CHIPOTLE MEXICAN GRILL #3751 MINT HILL

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer buckets around the facility measuring at 0PPM QUAT. One of the buckets was actively being used to wipe down a prep surface. PIC stated that the buckets were filled around 6:00 AM. EHS and PIC discussed that the time between sanitizer switches should be shorter. -CDI- Buckets replenished at 200PPM. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 lettuce cooling at a rate of 0.1. Lettuce was in a large plan and tightly covered with plastic wrap. -CDI- EHS and PIC discussed cooling methods and PIC unwrapped the lettuce during the cooling process. Lettuce began to cool at a proper 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods through out the facility that were above 41F foods including Lettuce on the mobile CH line, Sour cream on the CH line, and Corn salsa in Stand Up RIC 1. Due to these food items being prepared the day prior food was discarded by PIC. -CDI- Voluntarily discarded. Observed the following foods prepped from this morning out of temperature: sour cream in Stand up RIC 1, and steak and chicken in the grill lowboy cooler. Due to the prep time of these foods being performed within the last 2 hours, foods were moved back into the WIC to cool down. -CDI- Foods moved to WIC to cool. Foods cooled down to 41F and below by the end of the inspection. Ensure foods in cold holding are maintained at 41F and below. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spice shaker with no labeling present. Ensure that all working containers of food are labeled of their contents.

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 large beard with no beard guard present at the start of the inspection. -CDI- Food employee placed on beard guard after the inspection began.

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 scoops handles in both large rice containers directly laying a top the food. Ensure that scoop handles are stored so that they are not in direct contact with the food. -CDI- PIC moved handles so that they were no longer a top food.

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 several wet stacked metal containers on the clean dish rack of the facility. Ensure dish ware is air dried prior to stacking.

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 throughout the facility in need of cleaning specifically underneath cooking equipment, holding equipment, and prep surfaces. Ensure floors are cleaned

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed both Chicken and Carne Asada on make table HH below 135F. PIC stated that both foods were placed into HH approximately 30 mins prior to EHS arrival. -CDI- PIC placed both metal cambros of Chicken and Carne Asada onto the grill and reheated to 165F before placing back onto HH. Ensure all foods are maintained at 135F or above on HH. 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 Cheese in Stand up RIC in front of the house of facility cooling at a rate of 0. Cheese was in a tightly closed container. EHS stated to PIC to utilize WIC for cooling and when in the cooling process to keep container lids slightly ajar. -CDI- Cheese was prepped 1 hour prior to inspection and was able to be moved into the WIC to properly cool with lids no longer tightly closed. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spice shaker with no labeling present. Ensure that all working containers of food are labeled of their contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food boxes present on the floor of the WIC. PIC stated that they received a delivery between 5:00 am and 6:00 am this morning. Ensure that food is put up from deliveries in a timely manner. -CDI- Food was put up from floor.,

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 corrosion on shelving and metal glove containers throughout the facility. Ensure that non-food contact surfaces and equipment is free from rust and corrosion. Resurface or replace

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 the bottom of shelving and the bottom of HH low cabinets and CH stand up RIC with the presence of soil and food debris. Ensure that non food contact surfaces are cleaned at a more frequent basis and more thoroughly.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster present on the outside of the facility with open doors. Ensure that dumpster doors are closed when not in use. -CDI- Dumpster door closed.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee handled cell phone and then donned gloves to work on line without washing hands first. Employees must wash hands before donning gloves. CDI - Employee educated and she washed hands. 0 pts.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some black buildup in ice machine. Clean ice machine more frequently. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pinto beans in hot holding measured 100F. PIC stated they were reheated 2 hours ago. Ensure staff reheat TCS foods using proper equipment. Do not use steam table to reheat TCS foods. CDI - PIC discarded beans. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese in to-go cooler measured 44F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved cheese to walk-in cooler to cool down. 0 pts. 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 8 pans of lettuce measured 50-62F in upright cooler and on main line. Pans of pico in upright cooler measured 43-44F. PIC stated that items were prepared in the last hour. Use walk-in cooler to cool TCS foods to 41F after preparation. CDI - PIC moved lettuce and pico to walk-in cooler to cool. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees were wearing bracelets on their wrists while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured less than 150 ppm quat. Wet wiping cloths must be stored in sanitizer solution when in between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans and bowls stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

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. Clean low shelves, bottoms of coolers, sides of equipment. Clean these areas more frequently. REPEAT

5-205.15 Maintain a plumbing system in good repair. Cold water handle of 3-compartment sink is not working. Repair. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed two pans of grilled chicken holding below 135F in the low HH cabinet. -CDI- PIC reheated chicken to 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among dishes stored on clean dish rack. -REPEAT-

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

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 heavy buildup of food debris along interior of lowboy coolers, tall reach-in coolers, low hot holding cabinet, and hot holding wells. Increase cleaning frequency. -REPEAT-

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 on prep table top next to grill. -CDI- PIC removed drink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping clothes stored in 50ppm quat sanitizer. -CDI- PIC replaced sanitizer at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among dishes stored on clean dish rack.

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

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 buildup of food debris along interior of lowboy coolers and reach-in coolers. Increase cleaning frequency.

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 several containers of pico made at 9:30am still cooling at 2:40pm. CDI- All picos discarded. EHS reviewed cooling procedures with the PIC. The cooling temps were improving although still insufficient. Continue to work on cooling process. 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 .

3-501.15 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 several containers of pico cooling with the lids on. CDI- Containers removed and 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 rice bins and ice machine door in need of cleaning.

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 pico de gallo still cooling beyond the 4 hour mark. CDI- All items discarded EHS recommends that a more effective cooling process be implemented.. Currently the employees cool their foods with red lids per corporate standards. They place the items in the walk in cooler and place some of the containers on ice. If ice is used to cool, all items preppared need to be on ice and temped prior to the 4 hour period to ensure cooling parameters are met. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak in hot box 1 and queso and beans in hot box 2 holding above 41F. CDI- Steak discarded and queso and beans reheated to 200F-135F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese, salsas, pico and salsa verde at front line 1 holding above 41F. CDI- Items placed on TPHC. All items used for lunch rush. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area. Facility needs more storage.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 comp sink.

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 wall at back handsink and wall across from 3 comp in need of cleaning

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean metal pans, bowls and utensils near dish area and under prep counter wet stacked. Also observed employee use paper towels to dry stainless steel food containers. CDI - Employee educated and utensil relocated to 3-compartment sink to be W/R/S. Other utensils separated to allow pans to air dry. -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 countertop under lemonade beverage machine and beverage case right of cashiering station in need of cleaning. -0.5-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed an accumulation of broken down cardboard boxes wedged underneath recycling bin. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster and recycling sliding doors left open. Keep closed when not in use. -0-

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135 F within 2 hours if food is to be hot held until service. - P. Observed pinto and black beans with reheated temperatures of 90 F and 118 F. CDI - Foods were re-heated > 135 F. -1.5-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed multiple containers of shredded cheese cooling inside of the walk-in cooler since 8:11 am. Products temped between 45-47 F. CDI - PIC voluntarily discarded all products as they did not achieve proper cooling parameters. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - 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 hot holding in compliance with exception of pinto beans between 116-124 F in hot box. CDI - PIC moved items to grill to be rapidly reheated. -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 multiple containers of shredded cheese and taco lettuce cooling covered inside of the walk-in cooler. Shredded cheese had been stuck in cooling phase since 8:11 am and taco lettuce at 9:27 am. CDI - Shredded cheese voluntarily discarded, containers of taco lettuce placed into ice baths and vented to allow cooling towards < 41 F. -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.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean metal pans near dish area wet stacked. CDI - Utensils separated to allow pans to air dry. -1-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3x heavily scored cutting boards in kitchen. CDI - PIC removed cutting boards. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers stored as clean under prep table with food debris still present. CDI: PIC took containers to dish area for 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer bucket with a quaternary ammonia concentration of 50 ppm. CDI: PIC refreshed sanitizer bucket to correct concentration with new towel.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean metal pans near dish area and prep area wet stacked. Allow pans to air dry before stacking. REPEAT

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing a drain plug.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink near front to go station without handsoap. CDI: PIC replaced handsoap 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink near front to go station without papertowels. CDI: PIC replaced papertowels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean metal pans near dish area and prep area wet stacked. Allow pans to air dry before stacking.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine reading 0-10 ppm chlorine sanitizer. Dish machine was primed and sanitizer read 200 ppm for 2 cycles. After the 2nd cycle, the sanitizer dropped down in the tube and was not pulled up during the next cycle. This cycle read 10ppm. CDI - Sanitizer was changed out to a fuller container and machine was primed. 4 cycles after switching container read 200 ppm chlorine sanitizer with no drop down. PIC to keep an eye on machine and make sure sanitizer does not drop back down. Contact dish machine servicing company to double check the problem. - 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 lettuce holding on serve line between 41F-44F. CDI - Ice added underneath items. - 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 inside of shelving on cook and serve line in need of cleaning. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken, black beans, and sofritas hot holding between 112-125F in steam table. CDI - PIC moved items to grill to be rapidly reheated. - 1.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelf above active food prep. - 0 -

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after handwashing. 2-301.14 When to Wash - P - Wash hands when changing tasks and anytime hands become contaminated. Observed employee handle soiled equipment at warewashing area then clean equipment and did not remove soiled gloves and wash hands before proceeding to handle clean equipment. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed onions stored on top of raw chicken boxes in walk in cooler. CDI, onions relocated for proper storage. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled equipment at warewashing area then clean equipment but did not remove soiled gloves and wash hands before proceeding to handle clean equipment. CDI by instruction.

General Comment: 3-302.15 Wash fruits and vegetables prior to use. Observed sticker residues remaining on outside of prepared avacados in walk in cooler. Ensure stickers removed and unwashed produce is washed prior to food preparation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans being wet stacked.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service boxes stored on ground in back dry storage hall.