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.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.