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

  1533 HWY 99
  GRIDLEY, CA 95948
Google Map
04/18/2016:  Regular Inspection
Violations:Major - 0
 Minor -
  Label spray bottles to identify contents.
  Clean utensils stored in drain rack immediately adjacent to basin of utensil sink with soaking soiled utensils. Soak in basin farther from clean utensils.
  Pineapple and beets stored in original cans. Store remaining foods from cans in food grade containers.
  Have roll of paper towels adjacent to hand sink instead of opposite end of counter. Towels relocated during inspection.
05/07/2015:  Regular Inspection
Violations:Major - 0
 Minor -
  Continue repair of rough/damaged wall behind/around dish washer to be smooth, non-absorbent and easily cleanable.
  Repair torn/worn door seal to reach-in door of walk-in cooler.
  Provide pump-style hand soap dispenser at hand sink instead of using large handled bottle of dish soap being to wash hands.
  Crockpot of beans and box storing pan of bagged soup-type food on floor inside walk-in cooler. Boxes of potatoes, onions and on unsealed bag of panko stored on floor in dry food room.

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