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 95926
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08/15/2017:  Regular Inspection
Violations:Major - 0
 Minor -
  Observed food debris on can opener blade. Clean blade.
  Food Safety Manager certificate was not available on site. Obtain certification within 60 days
09/07/2016:  Regular Inspection
Violations:Major - 0
 Minor -
  Cooked chicken (105F) and beef (110F-115F) cooling in bottom of prep refrigerator. Cool in walk-in refrigerator only.
  Hand sink blocked by cart of cooling sauces (in ice bath). Keep hand sink access clear for hand washing.
  Pork 48F, chicken 49F in top of prep refrigerator (air temperature 47F). Adjust. repair to maintain minimum 41F or below.

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