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

  664 E 1ST Ave # A
  CHICO, CA 95926-3520
Google Map
08/12/2018:  Regular Inspection
Violations:Major - 0
 Minor -
  Lack of chlorine test strips available at dishwasher unit. Provide within 2 days. Corrected on site.
03/18/2018:  Regular Inspection
Violations:Major - 0
 Minor -
10/13/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  Observed grease splatter on wall behind paninni machine. clean wall
  Observed potentially hazardous foods (quiche, custards, milk) stored in display coolers at 46 to 48 degrees F. 41 degrees F or less is required. Adjust or repair units to maintain 41 degrees F or less
  Observed that a handwashing sign is not posted in the toilet room. Post sign reminding employees to wash their hands

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