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

  107 PARMAC RD STE 180
  CHICO, CA 95926
Google Map
08/08/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  observed wiping cloth stored in a container of chlorine sanitizer solution at 50 ppm. 100 ppm is required for chlorine
  observed chicken, sliced tomatoes, and other potentially hazardous foods stored in the top of the sandwich prep cooler at 48 degrees Fahrenheit. 41 degrees Fahrenheit or less is required. Operator corrected violation by moving PHF to reach in cooler at 41 degrees Fahrenheit.
  observed that top section of the sandwich prep cooler is not maintaining 41 degrees Fahrenheit or less, required for storage of potentially hazardous foods. Repair or adjust unit to maintain required temperature

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