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

EL PATRON TAQUERIA
  1354 EAST Ave # E
  CHICO, CA 95926
  530-343-9779
Google Map
07/20/2015:  Regular Inspection
Violations:Major - 0
 Minor -
K030  
  a. Large pots of cooked sauce sitting on floor for preparation/blending. Store all food including foods being prepared at least 6 inches above the floor. Recommend cart to hold and move pots of sauce and buckets of sauce for preparation and moving to walk-in refrigerator. b. Bulk food containers are not all labeled to identify contents. Relabel bulk food containers.
K041  
  Preparation sink and kitchen hand washing sink drip/leak from faucet. Repair/replace dripping faucets.
K035  
  Walk-in refrigerator temperature 47 degrees Fahrenheit. Multiple cooked foods cooling in unit. Reportedly unit serviced within the week. Monitor walk-in refrigerator to verify maintaining cold foods at or below 41 degrees Fahrenheit.
K045  
  a. Holes in ceiling above waitress area/soda box area and missing vent in utensil washing area. Repair/replace ceiling panels and ventilation vent to recreate a smooth, durable, non-absorbent, and easily cleanable ceiling surface that is intact. Repair causes of leaks. b. Repair/replace wall above walk-in refrigerator to prevent direct opening into roof/attic area.
K009  
  a. Salsa in preparation top refrigerator at 46 degrees Fahrenheit. Reportedly salsa just made and added to preparation top. Cool prepared ingredients and food in walk-in refrigerator to 41 degrees Fahrenheit before transferring to preparation top refrigerator.
K034  
  No test strips available to test chlorine sanitizer in dish washer and wiping cloth bucket. Provide.
K040  
  Bucket of wiping cloths stored on floor cloudy. Change out sanitizer solution when turbid or cloudy.
K039  
  No thermometers observed in use in kitchen. Provide and use thermometers to track cold and hot holding temperatures and cooling of cooked foods in walk-in refrigerator.
K014  
  Utensil washing sink being used to wash/prepare cooked chilis instead of preparation sink. Wash, rinse, and sanitize utensil sink after using to preparing food.
K001  
  No Managers Food Safety certificate available. Provide documentation within sixty days that at least one person currently working at this facility has passed an approved food safety certification examination. Fax or mail to this Department. Please include name of facility on certificate.
08/19/2014:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
K035  
  Preparation refrigerator bottom compartment temperature observed for air at 61 degrees Fahrenheit. Reportedly cold foods will be stored in ice until refrigerator repaired. Reportedly repair technician expected sometime today. Repair preparation refrigerator in kitchen to maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
08/18/2014:  Regular Inspection
Violations:Major - 0
 Minor -
K007  
  a. During inspection of preparation refrigerator in kitchen guacamole in preparation top container observed at 47 degrees Fahrenheit at bottom of container and 44 degrees Fahrenheit in top of container. Air temperature in bottom compartment of preparation refrigerator observed at 69 degrees Fahrenheit. Foods moved out of preparation refrigerator and technician contacted to repair unit. b. Walk in refrigerator observed at 48 degrees air temperature. Guacamole observed at 41 degrees Fahrenheit, verde sauce/salsa observed at 41 degrees Fahrenheit, cooked pinto beans observed at 42 degrees fahrenheit. Walk-in refrigerator should be monitored for temperature.
K035  
  Preparation refrigerator air temperature in bottom of unit observed at 69 degrees Fahrenheit. Repair preparation refrigerator in kitchen to maintain foods at or below 41 degrees Fahenheit.
K030  
  Box of chicken observed stored on floor of walk-in refrigerator. Multiple containers of food observed stored on walk-in refrigerator shelves without covers or tops. Each food observed at or below 42 degrees Fahrenheit. Store foods with covers or tops on containers to prevent potential contamination of foods.
K038  
  During inspection of kitchen baffle hood filters observed with heavy accumulation of grease. Clean baffle hood filters to remove grease.

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