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
01/25/2017:  Regular Inspection
Violations:Major - 0
 Minor -
K041  
  Faucet at hand washing sink dripping. Reportedly faucet repaired after previous inspection. Repair faucet to stop dripping at hand washing sink in kitchen.
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.
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.
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.
K045  
  Chipped, missing quarry tiles in kitchen. Repair quarry tiles in floors in kitchen.
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.
09/02/2016:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
08/31/2016:  Regular Inspection
Violations:Major - 1
 Minor -
K045  
  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.
K041  
  a. Faucets at hand washing sinks in kitchen and bar leak. Repair. b. Water connection behind top of dish washer leaks when pressurized water flows through. Repair.
K014  
  Major No detectable sanitizer in dishwasher. Use three compartment sink to wash, rinse, and sanitize utensils until dish washer repaired. Adjust/repair to provide minimum 50ppm chlorine sanitizer. Recommend testing sanitizer daily in morning to verify presence and minimum 50 ppm concentration.
K030  
  a. Bulk food containers are unlabeled, salt. Bulk food container labeled during inspection. b. Bulk bag of black beans open in storage room. Bag rolled and sealed during inspection. Seal open bulk bags of food to protect food.
K007  
  Under counter refrigerators in bar at 50 degrees Fahrenheit air temperature. Open carton of mango juice at 46 degrees Fahrenheit. Maintain potentially hazardous foods/juices at or below 41 degrees Fahrenheit. Repair refrigerator.

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