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

  1110 W EAST Ave
  CHICO, CA 95926
Google Map
10/13/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  observed that a handwashing sign was not posted at the toilet room in the kitchen. post sign reminding employees to wash their hands
  observed that a food safety manager certification is not available at facility. obtain certification within 60 days
10/11/2016:  Regular Inspection
Violations:Major - 1
 Minor -
  Sanitizer in dishwasher about 10ppm. Adjust/repair unit to provide minimum 50ppm.
  Clean inside ice machine to remove black residues.

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