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

  CHICO, CA 95928
Google Map
02/11/2015:  Regular Inspection
Violations:Major - 0
 Minor -
  No test strips at facility for sanitizer used in utensil washing sink process. Provide chlorine test paper when using bleach as the sanitizer for utensils.
07/22/2014:  Regular Inspection
Violations:Major - 0
 Minor -
12/30/2013:  Regular Inspection
Violations:Major - 0
 Minor -
  Observed vinyl flooring to be separating from counter and cracked at coving by register. Repair where needed to be smooth and easily cleanable. > Clean floor under equipment to remove dust/debris.
  Observed laminate strip to be hanging/separating from bottom of cabinet under beverage dispenser. Repair to be smooth, nonabsorbent and easily cleanable.
  Label ice bucket "Ice Only".
  Clean inside ice machine to remove residues.

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