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
11/12/2014:  Regular Inspection
Violations:Major - 0
 Minor -
  Back door of kitchen open during serving of foods. Kitchen back door closed during inspection. Maintain back door closed to prevent fly entry.
05/08/2014:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
05/07/2014:  Regular Inspection
Violations:Major - 1
 Minor -
  During inspection observed the back of gloved hand used to wipe nose then returned to food service. When noted glove changed but no hand washing until noted. Whenever gloves are used for non-food preparation activities or when even back of glove touches face or skin gloves must be changed. Whenever gloves changed hands must be washed before donning gloves.
  During inspection wiping cloth bucket with sanitizer liquid, quaternary ammonia, observed at 100 ppm concentration. Reportedly bucket sanitizer and wiping cloths will be changed immediately after lunch service. Maintain quaternary ammonia solution concentration at or above 200 ppm in wiping cloth bucket.
  No detectable sanitizer in dishwasher. Currently using disposable plates/trays for serving food to students. Adjust/repair to provide minimum 50ppm chlorine sanitizer in rinse cycle. Re-inspection tomorrow morning.
11/04/2013:  Regular Inspection
Violations:Major - 0
 Minor -
  During inspection ham and cheese sandwiches observed with inspector's digital thermometer in ham at 58 - 60 degrees F. Sandwiches moved back to refrigeration for later serving. Refrigerator temperatures observed at or below 37 degrees F. Pre-cool meat and cheese and rolls/bread to 41 degrees F before making sandwiches. Maintain sandwiches at or below 41 degrees F until moved to serving line.

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