ROMERO'S BURGER BULL Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING USED ON KITCHEN EQUIPMENT, ALSO DEFROST DEEP FREEZER IN REAR STORAGE. INSTRUCTED THAT CARDBOARD IS PROHIBITED, DISCONTINUE USE, AND DETAIL CLEAN DEEP FREEZER AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT NOT CLEAN; MOUNTED CAN OPENER ON PREP TABLE. STORAGE SHELVES IN THE DRY STORAGE ROOM. INTERIOR SURFACE OF THE 2-DOOR REACH IN COOLER IN REAR, AND THE INTERIOR AND EXTERIOR SURFACE OF THE ICE MACHINE (NOT EXCESSIVE)BEHIND THE FRONT COUNTER. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS IN THE PREP KITCHEN AND LARGE STORAGE ROOM CONNECTED TO THE RESTAURANT, NOT CLEAN. INSTRUCTED TO DETAIN CLEAN ALL AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS IN THE PREP KITCHEN AND LARGE STORAGE ROOM CONNECTED TO THE RESTAURANT, NOT CLEAN. INSTRUCTED TO DETAIN CLEAN ALL AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.