walk-in refrigerator too dim. Replace all missing light bulbs (and inadequate bulb in walk-in refrigerator) to provide minimum required food candles.
  Food in walk-in refrigerator stored in open tin cans. Place in approved, easy to clean container once open.
  Clean shelves in walk-in refrigerator to remove residues/food debris.
08/14/2014:  Regular Inspection
Violations:Major - 0
 Minor -
08/06/2014:  Regular Inspection
Violations:Major - 2
 Minor -
  Observed in-use rice paddle and tongs stored in container still water. Water dumped out during inspection. Note: Okay to store utensils in container without water.
  Observed uncooked beef defrosting in tub of still water. Defrost under running water or in refrigerator only.
  Clean ice machine TODAY to remove accumulated black residues. Clean shelves in storage room, walk-in refrigerator and by cook line to remove accumulated dust/food debris/residues. Clean all equipment to remove food debris/residues.
  No probe thermometer available for taking temperature of hot holding or defrosting food. Provide.
  Observed toilet paper sitting on high chair in restroom. Place in sanitary dispenser. Observed fryer basket, large cooking pot and highchair stored in restroom. Relocate out of restroom to prevent contamination.
  Clean floor, especially under cook line, to remove accumulated food debris/residues.
  Observed uncooked beef defrosting in a tub of still water at 59F-60F. Place thawed foods back in refrigerator once 41F has been reached. Beef moved to walk-in refrigerator during inspection.
  Observed food handler with raw chicken juice on hands rinse hands at utensil sink faucet when directed by Inspector to wash his hands. Observed different food handler rinse hands at prep sink faucet to clean hands. Use hand sink only to clean hands. Hands must be cleaned with soap and warm water, then dried with single use paper towel, whenever hands require cleaning.
  Clean all bulk food containers to remove heavy accumulation of food debris.
  On arrival, observed food handler chopping uncooked chicken immediately next to two trays cooked noodles. When Inspector measured temperature of noodles with infrared thermometer, food handler stuck finger in middle of one tray to asses temperature himself. Do not take temperature of food with fingers; use probe thermometer. Do not prep uncooked chicken next to ready-to-eat food so food is not accidentally contaminated with raw chicken juice. Note: Contaminated noodles voluntarily discarded during inspection. Observed same food handler, later in inspection, rest hand on cutting board contaminated with uncooked chicken juice while speaking to Inspector. Keep hands off food contact surfaces contaminated with uncooked animal products so other surfaces and/or food is not contaminated. Note: Food handler directed to hand sink to properly wash hands again.

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