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

CASA RAMOS MEXICAN RESTAURANT
  2490 FAIR St
  CHICO, CA 95928
  530-842-2098
Google Map
03/01/2016:  Regular Inspection
Violations:Major - 0
 Minor -
K041  
  Faucets at hand washing sinks in kitchen and bar leak. Repair faucets at hand washing sinks to shut off water without leaking.
K045  
  a. Floor tile in kitchen broken, missing. Repair floor to be smooth, durable, non-absorbent, and easily cleanable. b. Missing wall tiles at entry to utensil washing room. Replace missing white wall tile to recreate a smooth, durable, non-absorbent, and easily cleanable surface. c. Bag in box residues on floor in storage room. Clean floor to remove residues under the bag in box beverage shelves. d. Water on floor of bar. Clean bar floor to remove water.
K038  
  Light bulb in front walk-in refrigerator not shatterproof. Provide shatterproof light bulbs in fixture above food in walk-in refrigerator.
K035  
  Bar gun contains residues. Clean beverage gun containing residues.
K027  
  Opened case of raw shell eggs stored on shelf above bottles of drinkable beverages in front walk-in refrigerator. Move drinkable beverages away from or above raw shell eggs.
K022  
  Minor Reportedly bar has slow draining floor sink. Reportedly glass washing machine not used in bar and all utensils washed, rinsed, and sanitized in kitchen dish washer. Repair drain line under floor sink in bar. Prepare to shut down bar if floor sink stops draining to prevent gray water on bar floor. Contact this office to report on condition of drain.
K001  
  No Managers Food Safety certificate available. Reportedly two staff took Food Safety Managers Class and Test late 2015. Provide documentation within sixty days that at least one person currently working at this facility has passed an approved food safety certification examination. Fax or mail to this Department. Please include name of facility on certificate.
K007  
  a. Chicken breasts in hot holding at 133 degrees Fahrenheit. Adjust hot holding unit to maintain chicken breasts at or above 135 degrees Fahrenheit. b. Guacamole in preparation top refrigerator 41 degrees Fahrenheit on bottom of pan and 46 degrees Fahrenheit at top of pan. Stir guacamole to create even temperature throughout guacamole. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit. c. Front walk-in refrigerator has plastic wrapped meats at 46 degrees Fahrenheit. Close walk-in refrigerator door when working in walk-in refrigerator. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
K009  
  Chopped tomatoes in produce walk-in refrigerator covered with wrap at 48 degrees Fahrenheit. Reportedly tomatoes recently chopped and moved into walk-in refrigerator to cool. Cool prepared foods to 41 degrees Fahrenheit.
K030  
  a. Bulk food containers are unlabeled. Bulk food containers labeled during inspection. b. Label on ice bucket faded. Darken label on ice bucket, 'For Ice Use Only'.
09/29/2015:  Regular Inspection
Violations:Major - 1
 Minor -
K040  
  Bucket of wiping cloths and two knives on preparation table outside walk-in refrigerator. No sanitizer detected in bucket solution. Reportedly bucket of wiping cloths and sanitizer from yesterday, no sanitizer remaining, not disposed after preparation. Store wiping rags in container of approved sanitizer between uses, chlorine sanitizer concentration at or above 100 ppm or quaternary ammonia sanitizer concentration at or above 200 ppm. Do not store knives or utensils in sanitizer solution between uses.
K041  
  Leaking water faucets at utensil washing sink, preparation sink, two hand washing sinks. Repair leaking faucets to save water and money.
K045  
  Rough section of bent vertical support of wall between kitchen and utensil washing room covered with plastic wrap and tape. Refinish surface to be smooth, durable, non-absorbent and easily cleanable.
K006  
  No single-use towels at bar hand washing sink. Roll of towels moved to hand washing sink counter during inspection. Provide single-use towels at bar hand washing sink.
K001  
  Posted Managers Food Safety certificate is expired. Provide documentation within sixty days that at least one person currently working at this facility has passed an approved food safety certification examination. Fax or mail to this Department. Please include name of facility on certificate.
K007  
  Domestic crock pot of rice at 129 degrees Fahrenheit. Reportedly ready to dispose because of amount of time since being made. Maintain potentially hazardous foods at or above 135 degrees Fahrenheit.
K027  
  Roll of ground beef, fish stored on walk-in refrigerator shelf above celery and with bags of carrots. Store meat below or away from produce and ready-to-eat foods.
04/27/2015:  Regular Inspection
Violations:Major - 1
 Minor -
K014  
  No sanitizer detected in bar dish washer rinse cycle. Repair dish washer to deliver chlorine sanitizer concentration at or above 50 ppm to glasses in rinse cycle.
K007  
  Pico de Gallo 46 degrees Fahrenheit at top of container in food preparation top refrigerator in kitchen. Refrigerator being operated with ice in preparation top until replacement unit arrives. Maintain potentially hazardous foods at or below 41 degrees Fahrenheit.
K035  
  a. Surface on shelf below stainless steel table rusted, worn. Repair shelf surface to be smooth, durable, non-absorbent, and easily cleanable.
K045  
  a. Ceiling in utensil washing room has peeling paint. Remove peeling paint from ceiling above utensil washing areas to prevent loose paint falling onto/into clean utensils.
K030  
  Tortillas stored in To-Go plastic bags for service to customers. Use product plastic bags or other washable containers to store tortillas for serving.
K006  
  No single-use towels at bar hand washing sink. Refill single-use towel dispenser with towels for drying washed hands.
K041  
  Faucet on utensil washing sink leaking. Repair leaking faucet.
K009  
  The following foods reportedly cooked on Wednesday or Saturday were 46 degrees Fahrenheit in walk-in refrigerator without cooling to 41 degrees Fahrenheit: Soup in 2 6 inch pans, Salsa verde in bucket, chili rellano sauce in small and medium bucket, enchillado rojo sauce in larger bucket, salsa burrito sauce in larger bucket, salsa arosco sauce in larger bucket. Mole sauce and chicken cooked this morning reheated to 165 degrees Fahrenheit and cooling process restarted. Potentially hazardous foods must be cooled rapidly from 135F-70F within 2 hours and from 70F-41F within an additional 4 hours. Food not meeting this Time-Temperature requirement must be discarded or reheated to 165F and re-cooled so they do. When cooling cooked foods, place in uncovered, shallow containers at depths of 2 inches or less and place immediately in walk-in refrigerator until 41F or below.
K026  
  Plastic wrapped meat in display/walk-in refrigerator 46 degrees Fahrenheit. Reportedly meat defrosted in refrigerator. Defrosting foods must be placed back in refrigerator once 41F has been reached.

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