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

  1288 E 1ST Ave
  CHICO, CA 95926
Google Map
12/07/2016:  Regular Inspection
Violations:Major - 0
 Minor -
  Soapy water wash compartment liquid at 96 degrees Fahrenheit. No utensils being washed during inspection. When washing utensils the soapy water wash must be at or above 100 degrees Fahrenheit.
  Milk and creamer in thermos containers for customer self-service at 44 degrees Fahrenheit. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
  Reportedly hot burritos cooled in two door counter refrigerator without monitoring temperatures. Potentially hazardous foods must be cooled rapidly from 135F-70F within 2 hours and from 70F-41F within an additional 4 hours. Food not meeting this Time-Temperature requirement must be discarded or reheated to 165F and re-cooled so they do.

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