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

  216 W EAST Ave # C
  CHICO, CA 95926
Google Map
04/24/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  Observed that handwashing signs were not posted at the handsinks in the men's and women's toilet room. Post signs as required to remind employees to wash hands after using toilet.
03/22/2016:  Regular Inspection
Violations:Major - 1
 Minor -
  Cooked chicken 108F and cooked steak 122F sitting off flame on grill. Maintain hot potentially hazardous food at 135F or above. Noe: Chicken and steak voluntarily discarded during inspection.
  Three trays cooked pinto beans cooling "stacked" in walk -in refrigerator. Do not stack pans as beans in middle section of stacked pans do not cool rapidly.
  Unlabeled chemical spray containers by mop sink and ice machine. Label as to contents.
  Glasses stacked on shelf at beverage station have drops of water between them. Air dry glasses completely before stacking to prevent growth of bacteria.
  Clean inside ice machine to remove black residues.
  No paper towels as kitchen hand sink; paper towels available at beverage station hand sink and dispenser refilled during inspection.
  Cooked sauces (165F+) cooling in soy sauce buckets (with ice paddles). Use metal pots when cooling sauces as buckets are not approved for hot food and may leach chemicals into food.
  On arrival, observed cook line food handler drying hands on cloth towel. Food handlers must use single use paper towels or hot air dryers to dry hands.
  Manager's food safety certificate no available. Provide original certificate in facility within 30 days.
  Several soiled wiping rags sitting on food contact surfaces in kitchen. Store in container approved sanitizer between uses.

Search Again