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

  163 E 2ND St
  CHICO, CA 95928
Google Map
02/18/2015:  Regular Inspection
Violations:Major - 0
 Minor -
07/22/2014:  Regular Inspection
Violations:Major - 0
 Minor -
12/31/2013:  Regular Inspection
Violations:Major - 0
 Minor -
  During inspection observed bare hand contact with cold ingrediants including raw chicken and shrimp and with vegetables which were then moved in pan to wok for cooking. While using wok utensils used and cooked foods served to plates with utensils. Utensils were grabbed with hands that had touched cold foods. No hands were washed during preparation or rinsed without using sanitary soap from dispenser. Provide and use pump soap at one compartment of 3 compartment sink or use handwashing sink more often.

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