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

  2040 PARK Ave
  CHICO, CA 95928
Google Map
03/28/2018:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
03/27/2018:  Regular Inspection
Violations:Major - 1
 Minor -
  No pump action of sanitizer rinse solution. Technician reportedly contacted. Provide 50 ppm chlorine in final rinse cycle of dish washer.
  Water from hot water tap at 117 degrees Fahrenheit. Provide 120 degree Fahrenheit water from hot water faucet.
02/16/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  Chlorine sanitizer less than 50 ppm concentration in dish washer sanitizer rinse. Chlorine sanitizer in supply bottle almost empty. Replace almost empty bottle with new full bottle. Provide chlorine sanitizer in dish washer rinse cycle at or above 50 ppm concentration.

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