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
08/11/2015:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
08/10/2015:  Regular Inspection
Violations:Major - 2
 Minor -
  Unlabeled chemical spray container hanging on water heater. Label as to contents.
  Clean inside ice machine to remove residues.
  Repair hole in corner by utensil sink to prevent the harboring of vermin. Clean walls where needed in utensil cleaning area to remove remove residues.
  Sauce with cooked onions cooling in two ten gallon buckets at 58F-63F and approximately 24 inches deep. Reported sauce was cooked and cooled yesterday afternoon (approximately 24 hours prior to inspection). When cooling large amounts of food, place in smaller, shallow containers at maximum 2inches deep. Also okay to use ice paddles when cooling food in large containers. Note: Ice paddles must be changed out as soon as they melt and food being cooled must be stirred often to evenly distribute the cooling effect. Both containers sauce voluntarily discarded to trash during inspection.
  Damaged/missing laminate on counter in wait station and on shelf strong microwaves. Repair where needed to be smooth and easily cleanable.
  Sour cream (54F, top), diced tomatoes (55F, top) and taquitos (51F, bottom) out of temperature in prep refrigerator (air temperature 54F). Adjust/repair unit to maintain food at 41F or below. Uncooked beef and chicken 46F-47F in refrigerated drawer under grill; meat stored in back section 37F. Repair drawer to close properly and maintain all potentially hazardous food at 41F or below.
11/04/2014:  Regular Inspection
Violations:Major - 0
 Minor -
  Observed food handler prepping raw meat on prep table located immediately next to uncovered steam table. No distance separating prep table from steam table. Provide flashing or minimum 24 inch gap to prevent contamination of steam table/food with uncooked meat.
  Observed white powder on trays stored on shelving unit by utensil sink and can of Ajax close by. Clean trays immediately and relocate all chemicals to prevent contamination of food contact surfaces.
  Observed areas of worn/damaged/missing laminate on counters and cabinets in wait station. Repair where needed to be smooth and easily cleanable.
  Observed burritos (45F) and taquitos (46F) in bottom of prep refrigerator (air temperature 42F). Adjust/repair unit to maintain food at 41F or below.
  Observed standing water on floor and ice machine to leaking in multiple places. Repair to maintain floor in dry manner and prevent attraction of vermin. Note: Some water from utensil sink splashing.
  Observed food handler at grill unwrap uncooked beef, place on grill, then ball up plastic before discarding. Food handler then picked up seasoning shaker to season meat before "cleaning" hands in sanitizer bucket. Observed different food handler prepping raw met touching stereo components on shelf over prep area. Clean hands immediately after touching raw meat and before touching any other utensil, food or surface to prevent cross contamination. Properly clean hands at hand sink whenever hand cleaning required.
  Observed a few unlabeled chemical spray containers in utensil cleaning area. Label as to contents.

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