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
06/21/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  Observed a 1/2 inch gap under the back door. Repair and seal gap
  Observed uncovered containers of food, noodles, shrimp stored in the walk in cooler. Keep food protected from contamination
  Observed that access to handwashing sink was blocked by storage of a 5 gallon bucket in the sink. permit holder corrected violation by removing bucket
08/24/2016:  Regular Inspection
Violations:Major - 1
 Minor -
  Leak at prep sink faucet. Repair.
  Soiled wiping rags stored on food contact surfaces in kitchen. Store in container of approved sanitizer.
  Cooked chicken (55F), cooked noodles (48F) and uncooked chicken (66F) sitting out at room temperature. Reported cooked chicken and noodles to be cooked soon and uncooked chicken to be prepped soon. Leave potentially hazardous food in refrigerator until ready to "actively prep" it.
  Rice serving utensils stored in container still water. Water discarded during inspection.
  Egg rolls stored on cloth towel in walk-in refrigerator. Store on nonabsorbent surface only.
  Two trays cooked noodles (97F, 1 hour) cooling at room temperature. Place cooling food immediately in walk-in refrigerator.
  Clean inside ice machine to remove mildew. Remove all food equipment and soy sauce buckets from restroom.
  No hot water at restroom hand sink. Facility owner climbed into attic and turned on hot water during inspection. Leave hot water on at all sinks.
  Raw beef being prepped by cooked noodles. Do not prep raw meat by cooked or ready to eat food.

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