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

  988 EAST Ave
  CHICO, CA 95926
Google Map
10/10/2016:  Regular Inspection
Violations:Major - 0
 Minor -
04/26/2016:  Regular Inspection
Violations:Major - 0
 Minor -
  Wall(s) below dish washer table(s) have food residues. Clean wall(s) to remove food residues.
12/10/2015:  Regular Inspection
Violations:Major - 0
 Minor -
05/11/2015:  Regular Inspection
Violations:Major - 1
 Minor -
  Nuggets at 128 - 129 degrees Fahrenheit or less in hot holding unit. Trays of nuggets reheated in oven to 165 degrees Fahrenheit. Maintain potentially hazardous foods at 41F or below or 135F and above.
  Single-use towels at hand washing sink not in dispenser. Maintain single-use towels in dispenser at hand washing sink.
  French Toast defrosting in sink without running water. French Toast appears to be defrosted. Defrosting foods must be placed back in refrigerator once 41F has been reached. Potentially hazardous food may be thawed in refrigerator, under cold running water (maximum 2 hours with water at 70F or below) as part of the cooking process, or in microwave if followed by immediate preparation.

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