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
05/20/2014:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
05/15/2014:  Regular Inspection
Violations:Major - 1
 Minor -
  Replace the 2 rusty food storage racks in the walk-in cooler.
  Observed air temperature of 45-47 deg.F in the prep refrigerator and carnitas 51 deg.F stored in the small under-counter refrigerator, air temp 47-50 deg.F. Adjust/repair these units to maintain potentially hazardous food at 41 deg.F or below.
12/13/2013:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
12/09/2013:  Regular Inspection
Violations:Major - 2
 Minor -
  Replace all rusty food storage shelves in the walk-in cooler.
  Observed 2 containers of cooked beans 85 deg.F cooling at room temperature for a reportedly short time period. Beans were placed in the walk-in cooler to cool properly during inspection. Do not allow potentially hazardous foods to cool at room temperture once it reaches 135 deg.F after cooking/heating.
  No sanitizer detected at the dishwasher after a few runs. Adjust/repair dishwasher or change out the sanitizer bucket, so that sanitizer level is maintained at 50 ppm. Provide chlorine sanitizer test strips for checking sanitizer levels at the dishwasher daily.

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