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
  216 W EAST Ave # C
  CHICO, CA 95926
  530-894-0119
Google Map
11/04/2014:  Regular Inspection
Violations:Major - 0
 Minor -
K013  
  Observed food handler prepping raw meat on prep table located immediately next to uncovered steam table. No distance separating prep table from steam table. Provide flashing or minimum 24 inch gap to prevent contamination of steam table/food with uncooked meat.
K007  
  Observed burritos (45F) and taquitos (46F) in bottom of prep refrigerator (air temperature 42F). Adjust/repair unit to maintain food at 41F or below.
K033  
  Observed areas of worn/damaged/missing laminate on counters and cabinets in wait station. Repair where needed to be smooth and easily cleanable.
K005  
  Observed food handler at grill unwrap uncooked beef, place on grill, then ball up plastic before discarding. Food handler then picked up seasoning shaker to season meat before "cleaning" hands in sanitizer bucket. Observed different food handler prepping raw met touching stereo components on shelf over prep area. Clean hands immediately after touching raw meat and before touching any other utensil, food or surface to prevent cross contamination. Properly clean hands at hand sink whenever hand cleaning required.
K014  
  Observed white powder on trays stored on shelving unit by utensil sink and can of Ajax close by. Clean trays immediately and relocate all chemicals to prevent contamination of food contact surfaces.
K035  
  Observed standing water on floor and ice machine to leaking in multiple places. Repair to maintain floor in dry manner and prevent attraction of vermin. Note: Some water from utensil sink splashing.
K029  
  Observed a few unlabeled chemical spray containers in utensil cleaning area. Label as to contents.
06/02/2014:  Follow-Up Inspection (No Fee)
Violations:Major - 0
 Minor -
K007  
  a. Repeat violation: ground beef in left side steam table observed at 126.4 degrees Fahrenheit. Ground beef removed from steam table and reheated on stove above 165 degrees Fahrenheit then transfered back to steam table. Temperature control knob adjusted higher as well. Beans in steam table observed at 138.1 degrees Fahrenheit on a different temperature control. Reheat all foods to at least 165 degrees Fahrenheit and hold hot foods at or above 135 degrees Fahrenheit. b. Repeat violation: Preparation refrigerator air temperature observed at 50.3 degrees Fahrenheit. Salsa in container in top of prep top observed at 48.3 degrees, sour cream observed at 45.1 degrees Fahrenheit. Monitor temperatures of cold potentially hazardous foods in refrigerator and repair unit to maintain cold foods at or below 41 degrees Fahrenheit. c. Repeat violation: Salsa in container in waitress station on ice observed with temperature on bottom of container at 40.7 degrees Fahrenheit, at the top of the container at 46.7 degrees Fahrenheit. Stir the salsa ofter to mix coldest salsa throughout container or use larger container of ice which extends up sides of salsa container to level of salsa.
05/30/2014:  Regular Inspection
Violations:Major - 1
 Minor -
K009  
  a. During inspection of walk-in freezer shallow pans of cooling beans observed for temperature. Single pans observed at 47 degrees Fahrenheit; 4 stacked pans of beans observed with bottom pan at 53.3 degrees Fahrenheit and top pan at 77.8 degrees Fahrenheit. Pans moved to not be stacked. b. Walk-in refrigerator observed shallow pan of beans cooling at 47.8 degrees Fahrenheit. Deeper pan of sauce cooling refrigerator observed at 127 degrees Fahrenheit. Moved to walk-in freezer. 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.
K007  
  a. Steam table on right side of preparation refrigerator observed for temperature: beans observed at 125 degrees to 130 degrees Fahrenheit from top of pan to bottom of pan. Chicken in green sauce observed at 115 - 117 degrees Fahrenheit. Temperature controls adjusted to higher heat and foods stirred. Chicken in left side steam table observed at 130 degrees Fahrenheit. Chicken appeared to be added to sauce, sauce was hotter than chicken. Chicken removed from right steam table and added to pan to reheat on stove. Chicken temperature rechecked in hot holding observed at 174 degrees Fahrenheit after reheating. Do not reheat food in steam table. Foods that have been previously cooked and cooled must be rapidly reheated to 165F before hot-holding. b. Salsa on ice in waitress station observed at 41.2 degrees Fahrenheit on the bottom and 45 4 degrees Fahrenheit at the top. Maintain potentially hazardous foods at 41F or below or 135F and above.

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