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

  2454 NOTRE DAME Blvd STE 100
  CHICO, CA 95928
Google Map
06/05/2018:  Regular Inspection
Violations:Major - 0
 Minor -
  Unclean ventilation hood baffles. Clean within 1 week.
  Lack of quaternary ammonia (QA) test strips available. Provide within 3 days.
  One can of RAID insecticide inside of food facility. Remove immediately. Corrected on site.
  Lack of a thermometer unit inside of walk in refrigeration unit. Provide inside within 2 days.
10/24/2017:  Regular Inspection
Violations:Major - 1
 Minor -
  a. Wall mounted tomato chopper contains tomato debris. Clean tomato chopper after use. b. Metal cabinet holding bag-in-box has worn, hard to clean bottom. Clean/refinish bottom beverage cabinet.
  a. Faucet on utensil washing sink leaks. Repair. b. Drain pipe from utensil washing sink leaks. Repair.
  Bulk food containers do not have labels. Label bulk food containers describing contents.
  Major Chicken, defrosted under warm water, at 62 degrees Fahrenheit during marinating. Maintain potentially hazardous food at or below 41 degrees Fahrenheit during defrosting and storage. Minor Pans (small pans) of meat in bottom of preparation top refrigerator at 45 degrees Fahrenheit. Maintain potentially hazardous food at or below 41 degrees Fahrenheit.
  Ceiling in kitchen contain grease, webs. Clean.

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