CHICKEN KING #20

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Employee that started 2 days ago engaged in food prep without having read or signed the employee health policy and reporting agreement. *CDI - PIC had employee read, sign and date document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 Pork Chops stored above bucket of thawing frozen shrimp in WIC. *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Top half of Grilled Chicken not submerged in water Hot Holding(HH) in Metal Container on Flat Top Grill below proper 135F. Bottom half of Chicken held in water above 135F. PIC reheated chicken to above 135F and added more water to container to improve HH moving forward. Points deducted remain the same due to improvement. 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 .

*REPEAT* 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 - Flounder thawed under running water cooling in 4 Drawer Unit with little change in temperature after 30minutes. *CDI - PIC placed item into Lowboy Freezer to improve cooling rate. Improvement from previous inspections points deducted reduced. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Backdoor with air gaps that could lead to pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - 6 Dead crawling pests throughout back kitchen area. PIC stated that pest control conducts onsite treatment every 2 weeks. PIC stated pests must’ve died since recent pest control visit, they haven’t swept them up yet.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No test kit available onsite during time of inspection. PIC stated they used the last one today and plan to order replacements this afternoon.

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 - Dried Food Debris and Grease build up throughout establishments floors, walls and equipment.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee Drink stored directly on prep surface at Chicken HH Station. *CDI - PIC removed item.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - White Fuzzy build up on 2 heads of lettuce in box in WIC. *CDI - PIC voluntarily discarded entire box.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Deli Slicer and Knife with dried debris build up stored clean. *CDI - PIC placed items at 3 compartment sink to be washed, rinsed and sanitized. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Fried Chicken Breast and Fried Chicken Legs at HH Unit and Grilled Chicken Hot Holding container on Grill. *CDI - PIC reheated items to above 165F. 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

3-501.19(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 - Boiled Eggs, Sliced Provolone and Sliced American Cheese held on TPHC without time labels to show when items were placed on TPHC. *CDI - Chef prepped items at 10:30AM and labeled items to display this time with a discard time of 2:30pm

*REPEAT* 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 - 2 large plastic tight lidded containers of Buttermilk Ranch prepped this morning cooling in WIC with little to no change in temperature. *CDI - PIC stirred items and removed lids to speed up the cooling rate. PIC stated they will stir item more frequently and check temp to ensure items are cooling efficiently. *Observed - Metal lidded container of Mashed Potatoes cooling with slow cooling rate in Standing RIC. *CDI - PIC moved item to WIC, stirred item and removed lid to assist with the cooling rate. 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 .

5-205.15 Maintain a plumbing system in good repair. *Observed - Heavy leak under 3 compartment sink.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Hot Dogs, Pulled Pork, Raw Pork Chops and Raw Chicken Breast above 41F in CH Grill Drawers. *CDI - PIC voluntarily discarded all items. EHS will follow up with establishment on CH Grill Drawers to ensure they are working and able to maintain proper cold holding temperatures. EHS will also implement a Risk Control Plan to ensure future compliance with cold holding temperatures. 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 - Shredded Cheese, Coleslaw and Potato Salad portioned into new containers from WIC without date marking to track in Flip Top Unit. *Observed coleslaw date marked 1/7/25 in WIC made yesterday. *CDI - PIC date marked items in Flip Top to match bulk product in WIC and PIC corrected date marking on Coleslaw in WIC. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray Bottle of degreaser and a spray bottle of sanitizer without labels to properly identify contents within. *CDI - PIC labeled items.

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 Tomatoes, Diced Tomatoes, Shredded lettuce and boiled eggs in Flip Top Unit prepped this morning above 41F cooling from ambient prep with little to no change in temperature after 60minutes. *CDI - PIC moved items into WIC to be rapidly cooled. 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 .

3-501.13 (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 - Raw Fish thawed still maintained in its original reduced oxygen packaged environment. *CDI - PIC had employee remove fish from ROP environment.

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 - 3 metal containers with the outer sides of the containers stored clean with duct tape and painters tape. *CDI - PIC removed tape and placed them into 3 compartment sink to be washed rinsed and sanitized.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- *Observed - 3 compartment sink start at 132F and rapidly drop to a steady and 82F. PIC turned up the dial on the water heater to increase hot water output EHS observed longer improvement of Hot Water before slowly dropping to 100F. PIC contacted plumbing company to investigate and repair hot water issue. *CDI - Repairman arrived onsite during EHS inspection report type up. EHS observed handsink holding a constant 105F and 3 compartment sink reach 140F and fluctuate between 120F-140F.

2-301.15 Only wash hands in handwashing sink. -PF- *Observed - Food employee wash their hands in prep sink next to handsink. *CDI - PIC educated employee on proper uses of establishment sinks and that handwashing shall only take place in handsinks.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf- *Observed - Cook line handsink missing. PIC notified EHS that employee ran into handsink removing it from the wall and handsink is scheduled for repairs today. A Verification visit will be conducted within 10 days to ensure handsink is repaired/replaced, working and available for staff maintaining number of handsinks required by permit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Chicken Tenders below 135F in HH Flip Top Unit. *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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Hot Dogs, Raw Chicken and Raw Pork Chops above 41F in CH Grill Drawers. CH Grill Drawers unable to maintain proper cold holding temperatures. Unit with an ambient temperature of 53F. *CDI - PIC moved Hot Dogs, Raw Chicken and Raw Pork Chops to WIC to be rapidly cooled as they were removed from WIC this morning around 11AM according to PIC. EHS will verify that unit is repaired during verification visit for Handsink. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Multiple flying pests near soiled cloths and aprons in back dry storage area.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gasket to Ice Machine and WIF tearing from doors in need of replacement.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small Leak from underneath pipe at back handsink.

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

*REPEAT* 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 - General Cleaning needed on floors and walls throughout kitchen. *REPEAT* 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. *Observed - Porous ceiling tiles installed randomly throughout kitchen and back prep area. *REPEAT* 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 - Flooring in hallway to WIC and WIF in need of repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without a CFPM. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 gravy cooling on stove top. Food employee stated gravy was made at 1pm and was left on stove top to cool. EHS observed gravy at 90F at 3:45pm. CDI - PIC voluntarily discarded gravy. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled peppers, shredded cheese, shredded lettuce, sliced American cheese, raw shrimp, and chicken gizzards held above 41F. Shrimp and gizzards were thawed under running water before placing in lowboy coolers two hours prior to inspection. EHS observed cold water coming from faucet at 75F. EHS suggested to wash raw proteins with ice before placing in low boy units so the temperature does not increase too much. All other items were held in make units over night. EHS advised PIC to reduce amount of food stored in reach in unit of make table to facilitate better airflow to maintain temperature. EHS observed two trays of tartar sauce stored on top of each other blocking one side of the fan. CDI - Peppers, onions, shredded lettuce, and cheese was voluntarily discarded. Shrimp and gizzards was placed in walk in cooler to quickly cool. REPEAT (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 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 Observed numerous items in make table without proper date marks. PIC stated items held in make units are stored overnight. Observed open package of hot dogs under grill without any date marks. CDI - PIC added labels to items prepared today and discarded items held from previous night. (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 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 no time stamp for fish wash thats held on TPHC. CDI - PIC added correct time stamp. (0)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed large containers of degreaser and bleach with no label. CDI - PIC added label to containers.

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 EHS observed gravy cooling at room temperature and after two hours temperature was observed at 90F. CDI - Gravy was voluntarily discarded. (0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 fish in reduced oxygen packaging thawed without an opening to allow air in. EHS educated staff on proper thawing for ROP fish. CDI - Food employee cut slits in all packaging of thawed fish. REPEAT. (0.5)

4-501.11 Maintain equipment in good repair. Observed broken gaskets on ice machine and WIF door. Please repair. (0)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kits for sanitizer or bleach solutions. Please provide. VR will occur in ten days. (0.5)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed numerous porous ceiling tiles in kitchen area. Please replace with ceiling tiles with smooth surface to allow for easy cleaning. 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 floor coming apart in hallway to WIC and WIF exposing the the flooring underneath and creating gaps in the floor. Please repair. 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 floors and walls throughout facility in need of cleaning. Increase cleaning frequency to avoid accumulation. REPEAT (1)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washing hands after using bathroom. Employee re-contaminated hands by turning off the water using his hands and not an approved barrier then donning gloves. CDI- EHS instructed employee to wash hands again and don new gloves. EHS provided education to staff on proper handwashing procedures and when to wash. (2)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, sliced cheeses, fish wash, and grilled onions/peppers above 41F in make table (see temp chart). CDI - Items were taken out of make table and placed in walk in cooler to cool down quickly within time parameters before placing back into kitchen area storage. EHS educated staff on cold holding procedures. Facility will utilize TPHC for fish wash moving forward. EHS provided form.(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 .

3-501.13 (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 fish thawing in reach in unit without being removed from ROP before thawing. CDI- EHS had employee removed fish from ROP for thawing. (0)

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 raw chicken being stored in ice water in reach in unit. CDI- PIC removed chicken from ice water. REPEAT. (1)

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 residue build up on shelving in WIC and kitchen prep area. Increase cleaning frequency to avoid build up of food residue. (0)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard being used in the floor of WIC. CDI- PIC removed cardboard from WIC. REPEAT 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 build up on wall by breading station in kitchen. Increase cleaning frequency to reduce build up. (1) REPEAT

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. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) package of frozen pork chops in WIC stored below bins of marinated chicken tenders. Observed four (4) boxes of unwashed produce (squash, tomatoes) stored above RTE food items (ranch bucket, lemonade, punch, etc.) CDI - Food employee reorganized order of raw animal foods to prevent potential contamination. EHS and food employees reviewed storage order chart posted at WIC door. 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 approximately nine (9) single servings of salad stored in WIC with no date marks. Per conversation with food employee, salads were prepared in the previous evening. CDI - EHS affixed station date marks to portion of shelving holding salads. 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 four (4) working containers cooking margarine, water, seasoning salt, etc.) at grill area with no labeling. CDI - Food employee attached working container labels to items.

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 two (2) bins of raw chicken items (gizzards, wings) in cooler drawer in direct contact with ice.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees with gloves on engaged in food prep (flattop grill cooking, fryer cooking, etc.) wearing wristbands and watches. Remove jewelry on arms and wrists prior to ending in food prep.

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 one (1) container of pepper with plastic single servings sauce cup stored within as a dispensing utensil. CDI - EHS donned glove provided by PIC and removed single servings sauce cup from spice container. Utilize multi use utensils with handles when placed within food. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed one (1) fryer basket stored within bin of room temperature water. CDI - Basket was removed and placed in dry storage.

4-502.13 Single-use and single-service articles cannot be reused. Observed approximately four (4) items in kitchen (ketchup, unwashed onions, sliced tomatoes, etc.) held in washed and sanitized single use containers used to hold commercial food items (mayonnaise, sour cream, etc.) Observed one (1) recently cleaned sour cream container air drying at 3 compartment drain board. Utilize multi use containers that are smooth and easily cleanable to store foods.

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 three (3) rusted shelves in WIC and center of kitchen prep area. Observed prep table under hotline with rust, covered by cardboard sheets. Replace or resurface non food contact surfaces as required.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chipped walls at fryer area and handwashing sink. Observed missing veiling tiles throughout kitchen prep area. Replace/repair floors, walls, and ceilings as needed. 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 minor food soils at floors and walls of kitchen prep area. Clean as needed.

6-303.11 Provide required lighting intensity. Observed one (1) lightbulb at grill area as inactive. Replace lightbulb and any cracking grill light shields/cases as needed.