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 -
  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.
  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.
  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.
  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.
  Some bulk food storage containers missing labels identifying contents. Relabel bulk food storage containers.
  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.
  Frozen tamales in stored in plastic grocery bag in freezer. Store food in food grade plastic bags or other sealable container.
07/20/2015:  Regular Inspection
Violations:Major - 0
 Minor -
  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.
  Bucket of wiping cloths stored on floor cloudy. Change out sanitizer solution when turbid or cloudy.
  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.
  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.
  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.
  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.
  Preparation sink and kitchen hand washing sink drip/leak from faucet. Repair/replace dripping faucets.
  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.
  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.
  No test strips available to test chlorine sanitizer in dish washer and wiping cloth bucket. Provide.

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