MEZCALI MEXICAN RESTAURANT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS unable to verify kitchen staff knowledge due to language barrier. PIC does not have proof of employee health training. CDI, provided updated Employee Health Policy to PIC, PIC provided training, and all staff signed the proof of training document by the end of the inspection. Ensure staff are aware and trained on Employee Health standards. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed handwashing sign at sink next to oven no longer readable. Replace the damaged sign.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above a container of cut onions in the walk in refrigerator. Observed improvement from last inspection, points not escalated due to just one item out of compliance. 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 can opener blade with a lot of residue. CDI, item moved to dish area for cleaning. Ensure food contact surfaces of equipment are cleaned and sanitized more often. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed multiple items prepared this morning cooling in the double door kitchen refrigerator. Observed lettuce prepared 4 hours ago at 53 F, observed multiple salsa products at 44 F prepared this morning not below 41 F after 4 hours. Items did not achieve 41 F during the 4 hours window. CDI, items discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several food items in the walk in refrigerator above 41 F. The food items ranged from 43 - 45 F. Items included salsa, raw chicken, beef, chicken stock, etc. Ambient temperature of the walk in was 48 F. CDI, Establishment did not have record of how long the products had been out of temperature. Products discarded except for raw chicken and beef which was at 45 F. PIC contact his refrigerator contractor and they arrived within 15 minutes. Unit was repaired and began operating under approved parameters. Recommend moving beer and uncut product to the shelves next to the door and all prepared and raw protein products to the rear of the refrigerator. Also recommend installing a plastic walk in refrigerator curtain at the door so that hot air does not rush into the unit. Ambient temperature of unit raised to the high 50’s F when the door was opened. 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 .

3-501.15 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 cut tomato and lettuce cooling in covered containers. Ensure items that are prepared and then cooled are not covered during the cooling process. 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 .

3-304.12 (B) In-use utensils in non-TCS food, must be stored with handles above the food and top of the food container. Observed bowls with no handles in the flour and salt containers. Provide scoops with handles so that the handles can be stored out of the food. CDI, bowls removed from the product. 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 cutting knives stored so that they were in a crack between a table and the wall. This is not an approved location. CDI Knives cleaned and then relocated.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed pans stored wet stacked together on the drying shelf. Do not stack the pans together until they are dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top cooler with deep gouging and staining. Observed small cutting boards with in need of resurfacing or replacing as well. Keep cutting boards in good repair.

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 containers used for storing utensils with food debris. Keep the containers clean.

6-303.11 Provide required lighting intensity. Observed lighting in walk in refrigerator below 10 foot candles. Observed lighting in the kitchen below 50 foot candles on work surfaces. Replace any missing bulbs, install brighter bulbs in these areas.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed caldo soup in walk in cooler and queso in reach in cooler without covers or wrappings. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed diced raw beef stored above ready to eat foods in reach in cooler. CDI - Storage order was corrected. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed portioned bags of raw steak co-mingled with portioned bags of raw chicken in refrigerated drawer. CDI - Storage order was corrected. -REPEAT- -1.5 points- 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 chef's knife stored as clean with visible build up of food debris. CDI - Knife was taken to three compartment sink to be washed, rinsed, and sanitized. -0 points- 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed package of raw beef thawing completely submerged in prep sink without running water. Approved thawing method is completely submerging food under running water with a temperature of 70F or below. CDI - Raw ground beef was taken to refrigeration to continue the thawing process. -0.5 points-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in ice with handle making contact with surrounding ice. CDI - Ice was repositioned so that handle no longer made contact. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top cooler with deep gouging and staining. Establishment has brand new cutting board for flip top cooler in storage. PIC has been advised to replace cutting board. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips for measuring quat based sanitizer at three compartment sink. Establisment has chlorine sanitizer test strips for mechanical dish machine. A verification will be conducted by 2/26/2026 to determine if establishment is in compliance. -0.5 points-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw TCS foods commingled in standing RIF at end of cookline. CDI- PIC readjusted storage order to prevent potential for 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 charo beans and salsa fail to cool through first parameters within 2 hours. CDI- PIC voluntarily discarded items. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw shrimp held in cold drawer fail to cool to 41F or below within 4 hours of being in unit while out of temp. CDI- PIC voluntarily discarded item. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods held in flip top and prep unit temping above 50F. CDI- PIC removed items to cool in RIF due to being within parameters. Ambient temp of unit read 53F. EHS assisted PIC in creating an emergency TPHC procedure until unit is replaced, per the PIC request. VERIFICATION REQUIRED. *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 .

3-501.15 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 charo beans, salsa, and raw shrimp fail to cool through parameters. CDI- see item #20. Observed TCS foods cooling in 3D RIC and WIC being cooled in deep densely packed containers with tight fitting lids. CDI- EHS discussed effective cooling methods with PIC, PIC removed lids from containers and added ice as an ingredient. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large canisters of tortilla chips stored less than 6inches above floor in storage room. Ensure food is kept at least 6inches above the floor. *REPEAT* Points not escalated due to overall improvement with this violation seen during inspection.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard on shelving in WIC. Replace with non-absorbent material that is smooth and easily cleanable. *REPEAT* 4-501.11 Maintain equipment in good repair. Observed gaskets on cold drawers under flat top grill ripped and in disrepair. Replace gaskets.

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 and liquid residue accumulation in bottom of prep unit on cookline. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed handsink at entrance of kitchen closest to bar constantly leaking during entire inspection. Handsink at end of cookline hot water nozzle in disrepair.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsink at end of cookline with heavy food residue accumulation. PIC stated this was due to sink being next to fryers and trash can without a splash guard. CDI- PIC had food employee begin process of w/r/s handsink.

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 ceiling tiles missing in dry storage, exposing room to potential outside entry point for pests. Observed ceiling tiles missing adjacent to hood system. Repair ceiling.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal food, per the PIC, commingled with food meant to be used and offered for sale by establishment in 3D standing RIC. CDI- PIC had food employee readjust storage to prevent potential contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above dressings and bottled juice in reach in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded iceberg lettuce, diced tomatoes, pico de gallo, and shredded cheese in flip top cooler cold holding at temperatures between 49F and 58F. Items had been placed in flip top cooler prior to lunch service. No foods are stored overnight. Ambient air temperature of cooler measured 45F. CDI - TCS foods were removed from flip top cooler and placed in walk in cooler to rapidly cool to 41F or less. PIC has been advised to take flip top cooler out of service until repairs are made. TPHC procedures were discussed with PIC. A TPHC procedural template was e-mailed to PIC. A follow up visit will be conducted to ensure flip top unit is maintaining TCS foods at 41F or less. -1.5 points- 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door sweep damaged on walk in cooler door. Repair/replace door sweep to prevent insect or rodent entry. -0 points-

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed tilapia in reach in cooler stored in direct contact with undrained ice. Raw tilapia is delivered frozen but not immersed in ice. CDI - Ice was drained. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large canisters of tortilla chips stored on floor in storage room. -REPEAT- -1 point-

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 box of single use food containers stored on floor in storage room. -0 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard on shelving in dry storage area. Replace with non-absorbent material that is smooth and easily cleanable. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed water from handwashing sink near prep line with a maximum temperature of 65F. Water from handwashing sink at prep sink and handwashing sinks in restrooms were in excess of 100F. 6-301.14 Post a handwash sign at each handsink. Observed handwashing signage torn, faded, and half removed from handwashing sink at prep line. CDI - Handwashing signage was given to PIC to post at handwashing sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tomato salsa dumped into handwashing sink at prep line. CDI - Salsa was removed by EHS -1 point-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with heavy soil and food splash. Recommend higher frequency and more thorough cleaning. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three unlabeled spray bottles of unknown substances stored in kitchen and dish pit area. PIC identified contents of two spray bottles to be chlorine bleach and one spray bottle to be glass cleaner. CDI - PIC labeled spray bottles with name of contents. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household use spray insecticide stored in chemical storage area. CDI - PIC discarded insecticide. PIC has been advised to consult licensed pest control technician for pest control needs. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed container of ibuprofen stored on dry storage shelving with spices and ready to eat products. CDI - PIC moved ibuprofen to employee storage locker. -1 point-

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 large bins of dry rice and dry beans in kitchen without labeling. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large Cambro of queso stored on floor of walk in cooler. -0 points-

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 build up of food debris, and food splash on shelving under microwave and above flip top units. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, guacamole, shredded cheese, pico, and lettuce in flip top cooler cold holding at temperatures between 49F and 51F. All items were placed in cooler prior to lunch service. CDI - Ambient air temperature were measured at 40F. Lid was closed to allow TCS foods to cool. All items cooled to 41F prior to end of inspection. PIC has been advised to conduct frequent temperature checks of all equipment and to maintain TCS foods at 41F or below. -1.5 points- 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in-use sanitizer bucket stored on floor. CDI - Bucket was emptied and moved. -0 points-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed handle of ice scoop making contact with ice. CDI - Ice scoop was moved to designated storage location. -0.5 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top cooler with heavy staining, discoloration, and gouges. Resurface or replace cutting board with board that is smooth and easily cleanable. -REPEAT- -0.5 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in men's restrooms. CDI - Handwashing signs were provided. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of cooked peppers and cooked onions holding at 109F on top of oven. PIC stated that peppers and onions are cooked, held on top of oven without temperature control, and used as garnish. CDI - Onions and peppers were more than 4 hours old and discarded. PIC has been advised to hot hold TCS foods at 135F or above or to use TPHC procedures. -REPEAT- -1.5 points- 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at three compartment sink with heavy staining. Resurface/replace cutting board so that it can be easily cleaned and sanitized. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test kit for measuring DDBSA sanitizer concentrations at three compartment sink. Establishment uses chlorine at mechanical dish machine and DDBSA at three compartment sink. A verification is scheduled by 6/21/2024 to determine if establishment is in compliance. -REPEAT- -1 point-

6-202.14 Toilet Rooms, Enclosed. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed men's restroom doors not self-closing. -0 points-

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 ground beef in walk-in cooler cooling too slowly to meet cooling parameters. CDI: Education provided and product moved to freezer for rapid cooling (<41F). REPEAT VIOLATION. **Points not escalated due to point escalation for violation #33**

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso being held below 135F in steam well. PIC stated product prepared between 12pm-1pm. CDI: Education provided and product reheated (>165F).

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 ground beef cooling in 6-in deep insert pans. CDI: Education provided and product moved to freezer for rapid cooling. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout facility. REPEAT VIOLATION.

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed lettuce being held in standing water in 3-door cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for chemical dish machine. EHS will make return visit to verify facility obtained test strips within 10 days. VERIFICATION REQUIRED.

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 multiple open employee beverages throughout kitchen stored above open food on cook line. CDI- removed beverages, covered with lid and stored below work surfaces.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensil stored in cook line hand sink. CDI -removed utensil from hand sink.

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 cooked ground beef and cooked chicken cooling in upright cooler on cook line. Food items were observed cooling at a rate that would not allow foods to cool to 70F within initial 2 hours. CDI- corrective action, food items placed in shallow pans and moved to walk-in cooler. Observed food items below 70F within initial 2 hours. See temp observation chart. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing degreaser. CDI by labeling.

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 and beef cooling in deep pans inside upright cooler. CDI placed in shallow pans and moved to walk-in cooler. 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 multiple house flies in the kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back kitchen door is not self-closing and air curtain was not activated when door was opened. Repair door to be self-closing or make sure air curtain is working.