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

  800 BRUCE Rd STE 600
  CHICO, CA 95928
Google Map
02/19/2018:  Regular Inspection
Violations:Major - 0
 Minor -
11/01/2016:  Regular Inspection
Violations:Major - 0
 Minor -
  Wiping cloth used to clean steam wand after use is dry. Store wiping rags in container of approved sanitizer between uses.
  a. Under-counter two door refrigerator in kitchen at 51 degrees Fahrenheit. Bacon cooling in refrigerator moved to freezer to cool. Defrost cycle reportedly in progress. Monitor air temperature with thermometer in front of refrigerator. Maintain potentially hazardous food at or below 41 degrees Fahrenheit. b. Under-counter two door refrigerator containing milk in front room at 51 degrees Fahrenheit. Defrost cycle appears to be in progress. Before end of inspection air temperature at 48 degrees Fahrenheit and decreasing. Monitor air temperature with thermometer at front of refrigerator. Maintain potentially hazardous food at or below 41 degrees Fahrenheit.

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