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
02/25/2016:  Regular Inspection
Violations:Major - 1
 Minor -
  Cabinet for beverage dispenser has syrup residues inside. Clean inside of beverage dispenser cabinet to remove residues.
  Bulk containers of food have no or faded labels identifying contents. Relabel bulk food storage containers identifying contents.
  Bowl of guacamole in walk-in refrigerator at 48 degrees Fahrenheit. Reportedly guacamole made fresh in morning. Cool prepared foods to 41 degrees Fahrenheit within 2 hours.
  Major Cilantro and knives in hand washing sink in kitchen during inspection. Cilantro removed so inspector can wash hands. Maintain hand washing sinks empty and accessible for use washing hands. Keep hand sink clear to encourage employee hand-washing.
  Knives in hand washing sink and on preparation refrigerator surface during inspection. In-use utensils and cutting boards must be washed/rinsed/sanitized after every four hours of use.
  Carton of raw shell eggs stored on preparation table during inspection. Store potentially hazardous food including raw shell eggs at or below 41 degrees Fahrenheit.
  Ceiling panel at back corner of kitchen above freezer moved creating open access to roof. Replace ceiling panel to recreate drop ceiling whenever kitchen is operating.

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