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 should be properly protected from contamination during storage, preparation, display, service, and transportation.

One copy of the Food Inspection Report Summary must be displayed and visible to all customers.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.

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.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.