All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.

Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110 to 120 degrees Fahrenheit containing an adequate amount of detergent effective to remove grease and solids.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.

Adequate and convenient hand washing facilities shall be provided for all employees.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.

All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.

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

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.

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 parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.