MONDAY NIGHT BREWING

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed automatic soap dispenser not working at handwashing sink by 3-comp sink. CDI - dispenser had soap, but batteries were dead. PIC replaced batteries and dispenser returned to working order. All other dispensers were stocked and in working order. PIC discussed possibility of replacing automatic dispenser with a manual pump-action dispenser.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed slicer with dried meat debris on and under slicer blade. PIC stated the slicer had not been in use today. CDI - PIC had employee break down and clean slicer. 4-602.11 (E ) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink buildup inside of ice machine on bottom edge of shoot and shield. Increased and more thorough cleaning frequency recommended. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in dining and make line areas. PIC stated that they have a professional pest control company who services them for pest control. Increase pest control visits and consider installing fly fans over garage doors. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open garage door at start of inspection for delivery of large equipment. Observed open front door during course of inspection. Facility has fly fan installed over front door. Wrong door was open to trigger fan. PIC opened other door and fan engaged. EHS discussed fly fan options for garage doors with PIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility. PIC present has ServSafe but expired last month. PIC scheduled to get re-certified before the end of the month. Ensure there is a CFPM present at the facility during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed case of unwashed tomatoes and case of unwashed pineapples stored above cases of pre-cooked beef inside the WIC. Ensure unwashed produce is stored below any RTE food items to pr3event contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a large cambro full of chicken wings temping above 41F in the lowboy portion of the make table. PIC stated these wings were cooked yesterday around start time of today's inspection (24 hours prior). Facility does not record temperatures during cooling process. CDI: PIC voluntarily discarded chicken wings. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding above 41F inside the WIC (see temp chart). Ambient air temp of WIC 43-51. PIC stated they had issues with the WIC about three weeks prior, and technician stated he would come back out to check on it next week. Facility does not record temps for their daily temp checks. PIC understands that they will operate on a limited menu until they are 86'ed, and that no further food prep is to take place and they will not be able to cool TCS food items down inside the WIC (facility has no freezer or blast chiller). PIC contacted technician who stated that the earliest they could come out to the facility is tomorrow (unsure of exact time). Product Disposition Form filled out. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. An EHS will swing by tomorrow (due to the holiday weekend), and if upon EHS's arrival there are TCS food items cooling down or stored inside WIC prior to repairs from technician have been made, permit action may be taken. Observed garlic aioli and pesto (both house-made with TCS ingredients) stored out on make line. CDI: PIC voluntarily discarded. 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 .

3-501.17 (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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pan of pickled onions (hot brine) and pan of cooked beef sausage bearing no date labels, stored inside the make table. PIC stated that they were prepared two days prior. CDI: PIC created date labels for these TCS food items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed bottle of garlic aioli (house-made w/TCS) and bottles of arrabiatta sauce (house-made w/TCS) date-marked with prep dates of 5/11 and 5/12. PIC stated these were the correct dates of prep. CDI: PIC voluntarily discarded above mentioned TCS food items. REPEAT VIOLATION. 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 .

3-501.15 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 chicken wings cooked yesterday (24 hours prior to inspection) that had missed the cooling parameters. Cambro was tightly covered before cooling process was complete. CDI: PIC voluntarily discarded chicken wings. REPEAT VIOLATION. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a couple stacks of single-use bowls stored out of its original protective packaging, right-side-up underneath prep tables at the make line. CDI: PIC inverted single-use articles to prevent contamination.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee wash his hands at the handsink then turn faucets off without using a protective barrier. CDI: PIC educated food employee and employee re-washed his hands to prevent contamination.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a pan of 2 oz. portioned containers of red sauce date-marked with a prep date of 12/05, stored in the lowboy cooler. PIC stated this was wrong and an employee must have forgotten to change the date of the pan when they refilled it with red sauce from the new batch (made on 12/13). CDI: PIC created new date label with the correct date of 12/13. Observed an opened jug of whole milk that bore no date, stored inside the WIC. PIC was unsure of when it was opened, as he did not work yesterday and stated they did not use it today. CDI: PIC voluntarily discarded the whole milk since date of open was unsure. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored on a rack above the 3-compartment sink. PIC stated he was unsure whether or not the contents of the spray bottle was water or sanitizer. CDI: PIC dumped out contents from unlabeled spray bottle to prevent contamination. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only one spray bottle was unlabeled and all other spray bottles were labeled. If observed out of compliance during next routine inspection, EHS will deduct full points.

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 sliced prosciutto cooling at a rate of 0.08 deg/min (unable to meet the cooling rate), cooling inside the 2-door lowboy cooler with the lid covered. PIC stated they had just sliced this not even a half hour before EHS walked into the facility to conduct routine inspection. CDI: Pan of prosciutto was moved into the WIC to rapidly cool down, spread out onto a sheet tray; EHS went over cooling methods with PIC. 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 .

4-601.11(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. Observed food debris accumulating on the interior surfaces of the lowboy cooler at the make table. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one ice cream scoop and one pair of tongs stored on clean dish rack with visible food debris on food-contact surfaces. CDI: Both multi-use utensils were removed and taken to the dish area to be re-washed/rinsed/sanitized. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today since only two multi-use utensils (out of close to 100) were observed soiled. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle full of blue liquid stored underneath a prep table at the make line. PIC stated that the liquid is disinfectant. CDI: PIC labeled bottle for easy identification to prevent contamination. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies throughout kitchen and make line. PIC stated that they have a professional pest control company who services them for pest control. EHS advised bringing fly problem to pest control's attention so that they can set up fly traps for facility in approved areas. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of cheese stored directly on the floor inside the WIC. PIC stated they had not received any truck deliveries today. CDI: PIC moved box of cheese off of the floor to prevent contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed sponge stored in handsink at dishpit. -CDI- EHS educated PIC on proper use of handsink and PIC removed items. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed housemade Caesar dressing containing raw egg stored over RTE pickled onions. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed jalapeños stored over RTE chicken wings in WIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed sheet tray of corn on the cob prepared prior day between 43-45F. -CDI- PIC voluntarily discarded items. -1.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -Pf- Observed no consumer advisory reminder. -CDI- PIC reprinted menus and added reminder. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled item. -0-

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 corn on the cob prepared prior day that did not meet cooling parameters. Corn was found cooling in tightly wrapped packaging. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. -0- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses./3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth bucket with murky water and quaternary sanitizer concentration at 0ppm. -CDI- PIC replenished sanitizer supply to 200 ppm. -0.5-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blender. -0-

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. Observed debris in handsink in dishpit area. Observed heavy dust/debris buildup on top of dish machine and shelving where clean dishes are stored. Increased and more thorough cleaning frequency recommended. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on walls in BOH near dish machine and handsink. Observed debris on floors under shelves in dry storage area. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail items in WIC. -CDI- PIC relocated items. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier and PIC rewashed hands. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit above 41F. Refer to temperature chart. Per PIC, unit had been opened for service. -CDI- PIC placed items in WIC to cool back down. -0- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 items improperly date marked; housemade hummus and spinach dip 11/20-11/27 (discard should be 11/26). Observed chicken wings in prep unit with no date. Observed red sauce in prep unit and WIC date marked 11/7 (discard 11/13) and 11/18 (discard 11/24). Per PIC, red sauce was improperly date marked and was prepared prior day and wings were were prepared 2 days prior. -CDI- PIC properly date marked all items. **REPEAT** -1.5 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to dump water container used to calibrate thermometer. -CDI- EHS educated PIC on proper use of handwashing sink. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine on shoot and shield. Increased and more thorough cleaning frequency recommended. **REPEAT** -1.5- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean, especially squeeze bottles used to store oil. -CDI- PIC moved items to dishpit to be W/R/S. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 housemade pesto, ricotta and aioli sauces all containing fresh garlic and oil date marked 7/16 (discard 7/22) & 7/17 (discard 7/23) in prep unit. Observed Queso fresco in lowboy with no date. Observed Salsa in lowboy date marked 7/21-7/28 (discard date should be 7/27). Observed housemade salsa in WIC with no date mark. -CDI- PIC voluntarily discarded of items past date and properly date marked other items. -0- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil, salt, and salt and pepper mix in dry storage area with no labels. -CDI- PIC labeled. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in BOH near dishpit area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. **REPEAT** -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine test strips for dish machine. **10 DAY VERIFICATION REQUIRED** -0.5-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Increased cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Parmesan cheese and prosciutto above 41F. Refer to temperature chart. Per PIC, items were out. Today for prep. -CDI- PIC placed items in ice bath to cool back down. -1.5- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head covering. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer cloths held in quarternary sanitizer concentration less than 50ppm. -CDI- PIC corrected concentration to 200ppm. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on. Recycling bin. -CDI- PIC closed doors. -0-

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: 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 Observed TCS food items (Arrabiatta Sauce (10/21), squash (10/28)(x5) held longer than 7 days. Observed garlic aioli container with incorrect date marking sticker remaining on pan. CDI - Sauce and squash were voluntarily discarded. Incorrect date marking was removed from the pan holding the garlic aioli.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the rear area of the kitchen near the ice machine.

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. Observed pans with sticker on the exterior surfaces stored as clean.

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 pans stored as clean with stickers on the interior food contact surface of lid. Observed residue on the interior food contact surface of pan. CDI - Items were moved to the 3 compartment sink to be cleaned properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed Garlic aioli cups, Arrabiata cups, & house made caesar dressing stored inside the RIC above 41F. Observed pickled onions, carmalized onions, sausage, cooked mushrooms above 41F inside the WIC. Garlic Aioli, Arrabiata Sauce, pickled onions, sausage, and mushrooms were voluntarily discarded. Caesar was prepared 2 hours prior to the inspection and moved to working Pizza Prep for rapid cooling. EHS VR in 3 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dough stored on the floor in the dry storage area. CDI - Items were removed from the floor.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza dough slicing utensil stored in crevice of the prep unit. CDI - Utensil was removed.

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-use items stored on the floor inside the dry storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Establishment could not provide chlorine test strips for the dish machine. CDI - EHS provided facility with strips until next delivery.