A handwashing sink in a California food facility must be supplied with which of the following at all times?
Explanation
California Retail Food Code HSC §113953.1 requires every handwashing sink to deliver water at a temperature of at least 100°F through a mixing valve or combination faucet, and to be supplied with hand cleaning soap (antibacterial not required) AND an approved drying device (single-use paper towels in a dispenser, a continuous-cloth towel system that delivers a clean section, or a heated-air hand dryer). Option A is wrong because cold-only water and a common cloth towel are both prohibited — shared cloth towels are a known cross-contamination vector. Option C is wrong because soap need not be antibacterial and 110°F is hotter than the 100°F minimum; cloth roll-towels must be enclosed-feed type, not draped freely. Option D is wrong because hand sanitizer is never a substitute for soap and water under §113953.4. The 100°F minimum exists to dissolve fats/oils on skin and improve soap lathering.
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