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
08/24/2016:  Regular Inspection
Violations:Major - 1
 Minor -
  Leak at prep sink faucet. Repair.
  Clean inside ice machine to remove mildew. Remove all food equipment and soy sauce buckets from restroom.
  Egg rolls stored on cloth towel in walk-in refrigerator. Store on nonabsorbent surface only.
  Raw beef being prepped by cooked noodles. Do not prep raw meat by cooked or ready to eat food.
  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.
  Soiled wiping rags stored on food contact surfaces in kitchen. Store in container of approved sanitizer.
  Rice serving utensils stored in container still water. Water discarded during inspection.
  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.
  Two trays cooked noodles (97F, 1 hour) cooling at room temperature. Place cooling food immediately in walk-in refrigerator.
10/15/2015:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
10/14/2015:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
  Cooked noodles 46F-50F in nonoperational hot holding unit at cook line. Maintain cooked noodles cold (at 41F or below in refrigerator) or hot (at 135F or above in operational hot holding unit. Do not store potentially hazardous food at room temperature. Uncooked prawns 45F, beef 45F-46F, chicken 45F-46F, beans sprouts 46F and pooled egg 46F out of temperature in top section of prep refrigerator (air temperature 36F. Adjust /repair unit and/or airflow so food in top section is maintained at an internal temperature of 41F or below.
10/13/2015:  Regular Inspection
Violations:Major - 2
 Minor -
  MAJOR _ No detectable sanitizer in dishwasher. Repair unit immediately to provide minimum 50ppm sanitizer in dishwasher. Minor - During inspection, food handler leaned on prep table, placing elbow on red cutting board. Do not place hands or other body parts on food contact surfaces as they may contaminate surface with pathogens that can contaminate food. Ice scoop stored with handle buried in ice. Store with handle up to prevent contamination of ice when digging for handle.
  Clean wall at rice cookers and corner of walk-in refrigerator to remove accumulated food residues. Repair damaged areas/cracks on wall in storage room and peeling paint behind shelf over utensil sink to prevent contamination of food.
  Damaged areas in laminate at front counter. Repair to be smooth, nonabsorbent and easily cleanable.
  Utensils at rice cookers stored in container of still water. REPEAT VIOLATION. Store utensils in/on an approved, nonabsorbent surface, in the food with handles up or in water mechanically maintained at 135F or above ONLY.
  On arrival, utensil sink in use to prep uncooked prawns. Prawns with and without shells stacked on drain board, colander of shells in 3rd basin. Use available prep sink to prep food; utensil sink is for utensil cleaning ONLY. When food handler questioned about how the utensil and prep sink were cleaned, the answer was vague and unclear. Proper cleaning procedure for sinks is: Wash with hot, soapy water, rinse with clear water, sanitize with an approved sanitizer (like bleach and water). Allow prep sink to air dry before placing food in basin or on drain board.
  California Food Handler's cards not available for wither of the two food handlers on duty. Provide for both within 7 days. Re-inspection to follow on this violation in 7+ days.
  Food stored in open tin can in prep refrigerator. REPEAT VIOLATION. Store food in approved, easy to clean containers once open. Clean bulk food containers in back storage area to remove heavy accumulation of food debris and spice shakers over prep refrigerator to remove accumulated dust. Several open bags rice in back storage area. Seal after each use to prevent attraction of vermin.
  Food handler used unwashed fingers to "check temperature" of beans sprouts in top of prep refrigerator after told by Inspector they were 58F. Use probe thermometer to take temperature of food to prevent contamination of food.
  Clean inside ice machine and prep refrigerator to remove accumulated residues.
  Clean floor beside and behind ice machine to remove bug carcasses.
  Lighting too dim in kitchen and food prep area. REPEAT VIOLATION. Replace missing/burned out bulbs to provide minimum required lighting (50 food candles).
  MAJOR - Beans sprouts 58F, tofu 58F, uncooked beef 48F, chicken 49F, prawns 48F, pooled egg 48F and diced cooked pork 51F out of temperature in top of prep refrigerator (air temperature 40F). Adjust/repair air flow to maintain potentially hazardous food at 41F or below. MAJOR - Cooked noodles (47F-51F) stored at room temperature in turned off hold holding unit at cook line. Maintain potentially hazardous food at 41F and below or 135F and above. Do not store any potentially hazardous food in units that are not operating. Note: All foods relocated to bottom of prep refrigerator and walk-in refrigerator during inspection.
  Cooked chicken 64F cooling in bottom section of prep refrigerator. Do not store hot food in prep refrigerator as it does not have the capacity to cool without heating up other food stored in unit.
  Clean outside surface of trash can by utensil sink to remove accumulated food residues.

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