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
02/22/2018:  Regular Inspection
Violations:Major - 0
 Minor -
K039  
  One thermometer not working. Replace battery. Test thermometer(s) with ice water to verify accuracy.
K045  
  a. Broken/cracked floor tile. Repair/replace broken/cracked floor tile. b. Broken/cracked wall tile at entry to utensil washing area. Replace broken wall tile.
K007  
  a. Steak/carne asada in front of warmer drawer at 131 degrees Fahrenheit. Chicken in back of drawer above 135 degrees Fahrenheit. Maintain potentially hazardous food at or above 135 degrees Fahrenheit. b. Air temperature in beer walk-in at 44 degrees Fahrenheit. Monitor beer walk-in temperature to maintain salsa and other potentially hazardous food at or below 41 degrees Fahrenheit.
K030  
  a. No labels on bulk food containers. Label bulk food containers. b. Onion bag stored on floor of dry storage room. Store food at least 6 inches above floor on shelves.
K009  
  a. Food cooling on shelves in walk-in refrigerator not covered once cool. (Cover containers of cold food. b. Raw chicken in bucket uncovered on shelf in walk-in refrigerator. Cover container of raw chicken to prevent spills, contamination.
K035  
  a. Scoops stored in bulk food bins with handle in food. Store scoops with handle out of food. b. Bar gun contains residues/debris. Clean. c. Box freezer has heavy frost. Defrost box freezer.
01/25/2017:  Regular Inspection
Violations:Major - 0
 Minor -
K027  
  Raw shell eggs stored next to lemons in shelf in walk-in refrigerator. Store raw shell eggs on same shelf as chicken, or below or away from produce.
K011  
  Reportedly chicken previously cooked and cooled is reheated to 160 degrees Fahrenheit. Foods that have been previously cooked and cooled must be rapidly reheated to 165F before hot-holding.
K039  
  Reportedly thermometer being used when cooking and reheating food. Reportedly thermometer not checked for accuracy regularly. Thermometer should read 32F in ice water and 212F in boiling water.
K045  
  Chipped, missing quarry tiles in kitchen. Repair quarry tiles in floors in kitchen.
K004  
  During inspection uncovered glasses of liquid holding straws on food preparation table and on counter top. Keep employee beverages covered to prevent contamination of food and/or food contact surfaces.
K009  
  a. Salsa crema at 80 degrees Fahrenheit in walk-in refrigerator. Reportedly cooked before lunch. 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. b. Shallow pans of chili colorado on ice cooling on counter at 120 degrees Fahrenheit after one hour. Shallow pans moved into walk-in refrigerator to cool. 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.
K030  
  a. Bulk food storage container open. Container closed during inspection. Maintain bulk food storage containers closed when not accessing food. b. Condiment container in bar has lid open during inspection. Keep lid closed on condiment container whenever not accessing food or filling with foods. c. Bulk food bins have faded labels as to contents. Darken labels on bulk food bins. d. Frozen food items in uncovered containers in box freezer. Cover containers of food in box freezer.
K041  
  Faucet at hand washing sink dripping. Reportedly faucet repaired after previous inspection. Repair faucet to stop dripping at hand washing sink in kitchen.

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