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
09/29/2015:  Regular Inspection
Violations:Major - 1
 Minor -
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.
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.
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.
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.
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.
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.
K041  
  Leaking water faucets at utensil washing sink, preparation sink, two hand washing sinks. Repair leaking faucets to save water and money.
04/27/2015:  Regular Inspection
Violations:Major - 1
 Minor -
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.
K006  
  No single-use towels at bar hand washing sink. Refill single-use towel dispenser with towels for drying washed hands.
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.
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.
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.
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.
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.
K035  
  a. Surface on shelf below stainless steel table rusted, worn. Repair shelf surface to be smooth, durable, non-absorbent, and easily cleanable.
11/03/2014:  Regular Inspection
Violations:Major - 0
 Minor -
K030  
  Rolling bulk food/ingredient containers observed without label identifying contents. Label each bulk food container identifying contents.
K004  
  Uncovered beverage glass observed on shelf above produce preparation sink. Beverages for employees must have covers and straws. Provide separate location for employee beverages away from foods, food preparation.
K009  
  Tomatoes in preparation top of refrigerator observed above 41 degrees Fahrenheit. Tomatoes reportedly sliced/chopped and added to preparation refrigerator containers without cooling in walk-in refrigerator. Cool tomatoes after preparation to 41 degrees Fahrenheit before using in preparation refrigerator.
K027  
  Observed boxes of raw meat stored on shelf above carrots and celery. Boxes moved to another shelf during inspection. Store raw meats and eggs on bottom shelves or below produce and cooked foods.
K006  
  No soap or dispenser at bar hand washing sink. Provide pump soap or other soap dispenser at bar hand washing sink.
K007  
  Rice in rice cooker/warmer observed at 129 degrees Fahrenheit. Maintain potentially hazardous foods at or above 135F.
K045  
  Water on floor behind bar. Reportedly one refrigerator turned off to defrost block of ice; melting onto floor and bottom of refrigerator. Clean floor of bar and bottom of refrigerator to remove liquid.

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