All hot food shall be stored at a temperature of 140 degrees Fahrenheit or higher. All cold food shall be stored at a temperature of 40 degrees Fahrenheit or less.

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health's Consumer Advisory relating to consuming raw and undercooked animal products.

All utensils shall be thoroughly cleaned and sanitized after each usage. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.