Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide hot and cold running water under pressure. Observed no water in the entire building.
Handwashing Facilities Adequate and Accessible Provide hot water (at least 100*F or above) to all hand sinks to allow for proper hand washing.
Thermometers Provided/Accurate/Properly Calibrated (2C) "Provide a working thermometer in all cold holding units to accurately monitor the temperatures of potentially hazardous foods (PHFs). Observed thermometer in the reach-in cooler holding burritos, hot pockets, pizzas, and TV dinners reading at 20*F while the foods inside were reading between 40*F-41*F. "
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