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

  1526 HWY 99
  GRIDLEY, CA 95948
Google Map
01/02/2018:  Regular Inspection
Violations:Major - 0
 Minor -
  Observed some pooled mop water in corners of facility- water was mopped up during inspection.
  Observed salads with cut tomatoes 54 deg.F stored in top portion too high in prep refrigerator. Store salads in bottom portion of unit.
02/06/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  Soapy wash water 89F in basin of utensil sink, maintain at 100F+.
  Hot water peak 118F at utensil sink and 116F at prep sink. New instantaneous water heater installed. Adjust water heater to adequately provide 120F (at least) to utensil and prep sinks, especially if more than one sink is utilizing hot water. Note: with instantaneous water heaters, the flow and temperature decreases and/or greatly fluctuates depending on hot water demand. This Division will review installed water heater and determine if it is sized appropriately.
  Generally clean floors in hard-to-reach areas (i.e. under storage shelves, along wall/floor junctures, in corners) to remove misc. debris and residues.
  Hood not pulling all smoke from charbroiler and kitchen area smoke-filled. Provide adequate ventilation so all heat, steam, smoke and grease are pulled by hood.

Search Again