PEOPLES MARKET, THE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in coffee area blocked by a fan. CDI - fan moved.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed cut lettuce and Housemade Pimento cheese without date mark in salad prep unit. Per PIC, lettuce prepared prior day. CDI - PIC date marked lettuce. -Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing a watch while engaged in food preparation. CDI - food employees provided education. Watch removed and hands rewashed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in breading flour in dry storage. Observed scoop handle in flour bin in bakery area. CDI - PIC removed scoops from bins. -Repeat

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-use containers on the floor of the dry storage area. PIC stated items would be moved to shelves.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee cracking raw shell eggs, don new gloves and begin food prep again with no hand wash. CDI - EHS intervened and Food employee washed hands properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at hand sink at barista, bakery station. CDI - Paper towel replaced.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on boiled eggs or cut lettuce inside the salad prep. Items prepared the previous day and the proper date marking was added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roasted tomatoes date marked 2/29. Observed chicken salad improperly date marked 4/30. Chicken salad was made on 4/30 but the shredded chicken was prepared on 4/29 and should be date marked with the date of the earliest prepared TCS ingredient in dish. Observed Bacon Jam (4/22), Cooked chicken wings (4/22), hummus (4/23) held longer than 7 days. CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed buttermilk, Caesar dressing and pooled eggs held on TPHC with no time stamp to indicate 4 hour discard time. CDI - All items replaced and proper time stamp added.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insect at the entrance of the WIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple food employees actively prepping food with no hair restraints. CDI - Food employees put on hair restraints.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle in direct contact with quinoa. CDI - Scoop handle removed. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handless scoops submerged in multiple seasoning on the cook line. CDI - Items removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plastic wrapped portions of cooked chicken stored in cold drawer holding temp above 41F. CDI- PIC voluntarily discarded item. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked turkey dated for 11/27 being stored in WIC above raw foods. CDI- PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no time stamp for buttermilk being held on time. PIC informed EHS that he was aware of time item was prepared and had time stamp written. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on working containers held by grill. CDI- PIC had labels added to containers.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single service bowls being used as scoops in rice bin. CDI- PIC removed single service bowls.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer cloth dry multiple dishes. CDI - PIC intervened and dishes were w/r/s properly.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observe small metal pans with residue accumulation on side of pans. PIC was informed of the potential for food contact contamination and removed items to be washed, rinsed, and sanitized.

5-205.15 Maintain a plumbing system in good repair. Observed leaking at bottom of sink. PIC stated that the sink had a service order soon. *REPEAT*

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and turn off faucet without using paper towel barrier. CDI - PIC intervened and the employee washed hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilks in breading station and raw ground beef inside RIC Drawers above 41F. CDI - Items replaced with items at or below 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. CDI - Pans separated. No point escalation, observed significant improvement.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink in rear kitchen area almost at capacity/overflow when hand washing is done due to slow drainage. Observed sink drainage issue at 1 sink, observed at all 3 sinks in previous inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and turn off faucet without using paper towel barrier. CDI - PIC intervened and the employee washed hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris in 2 pans stored as clean. Observed can opener blade with excessive food debris. CDI - All items were moved to the 3 compartment sink to be w/r/s properly.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of flour and sugar with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes were separated.

5-205.15 Maintain a plumbing system in good repair. Observed all hand sinks almost at capacity/overflow when hand washing is done due to slow drainage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters doors open. *Shared dumpster

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of flour/seasoning. Observed employee cookies stored on top shelf of clean dish rack. CDI - All items were removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed potato salad in individual containers with not date mark. Potatoes were prepared two days prior. CDI PIC date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in 0ppm sanitizer concentration quat. CDI PIC refilled all containers and tested at 200 ppm.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed ice buildup in walk-in freezer. Repair condensation leaks to prevent ice buildup. PIC stated work order has been placed for unit. Repairman has returned several times and order is in for return again. No escalation in points. All cold is covered so condensation leaks to not drip onto products. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple opened (cream, milk, opened almond milk) and unopened (two unopened milk gallons) dairy items in front RIC in the front rows holding above 41F. All these items were in the front and second row of the left side. Items in the front on the right side also out of temp. Items in the back right were 41F and below. Left side is opened a lot during rush times. Front RIC is also filled completely with items not allowing for air flow from unit. CDI. All items above 41F that were dairy or opened almond milk over 41F were voluntarily discarded. Observed individually wrapped deli meat holding above 41F in top layers. PIC voluntarily discarded Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pickled figs with 9/1 date label being held for up to 30 days. PIC explained that figs are dehydrated and cold pickling brine is added. Because this rehydrates something that was previously heat treated, 7 day expiration applies. If PIC chooses to use fresh figs with no heat treatment process and placement into cold brine then 7 day expiration does not apply. CDI PIC discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed front RIC being over stocked with items with the result of the front TCS items not holding 41F. CDI Items were voluntarily discarded.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed ice buildup in walk-in freezer. Repair condensation leaks to prevent ice buildup. PIC stated work order has been placed for unit. Repairman has returned several times and order is in for return again. No escalation in points. All cold is covered so condensation leaks to not drip onto products.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed cooked chicken (overstacked in portioned bags), raw shrimp, and raw ground beef holding above 41F in cooler drawers. Also observed deli turkey and ham overstacked in flip top unit holding above 41F. - CDI - PIC voluntarily discarded chicken, deli turkey, and deli ham holding above 41F as they had been in the units overnight. Do not overstack containers. Bottom cooler drawer was cracked open which EHS believes is why raw meats were holding above 41F. Drawers stayed closed and EHS observed raw items recover before leaving. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed raw ground beef patties stacked on top of each other on a sheet tray covered in Saran wrap in the WIC. Ground beef patties observed to cool at a rate of 0.06F/min which is not quick enough to meet required parameters. However, items still have 2 hours to reach 41F. - CDI - PIC uncovered ground beef patties and moved sheet tray to walk-in freezer to quickly cool. PIC agreed to incorporate placing ground beef patties directly into the WIF after prep moving forward. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. - REPEAT - Observed ice buildup in walk-in freezer. Repair condensation leaks to prevent ice buildup. PIC stated work order has been placed for unit. *NOTE: Previous violation corrected.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf - Observed facility’s max/min thermometer for the dish machine to be inoperable, likely due to needing a new battery. Thermometer would turn off during the dish machine cycle and therefore be unable to determine the max temperature reached. Replace battery or obtain new max/min thermometer if unable to repair. - VR - Verification required within 10 days to ensure facility has operable max/min thermometer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee cell phone stored on drying racks for clean dishes. - CDI - PIC removed cell phone from drying racks.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during first half of inspection. CDI: Chef, with food protection manager certification, arrived later on through walk through. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee place raw salmon on the grill with gloved hand, doff gloves, and don new gloves with no handwash. Employee then handled ready to eat food. CDI: Employee educated and doffed gloves, washed hands, and donned new gloves.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed hair in buttermilk for chicken. CDI: Buttermilk voluntarily discarded.

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf Observed burger on kids menu asterisked as being offered undercooked. No kids burgers were seen cooked or ordered during inspection today. CDI: PIC stated that they will fully cook the burger for the children’s menu going forward. Long term compliance visit required to verify menu is corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed buttermilk (on ice) and Caesar dressing (on counter) holding above 41f. CDI: Buttermilk voluntarily discarded. Caesar dressing placed on TPHC. TPHC paperwork filled out today during inspection. REPEAT VIOLATION Previous violation corrected.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pasta salad from 3/12 in walk in. CDI: Product voluntarily discarded. Observed several items cooked or cut prior to today in cooler drawer under the grill date marked with 3/21. CDI: Products dated with original prep date. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on carmelized onions and roasted tomatoes in reach in part of prep top that PIC stated were cooked yesterday. CDI: Product date marked. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on digital menus which are used at the back ordering station. Items requiring asterisking along with correct footnote are: Burgers, smoked salmon bagel, the People’s Breakfast Bowl, egg and cheese sandwich, Salmon BLT, Salmon add on for salads, market bagel, and avocado toast. VERIFICATION REQUIRED 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no asterisk on The People’s breakfast bowl on paper menu. VERIFICATION REQUIRED

4-501.11 Maintain equipment in good repair. - Observed handle on left most prep top reach in door damaged and string being used to pull open door. Ensure handle is repaired and is smooth and easily cleanable.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several items and excessive leaf litter/debris in enclosure. This is a shared dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing baseboard near handsink for the line.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed employee filling sanitizer bucket in 3 compartment sink with gloves on and then begin prepping frozen peaches without changing gloves and washing hands. - CDI - Education provided. Employee washed hands properly and changed gloves.

5-202.12 Provide at least 100F water at handsinks. - Observed handsink next to prep sink near grill not holding water temps of at least 100F (see temperature chart). Increase water temperature to at least 100F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed TCS items (pimento mac & cheese and potato salad) in grab-n-go cooler holding above 41F (see temperature chart). Observed ambient temperature of unit reading 40F. - CDI - PIC voluntarily discarded items in unit. EHS recommends obtaining clear plastic pull cover to go over the unit to aide it in holding temps of 41F or below. If unable to obtain plastic cover, EHS recommends placing items on TPHC. EHS emailed PIC TPHC written procedures form.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - REPEAT - Observed spray bottle of sanitizer stored above dry goods near register area. - CDI - PIC moved chemical to chemical storage area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed broccoli and cheese soup cooling in deep pan on speed rack in walk-in cooler. Soup would not have met required cooling parameters without intervention (see temperature chart). - CDI - PIC separated soup into multiple shallow containers and moved to walk-in freezer to quickly cool. PIC agreed to use shallow pans moving forward and utilize walk-in freezer as needed.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Observed labels on grab-n-go items lacking quantity of contents and name/place of business. Update labels to include required information.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. - Observed major ice buildup in walk-in freezer. PIC stated work order has already been placed for issue. Repair issue with freezer. Freezer functioning properly during inspection despite ice buildup.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on prep surfaces and next to customer food inside walk-in cooler. CDI: drinks were discarded.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed 2 employees touch faucet handles with bare hands after washing. CDI: education provided; hands washed properly.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed impossible burger dated 8/19, Spring mix dated 8/18 with incorrect date, and garlic oil in walk-in dated 8/10. CDI: by voluntarily disposal.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unidentified chemical stored in sanitizer bucket at front coffee/pastry station area. CDI: contents dumped. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of chemicals stored above napkins at bar area. CDI: bottle was relocated.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and water, seasonings in shakers at cook area and 2 large bins at pastry department not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in bucket at the coffee/pastry station at 50ppm. CDI: changed out during inspection to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on drain board of dishmachine area.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on the floor in boxes inside dry storage room.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer available for testing high temp dish machine. CDI: PIC stated that thermometer was on order.