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

  1601 ESPLANADE # 1-B
  CHICO, CA 95926
Google Map
08/09/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  observed that the top section of the sandwich prep cooler was storing sliced tomatoes and other potentially hazardous foods at 48 degrees Fahrenheit. 41 degrees Fahrenheit is required.
  observed that top section of prep table cooler is not maintaining 41 degrees Fahrenheit required for storage of PHF. adjust or repair unit
10/27/2016:  Regular Inspection
Violations:Major - 0
 Minor -
  Clean 2nd basin of utensil sink to remove accumulated black residues.
  Hot water 112F at utensil sink faucet. Adjust/repair water heater to maintain minimum 120F.
  Many damaged areas on floors and coving. Make plans/save money to replace flooring.
  Muffin at front counter (by register) with no ingredient label. Provide or store so customers cannot help themselves.
  Clean inside ice machine to remove pink mildew.
  A few unlabeled chemical spray containers; label as to contents.
  Reported soup which has been previously cooled is reheated in hot holding unit. Reheat in microwave (to 165F) or provide Heat/Serve unit.

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