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

ARCO AM/PM #5819
  5987 CLARK Rd
  PARADISE, CA 95969
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03/06/2015:  Regular Inspection
Violations:Major - 0
 Minor -
  Refill the empty paper towel dispenser at the back prep hand sink.
08/13/2014:  Regular Inspection
Violations:Major - 1
 Minor -
  Observed cut tomatoes 54 deg.F in the top of the customer self-serve condiment refrigeration unit. Air temperature in bottom portion was 52 deg.F. Adjust this unit to maintain potentially hazardous foods at 41 deg.F or below. Cut tomatoes will be time-tagged and discarded every 4 hours.
  Replace the missing light cover on lights above utensil sink.
  Clean spills from bottom of customer condiment refrigerator and from under milk storage shelves. Clean around soda dispenser nozzles to remove sticky residues.
02/12/2014:  Regular Inspection
Violations:Major - 0
 Minor -
  Observed air temperature in 2-door refrigerator in back prep area at 47 deg.F. Observed some sections of open-front display refrigerator storing deli sandwiches at 47-49 deg.F. Adjust/repair both units to maintain potentially hazardous food at 41 deg.F or below.
  Replace missing light cover over utensil sink.

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