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

WINDY'S CHINESE RESTAURANT
  1000 W SACRAMENTO Ave # G
  CHICO, CA 95926
  530-343-1788
Google Map
10/15/2015:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
10/14/2015:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
K007  
  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 -
K005  
  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.
K042  
  Clean outside surface of trash can by utensil sink to remove accumulated food residues.
K045  
  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.
K035  
  Clean inside ice machine and prep refrigerator to remove accumulated residues.
K007  
  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.
K036  
  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.
K023  
  Clean floor beside and behind ice machine to remove bug carcasses.
K038  
  Lighting too dim in kitchen and food prep area. REPEAT VIOLATION. Replace missing/burned out bulbs to provide minimum required lighting (50 food candles).
K009  
  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.
K034  
  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.
K001  
  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.
K033  
  Damaged areas in laminate at front counter. Repair to be smooth, nonabsorbent and easily cleanable.
K014  
  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.
K030  
  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.
03/09/2015:  Regular Inspection
Violations:Major - 1
 Minor -
K035  
  Clean shelves in walk-in refrigerator to remove residues/food debris.
K030  
  Food in walk-in refrigerator stored in open tin cans. Place in approved, easy to clean container once open.
K013  
  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.
K001  
  Provide CA Food Handler cards for all employees (except employee already holding food safety manager certificate).
K038  
  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.
K009  
  On arrival, cooked noodles cooling at room temperature without intervention. Place noodles in walk-in refrigerator to cool.
K014  
  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.
K006  
  No paper towels at kitchen's only hand sink. Provide. Note: Paper towels provided during inspection.
K036  
  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.
K007  
  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.
K005  
  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.

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