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The report documents multiple health code violations affecting hot and cold holding temperatures, cooling procedures, food storage and preparation approval areas, utensil handling, sanitizer concentration verification, and sanitation equipment availability. It also notes facility maintenance issues including prep-area sanitation setup and structural cleanliness requirements, with several items corrected on site and others marked out of compliance or major violations requiring prompt corrective action.",{"@graph":69,"@context":114},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-program-official-inspection-report-routine-inspection-correction-required/403371/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-program-official-inspection-report-routine-inspection-correction-required/403371.png","ImageObject",300,407,{"name":92,"@type":93},"Franzy","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108],{"name":109,"@type":110,"acceptedAnswer":111},"What corrective actions were required for cooling and storage practices?","Question",{"text":112,"@type":113},"Beans and other food were required to be rapidly cooled from 135F to 70F within the first 2 hours, then to 41F within the next 4 hours, with foods moved into refrigeration. Bulk foods also needed to be prepared only in designated approved food prep areas, and associated handle contamination risks had to be corrected.","Answer","https://schema.org",{"og:url":83,"og:type":116,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":118,"canonical":83},"index,follow",{"doc_id":120,"site_id":62},403371,1790673236,{"code":4,"msg":5,"data":123},{"doc_id":120,"user_id":124,"nickname":92,"user_avatar":125,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":126,"file_id":127,"file_url":128,"file_type":129,"file_size":130,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":19,"language":131,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":132,"faqs":133,"seo_title":134,"seo_description":67,"update_tm":135,"read_time":52,"preview_page_count":4},2336478945519,"https://ap-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","# Food Program Official Inspection Report\n\nSiskiyou County Community Development DepartmentEnvironmental Health Division806 S.Main StreetYreka,California 96097phone:(530)841-2100,fax:(530)841-4076  \n\n| Permit\\#  \u003Cbr>Facility Name:  \u003Cbr>Casa Ramos-Yreka  \u003Cbr>000179   |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- |\n| Address:  \u003Cbr>100 N Main St.,Yreka,CA 96097   |  |  |  |  |  |  |\n| Permit To Operate:  \u003Cbr>Permit Holder:  \u003Cbr>Marcos Ramos  \u003Cbr>×Valid  \u003Cbr>Not Valid   |  |  |  |  |  |  |\n| E-mail:  \u003Cbr>Phone:  \u003Cbr>casaramosyreka@gmail.com  \u003Cbr>530-842-7172   |  |  |  |  |  |  |\n| Expiration Date:  \u003Cbr>Food Safety Certified Employee:Carlos Hugo Rendon Carrangc  \u003Cbr>06/2030   |  |  |  |  |  |  |\n|  |  |  | MAJ    | OUT   | cos   | The marked items represent Health Code violations and must be corrected as follows:   |\n| Protecton Time/ Temp.   | 1   | Food Temp.   |  | ×   | ×   | ROUTINE INSPECTION CONDUCTED THIS DATE  \u003Cbr>1)2nd Notice-Observed numerous hot foods at hot steam table and hot warmer with  \u003Cbr>surface temperature of 108F-111F.Interior portion of food temp measured between  \u003Cbr>145F-165F at steam table,and 140F at hot warmer.Utilize lids to aid in holding all parts  \u003Cbr>of hot food at 135F or hotter and/or stir food frequently to maintain proper holding  \u003Cbr>temperature.Utilize thermometers and maintain temperature logs.Corrected during  \u003Cbr>inspection.  \u003Cbr>1)2nd Notice-Observed numerous cold foods stored at the top deli cooler with  \u003Cbr>temperature between 48F-64F.Foods stored in the bottom section of cooler measured  \u003Cbr>at 38F.Observed numerous cold foods stored at the undercounter cooler at cook line  \u003Cbr>with temperature between 49F-64F.Foods stored at the cabinets closest to floor  \u003Cbr>measured between 43F-47F.Avoid overly stacking food in containers and/or utilize lids  \u003Cbr>to assist with holding food temperature between 41F or colder.Utilize thermometers and  \u003Cbr>maintain temperature log.Voluntarily discarded.  \u003Cbr>14)Observed the cold holding equipment mentioned above not holding food in  \u003Cbr>temperature.Maintain equipment in good repair and fully operable.Clean equipment  \u003Cbr>according to manufacturer instruction and/or service units.Repair or correct ASAP.  \u003Cbr>2)2nd Notice-Observed numerous containers of beans cooling in ambient temperature.  \u003Cbr>Rapidly cool food from 135F to 70F within first 2 hours,and then to 41F within the next 4  \u003Cbr>hours.Foods moved into walk-in refrigerator.  \u003Cbr>2)2nd Notice-Observed portioning of bulk foods (rice,beans,flours,etc)in dry storage  \u003Cbr>area.This location is not approved for food preparation.Ensure all food prep occurs in  \u003Cbr>designated food prep area.Correct immediately.  \u003Cbr>2)Observed handle of scoop used to portion bulk food touching or stored directly on the  \u003Cbr>food.Prevent contaminating food by storing handles above the food.Corrected onsite.  \u003Cbr>13)Observed Oppm chlorine sanitizer at dishwasher at the bar.Maintain chlorine  \u003Cbr>concentration of 50ppm and utilize test strips daily or as needed.Utilize the dishwasher  \u003Cbr>in the kitchen to sanitize wares until unit is repaired or serviced.  \u003Cbr>13)2nd Notice-Observed no Quaternary Ammonium Chloride (QAC)test strips on site  \u003Cbr>to measure sanitizer concentration.QAC dispenses from chemical feeder located at 3  \u003Cbr>compartment sink.Obtain strips ASAP.   |\n|  | 2   | Prep./Service   |  | ×   | ×   |  |\n|  | 3   | storage/Disp.   |  |  |  |  |\n|  | 4   | Frozen Food   |  |  |  |  |\n|  | 5   | Pure Food   |  |  |  |  |\n|  | 6   | Reused Food   |  |  |  |  |\n|  | 7   | Transportation   |  |  |  |  |\n| Food Storage   | 8   | Storage Fac.   |  | ×   |  |  |\n|  | 9   | Refrig.Units   |  |  |  |  |\n|  | 10   | Thermometer   |  |  |  |  |\n|  | 11   | Hazardous Mat.   |  |  |  |  |\n|  | 12   | spoils   |  |  |  |  |\n| Uten.Equip.   | 13   | Wash/Sanitize   |  |  |  |  |\n|  | 14    | Equip.Condition   |  | ×   |  |  |\n|  | 15   | Utensil Condition   |  | ×   | ×   |  |\n|  | 16    | storage   |  | ×   | ","cbCaieVtFmeu17FC","https://ap.wps.com/l/cbCaieVtFmeu17FC","pdf",1183456,"English","# Inspection Summary\n## Temperature Control and Cooling\n## Food Storage, Prep Area, and Handling\n## Dishwashing and Sanitizer Verification\n## Facility Maintenance and Sanitation Fixtures","[{\"question\":\"What corrective actions were required for cooling and storage practices?\",\"answer\":\"Beans and other food were required to be rapidly cooled from 135F to 70F within the first 2 hours, then to 41F within the next 4 hours, with foods moved into refrigeration. Bulk foods also needed to be prepared only in designated approved food prep areas, and associated handle contamination risks had to be corrected.\"}]","Food Program Official Inspection Report - Routine Inspection - Correction Required | PDF",1790539338]