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
09/02/2016:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
08/31/2016:  Regular Inspection
Violations:Major - 1
 Minor -
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.
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.
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.
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.
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.
03/01/2016:  Regular Inspection
Violations:Major - 0
 Minor -
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.
K041  
  Faucets at hand washing sinks in kitchen and bar leak. Repair faucets at hand washing sinks to shut off water without leaking.
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.
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.
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.
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'.
K035  
  Bar gun contains residues. Clean beverage gun containing residues.
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.
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.
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.
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.
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.
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.
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.

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