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

  1354 EAST Ave # E
  CHICO, CA 95926
Google Map
03/22/2016:  Regular Inspection
Violations:Major - 0
 Minor -
  a. Missing floor tiles in kitchen. Repair/replace missing quarry tile in floor in kitchen. b. Repair/replace wall above entrance to walk-in refrigerator to prevent direct opening into roof/attic area.
  Some bulk food storage containers missing labels identifying contents. Relabel bulk food storage containers.
  Frozen tamales in stored in plastic grocery bag in freezer. Store food in food grade plastic bags or other sealable container.
  Preparation sink faucet drips/leaks. Repair faucet to stop drips/leaks.
  Reportedly food workers are discouraged from working in kitchen but may not be restricted from working in kitchen when ill. Food workers must report illness to person in charge and be restricted from food work when ill. Handout for violation #2 provided to person in charge during inspection.
  Food worker fills bags with ready-to-eat chips with bare hands instead of using gloves or other utensil. Minimize bare hand contact with ready-to-eat foods.
  No shatterproof covers on fluorescent fixtures above bulk food storage area and area outside walk-in refrigerator door. Provide shatterproof shields/covers on fluorescent fixtures to prevent potential glass hazards to food.
  Utensil washing sink being used to wash/prepare produce instead of preparation sink. Wash, rinse, and sanitize utensil sink after using to wash produce/prepare produce.

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