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 -
  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.
  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.
  Cabinet for beverage dispenser has syrup residues inside. Clean inside of beverage dispenser cabinet to remove residues.
  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.
  Bulk containers of food have no or faded labels identifying contents. Relabel bulk food storage containers identifying contents.
06/25/2015:  Regular Inspection
Violations:Major - 0
 Minor -
  No Managers Food Safety certificate. Reportedly Food Safety Managers Class and test just taken. Provide documentation within sixty days that at least one person currently working at this facility has passed an approved food safety certification examination. Fax or mail to this Department. Please include name of facility on certificate.
  Food, including pots of cooked beans, must be stored at least 6 inches above floor.
  Guacamole in preparation top refrigerator 60 degrees Fahrenheit. Reportedly guacamole just made and container added to preparation top of refrigerator. Foods just prepared must be quickly cooled in walk-in refrigerator to 41 degrees Fahrenheit before placing into preparation top refrigerator for storage/serving.
  Spoon for serving spanish rice lying in rice in rice maker. Store utensils used to serve food stabbed into food or on smooth, durable, easily cleanable surface.
  Raw shell eggs stored on second shelf above bag of cheese and beer. Store raw shell eggs on bottom shelf.

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