Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Ensure that all hand sinks are able to reach at least 100*F and all dish wash sinks are able to reach 110*F for proper dish and hand washing. Observed no hot water.
Manager Demonstration of Knowledge/Certified Manager "During all hours of operation, there must be proof of at least 1 certified food manager on duty. Observed no certified food manager on duty."
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