AMERICAN DELI #3

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 - Raw Fish thawing under in metal container of water. *CDI - PIC turned on the faucet to allow for proper thawing under running cold water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Red Sanitizer bucket with chlorine sanitizer at a concentration well above 200ppm. *CDI - PIC emptied most of the sanitizer and diluted the remaining sanitizer with water. Sanitizer then tested at 100ppm. EHS educated PIC to test and ensure sanitizer buckets are at proper concentration before use.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - PIC unable to answer questions regarding foodborne illnesses and symptoms. Employee also could not answer questions regarding foodborne illnesses and symptoms. EHS provided employee health policy via email to be printed, read, signed, used to assist with training for all current and future employees and held onsite. A verification visit will be conducted within 10 days to verify establishment has read, signed and dated this document showing training has been conducted. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Tilapia, Whiting and shrimp stored above Liquid Margarine in WIC. *CDI - PIC placed raw products on lower shelf correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Magnetic knife holder with heavy rust build up causing rust to pass onto the knives held on it. Please remove rust or replace Magnetic holder to remove the possibility of contamination to food contact surfaces.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee working with raw chicken then going into the WIC with gloves still on, leaving WIC, then changed gloves without a hand wash. CDI - PIC instructed employee to wash hands and then don new gloves. (2)

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing sign by front hand sink. CDI - EHS provided PIC with signage. (0)

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 sliced ham, sliced white american, american cheese, and shredded cheese mix without date marking in WIC. CDI - PIC date marked items with correct date. (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 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 working containers of oil, sauce, and seasoning without labels. CDI - PIC added labels. (0)

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 can of raid spray being stored in house by three compartment sink. CDI-PIC discarded raid spray. REPEAT.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly traps hanging from ceiling with numerous dead flies attached. Please remove and replace.

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 being stored inside container of raw chicken with handle in direct contact with chicken. CDI- PIC removed scoop and placed in container for storage.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed lettuce slicer and can opener with corrosion build up. CDI- PIC stated blade will be replaced and can opener was discarded.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered trash receptacle in women’s restroom. Please provide covered receptacle. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. For more information on becoming a certified food protection manager 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 cheese above 41F, see temperature chart. CDI- PIC voluntarily discarded cheese. 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 .

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 container of raid spray. PIC stated it is used in between pest control visits. CDI- PIC voluntarily discarded spray.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tilapia in ROP packing thawing without opening packaging. CDI- PIC opened packaging.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink in back of house coming away from the wall due to no caulking. Repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in restroom.

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 employee use cold water only to wash hands . CdI PIC instructed employee on proper hand washing procedure. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-501.11 Maintain equipment in good repair. Observed commercial freezer in rear of facility with door damage and prep unit in front in need of gasket replacement.

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 shelf over prep area near grill in need of cleaning due to build up of food debris.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hand wash sink unable to meet hot water requirements when three compartment sink is running .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed employee empty and refill bucket of detergent at hand sink. REPEAT. CDI - EHS reminded employee that hand sinks are only for hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish stored over cooked chicken and gyro meat in WIC. Observed open container of raw cheesesteak stored over open bag of mixed veggies in reach in freezer. REPEAT. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 large container of cut lettuce and cooked gyro meat in WIC. PIC stated that lettuce was cut yesterday. CDI - lettuce was date marked and gyro meat was voluntarily 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 .

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 sauce cups such as blue cheese which require refrigeration held on TPHC without written procedures. CDI - EHS provided TPHC template to PIC which was completed during inspection. Time stamp was added to sauces. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed sanitizer bucket at >200 ppm chlorine. CDI - PIC diluted to 100 ppm.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in unisex bathroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed wrapped employee food stored directly on top of facility food in WIC. Observed employee food stored on top shelf of reach in freezer, above facility food. CDI - PIC moved food to designated area. No contamination was observed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to refill sanitizer bucket and being used as a dump sink for low concentration sanitizer buicket. CDI - EHS advised PIC about using handsink only for handwashing. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed grilled chicken stored under raw fish and shrimp on rolling cart in WI. CDI - PIC rearranged storage order. -1.5-

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 dressings in flip top and stored on counter with labeling stating Keep Refrigated, without information regarding For Best Quality, cold holding above 41F. CDI - PIC stated sauces were at room temp and restocked in flip top at 11A. Sauces cooled. For future inspection, PIC shall notify EHS whether sauces will be held cold or using TPHC. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer in use in two buckets at less than 50 ppm concentration while used to store wet wiping cloths. CDI - PIC remade sanitizer to 100 ppm chlorine concentration. -.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC recontaminate their hands by turning off the faucet to the hand washing sink with their bare hands. CDI-REHS educated with reasoning and PIC rewashed their hands.

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. Store single service items in a manner that prevent possibility of contamination. Observed single service foil pans left open-ended in dry storage area.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed a damage knife attached to wall knife holder. Ensure that damaged utensils are being removed regularly to meet cleanability rules.

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 attached to cart beside grill. Recommended higher cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open during the inspection. Ensure that dumpster doors are kept closed in order to prevent a possible harborage or attraction of pests.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed fly strips in use over clean containers. Removed during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oils unlabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths out on countertop during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Store plastic containers in a manner that will allow them to effectively air dry. Observed bulk sized plastic containers wet stacked.

4-501.11 Maintain equipment in good repair. Observed torn gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up left attached to working carts stored next to grill.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug missing. Maintain dumpster with drain plug attached to prevent a possible harborage or attraction of pests.

2-301.14 Wash hands after activities that contaminate them. -P Observed an employee put raw philly steak on the grill and then not wash hands before handling other ready to eat foods. Observed the same with a raw hamburger. CDI - corrected by the PIC when violation was pointed out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in refrigerator holding all foods at 47-53F. Examples include cooked chicken 51F, raw shrimp 53F, taziki 47F, sliced cheese 47F, sliced ham 49F. Observed the flip top unit holding food at 45-50F on top. Example include taziki 47, turkey and ham 47F, shredded lettuce 45F, cut tomato 48F and 47F, sliced cheese 50F and 49F. Facility explained they had been replacing shelving and had the door open. Facility voluntarily closed and the walk in degrees to 39F with the food cooling. The fliptop unit was turned down and food dropped to 40F. Return visit will be made to ensure food holds temperature during use.

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 cooked chicken not date marked. CDI - marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of clearer. Repeat violation. CDI 7-202.12 Conditions of Use - P,PF Observed fly strips in use over clean utensils and over food. CDI - moved.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oils and sauces unlabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes stored in sanitizer which read 0 ppm. CDI - remade.

3-304.12 In-Use Utensils, Between-Use Storage - C Store scoops with the handles out of the food. Observed several down in the food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a few dirty gaskets.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster area with boxes on the ground and the lid broken.

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 a covered plastic container of raw tilapia cooling in walk in cooler at 51F. Temperature of raw tilapia was checked approximately 30 minutes later and no change in temperature was noted. CDI - Cover of plastic container was removed to allow for cold air to circulate around and through food product. After 10 minutes the temperature decreased to 48F. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles of sanitizer in three compartment and prep sink area. CDI - PIC labeled spray bottles with name of contents. -1 point-

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 a covered plastic container of raw tilapia cooling in walk in cooler at 51F. CDI - Plastic lid was removed from plastic container so that product could cool to 41F or less. Recommend keeping containers of cooling TCS foods open/vented to allow for cold air to circulate in and around food product. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored on prep sink and on shelving along with cleaned equipment and utensils. Recommend storing employee drinks in designated area to prevent contamination of equipment, utensils, and food. -0.5 points-

4-101.19 Nonfood-Contact Surfaces - C Observed plywood shelving being used in walk in cooler to handle raw chicken, Microwave sitting on piece of plywood and fryer oil sitting on plywood.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minimal cleaning need due to build up of grease residue.

General Comment: 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee grab raw chicken with gloved hand out of bag inside walk-in cooler, place chicken in fryer, then touch sauce containers with same gloved hand without changing gloves and washing hands. CDI: employee directed to stop, change gloves, and wash hands; gloves changed and hands were washed properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato slicer stored with build-up remaining. CDI: cleaned during inspection. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no bleach sanitizer available in bucket at front counter. CDI: bleach added to proper concentration - 50ppm.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside front prep unit corn beef at 42F, deli turkey and ham at 43F, cut lettuce at 45F, and cut tomato at 46F. Some foods observed stored above fill line in pans. CDI: discussed alternate ways of maintaining food at proper temp for new cold hold change.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 chemical bottles not labeled in kitchen. CDI: labeled on site.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers not labeled.

General Comment: 5-205.15 Maintain a plumbing system in good repair. Observed hot water in one restroom turned off due to water staying on constantly. Maintenance has been notified.

General Comment: 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 Tziki sauce that was opened on Saturday inside walk-in cooler without date. CDI: properly dated.

4-502.11 (B) Good Repair and Calibration - PF. Observed digital thin probe thermometer not working due to battery dead. CDI: battery obtained; thermometer now working properly.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles, shakers, and one container of sugar not properly labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat sanitizer being used in bucket without proper test strips. CDI: sanitizer bucket dumped and bleach being used.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed open bag of raw frozen chicken strips stored over other frozen ready to eat foods. CDI by education and correcting storage order.

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

4-501.11 Maintain equipment in good repair. Observed chipping paint on the shelving in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on shelving in walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored improperly throughout facility. CDI by voluntary disposal.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on containers stored as clean. CDI by removal for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in flip top measuring above 45F. CDI by removal to walk in for rapid cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep scoring.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with missing lids.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored improperly in the walk in cooler. CDI by removal to proper storage location.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no PIC with approved food safety class at beginning of inspection. CDI - Manager with control of employees arrived during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels for hand sink located around corner, several feet away on prep table. CDI - replaced during inspection

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw bacon stored over fully cooked chicken in sandwhich unit, repeat. CDI - moved

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one dirty knife stored as clean on magnetic strip. CDI - moved to wash area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle containing yellow liquid for "sanitizing" tables present under sink not labeled. Other bottles of sanitizer present were clear liquid. CDI - removed.

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 rice cooling in walkin refrigerator, waiting for use. Rice cooling in large pan, covered.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed hot water at 3 compartment sink below 90 degrees for several minutes, water temperature after several minutes over 120. Water must reach temperature consistently and in a reasonable period of time.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed womans toilet seat loose.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wood used to hold magnetic strap to wall and wood wall covering over chest freezer not sealed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC Edward Lee advised that he is going to take proctored exam and one employee has food handler certificate currently. CDI- PIC was advised that certificate required is food safety manager, and has 210 days from issuance of permit date on 3/9/16 to provide. Should certified food protection manager not be onsite with verification after that time, 2 point deduction will be enforced.

5-202.12 Provide at least 100F water at handsinks.-Pf . 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Hot water at men's restroom sink at 92F, women's restroom at 85F, and at back handwashing sink 83F. PIC attempted to adjust hot water, return visit by July 8, 2016 to check for repair. No papertowels provided at back handwashing sink. CDI- PIC replaced.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw bacon stored over cooked chicken and bottled water in front prep cooler. CDI- PIC corrected storage.

4-501.114 Maintain sanitizer at correct concentrations. -P. No sanitizer provided today. Facility was not open for service, but was actively cleaning equipment at start of inspection. PIC advised of using chlorine sanitizer and provided test strips. CDI- sanitizer basin cleaned out and sanitizer prepared as facility was beginning food preparation and cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. PIC advised that basket of cooked chicken wings in walk in cooler were not cooked completely, but is extremely rare to have wings cooked partially. After further discussion it was determined that centers of wings were not cooked completely. CDI- PIC was advised that process of partial cooking must not be completed without having prior written procedural approval. PIC advised that they do not intend to partially cook any foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Containers of slaw packaged at facility and sliced cheese, both at prep cooler; not under temperature control. PIC advised that both were in cooler from previous night. CDI- PIC voluntarily discarded both. See chart for temperatures.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple squeeze bottles of in use sauces and seasonings not labeled. Label all

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Plastic bowl being used as a scoop and stored in dry mix. Use utensils with handles to dispense food items.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups stored in open wire dispenser at front service area not protected from possible contamination. Provide protection for single service items.