Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure MEAT: Ensure all hand sinks are in proper working order and that sufficient pressure and hot water are available at the sink. Observed hand sink with very low pressure and no hot water.
No Evidence of Insect Contamination DELI/BAKERY: Ensure routine cleaning and pest control of the establishment. Observed gnats in the bakery and deli food prep areas.
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