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
03/22/2016:  Regular Inspection
Violations:Major - 1
 Minor -
  Several soiled wiping rags sitting on food contact surfaces in kitchen. Store in container approved sanitizer between uses.
  Glasses stacked on shelf at beverage station have drops of water between them. Air dry glasses completely before stacking to prevent growth of bacteria.
  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.
  Clean inside ice machine to remove black residues.
  Manager's food safety certificate no available. Provide original certificate in facility within 30 days.
  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.
  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.
  No paper towels as kitchen hand sink; paper towels available at beverage station hand sink and dispenser refilled 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.
08/11/2015:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
08/10/2015:  Regular Inspection
Violations:Major - 2
 Minor -
  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.
  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.
  Unlabeled chemical spray container hanging on water heater. Label as to contents.
  Clean inside ice machine to 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.

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