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

  CHICO, CA 95973
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03/01/2017:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
02/28/2017:  Regular Inspection
Violations:Major - 2
 Minor -
  Major Inconsistent water temperature from the faucets at the utensil sink, the janitorial sink, and the hand washing sink along the same wall. Sanitizer solution from dispenser above 120 degrees Fahrenheit and no hot or warm water from soap dispenser or utensil sink faucet, no hot or warm, 100 - 120 degree, water from janitorial sink faucet, and no warm water from the hand washing sink faucet.
  Major a. Sanitizer concentration at utensil washing sink sanitizer compartment below 200 ppm quaternary ammonia after draining out old solution and replacing with fresh solution. Repair sanitizer dispenser to deliver sanitizer solution of quaternary ammonia at or above 200 ppm. Use test paper to confirm concentration of each sanitizer sink solution. b. Commercial dish washer hot water sanitizer rinse not at or above 180 degrees Fahrenheit/at or above 160 degrees Fahrenheit at the glass. See Violation 21 below.

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